A 3lb batch of hungarian paprika smoked sausage from 'The Book.'
Only problem was that I did these with the KA attachment. The grinding went OK, but it was a heck of a fight with the stuffer part. I should have just pulled out the Grizzly for the stuffing part. That's why there are no pics of the stuffing part. I had stuff slung everywhere and the kitchen was a wreck. Talk about foul language!!! I made up some new words.
The easy part is the step up smoking in the OBS with hickory.
(http://i35.photobucket.com/albums/d153/ronbeaux/Bubba%20Keg/DSC05363.jpg)
Pulled at 152 and cooled
(http://i35.photobucket.com/albums/d153/ronbeaux/Bubba%20Keg/DSC05364.jpg)
I may have even smoked a spider or two............
Nice Ronbeaux
I did some hungarian sausage last week. Good stuff
Not with the KA stuffer though ;D I'd much rather wash the Grizzly than fight with that stuffer
The sausage really looks good. I have never had smoked spider, at least not that I know of. Dang I slop stuff all over the kitchen using my Grizzly stuffer. I hand mix all my meat and it ends up on the back splash. I can only think of how much I could sling if I had a KA mixer. Wife came home from the nieces baby shower and said you been making sausage? Now I am here to tell you that the stuffer was cleaned and put away, the mixing tub was cleaned and put up. The spice box was neatly squared away. The sink was clean of any dishes or measuring tools. I had the kitchen in good shape, at least I thought I had and no evidence at all was visible. She walks right over to a spot on the back splash and says "What's this". :o
Damn women. Might just have to bury her in the backyard.
Looks good Ron. What's your recipe for Hickory Smoked Spider? Sounds interesting
It's easy. Just leave the door on the OBS closed for way too long and then use as normal. ::)
Good heads up on the backsplash sailor! I'm gonna go check it out before she busts me.
Dang Ron, Looks Awesome!