Making 5 lbs of Tennessee dried cold smoked sausage links.
Here are my dry items.
Top left
1 T dark brown sugar
1 T ground oregano combined with 4t black pepper
2 T ground sage
Top middle
5 t red pepper flakes
4 T smoked paprika
Top right
1 t CURE #2
2.5 T non iodized salt
5 t garlic powder
And 1/2 cup JD
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/tcs.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/tcs1.jpg)
Combine the cure and salt, set aside.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/tcs3.jpg)
Mix in the remaining dry items into the JD and set aside.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/tcs4.jpg)
Its kinda warm today so i need to keep the grinder neck cold. I use a frozen sports wrap to do that. (Never freezer grinder parts)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/tcs7.jpg)
Grind pork thru med plate 1x
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/tcs8.jpg)
Put the combined salt/cure in a baggie and just snip the end. You can mix into meat better.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/tcs5.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/tcs6.jpg)
After the salt/cure has been mixed now i add the JD mixture. I mix by hand.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/tcs9.jpg)
Smells freaking awesome.
Now going in a big ziplock and fridge so i can clean up my tools before stuffing.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/tcs10.jpg)
BBL
Better hurry before Momma gets home.
looking good so far
Quote from: NePaSmoKer on February 24, 2013, 10:29:36 AM
Its kinda warm today so i need to keep the grinder neck cold. I use a frozen sports wrap to do that. (Never freezer grinder parts)
Please educate me on why not freeze grinder parts. I've read other places to freeze the neck/auger/knives so it helps keep the meat cold. Too much stress on them when they're cold?
Thanks
And this looks like an interesting recipe. Its gotta be good with Jack in it.
Quote from: drano on February 24, 2013, 10:45:30 AM
Quote from: NePaSmoKer on February 24, 2013, 10:29:36 AM
Its kinda warm today so i need to keep the grinder neck cold. I use a frozen sports wrap to do that. (Never freezer grinder parts)
Please educate me on why not freeze grinder parts. I've read other places to freeze the neck/auger/knives so it helps keep the meat cold. Too much stress on them when they're cold?
Thanks
And this looks like an interesting recipe. Its gotta be good with Jack in it.
Freezing expands the metal, Meaning the auger is to tight in the grinder throat causing metal to metal heat and can cause the meat to smear.
Getting them stuffed.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/tcs11.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/tcs12.jpg)
Now 48 hours hanging then 8 hours of cold smoke.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/tcs13.jpg)
Lookin gooood
I freeze my auger and bit all the time. Never a problem as far as I know. :o
Well once again Rick you femind me of a NASCAR thriller movie, you keep us on the edge of our seats because we never know what's going to happen next!! :D Looks interresting, besides with your hands or tinsels how do eat them?
And thats when I called :o
Looking good amigo.
Lump
Quote from: drano on February 24, 2013, 10:45:30 AM
Quote from: NePaSmoKer on February 24, 2013, 10:29:36 AM
Its kinda warm today so i need to keep the grinder neck cold. I use a frozen sports wrap to do that. (Never freezer grinder parts)
Please educate me on why not freeze grinder parts. I've read other places to freeze the neck/auger/knives so it helps keep the meat cold. Too much stress on them when they're cold?
Thanks
Also its a bad habit to get into because if your going to be doing a second grind on the meat you just stuck into the freezer. You MIGHT just put the whole assembly into the FREEZER instead of in the Fridge to keep cold. Then when you reassemble to finish the grind. You tear up the gears and everything else that makes your grinder go on the inside. Why because everything is frozen SOLID in the grinder throat/worm/cutter assembly! Didn't happen to me, and I ain't naming names, but it has happened!!
Looks good, looking forward to see how it tastes.
Quote from: NePaSmoKer on February 24, 2013, 01:16:24 PM
Getting them stuffed.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/tcs11.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/tcs12.jpg)
Now 48 hours hanging then 8 hours of cold smoke.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/tcs13.jpg)
I got a crazy idea. Why not integrate the racks of your new sausage hanging closet into the built in sliders. That way you can pull them out and make it easier to unchanged them. ;D
Ok, back to watching tv :P
Sent from my iPhone 5 using Tapatalk
Oh my..... they look and sound good!
8 hours of cold smoke.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/tcs17.jpg)
Now 7 days in the RV Larder.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/tcs15-1.jpg)
them snausages get better looking every time I seem them move from stage to stage
Day 2 hanging in the larder.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/tjddlink.jpg)
Rick, somebody put eggs and milk and stuff in your larder! :) The sausage looks great.
Hanging day 3
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/tjddlink1.jpg)
:o It looks like you takin' up all her frigerator N closet space, keep it up N you might be sleepin in da car!! :-[
Quote from: carnie1 on March 01, 2013, 05:03:50 PM
:o It looks like you takin' up all her frigerator N closet space, keep it up N you might be sleepin in da car!! :-[
I have a tent still
Quote from: NePaSmoKer on March 01, 2013, 06:31:41 PM
I have a tent still
Be careful cause them revenuers are looking for them stills :o ;D
2 more days to hang.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/tjddss.jpg)
Lookin better every day
Today i took the links from the sausage bar.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/jdlink1.jpg)
Per the recipe they are best slowly grilled.
OH YEAH
8 hours of cold smoke gave them a real nice taste.
Nice and with a kick. These would be good with beans and rice, eggs or whatever.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/jdlink1-1.jpg)
Oh heck yeah! Those look great! You still have my address, right? ;)
Hog Dang Rick......Those look fantastic. I want a scratch and sniff screen.
That does it! I am just about out of cure #1 and need to order some. I am going to order some cure #2 and try my hand at these. I just went back and re-read the thread. Looks like you can make these with out a curing cabinet. I may have to go buy a RV to get the correct hanging area :o ;D Rick you really did a nice job on these.
Wow those look great
I'm drooling!
well worth the wait...very nice lookin.
Fantastic!
Sent from my iPhone
OK,,,,,,,,,now Im REALLY hungry
Ok, ya got me wondering - TN dried sausage. I've live here 35 years and have not seen any dried sausage in TN. If you know who sells some, I'd like to know. I'm gonna do some venison breakfast sausage soon, but then I have to wait till Phase 2 of renovation is complete before I can do more sausage. I bought the Salumi book and it has me chomping at the bit.
Quote from: Caneyscud on March 06, 2013, 03:18:09 PM
Ok, ya got me wondering - TN dried sausage. I've live here 35 years and have not seen any dried sausage in TN. If you know who sells some, I'd like to know. I'm gonna do some venison breakfast sausage soon, but then I have to wait till Phase 2 of renovation is complete before I can do more sausage. I bought the Salumi book and it has me chomping at the bit.
Ya All know where that Jack Daniels is made? Bet that has something to do with the naming......Just sayin ;D
Did some one say Jack Daniels?
OK,,,,,,,,,,,,,back to my corner now ;D
Going to have to try this one. One more for the to-do list.
Gotcha Sailor - did not see the recipe before! Went past the TSW Mother Ship last weekend on the way to one of my fly fishing destinations - it does smell good in the Hollow!