Took out 4 lb coarse ground pork lastnight, let thaw in the fridge overnight and this morn got things ready to make some sausage.
First, soak the casings in some warm water wile I get the seasongs ready
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3936.jpg)
To start, mix 1 scant tea cure #1 in 1/2 cup distilled water and 1/4 cup red wine vinegar, set aside
Mince 6 cloves fresh garlic and dump in the liquid
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3937.jpg)
The seasonings, in the middle, 1 Tbl & 1 tea Kosher Flake salt, to the left of that is 2 Tbl California sweet paprika and clock wise we got, 1 Tbl ground coriander, 1 tsp crushed red pepper, 1/2 tsp all spice, 1/2 tsp ground Indonesia cinnamon, 1/2 tsp ground clove, mix all that in the liquid
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3938.jpg)
The pork
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3939.jpg)
Mix in all the good stuff
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3940.jpg)
Stuffed and hangin at room temp wile the smoker comes up to temp
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3942.jpg)
Here we go, after one hr at 110 F its time to start the smoke (2 hr Pecan) and bump the temp up to 120 F
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3943.jpg)
Gonna bump the temp up 10 deg every hr till a max temp of 170 F and hold it there till the IT hits 160 F
See ya in a bit ;D
Looking YUMMY so far Curt
Looks REAL good, Curt!
:) :)
Kevin
Looks great Curt
I read past the cure and almost was going to give you the sign (http://i868.photobucket.com/albums/ab242/nepas1/icons/police2.gif) Until i went back to re read the post.
(http://i868.photobucket.com/albums/ab242/nepas1/icons/popcorn.gif)
Wow Curt!
This is something that has been on my bucket list. I like it, and thanks for posting the ingredients!
I gots some new casing to try out. ;D
Just bumped the smoker up to 170 F and checked the sausage for the first time,,,IT 132 F
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3944.jpg)
Lookin gooood!
Looks Awesome Curt, thats gonna be tasty :)
And,,,,,,,,,,,,,,,,done
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3945.jpg)
Gonna let it bloom a bit
Just pulled these outta the fridge,,,,,,they were hangin in there casings,,,,,,finally firmed up to my liking
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3970.jpg)
Oh Ya!!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3973.jpg)
Not bad for a rookie ;D
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3976.jpg)
Packaged for the long haul, the single one vac sealed is for a friend to see if he likes it, the plastic wrapped on is for work to see if they like it the rest are for me :P
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3978.jpg)
Good stuff!!
looks great - Were they just in a regular fridge or one that was humidity controlled?
Quote from: GusRobin on January 09, 2013, 06:52:51 PM
looks great - Were they just in a regular fridge or one that was humidity controlled?
Just a regular fridge
sorry for all the questions but it looks good ---- is it all coarse ground or course ground and "chunks" added?
Quote from: GusRobin on January 09, 2013, 07:09:56 PM
sorry for all the questions but it looks good ---- is it all coarse ground or course ground and "chunks" added?
Its all coarse ground meat...the chunks you see are the garlic ;D
thanks
I will be waiting by the PO Box ;D
Looks good.
Looks fantastic! Another added to "the list."