Thread: Sausage and Smoke Cooking

Originally Posted by MikeB52

Darn you Roy, posting Canadian sausage makers r3cipes..
So I went ahead and ordered some Prague pink.

Me thinks I’ll start with bacon…

Bacon isn't a bad way to start out. With the dry cure it doesn't shrivel up.

I've decided to make 10#'s of breakfast sausage. Most will go to the kids.





Now to get it it packaged up and frozen.

Home made snags, yuuumm. The store bought sausages around where I live are very ordinary. Even the local butchers snags are not good. I really gotta get me a grinder.

Originally Posted by Tathra11

Home made snags, yuuumm. The store bought sausages around where I live are very ordinary. Even the local butchers snags are not good. I really gotta get me a grinder.

Even when you are learning it is hard to mess it up.

when you first try it might not be the best but will be edible!!!! LOL

Originally Posted by 32t

Even when you are learning it is hard to mess it up.

when you first try it might not be the best but will be edible!!!! LOL

Mine always taste good, but I still get quite a few blowouts, I think maybe i'm filling too much. The risk of letting my 9 year old help

Geek

Originally Posted by TheGeek

Mine always taste good, but I still get quite a few blowouts, I think maybe i'm filling too much. The risk of letting my 9 year old help

Geek

Who do I turn you in to for the child labor laws?

I admit that I have made good but not perfect sausage. The ones I don't like usually are the so called fancy ones. To me simple is usually better

Originally Posted by 32t

Who do I turn you in to for the child labor laws?

I admit that I have made good but not perfect sausage. The ones I don't like usually are the so called fancy ones. To me simple is usually better

To be fair, she eats a fair few, so she's getting paid. She's my mixer and test 'crabby patty' maker / taster.

Received my Prague pink,, recipe book, and various other goodies in anticipation of my first attempt at dry cured bacon.
Decided to buy another smoker, dedicated to this kind of work. The kamado is great and all but doesn’t like staying below 150 and is a bit limited for rack space, more for big single meat meal cooking really.
So I’m looking at either a big chief, or a Bradley for my cold and warm smoking needs.
The wife won’t get it, but I know she will enjoy the results.
Stay tuned, more to follow..

The thing about the Bradley Smokers that I don't care about is that you are restricted to using their cakes of 'flavored' wood.

Here of late, I've been using the smoke tube and it's working out real well. I can use whatever pellets that I choose. Fully loaded it will make smoke for over 4 hours. For making most meats, bacon's etc I'll only fill it about 1/2 full and get around 2 hours of smoke.

https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1



I've been using Pit Boss Pellets (Tc's recommended pellets)---

Originally Posted by cudarunner

The thing about the Bradley Smokers that I don't care about is that you are restricted to using their cakes of 'flavored' wood.

Here of late, I've been using the smoke tube and it's working out real well. I can use whatever pellets that I choose. Fully loaded it will make smoke for over 4 hours. For making most meats, bacon's etc I'll only fill it about 1/2 full and get around 2 hours of smoke.

https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1



I've been using Pit Boss Pellets (Tc's recommended pellets)---

wonder if that would work with chipped whisky barrels. We once did bacon slices in an old kettle with some whisky barrel chips, made some good bacon.

Geek

I don't know how that would work out. You have to use a propane torch to start the pellets on fire. Then you let it burn for a couple of minutes then you blow the flame out. Then the pellets start to smolder and you place it in the smoker and let it go.

It'll provide plenty of smoke but I don't know if the whiskey chips would stay smoldering or not