redkneck Posted February 9, 2012 Report Share Posted February 9, 2012 At some point this spring I intend to finish my little smokehouse project. Boned out my last doe and froze her for later use. I'm wanting to do my own smoked sausage for the first time and wanted suggestions for my first go at it. I would like to use natural casings, and would like to do at least a portion of it (if not all) with some added goodies like cheese/garlic/onion/jalapeno etc. Need to get up a LEM's order in the near future to get my supplies. Also what percentage of what cuts did you add, smoke temps times, etc. Thanks in advance! Quote Link to comment Share on other sites More sharing options...
Snipe Posted February 11, 2012 Report Share Posted February 11, 2012 Do you plan on using seasoning kits for your sausage or your own recipes?? If so there smoked sausage kits (packets) come with a cure packet inside. As for the meat ratio I use a 60/40 venison to pork. I do not go no lower than a 70/30 if you do the links will be dry and crumbly... As for adding additional items such as peppers or cheese.. I use one to one and a half fresh peppers per pound of meat... Use two if your looking for a bit more heat.. Try grinding the peppers through the largest plate you have and reserve the peppers liquid for later.. Cheese can be tricky, Most folks use high temp cheese I do not.. I use Kraft Crumbles.. I will add one pound of cheese per five pounds of meat, that is a good ratio for me.. Garlic and Onions are great in sausage but be careful they can over power all the other flavors if you use to much.. I normally do not add any extra than I use in my recipes.. So try not to use more than 1/8 cup per pound.. Now your almost ready to rock and roll... Take all your ingredients (reserve the cheese) and mix with water or your favorite beverage of choice add once ounce of liquid per pound of meat you are using (this will include the cure packet).. Or use the pepper liquid for more heat and flavor.. Set this in the frig while you grind your meat... This will allow all the flavors to distribute in the liquid... OK, now on to the fun stuff... Once you have your meats ground mix them well (time for cold hands) if you do not have a mixer.. Add the spice slurry to the meat a little at a time being sure that you mix it throughout the meat good.. When you have done this then fold in any additional items you are wanting to add to the links.. be sure the cheese is last.. Time to stuff... Depending on what type of links you are wanting to make will determine what casings you use.. Hog casings are used to make Bratwurst, Polish Sausage, Chorizo, Pepperoni, Italian Sausage, Pork Sausage, Large Hot Links...You can get them from 28-30mm, 30-32mm, 32-34mm (popular) 34-36mm (popular) and they go on up to 45mm+... Sheep's casings (my favorite) are made to make Hot Dogs, Franks, Breakfast Links, Snack Sticks, Wieners, Cocktail Wieners, Pork Sausage, Old Fashioned Wieners, Hot Links... They come in sizes 16-18mm, 19-21 all the way up to 28-30mm is the size I use.. Be sure to follow the directions on the bags.. Soak in warm water for at least 30 minutes and rinse well to get the salt off.. Once you have stuffed the casings and linked them place on a cookie sheet then place in the frig over night so they can cure.. Next day fire up the smoker and take the links out so the casings can start drying.. Place your wireless temp probe in one of the links so can monitor them.. We would not want to over cook them or under cook them making them not safe to eat.. Your pit should start out around 100-110° hang the links in the smoker and allow them to dry for about 30 minutes with no smoke, do not add wood at this time.. Once they are dry add your favorite wood.. (I'm a Hickory or Pecan kinda dude)... Bring pit temps up to around 135-140° and allow to smoke for about a hour or two.. No need to add allot of wood, just a chunk about every 20 minutes.. Or a pan full of chips every 30 minutes.. Now when your happy with the amount of smoke flavor you have added.. Bump your pit temps to around 180-190° till the links hit 152° when they get to this temp you can pull them and place in a ice bath till the internal temps comes down to 100°.. Pull out of the ice bath and hang at room temp for around 2 hours to bloom.. When your done with the above place in vacuum seal bags and freeze.. Seems like allot of work and it can be, but it's much more satisfying knowing what is in your sausage and not that nasty store bought crap.. You have just taken your first steps to becoming Certified Sausage Head.. Quote Link to comment Share on other sites More sharing options...
redkneck Posted February 11, 2012 Author Report Share Posted February 11, 2012 Thanks Ken. Gonna take a little while to finish my smokehouse, but I'll be digesting all this. I may have to give you a phone call when I get ready to go, you gave me your number once, I think I still have it. thanks as always bud. john Quote Link to comment Share on other sites More sharing options...
Snipe Posted February 11, 2012 Report Share Posted February 11, 2012 Call if you need help... Quote Link to comment Share on other sites More sharing options...
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