BRADLEY SMOKER | "Taste the Great Outdoors"

First I would like to thank OU812 and Nepas for all help they provided!

This is my first time making sausage apart from some stixs last week.

2.75 lbs of Boar
2.75 lbs of Pork Shoulder
1/2 cup of distilled water
2 TBL of red pepper flakes
2 TBL mustard seeds
2 tsp of coarse ground blk pepper
Maple cure 1.62 oz or 45.92g

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Coarse ground all ingredients and mixed with the water.

Used the med die for the grind and like a newbe a hand mixer for the mix.  I smoked it!

I need to get the Kirby Water Bazooka!  Stuffing with my grinder is horrible, slow and not conducive to good results!  It tends to re-grind / smash the mix into a paste.

I'll smoke them tomorrow after a night of rest.

Suggestions would be great.


Thanks. 
SamuelG

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Samuel -  I'm not experienced enough to offer suggestions, but I CAN offer some encouragement: LOOKS GOOD!

I havent had boar in years—and never in sausage. I look forward to the results!

Good job

Your on the right path with em.

They look GREAT!

Cant wait to see the finished product.

Well !!! grinder stuffed or not, they still look good, will look better when smoked..
good job..

How did the smoke/cook work for ya?

Thanks to everyone for all there comments.

I'll be smoking soon... About two hours or so.  They are hung in the fridge.

SamuelG
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Cant wait.  :o

Sent from my HP Mini using 2 fingers.  ;D

Looks like everything is coming along just fine from here.

Here they go:

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1 HR just at 120, then I'll begin the JB smoke for 4 hours increasing the temp little by little.






Thanks. 
SamuelG

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Just have to wait:

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Thanks. 
SamuelG

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Don't you just hate the waiting part!! ;D ;D

My dad just got in from Spain and brought them in his luggage.

I just hate to have to wait.  Hehe


Thanks. 
SamuelG

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Just set the DBS @ 170

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SamuelG

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Pulled at 154

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At 141

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Thanks. 
SamuelG

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WOO HOO!!!!!

Looks good from here.

More wait time:
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Thanks. 
SamuelG

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Help!

It was fine until now.   It will not get below 200. I'm having to open the door.  My mav is aldo reading 195+.



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I hope it's not ruined!


Thanks.  
SamuelG

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Well, after some temp issues ( seems the element is about to go ) I was able to hit 153 IT. 

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After the bath I'll hang them in the fridge over night.

I think Nepas posted that if I l leave them a little more in the fridge or in a paper bag I could get a dry sausage texture?  Anyone?

Thanks. 
SamuelG

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Over night dry:

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The one in the middle seems to have a fat accumulation on the left side.  Could this have happened in the cold bath?  This one wad 100% pork and no boar.



Thanks.  
SamuelG

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Looks good.

The fat out could have happened when you got that temp spike.

Was that one in the back when cooking?

I try to rotate front to back half way through the cook.

And yes if you leave the sausage hanging in the fridge for a week you will get an dryer firmer sausage.

The automatic defrost cycle of the fridge will suck the moisture out.

Thanks OU.

It was in the front to middle.  I did not rotate them, but next time I will.

When should I remove the casing?  Or should I?

What's the best way to store 1-3 months? Vacuum packed? 

Should I spray it with PS before I pack them? I'm trying not to have to freeze them


Thanks. 
SamuelG

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I like to give them 48 hr before removing the casings and cutting in.

I wouldnt go any longer than a month vac sealed and in the fridge.

If your gonna wait any longer I would vac seal and freeze, the freeze dont change a thing, they will come out just as they went in.

Cant wait to here your opinion of my recipe,,,,,and the money shot.  ;D

If I were a betting man, these will not make it to the 48 hr mark.  :-)

Ok.  I'll vac pack and freeze.


Thanks. 
SamuelG

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Here we go:

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Unwrapped

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Ok I'm sorry I had the end piece!

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This is just amazing!!!  OU That is one great recipe!!!

Ok you guys mind if I get well a little crazzy with the pics?????

Sorry but thus is a special day with my dad so I brought out some of my cures.

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Thanks. 
SamuelG

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That sausage looks gooood!

Your stuff looks real goood too.

One of these days when I have more time I'm gonna do some dry curing,,,,one of these days.