I mixed up 50-50 deer and pork, tried a recipe I found online and tweaked it a bit to what I thought I would like, fried up a sample and it was pretty good. After letting it sit overnight to cure, I stuffed it into hog casings and let dry for a couple hours on the table while I figured out my PID settings and pre-heated the smoker. Set it up to smoke for 2 hrs with special blend, time will tell.......
(http://i986.photobucket.com/albums/ae347/BDomney/IMG_1256.jpg) (http://s986.photobucket.com/user/BDomney/media/IMG_1256.jpg.html)
Here is the finished product. I'm not sure if I like the texture. I used a fine grind on the meat and it seems to have turned out a little on the mushy side. Casing is quite dry but the rest is nice and moist.
(http://i986.photobucket.com/albums/ae347/BDomney/IMG_1257.jpg) (http://s986.photobucket.com/user/BDomney/media/IMG_1257.jpg.html)
(http://i986.photobucket.com/albums/ae347/BDomney/IMG_1259.jpg) (http://s986.photobucket.com/user/BDomney/media/IMG_1259.jpg.html)
I used a fine grind once and likened the texture to bologna. Always use a medium plate now.
looks good though.. That's the nice thing about making sausage for the most part you get to eat your mistakes and then experiment some till you get it right.. good luck with your next batch.
Quote from: Bagman on January 13, 2015, 09:04:39 AM
I used a fine grind once and likened the texture to bologna. Always use a medium plate now.
Thats exactly what my son said. I tried some more today after it has been in the fridge overnight and its much better. I think the with a med grind, it will turn out very well. It also took 8 hrs to get to 152*. I think my probe placement was off. I had it in the length of the meat and it just wasn't moving. I resisted the urge to crank the heat and just left it alone. Finally I pulled the probe and put it in from the side of the meat into the middle and it shot up to 152* in about 10 seconds and shut the PID off. I was kinda odd.
You may have to rotate racks and turn them front to back throughout the smoking process to keep temps even.
Quote from: Meatatarian on January 13, 2015, 11:21:34 AM
Quote from: Bagman on January 13, 2015, 09:04:39 AM
I used a fine grind once and likened the texture to bologna. Always use a medium plate now.
Thats exactly what my son said. I tried some more today after it has been in the fridge overnight and its much better. I think the with a med grind, it will turn out very well. It also took 8 hrs to get to 152*. I think my probe placement was off. I had it in the length of the meat and it just wasn't moving. I resisted the urge to crank the heat and just left it alone. Finally I pulled the probe and put it in from the side of the meat into the middle and it shot up to 152* in about 10 seconds and shut the PID off. I was kinda odd.
My practice is to make two passes through a medium plate. I end up with a rustic, but not coarse, texture. I think the texture helps to say "this is home made sausage".