Made a batch of my homemade pork sausage friday. Let it cure and the spices marry overnight. Put it in the Bradley at noon today, set it for smoke @ 145* with hickory for 3 hours then just plain heat @ 165* for 4 hours. Came out yummy yummy.
I love my new Bradley(http://home.ptd.net/~stlthy1/saus.JPG)
Enjoy All
NePaSmoKer
Looks great Nepa, welcome to the board.
T2
NePaSmoKer,
Looks very nice. Any particular receipe?
Arcs_n_Sparks
Hi Arcs_n_Sparks
1 1/2 teaspoon coarse salt
1 teaspoon coarse black pepper
1 teaspoon fennel seeds
2 pounds ground pork, beef, venison or whatever you like. I use 1 1/4 pnds of pork cut with 3/4 pnd buffalo, makes for a different taste
1 teaspoon ground sage
2 tablespoons soy protein
1 teaspoon whey powder
33 or 36mm casings
mix above items (except casings) together, let sit overnight. Stuff into casings and smoke with your fav Bradley wood
Looks good NePaSmoker!
I didn't see any cure in your recipe... just curious if you used any.
With the fennel, does it have an Italian sausage taste? Also curious about the cure....
Arcs_n_Sparks
Kinda has an Italian taste but not overbearing. I think the buffalo takes care of that., I used 1/4 teaspoon cure, forgot to mention that on my post
Quote
Quote from: arcs_n_sparks on May 07, 2006, 07:02:44 AM
With the fennel, does it have an Italian sausage taste? Also curious about the cure....
Arcs_n_Sparks
With Italian sausage, if the recipe has fennel seed, it is usually "sweet" italian sausage as opposed to "hot" or "mild" italian sausage.