Made lots of fresh sausage but this is the 1st attempt at a smoked sausage. I ran out of hog casings so had to fall back on using collagen casings. This was the 1st time that I have worked with collagen casing and I found them to be very easy to stuff and no mess of soaking that goes along with the hog casings. I was attempting to make ½ rounds and then hang the sausage but disaster hit. Started my bend and the link broke in the middle. So I opted to just lay the links in the tray and smoke them up that way. I did not try to make any small links and hang and I am not sure if the collagen would allow a link to be made with out splitting. Perhaps someone with experience could educate me on this aspect.
I used the recipe on page 206 of Rytek Kutas book 4th edition.
Starting out at 130 degrees for 1 hr to dry the casing. Not as wet as a hog casing would be. Then will ramp to 140 for 3 hrs and apply apple wood smoke. Ramp to 150 for 3 more hrs an then to 160 until IT is 152 degrees. If 160 is not getting the IT up will ramp to 170 for a bit and see where that gets me.
Guess this is going to be a learning experience for me.
All mixed up and ready to stuff.
(http://i36.photobucket.com/albums/e25/jcompton1/100_9156.jpg)
In the smoker and ready to start the process.
(http://i36.photobucket.com/albums/e25/jcompton1/100_9157.jpg)
Glad to see you Smilin!
I know you have been waiting to do this and Today
is the day. Congrats.
Nice going Sailor.
NePaS is our sausage king. I'm sure he will be along to give you some pointers.
The smoke is finished and I was very happy with the end result. The casings are not as dark as the photo shows as I think it was my flash and angle. Pretty pink on the inside and a nice rich red on the outside. And the most important thing is the sausage tasted great! All cut up and in vac bags and in the freezer except for a few links that I will munch on this weekend.
(http://i36.photobucket.com/albums/e25/jcompton1/100_9158.jpg)
Very nice
Now ya need my address ;D :D
Nice!
I'll be right over...
Well done Sailor they look great
Very nice, good job. I still have delved into it yet. Still not sure what to do with my 7 lbs. of ground buffalo. Probably add 3 lbs. of ground beef but then I don't know what to add for flavour.
Sweet
Nice job there Sailor!