Page 17 of 58
Posted: Tue Jan 10, 2012 22:47
by crustyo44
Hi Jerbear,
I like to smoke over 3 days, depending on the weather of course, personally I like a mahogany colour as well as you can see by my csabai photos.
There again, you smoke sausages to suit your taste and nobody else. If you like the look and flavour, just keep on repeating the process.
It would be a dull world if we were all like lemmings.
Regards,
Jan.
Venison Pizza/Cheese Stix
Posted: Wed Jan 11, 2012 14:51
by nepas
Here i have 5 lbs of ground venison with a beef cut in.
Going with the AC OP Mix. If you have a mortar/pestle use it to break the powdered tomato thats in the mix.
Have 1/8" x 1/8" Mozzarella cubed and ready for the mix in.
Mixed and ready to stuff/smoke.
Didnt get to Lowes to get a new T for my KC so its cranker time.
Stuffed and ready.
Going with my AMZNPS with hickory pellets for the smoke delivery.
The nacho cheese are on the rack.
Posted: Thu Jan 12, 2012 02:14
by Keymaster
I may have to order some of that pizza stick mix, looks good Rick!!
Just A Tad From Last Year
Posted: Sat Jan 14, 2012 17:41
by nepas
Here is a small portion of sausage from last year.
If i posted this before? I cant remember.
http://s868.photobucket.com/albums/ab24 ... =slideshow
Alligator Andouille
Posted: Sat Jan 14, 2012 18:40
by nepas
Made up a small batch of pork/alligator Andouille last month.
1 lb of fresh Georgia alligator meat cubed before grinding.
Ground.
Mixed with 2.5 lbs of pork, seasoned and cured.
Stuffing into hog casings.
Linking and ready to smoke.
Ready for a fridge rest.
Overnight rest in fridge. Cut one to check. Looks good, taste good.
Set with close to same lengths.
Tied.
Paper bagged and ready for another fridge rest.
Vac sealed and ready for the freezer.
I gave 3 bags away to friends.
Posted: Sat Jan 14, 2012 23:57
by Keymaster
looks good, whats gator taste like?
Italian Sweet...
Posted: Mon Jan 16, 2012 12:42
by sam3
After being away for a week, I figured I would do something simple and quick. Besides, the wifey has been asking for me to make some.
The players...9 lbs of Picnic trimmed up well with TSM Italian Sweet seasoning.
Ready to go.
Looking good
All completed.
Left them in the refrig for 4 hours or so before I vac sealed them. Not sure if that does anything or not, but i needed a nap.
And done...
The wife made a sauce with a pound of these, it was very good!
Thanks for looking!
Posted: Mon Jan 16, 2012 16:39
by Keymaster
Very Nice Job Sam, wished I would of had one of them to throw on the grill with my Hot dogs!!
Posted: Mon Jan 16, 2012 19:07
by Gringo Loco
What time is lunch? Looks real good!
I found if I put the sausage in the freezer for a few hours they not smash and loose their shape when you vacuum seal them.
I bet the wife is now happy!
GL
Posted: Mon Jan 16, 2012 20:36
by sam3
Gringo Loco wrote:What time is lunch? Looks real good!
I found if I put the sausage in the freezer for a few hours they not smash and loose their shape when you vacuum seal them.
I bet the wife is now happy!
GL
That's a great idea, thanks!
This was my first attempt at making links, so it took me a while until I got the swing of it. Overall, I'm pretty happy with how they came out.
Yea, the wife was very happy too. Now I have to make Hot for me this weekend.
Posted: Mon Jan 16, 2012 23:47
by Chuckwagon
My gosh Sam, if those are your FIRST links, you must have a real knack for making this stuff.
Don't stop now buddy. How about trying a "semi-dry cured" product next? Good luck.
Best Wishes,
Chuckwagon
Posted: Tue Jan 17, 2012 05:03
by DLFL
Sam, those are beautiful.
My BF Teriyaki Slim Jims
Posted: Sat Jan 21, 2012 18:25
by nepas
Posted: Sun Jan 22, 2012 00:21
by Keymaster
Job well done Nepas, wish I was you neighbor!!!
Andouille Time
Posted: Tue Jan 24, 2012 17:26
by nepas
Got a 9 lb butt thawing for some Andouille. Not sure if i wanna cut any gator in it or not.