Thread: Sausage and Smoke Cooking

Well I've heard back from my kids and Ski on how they they liked the hot dogs-----------------

Basically it was a hit. My oldest daughter and her family thought that they were excellent, so did my son and his wife, the middle daughter family thought that they were good. My buddy Ski said that they were really good.

My only complaint was that they were a little bit undersized. I'd purchased a 21mm casing and the original called for a 22mm casing, so I re-ordered and the 25 mm (1 inch) will be here tomorrow. Now that's a HOT DOG!

I'll be making a new batch tomorrow or the next day. I think that I'll make a larger batch and use some ground pork along with the beef.

I did find the ambition and wanted to prove it but the pictures didn't want to load....

Oh well it is happening

Lookie what I got today!



It's a digital scale. Now there's nothing wrong with my old scale with the exception that it could be hard to read with things on top--AND that it would automatically turn off. This one did but you can reprogram it to stay on (which I did).

Anyway it'll measure weight up to 17.5. So I'll be using it to weigh the pork for the Italian Sausage that I'm making tomorrow. I've already used it to measure the ingredients and they are all ready!

I'll post more tomorrow while I'm making the sausages.

OK, here it is.

I started with my typical Italian sausage but I added some binder, some Prague powder #1 and some accelerator (it makes the Prague work quicker so you can put it immediately into the sausage and cook it).

My idea was to make a sausage that you could just heat up and put in a bun with some onion and red bell pepper instead of having to fully cook the sausage.

Note: They measure just shy of 1".

Anyway here it is ready to heat in the smoker (not smoke).



In the ice bath;



Ready for cooling in the frig;



Out of the frig and ready to package up;



By the way----they taste great!

Ready for a tailgater in a jiffy!
Looks terrific Roy!

Originally Posted by MikeB52

Ready for a tailgater in a jiffy!
Looks terrific Roy!

Thanks my friend!

A fun day. Maybe a bit long..

I planned on just smoking a turkey breast, today. It'd been in the fridge thawing for several days, expecting to get up early and get it out, seasoned, and left to warm to room temp for the grill. Sumbitch was still partially frozen..!!

So I threw it in the sink,still in wrapper, and covered with warm water. Figured....WTH, Let's throw in a chuck roast, too.

Bad mistake.! Didn't make to the smoker, till 4:00 pm. Takes around 9-10 hrs for a 4# roast. Oh well...got nothing better to do, suppose.



At least the turkey breast is done, and resting.

He,he,he--happens to the best of us.

By the way--want some ribs??

I needed to use up the last of the pork shoulder so I made some snack sticks--



All packaged up and ready to give to my kids and some friends.

After a long absence the store that I buy pork sides from had them back in stock. I used the curing set up that Duncan had used in his videos. However I only cured and smoked them in the smoker, the rest of the cooking/smoking part I did on the Tragaer.

It smells wonderful!! I've got it cooling down from being in the Tragaer at 180 degs (the internal temp was around 135) and will slice some up tomorrow.







I was talking with my mailman Robert and had just put them in and he said he was interested in getting started but he was leery--however he said he'd like a sample to give it a go---------------------Enablers anybody???