Thread: Sausage and Smoke Cooking

As anyone that uses a stuffer knows you can't get it all in the casing. I had enough left over for 3 patties. That was our supper tonight and I think that this recipe could easily be used as a bulk sausage without the hassle of stuffing it. It would be a very good breakfast sausage along with a couple of eggs!

Originally Posted by 32t

Not a good pic but what I have.

I will definitally do this again but more that 5 pounds.

I find working with more than 10 pounds at home to be tough. It’s easy enough to grind it all. But mixing more than ten pounds gets to be a project in itself.

Good point. I did an experiment with this batch and mixed it in my kithen aid mixer.

2.5 pounds of meat spices etc. A little extra measuring and I didn' clean the bowl or beater perfect between but it worked well.

To do 25 lbs yes this would take 10 batches and 10 dirty cups but a thought.

Originally Posted by 32t

Good point. I did an experiment with this batch and mixed it in my kithen aid mixer.

2.5 pounds of meat spices etc. A little extra measuring and I didn' clean the bowl or beater perfect between but it worked well.

To do 25 lbs yes this would take 10 batches and 10 dirty cups but a thought.

And keeping it cold between batches is hard too unless you’re working with an empty fridge. Even when I make ten pounds, I make two individual batches to be sure my salt and seasonings are properly dispersed.

This weekend I bought a new combination refrig/freezer to replace my old 1940's basement refrig. It is 6.9 cubic feet but bigger inside than the old one. A little taller and skinnier so when I am thawing a pork belly to make into bacon I have to cut it in half. I like the combo idea. It will serve as a beer,extra food, project tool but if needed I can back up my regular freezer or kitchen refrig. $321 USD after taxes. If I was to start over I could see buying 4 of these and setting them in a row in my basement. On /Off/ Frig/ feeze as I needed or wanted them.

No after shots sadly, but did these lamb chops alla garlic and fresh rosemary on the Egg tonight over Apple wood.

Wife made a fresh mint sauce and we had baby potatoes and peas with.
Delicious way to end the weekend.

Originally Posted by MikeB52

No after shots sadly, but did these lamb chops alla garlic and fresh rosemary on the Egg tonight over Apple wood.

Wife made a fresh mint sauce and we had baby potatoes and peas with.
Delicious way to end the weekend.

I need my lamb medium or medium rare. But I salivate at the idea of lamb chops. I have a method I use for the rosemary and garlic. I mince the rosemary very fine. Then I put it in a mortar and pestle with salt and work it until it becomes a gree powdery mass. I add garlic and work that until it’s completely puréed. Then I add oil until it becomes a paste. In the last few minutes on the grill (or under the broiler) I brush this on the meat. It keeps it from burning and keeps the flavors fresh.

Do all that in the mortar?
Will have to give it a go next time, thx.
I like mine on the medium rare side as well so the thicker ones were for me.

Originally Posted by MikeB52

Do all that in the mortar?
Will have to give it a go next time, thx.
I like mine on the medium rare side as well so the thicker ones were for me.

Yeah, you need a serious one that can put some hurt on the garlic and herbs. I have one of these. One of the best gadgets in my kitchen.

A "Molcajete" won't work? After a good work out to get one broke in, mine seems to work pretty well.