I needed to use my new toys, so I figured it was sausage making day,
15 lbs of Italian
15 lbs of Green onion (smoked)
15 lbs of (smoked)
(http://farm8.staticflickr.com/7227/7222336774_26b1c82dbb.jpg) (http://www.flickr.com/photos/boodreaux/7222336774/)
Untitled (http://www.flickr.com/photos/boodreaux/7222336774/) by Boo Boudreaux (http://www.flickr.com/people/boodreaux/), on Flickr
(http://farm8.staticflickr.com/7093/7222347780_bdc3744296.jpg) (http://www.flickr.com/photos/boodreaux/7222347780/)
Untitled (http://www.flickr.com/photos/boodreaux/7222347780/) by Boo Boudreaux (http://www.flickr.com/people/boodreaux/), on Flickr
(http://farm8.staticflickr.com/7089/7251611478_f20ee862de.jpg) (http://www.flickr.com/photos/boodreaux/7251611478/)
Untitled (http://www.flickr.com/photos/boodreaux/7251611478/) by Boo Boudreaux (http://www.flickr.com/people/boodreaux/), on Flickr
(http://farm9.staticflickr.com/8026/7251078008_44486f211a.jpg) (http://www.flickr.com/photos/boodreaux/7251078008/)
Untitled (http://www.flickr.com/photos/boodreaux/7251078008/) by Boo Boudreaux (http://www.flickr.com/people/boodreaux/), on Flickr
The Italian Sausage is make an in the freezer, my smoked sausage is in the Bradley at 155 with four hours smoke, shooting for an IT of 154. It's my first time using my Bradley to smoke sausage so I hope it comes out good.
I started rotating the racks every hour after the first two hours, I have seven racks in the smoker the original four with three more turned over on the top of the original four but the sausage on the extra racks are not showing a good smoke color as of yet. I'm a little worried about that, I expected all the sausage to take on the same color. I guess time will tell.
More to come later.
Looks like a lot of fun!! Is that curing salt what you are using in your smoked sausages or are you using instacure or pink salt or cure #1?
Yes, it's curing salt the pink cure#1 my stash was getting low, I use just about a level tsp per 5 lbs of meat in the sausage I smoke. I've been making smoked sausage for about 14 years now as a hobby, usually around 120 lbs a year. This is my first time using a Bradley I usually use a block smokehouse but wanted to try an electric smoker.
Looking good!!
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Quote from: Boo Boudreaux on May 22, 2012, 04:37:01 PM
Yes, it's curing salt the pink cure#1 my stash was getting low, I use just about a level tsp per 5 lbs of meat in the sausage I smoke. I've been making smoked sausage for about 14 years now as a hobby, usually around 120 lbs a year. This is my first time using a Bradley I usually use a block smokehouse but wanted to try an electric smoker.
Just never seen curing salt that wasn't pink but I clicked on the photo and enlarged it and saw it does have Nitrites in it. Thanks for the reply!!
What is the exotic-looking tool with the red handles in the second photo?
Quote from: pmmpete on May 22, 2012, 11:19:38 PM
What is the exotic-looking tool with the red handles in the second photo?
Thats an injection or meat pump.
Looks like a good start, can't wait to see the end result.