Foods of the World Forum Homepage
Forum Home Forum Home > The US and Canada > Texas and the Southwest
  New Posts New Posts RSS Feed - Sausage
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Sausage

 Post Reply Post Reply
Author
Message
drinks View Drop Down
Chef's Apprentice
Chef's Apprentice


Joined: 19 September 2014
Location: male
Status: Offline
Points: 372
Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Topic: Sausage
    Posted: 10 March 2015 at 13:49
HEB had boston butts on sale, 97cLb. so I got 2, a total of 19 Lb.
1 lb of sugar cure, tender quick, with black pepper ,garlic powder, and ground cayenne added, then a trip through the LEM grinder with an 8mm plate, then in the refrigerator for 4-5 days to cure, then into 35mm natural casing and off to the new smoker for 8 hours of either hickory or mesquite smoke.
When it is smoked, I shall post a photo.
Back to Top
Sponsored Links


Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 10 March 2015 at 13:51
Smile
Enjoy The Food!
Back to Top
AK1 View Drop Down
Master Chef
Master Chef
Avatar

Joined: 10 April 2012
Location: Ontario, Canada
Status: Offline
Points: 1081
Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2015 at 20:46
I'm waiting

Back to Top
drinks View Drop Down
Chef's Apprentice
Chef's Apprentice


Joined: 19 September 2014
Location: male
Status: Offline
Points: 372
Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2015 at 21:10
AK1, still at least 3 more days of curing time before casing and smoking.
Back to Top
AK1 View Drop Down
Master Chef
Master Chef
Avatar

Joined: 10 April 2012
Location: Ontario, Canada
Status: Offline
Points: 1081
Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 13 March 2015 at 13:13
OK. I'm waiting patiently thenSmile
Back to Top
drinks View Drop Down
Chef's Apprentice
Chef's Apprentice


Joined: 19 September 2014
Location: male
Status: Offline
Points: 372
Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2015 at 12:08
Cased and ready to smoke in the morning.
Back to Top
drinks View Drop Down
Chef's Apprentice
Chef's Apprentice


Joined: 19 September 2014
Location: male
Status: Offline
Points: 372
Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 15 March 2015 at 09:05
All in the pool, uh, smoker.
I shall post a picture when it is smoked.
I am using chunks of mesquite and hickory for the smoke, in my high tech ,15 oz. sardine tin on the hotplate smoke source.
I intend to take the temperature up to at least 180'F, air temperature.
Back to Top
drinks View Drop Down
Chef's Apprentice
Chef's Apprentice


Joined: 19 September 2014
Location: male
Status: Offline
Points: 372
Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 15 March 2015 at 14:50
Oops, it appears I have a defective hotplate, I cannot get the 1000W coil on, so all has been done with the 500W coil, maximum temperature, 170'F.

Sidewalk superintendent.

Back to Top
drinks View Drop Down
Chef's Apprentice
Chef's Apprentice


Joined: 19 September 2014
Location: male
Status: Offline
Points: 372
Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2015 at 12:22
New hotplate got here today, only 3 days after ordering it.
Interestingly, it was ordered on Ebay, but shipped by Amazon!
Humm, wonder what is going on?
Both coils work,on this one so I shall be able to find out the temperature range available in the smaller smoker.
I am going to have to cook this batch of sausage, always a good idea , anyway
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2015 at 13:01
Originally posted by drinks drinks wrote:

New hotplate got here today, only 3 days after ordering it.
Interestingly, it was ordered on Ebay, but shipped by Amazon!
Humm, wonder what is going on?
Both coils work,on this one so I shall be able to find out the temperature range available in the smaller smoker.
I am going to have to cook this batch of sausage, always a good idea , anyway

   Good news that both coils work!  That is odd about Amazon on Ebay...but whatever works!
Enjoy The Food!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9356
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 March 2015 at 21:54
Very nice!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
drinks View Drop Down
Chef's Apprentice
Chef's Apprentice


Joined: 19 September 2014
Location: male
Status: Offline
Points: 372
Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 17 April 2015 at 14:18
With the new hotplate I can exceed 200', easily.
Just did some salmon jerky, other than a bit too much salt, it is nice, even if all I can get is farmed atlantic salmon.
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.109 seconds.