Hello everybody just wondering what recipes you people recommend? I am very new to the smoking world but i love it. I am heading to the store to get some cure#1, and what ever else i need. I have fourteen pounds of deer meat, and six pounds of pork butt that i plan to do into two different batches. Thank you in advance.
There's a lot of good recipes out there. It might be easier to start with a kit, (I like the Hi Mountain) they pretty much have everything you need to make sausage. Once you get the hang of it, it's easy to modify them or to start out on your own.
Thanks Kevin, i have tried the lem trail bologna with good success. I might go get another kit but just wanted to know what kind of homemade recipes that you guys and gals liked.
Here's a few recent posts on balogna. There's a coupl of recipes there too.
http://forum.bradleysmoker.com/index.php?topic=12823.0
http://forum.bradleysmoker.com/index.php?topic=12963.0
http://forum.bradleysmoker.com/index.php?topic=13028.0
Mike
Thanks Mr. Walleye i will check into them!!
Well just ordered an auber pid today, cant wait to get it to play with it. I think it will make sausage making a whole lot easier.
You will love that PID. I just got done making hot dogs and the temp control using the PID worked great!
yeah i did a lot of reading on this forum and everybody said that they do a great job so we will see. I think it will make me less worried when a do sausage. Does anybody know where auber ind. is located out of? I also ordered a few things from yard and pool so i think i am about ready to do some serious smoking. I am addicted to this forum and my bradley smoker!!!!!
Quote from: smokingthemidwest on December 28, 2009, 06:25:56 PM
yeah i did a lot of reading on this forum and everybody said that they do a great job so we will see. I think it will make me less worried when a do sausage. Does anybody know where auber ind. is located out of? I also ordered a few things from yard and pool so i think i am about ready to do some serious smoking. I am addicted to this forum and my bradley smoker!!!!!
Located in Alpharetta, GA
thank you
Well life is good, got the pid in the mail yesterday, and harvested a deer last night. Time to play with my new toy, and make some sausage. Going to butcher that deer today, and smoke something tomorrow. Happy new year everybody!!!
Hello just wondering if i was making 10 lbs of venison and pork bologna, and looking to add Jalapeno to it how much would your recomend? Thank you in advance
smokingthemidwest,
Yes, the PID is great. I program the first hour at about 200 for preheat, then the next hour goes to about 140 for drying, then steps up from there, finishing at 175 (but I'll go 180 if I need to [read get impatient]).
If you don't have it yet, buy the book Great Sausage Recipes and Meat Curing by Rytek Kutas. 99% of the people agree it is the book to have on sausage making.
I've been getting my summer sausage and brat mix from Frisco's in Omaha (lived there several years ago), but now I'm starting to mix my own spices w/ the above book. Frisco's has great prices on spice mixes and casings.
http://www.friscospices.com/
Sausage is a slippery slope. I also got into it for making deer sausage, and "save money". The Bradley replaced the offset smoker, then a Cabelas 11 lb commercial stuffer, next was a PID for the Bradley, and last year I got a Cabelas Commercial 1/2 hp grinder. Throw in a ThermoWorks super fast probe thermometer too. My break even point, dollar wise, is in the future. My break even point enjoyment wise, was the first use for each of those devices.
get smokin
drano
Hello drano i am checking into that book. I used the PID on a pork roast yesterday, i know i should not need it for doing a roast but i just got it and wanted to play with the new toy. I mean tool!! It worked awesome no problem at all. Yeah i got a lem 5lbs stuffer, a meat grinder, a PID, and a bradley 6 rack digital, my toys(tools) are adding up. I know my break even point will be in a few years, but i have so much fun doing it.
Hello everybody, I had a quick question on venison balogna internal temp. What internal temp do you usually take the meat out of the smoker at? I have seen some people take it out at 150*-155* and some people bring it up to 165*. I usually use 70% venison and 30% pork butt, is that about the right mixture? I do use cure in it. Thank you in advance
I use 60% deer to 40% pork butt and take my sausages to 152 F and give it a ice water bath till the temp drops below 90 F then hang at room temp for at least 1 hr to drip dry and bloom
Thank you i usually bring my it up to 160* then i ice water bath and then hang for a bit before packaging. I just wanted to make sure that 160* it was safe, did not want to get anybody sick if you know what i mean. I seen where some people went to 150-155 and some as much as 170. Thank you again
I have found that the flavor are much better if you let the sausage hang in the fridge for at least 24 hr, I go 48 hr, before you enjoy or package them.
160* should be safe. I was in a sausage class in Omaha (Hobart's Butchering Supply, aka Frisco Spices), and they said 30 minutes at either 152* or 158* internal temp (can't remember which) met the USDA guidelines for being safe.
OHHHHH So thats how you do it :D :D
Anywhere I can learn new tricks. ;D ;D I had a great deer season and I've always wanted to get into smoking meat. Took the class, and combined that knowledge with what you guys have been posting and helping me with, my learning curve is steadily leveling out, and I am appreciating my Bradley Digital a lot more. I did a rack of pork ribs the other day and they were great. HyVee had pork butt on sale for .99/lb. If it would get out of the negative temps here in NE, I would like to try and make some smoked pulled pork.
Rick
When did HyVee have butts for $0.99? I musta missed it. :(
RickWL63 I am glad to see you have settled in with the Bradley. It was you that was disillusioned when you first got it wasn't it.
Yeah the store in town here had pork butts on sale for .99 cents a pound. So i went and stocked up, got some deer sausage to do this weekend.
OU, The HyVee at Shadow Lake (Papillion, NE) had them for that price the week after Christmas. I will be watching those prices a little more closely now. If you live in Omaha, PM me.
Quarlow, yes, I was a little disillusioned at first, but after chatting with you, OU, and NePaS, I am becoming much more comfortable with the Bradley Digital. I do look forward to more smoking once the temps here get back up above 0*. ;D
Good on you Rick. Glad we were able to keep you hanging on.
Hello again, one more quick question i bought some seasoning and cure from the local butcher and when i mix the cure with the seasoning how much water should i use? I made a batch two weeks ago and used about one once per pound of meat does that seem right? I am going to try to post pictures this time. Sorry for all the questions just making sure i am doing things right, i want to learn from the pros. Thank you in advance
Hello everybody just got done smoking twenty pounds of venison sausage. Here is a couple of pictures of the last batch blooming. Let me know what you think.
(http://i971.photobucket.com/albums/ae198/jlrenkes/Janurary102010232.jpg)
(http://i971.photobucket.com/albums/ae198/jlrenkes/Janurary102010231.jpg)
Thank you in advance
Looks pretty darned good to me!
Send a couple rings over for taste testing and I will give a full report! ;D
Nice looking stuff there smokingthemidwest.
That picture is priceless...
Quote from: squirtthecat on January 10, 2010, 08:19:37 PM
That picture is priceless...
Yes it is. You think he likes sausage?
Can you imagine what is going thru his mind looking at all that beautiful sausage.
Sausage is awesome looking. Congrats!
He thinks he found the mother lode. :o ;D
He's gonna go to the store and see sausage forsale and know his daddy sausage is better than that stuff.
kewl pic. ;D
thanks, that made my day!
Thank you forum friends. I think it turned out very good for my third batch. One quick question is that i was wondering how come when i stuffed the casing i did not get a nice ring, has more of a bend than a nice ring? Is it because I stuffed them too tight? Just trying to get better they tasted great. Thank you in advance, Yeah my little buddy in the picture sure likes venison sausage and jerky!!!!
Well some of them have a nice curve in them. I would guess that maybe those with the bend were not quite as stuffed as the others allowing it to kink instead of curve.
Yeah thats what i thought. Some turned out really great and some did not. I am new to this so i guess the more i do the better i will get. Thanks for helping me out on this project :)
Glad it work out for you.
Quote from: smokingthemidwest on January 11, 2010, 12:42:36 PM
Thank you forum friends. I think it turned out very good for my third batch. One quick question is that i was wondering how come when i stuffed the casing i did not get a nice ring, has more of a bend than a nice ring? Is it because I stuffed them too tight? Just trying to get better they tasted great. Thank you in advance, Yeah my little buddy in the picture sure likes venison sausage and jerky!!!!
It might be the type a casing that you used. I've used beef rounds for ring bologna with pretty good luck.