We started a Smoking and Grilling FORUM

[KSDfisher77]

I got 6lbs of homemade summer sausage curing! Will smoke it tuesday.

 

[KSDfisher77]

2hours in smoke soo far. Caseless Beef summer sausage, more time to smoke.

 

[autopilot42]

Love to see pictures

Sorry for not taking pics. We ate the whole thing was good not the best but in the top 5 or 6 . When you grab one at the store make sure it is very wiggly not a huge fat cap but enough. Smoke fore atleast 3 hours then take to 160. Wrap in foil then take to 190 or so then rest for 1 hour. If you picked a good one it will be moist .these are flats from bjs. I quit doing full packer it doesn't work as well. If there are left overs make bowls with tater tot Mac and cheese delicious my two boys are carnivores. The rub I use is simple .salt pepper brown sugar paprika and a little chili powder. Works well.

 

[autopilot42]

If you like a decent mix for summer sauge try nesco seasoning very good base for starters and add as desired.

 

[autopilot42]

I will post my ratios tomorrow have to move the son part of growing

 

[KSDfisher77]

If you like a decent mix for summer sauge try nesco seasoning very good base for starters and add as desired.

Yeah a few guys on the smoking meat forum said it's a good starting point for summer sausage.

 

[autopilot42]

It is as close as the local place that went out of business. That was truly a great blend. I have not tried any of the sausage makers blend has anyone tried it ? I will order some for a test.

 

[autopilot42]

I will also post my hot Italian sausage recipe it is good made from scratch . It is for 4lb batches I usually make 16 lbs that is what my mixer will handle . Try a 4lb batch and see what you think. I will put it up tomorrow. To late now I have to snuggle my sons fox hound.

 

[autopilot42]

2hours in smoke soo far. Caseless Beef summer sausage, more time to smoke. View attachment 64686

That looks very good what temp do you like yours to go to

 

[KSDfisher77]

That looks very good what temp do you like yours to go to

I took it to a internal temp of 152° then ice bathed. Some of it hit 156°f internal temp before hitting the ice bath.

 

[autopilot42]

If you want try it my hot Italian

 

[autopilot42]

If you stuff in casings add a little more water so it goes easier

 

[KSDfisher77]

If you stuff in casings add a little more water so it goes easier

Yep I'll have to give your recipe a try. I'll have to get some bigger casings.

 

[autopilot42]

Perfect temp for your sausage. What smoker do you use. I use the Bradley seems fine I like it for long smokes forget it and let it smoke. No tending like other models I have used. Works well for cold smoking also just the puck burner going. I don't smoke the Italian usually put it on a press for cooking or make some patties I use for home made pizza and turn it in to crumbles in a pan.

 

[autopilot42]

Pork casing are fine usually 32 to 36 mm. I tried sheep which are smaller but you have to be careful they will split on you while stuffing.. tried them for home hotdogs. To many blow outs.

 

[KSDfisher77]

Perfect temp for your sausage. What smoker do you use. I use the Bradley seems fine I like it for long smokes forget it and let it smoke. No tending like other models I have used. Works well for cold smoking also just the puck burner going. I don't smoke the Italian usually put it on a press for cooking or make some patties I use for home made pizza and turn it in to crumbles in a pan.

Well I bought a Pit Boss Sportsman 1100 & added a side smoke cabinet just so I could get lower temps for beef jerky.

 

[Odanscoils]

Well I bought a Pit Boss Sportsman 1100 & added a side smoke cabinet just so I could get lower temps for beef jerky. View attachment 64861

Nice.

 

[autopilot42]

That is a nice looking machine does the pellets smoke the whole time or is electric also

 

[KSDfisher77]

That is a nice looking machine does the pellets smoke the whole time or is electric also

It uses electricity to run the PID controller, igniter, auger & fan. It has a auger that feeds the wood pellets to a burn pot.

Depending on pit smoke temp it increases auger speed & fan speed to control a set temperature.

It physically burns the pellets & after it has cooled down, you just vacuum the ashes from the burn pot.

You can smoke, bake, sear, you name it.

 

[KSDfisher77]

Well 1st time doing. Twice Smoked Pulled Ham.