Finally...

[Scotty-G]

Just finished multiple family members visiting over the past several weeks (since Thanksgiving) and while we had a GREAT time, it's nice to have things finally relax a bit. Over the past several weeks we have had a bit of rain and mix in a hectic schedule, along with everything else, haven't had much time to smoke anything. So, this morning I ground up some chuck that we had just purchased, mixed in some LEM summer sausage seasoning and stuffed into some casings. This is my first attempt at summer sausage so thought I would take the easy way and use a standard mix that came with the stuffer before exploring home made recipes.

Did do a few fun things though:
For Xmas made a traditional Peking Duck dinner


and got to "meet" an awesome cook [not a chef] for a book signing



:( Thought I would have some picts but they all came out blurry - smudge on the camera lense  :(

Plan is to try a derivative of Pikeman_95's waterbath technique http://forum.bradleysmoker.com/index.php?topic=18532.0

Currently have them in the smoker drying out at 130


So far - so good for my first smoked sausage attempt.

After 2 hrs of smoke will put into a water bath and then bloom.

HAPPY NEW YEAR everyone!!!

[ArnieM]

Looking good Scotty.  Keep your greasy fingers off of the camera lens.  ;D

Let us know how the sausage turns out.

[classicrockgriller]

Be Careful making Sausage.

It is very addictive! ;D

[Scotty-G]

Got them out of the smoker last night and into the bath


Then blooming


And enjoying


Tried a little side experiment
took some of the "left over" sausage mix and rolled it into a "fattie" stuffed with smoked sharp cheddar. Wrapped the fattie and put into a bag.  That was put into the simmering water pot before the smoked sausage was  put in.  So unsmoked and unstuffed but simmered - it came out pretty good too.