Made up some kinda hot links the other day using a bunch of this stuff ;D
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2984.jpg)
Added 12 oz of distilled water
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2985.jpg)
Added the seasonings to 5 lb course ground pork butt and 2 lb course ground beef chuck
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2986.jpg)
Throw the seasoned meat in the fridge wile I get the stuffer ready,,,,,,,,the cure is a workin
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2987.jpg)
Packed in tight makin sure theres no air pockets
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2988.jpg)
Here we go
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2989.jpg)
Had a blow out on the first chain other than that things went well
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2992.jpg)
Mama was out in the pool when I walked by with these,,,,,,,,,,,,told her this is what I've been workin on all morning,,,,,,,,the funny part is she believed me ::)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2993.jpg)
Then I came out with the rest of them ;D
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2995.jpg)
Gave then an hr at 120 with no smoke to dry the casings then bumped the temp up to 130 and gave them 2 hr Pecan,,,,,,,,,,,,,,,gonna do 3 hr next time
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3015.jpg)
Bumped the temp up to 10 deg every hr wile the roaster came up to temp,,,wanted these on top
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3016.jpg)
Nice and cozy
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3017.jpg)
Did the ice bath then pulled the casings,,,,,,,,,,,got me a tester,,,,,,,,OH YA
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3020.jpg)
Gooood Stuff!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3022.jpg)
Packaged and ready for the party
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3024.jpg)
Had one for lunch and another for a latenight snack,,,,,,,,,,,,,I like!
Oh Ya,,,,,,,,,,,had one with kraut brown mustard this morning for breakfast. :o
Look good. Which party you going to?? Momma finally give in? ;D Or do you still have to go to the Big City?
Quote from: Tenpoint5 on July 17, 2012, 02:19:42 PM
Look good. Which party you going to?? Momma finally give in? ;D Or do you still have to go to the Big City?
I thought I toe you,,,,,,,,,,,were goin th the MWSO III ;D
@#$% the Big City.
Those look real good!
On 7/28/12 Cascade will be the big city for us!!
Quote from: BAM1 on July 17, 2012, 05:25:12 PM
On 7/28/12 Cascade will be the big city for us!!
I would rather be in Cascade than the Big City
Can you elaborate a bit on the flavour achieved with using pecan? All the sausage books I have read advise against all nut trees in smoking.
Quote from: rajzer on July 17, 2012, 11:35:09 PM
Can you elaborate a bit on the flavour achieved with using pecan? All the sausage books I have read advise against all nut trees in smoking.
WHAT?? Time to get some new books my friend!! Hickory is a NUT tree and is one of the most widely used wood in smoking sausage. Now I have heard some talk about not using fruit trees. Never had a problem either way.
Pecan is similar to Hickory, but a softer, not as harsh and in your face flavor. IMHO
QuoteWHAT?? Time to get some new books my friend!!
X2!
OU812 is this a secret receipt or could you post it?
These look really good!
Nice hot links Curt
Man im like going crazy not stuffing or smoking :'(
How muchquicktender did you use per lb? Did they come out salty?
Quote from: Tenpoint5 on July 18, 2012, 04:10:23 AM
Quote from: rajzer on July 17, 2012, 11:35:09 PM
Can you elaborate a bit on the flavour achieved with using pecan? All the sausage books I have read advise against all nut trees in smoking.
WHAT?? Time to get some new books my friend!! Hickory is a NUT tree and is one of the most widely used wood in smoking sausage. Now I have heard some talk about not using fruit trees. Never had a problem either way.
Pecan is similar to Hickory, but a softer, not as harsh and in your face flavor. IMHO
I use hickory all the time and was not aware that pecan is essentially the same. These trees are not common in this part of the world. I guess you learn something everyday!
Fantastic job on them hot links. Glad those casings did not blow out. Are those from the big order we did a while back? I had a little casing left from a stick and when I went to stuff it she had big blowouts. I did not vac seal them and they got pretty dry.
Hey Chris I was wondering the same thing.... would that be party in Iowa on 7/28? Curt you been a busy lite beaver !! another fine looking batch of links.
Tim
Great looking links!
How 'hot' is Hot?
I see you are using that Weapons Grade Half Sharp Paprika....... ;)
Good looking links.
Sent from my iPhone using Tapatalk
THey look awesome indeed -- what sort of casings are those?!? Haven't seen anything with racing stripes on 'em!
I think sailor had a garage sale on the racing stripe casing and we all got some, yeah they do look strange but work well for a stuff and peel sausage(kielbasa).
Quote from: squirtthecat on July 19, 2012, 05:41:41 AM
How 'hot' is Hot?
I see you are using that Weapons Grade Half Sharp Paprika....... ;)
To me this is on the mild side, all the other seasonings help balance out the hot stuff ;D