Thread: Sausage and Smoke Cooking

I had to get rid of some fish before we go fishing again or I would possibly be over my limit in the freezer.

I have never smoked fish before and I will find out tomorow how they taste.

I find that small fish are easily over salted. It doesn't take much smoke to get a good flavor, then you can just use the smoker or the oven to get it done to temp.

Good Luck my friend.

Originally Posted by cudarunner

I find that small fish are easily over salted. It doesn't take much smoke to get a good flavor, then you can just use the smoker or the oven to get it done to temp.

Good Luck my friend.

Brining small fish can be tricky for sure.
I always use a dry rub of 3 parts brown sugar & 1 part salt. Rinse off & pat dry before smoking & even the smaller fillets come out ok.

Originally Posted by 32t

I had to get rid of some fish before we go fishing again or I would possibly be over my limit in the freezer.

I have never smoked fish before and I will find out tomorow how they taste.

Tim....in all the years I've been fishing, which has been my whole life, literally. I've never had anyone come to my house and check my freezer limit.

Only way that would happen is if you were caught poaching and selling. Then they'll come to your house to confiscate it all.

Come on....tis only a fish. Our tax money paid for it to be stocked....right.?

I don't mind buying a trout stamp because there is extra work/stocking for them.

I eat what i keep and I think that the catch and release people kill much more than I do.

I have never been checked like you say but I have the licenens from at least 10 years ago in the top shelf of my freezer to cover my rear for that roast that might be hidden in the back corner.

Howdy folks

So I have a wonder. Does anyone have a recipe for a plainish pork sausage? My mum wants me to make some for her and dad but they aren't into herby sausage.

Also, second question, any insights into a pork sausage recipe for some pigs in blankets?

Geek

Originally Posted by TheGeek

Howdy folks

So I have a wonder. Does anyone have a recipe for a plainish pork sausage? My mum wants me to make some for her and dad but they aren't into herby sausage.

Also, second question, any insights into a pork sausage recipe for some pigs in blankets?

Geek

Maybe--

Uncle Harold Taylor’s Breakfast Sausage

Uncle Harold was my Grandmothers Brother on my Mothers side. This is his recipe. According to my Fathers Sister Winifred, it is very close to what was made by my Grandfather Davis when she and my father were growing up on Valentine Ridge in Garfield County, Washington State.

25 Lbs boned and cubed Pork

20 hundredths Pickling Salt
3 hundredths Rubbed Sage (dried, not fresh)
4 hundredths Ground Black Pepper (not fresh ground)
1 cup ice cold water

Mix spices with water and allow to set for 10-15 minutes.

Grind the meat through a 3/8 in die, and then mix the spices into the meat t. Re-grind the meat using the same 3/8 in die or a 1/4 inch die. Then add the ice
water.

Package immediately and if not to be used soon then freeze.

If you don’t have access to a hundredths scale, try the following proportions.

25 lbs Pork

4 Tbs plus 2 tsp salt*
4 Tbs Rubbed Sage tightly packed*
3 Tbs Black Pepper
1 Cup Ice Water

12 1/2 Lbs Pork
2 Tbs 2 Tbs plus 1/2 tsp salt*
2 Tbs plus 1 tsp Rubbed Sage tightly packed*
1 Tbs plus 1 1/2 tsp Black Pepper*
1/2 Cup Ice Water

* Denotes a level spoonful

Any more I use a different recipe which my family prefers--

Breakfast Sausage Deluxe

10-12# pork butts/shoulders

5 TBS salt
1 TBS ground white pepper
2 TBS rubbed sage
1 tsp ground ginger
1 TBS nutmeg
1 TBS thyme
1 TBS cayenne pepper (optional and or to taste)

1 pint ice water-divided

Mix the spices with 1 cup of the ice water and keep refrigerated.

Have the pork cubed and very cold/close to frozen, grind through a 3/8 plate, then re-grind again through the 3/8 plate. Then mix the water/spice mixture into the ground meat very well.

If stuffing, you may need to add the extra cup of ice water after the second grinding. For making bulk sausage it may not be needed or desired.

Keep all cold and refrigerate and or freeze immediately.

Originally Posted by cudarunner

Maybe--

Uncle Harold Taylor’s Breakfast Sausage

Uncle Harold was my Grandmothers Brother on my Mothers side. This is his recipe. According to my Fathers Sister Winifred, it is very close to what was made by my Grandfather Davis when she and my father were growing up on Valentine Ridge in Garfield County, Washington State.

25 Lbs boned and cubed Pork

20 hundredths Pickling Salt
3 hundredths Rubbed Sage (dried, not fresh)
4 hundredths Ground Black Pepper (not fresh ground)
1 cup ice cold water

Mix spices with water and allow to set for 10-15 minutes.

Grind the meat through a 3/8 in die, and then mix the spices into the meat t. Re-grind the meat using the same 3/8 in die or a 1/4 inch die. Then add the ice
water.

Package immediately and if not to be used soon then freeze.

If you don’t have access to a hundredths scale, try the following proportions.

25 lbs Pork

4 Tbs plus 2 tsp salt*
4 Tbs Rubbed Sage tightly packed*
3 Tbs Black Pepper
1 Cup Ice Water

12 1/2 Lbs Pork
2 Tbs 2 Tbs plus 1/2 tsp salt*
2 Tbs plus 1 tsp Rubbed Sage tightly packed*
1 Tbs plus 1 1/2 tsp Black Pepper*
1/2 Cup Ice Water

* Denotes a level spoonful

Any more I use a different recipe which my family prefers--

Breakfast Sausage Deluxe

10-12# pork butts/shoulders

5 TBS salt
1 TBS ground white pepper
2 TBS rubbed sage
1 tsp ground ginger
1 TBS nutmeg
1 TBS thyme
1 TBS cayenne pepper (optional and or to taste)

1 pint ice water-divided

Mix the spices with 1 cup of the ice water and keep refrigerated.

Have the pork cubed and very cold/close to frozen, grind through a 3/8 plate, then re-grind again through the 3/8 plate. Then mix the water/spice mixture into the ground meat very well.

If stuffing, you may need to add the extra cup of ice water after the second grinding. For making bulk sausage it may not be needed or desired.

Keep all cold and refrigerate and or freeze immediately.

Thanks for the alternate measurements I've never measured in hundredths lol. I can scale that no issues.

Also looks on paper like only might make a good base for piggy blankets.

I'm on the hook to make a big pig in blanket for the boxing day family meet.

I do believe that MikeB52 has the recipe for pigs in a blanket down pat. You might send him a PM--just a thought.