SAUSAGE PHOTO GALLERY (Without Original Recipes)

ssorllih · Post by **ssorllih** » Mon Feb 06, 2012 18:14

Norcal, You did a nice job with details and photos. The sticks look like they were worth the effort.. I also have a gas flame in my make shift smoker and I spread the heat with two levels of cement board about 3 inches above the burner and spaced about an inch between the boards.

NorCal Kid · Post by **NorCal Kid** » Mon Feb 06, 2012 18:30

nuynai wrote:Was this high temp cheese or store bought. I used high temp for some SB beef sticks and was disappointed with results. Not enough cheesy flavor. Did 1/2 lb. of high temp pepper jack for 5 lbs. of sticks.

Nuynai, this was store-bought had-it-in-the-fridge cheese. You can really taste the cheese in these sticks-with the 'sharpness' of the cheddar still intact! I've been leery of ordering the hi-temp cheese because I couldn't get an answer from the vendors whether or not the HT cheese contains gluten.

@Ross, I do need to make some mods to my smoker. Is cement board "food-safe" to use with high heat? I know the dust from the some of the cement boards is nasty stuff.

-Kevin

ssorllih · Post by **ssorllih** » Mon Feb 06, 2012 18:42

The cement board is safe enough no different than concrete block in its make up. The dust contains a whole bunch of silicates that our lungs don't like.

Dave Zac · Post by **Dave Zac** » Mon Feb 06, 2012 18:57

Looks delish! Nice job as always

Keymaster · Post by **Keymaster** » Mon Feb 06, 2012 23:18

Those stix look fantastic! Is it my cell phone or does the recipe call for 33 oz of cure#1 ?

ssorllih · Post by **ssorllih** » Mon Feb 06, 2012 23:52

Keymaster , it isn't your cellphone. Must be a typo. I wonder how much cure?

Chuckwagon · Post by **Chuckwagon** » Tue Feb 07, 2012 01:00

Moderator's note:
Hi NorCal,
Would you allow me to make an interjection here for safety's sake?

7.75 lbs. meat = 124 ounces = 3515 grams.
At 156 PPM, the correct amount of Cure #1 is only 8.8 grams.

It is advisable that anyone making this recipe should measure and use only 8.8 grams of sodium nitrite.

Best Wishes,
Chuckwagon

NorCal Kid · Post by **NorCal Kid** » Tue Feb 07, 2012 01:54

Chuckwagon wrote:Moderator's note:
Hi NorCal,
Would you allow me to make an interjection here for safety's sake?

7.75 lbs. meat = 124 ounces = 3515 grams.
At 156 PPM, the correct amount of Cure #1 is only 8.8 grams.

It is advisable that anyone making this recipe should measure and use only 8.8 grams of sodium nitrite.

Best Wishes,
Chuckwagon

Thank you, CW. I don't wish to be passing on wrong or harmful information.

TYPO! TYPO! TYPO! Please edit my post to correct the amount.

8.8g = .31oz of cure

I meant to type ".33oz" (=9.3g, or .5g/.02oz more than you indicated) -which is fine for just OVER eight pounds of meat; but is still a bit too much for 7.75 lbs.

Thank you

Kevin

nepas · Post by **nepas** » Tue Feb 07, 2012 16:48

Always nice Kevin

nepas · Post by **nepas** » Tue Feb 07, 2012 16:51

Got the SS vac bagged and double freezer paper wrapped.

DLFL · Post by **DLFL** » Wed Feb 08, 2012 00:01

Today I made my first sausage. Beef frankfurters from the recipe on the home site. Frankfurter I eliminated the fat and pork using fat replacement from the sausage maker. Fat Replacement
I used pig casings so they are smoked sausage size. We having them with sauerkraut, tomatoes, and mashed potatoes tonight.

Bubba · Post by **Bubba** » Wed Feb 08, 2012 01:36

Hi DLFL,

Please let me know how the sausage turned out with using the fat replacer, it's something I'd like to try as well.

Chuckwagon · Post by **Chuckwagon** » Wed Feb 08, 2012 02:50

What time is dinner pal?

DLFL · Post by **DLFL** » Wed Feb 08, 2012 03:14

The flavor was fine. I only ground the meat twice and I feel that made the texture a bit off. Too fine for sausage and too rough for a frankfurter. I was hoping for a smoother texture.

Keymaster · Post by **Keymaster** » Wed Feb 08, 2012 03:28

Very Nice Job!!!