Results 1 to 8 of 8
Like Tree6Likes
  • 2 Post By cudarunner
  • 3 Post By Hirlau
  • 1 Post By cudarunner

Thread: Smoked Sausage!!

  1. #1
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    5,855
    Thanked: 2114

    Default Smoked Sausage!!

    Many years ago I started making my own smoked Sausages, Turkeys, Chicken, Salmon and on a couple of occasions Ham Shanks.

    About 20 years ago a meat cutter I was working with saw me eating some of my smoked sausage with saltines and crackers on my lunch break. He asked if I’d consider making some out of his frozen deer meat and I said sure! I also told him that I’d add some pork with fat to make it sure it was moist and he thought that was a great idea.

    What I got was deer hamburger with some kind of fat already mixed in (it looked plenty 'fatty' so I didn't add any pork) I just mixed my spices as usual and had a go at it. The sausage came out ‘so-so’! It was ‘fine’ when it was hot but what ever kind of fat was in it had a lower melt temperature than the pork I’d always used as it left a ‘greasy’ film on the roof of the mouth.

    Fast forward to today and I’ve got deer sausage in the smoker! My son Connor and I put a team effort together to make it from his deer he got this year. He had 4+#’s of meat and I added 1+# of fatty pork shoulder. I made sure that I trimmed and tossed every bit of deer fat that I could.

    It’s been a ‘tradition’ that if any of the kids helped dad make sausage, I’d take what was left in the bottom of the stuffer and mix a few drops of liquid smoke into it and then gently fry patties for them as a ‘treat’! Today was no different and the initial taste test was good! (I only got a small taste as ‘Gut’s' got the rest for helping)!

    The other patty was put into the frig to get good and cold for the ultimate test. I just tried a bite and I’ve got a keeper here!! Guts gets the rest when he gets home from work!!

    The Chop-Right #22 has been washed and dried as has the Sausage Maker’s 5# stuffer, the sausage is on it’s second pan of damp hickory chips and I’m looking forward to tasting the end results of our efforts!! (The actual ‘smoked’ sausage is Always Much Better than the sample with the liquid smoke)!!

    Hopefully I can get a picture or two posted later today!!

    Sanfte Rasur, mein Klingenbruder!

    (Smooth Shaving My Brother In Blades)
    lz6 and Hirlau like this.
    Our house is as Neil left it- an Aladdin’s cave of ‘stuff’
    Kim x

  2. #2
    lz6
    lz6 is offline
    Senior Moderator lz6's Avatar
    Join Date
    Feb 2010
    Location
    California
    Posts
    4,783
    Thanked: 1804

    Default

    Sound great. Now that is a nice father/son event. : )
    Bob

    "God is a Havana smoker. I have seen his gray clouds" Gainsburg

  3. #3
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    5,855
    Thanked: 2114

    Default

    Well we've had a 'minor AWCRAP' as the heating element took a dump about 3/4 of the way through the second batch of wood chips!! I can't bitch as it's been faithful for at least 3 if not 4 years!!

    It's a good thing that it's only a 'trial' batch of only 5+ #'s if it were a full 20# batch I'd be up the creek without a paddle!! However since it's a small amount I've got it finishing in the oven at a very low temp!

    Smoked Sausage isn't really 'cooked' it's very, very slowly brought up to temp. It's always 'Slow and Low' as far as temperatures go!!

    I'll get back to you all in just a bit!!
    Our house is as Neil left it- an Aladdin’s cave of ‘stuff’
    Kim x

  4. #4
    Moderator Hirlau's Avatar
    Join Date
    Dec 2010
    Location
    South Florida
    Posts
    13,426
    Thanked: 3455

    Default

    We both like sausage cut up in white rice.

  5. #5
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    5,855
    Thanked: 2114

    Default

    Quote Originally Posted by Hirlau View Post
    We both like sausage cut up in white rice.
    Is it you and the lovely bride or you and your son that like sausage with rice or all of you?
    Our house is as Neil left it- an Aladdin’s cave of ‘stuff’
    Kim x

  6. #6
    Moderator Hirlau's Avatar
    Join Date
    Dec 2010
    Location
    South Florida
    Posts
    13,426
    Thanked: 3455

    Default

    If I had a lovely bride, I couldn't afford anything on SRP.
    cudarunner, donv and Chevhead like this.

  7. #7
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    5,855
    Thanked: 2114

    Default

    Quote Originally Posted by Hirlau View Post
    If I had a lovely bride, I couldn't afford anything on SRP.
    Neither Could I!!!!!!!!!!!!!!!!!!!

    Our house is as Neil left it- an Aladdin’s cave of ‘stuff’
    Kim x

  8. #8
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    5,855
    Thanked: 2114

    Default

    OK!!

    The sausage is done, Gut's had a sample and proclaimed it A1 and Good to Go!!

    Name:  Deer Sausage.jpg
Views: 43
Size:  19.2 KB
    EMC45 likes this.
    Our house is as Neil left it- an Aladdin’s cave of ‘stuff’
    Kim x

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •