Thread: Sausage and Smoke Cooking

I'm always willing to learn from others but I can be a bit wary as my computer guru friend told me years ago 'Anyone can be an expert online'. Also one of my dad's favorite saying was 'Don't ask just anybody, ask somebody who knows something'.

I've watched many of this guys videos but I just stumbled upon this one today. My God, I can't imagine what a cooker like that would cost. However the process and the final product is pretty cool.



I hope all will enjoy.

2 lb top sirloin steak, pounded, drenched and rubbed with olive oil, sprinkled with minced garlic and freshly ground black pepper. Cooked to medium rare and served with sliced carrots and steak fries.

The wife cut it up for me so I can eat it with one hand.

Canadian Thanksgiving feast for three tonight.
Half a turkey, Small smoked ham, smashed potatoes, carrots beans and apple pie for dessert.

Less to give thanks for than most years, but still very thankful none the less.
For the health I still have, the job I still go to, the wife I still come home to, and the life we’ve made together.
Stay safe gents, and optimistic. The alternative sux.

Looks like plenty of left overs for lunch today.

While I've been making sausage for over 30 years today was a first.

I've always used Hog Casings and recently some of the man made casings but today was the first time I used Sheep Casings. It was quite a learning experience/at least for me.

To back track a bit, when I'd order hog casings I'd get the package opened up then lay the salt covered guts out on a table and slowly ever so slowly untangle them and then put them in individual plastic Ziploc sandwich bags add extra plain salt and then store them in the frig. They will last almost indefinably stored that way.

However it's been years since I last did that as there was a 1/2 price sale and I stocked up so I'd forgotten what a pain in the ass undoing natural casings could be.

Now--I use the larger hog casings and when they come out of the packaging they are about 3/8" wide and real easy to handle. These sheep casings were about 1/8" wide OR LESS and not so easy to handle.

Anyway I finally got the sheep casings sorted and set aside enough to rinse and be ready to stuff about 5+ lbs of sausage into.

No pics during the grinding or stuffing but here's a pic of what I ended up with/I tried to make them about 3"s long;



I put the links in the freezer to get really firm so I could vacuum seal them and here's a couple of the 12 oz packages;



While the links are getting cold I started re-salting the casings and getting them into individual plastic envelopes. They will end up in the original ziploc package after it's thoroughly dried.



I'm not sure how I feel about the actual sausage taste. It's quite a bit different than any other breakfast sausage I've ever made. It uses fresh apple and onion in it along with real maple syrup. I didn't have quite as much syrup as called for but you can taste it.

I'll be taking some of the odd ball links over to my oldest daughter as her family are my 'Taste Testers' and they know that I have a very thick skin and if they say it tastes like poop it won't hurt my feelings.

Never heard of sheep casings being used before, would that be part of the different taste?

Originally Posted by Grazor

Never heard of sheep casings being used before, would that be part of the different taste?

I fried up a link or two and found the casing's very tender and I couldn't detect any flavor from them

Working to make 8 pounds of belly into bacon.

Adjusted the burner wrong so I am starting about .5 hours later than I wanted....

Certainly doesn't look store bought!

I will have many ends and pieces.

Cooling tonight and I will have to see how it tastes later. Some is a little salty.

Originally Posted by 32t

Certainly doesn't look store bought!

I will have many ends and pieces.

Cooling tonight and I will have to see how it tastes later. Some is a little salty.

I bet it doesn't 'Taste Store Bought' either--