Sausage Logs

[classicrockgriller]

Somehow a pre-packaged cure and spice mix goes against the grain.  Here is the DIY version (you can do this in the oven or in you smoker, stuffed in tin cans, casings or just rolled into logs as shown above).  We call it Hamburger Snack Sausage, but it could be venison and beef or whatever. It is what launched me on my journey, handed down from Mom.

5 lb. ground beef (or ground meat)
2 TBS Morton Tenderquick (or 1 tsp Instacure #1 and 2 TBS coarse salt)
1 TBS coarse cracked pepper
1 TBS whole pepper corns
1 TBS mustard seeds
As much minced garlic as you like - we like a LOT, maybe 6 cloves
A dash of cayenne
1 cup ice water

If you are not going to smoke it, add a capful (or less) of liquid smoke.  Mix well by hand.  Form into logs, wrap in Saranwrap,  and leave in fridge until they "set up" - and they will, sort of like concrete!  Bake in 250 degree oven to internal temp of 152.  

Aha!  But us Bradley types now have a choice, Like they say, when you come to a fork in the road, take it!  If you are going to smoke it without stuffing, you can omit the Liquid Smoke (duh), form into logs, wrap and let it set up in the fridge.  Then smoke it on the racks to internal temp of 152.  Or, what I now do, stuff into some medium sized fibrous synthetic casings and hang from a smoke stick in your smoker, smoking to our good old internal temperature of 152.  May try hog middles one of these days.

If you are still saving up for you Bradley, this works fine in an El Cheapo Little Chief with a couple of pans full of moistened sawdust or wood chips.  I did tons of the non-stuffed snack sausage in our LIttle Chief.

Enjoy!

I took anderson's advice and recipe and tweeked it just a bit and make 9 loafs of this mix.

Don't really know what to call it.

I had 1 1/2 lbs of ground pork
       4 1/2 lbs of ground venison
       4 lbs of ground beef

Mix it all together and rolled into logs



After two days in the fridge, I introduce them to some friends that are gonna shared the Smoke sauna with.
(DJ's Boudain)



Decided to use Jim Bean pucks and smoke for 2.4 hrs. I started the temp at 120 and gonna ramp every hour like the
big boys do their sausage. Will bring to an it of 152?

[FLBentRider]

You can send me one of the ones on the middle rack.

;D ;D

[squirtthecat]

So you tweaked the Grandma Lamure's mix?

[KyNola]

Man,
I am liking this.  I don't think even I could screw this up too bad.

KyNola

[classicrockgriller]

squirt, I tweeked the recipe from Anderson.

I did not use the pre mix on this batch.

I know I like that, so this one is different.

Hope I like it, if not my dogs will get a treat.

[Tenpoint5]

Man,
I am liking this.  I don't think even I could screw this up too bad.

KyNola

Just make sure Jan is watching over you!! Without her who knows what trouble you could get into!!!! :D ;D ;D

Looks Good CRG, I would start the smoke at 120-140 for an hour first to get a "skin" on it to hold in moisture. Starting high at 160 the outside might warm up to fast and start fatting out on you. Then bump up your temps and apply the smoke during the second hour.

[squirtthecat]

squirt, I tweeked the recipe from Anderson.

I did not use the pre mix on this batch.

I know I like that, so this one is different.

Hope I like it, if not my dogs will get a treat.

Thanks CRG.  I'm sure it'll turn out excellent, as always..

Please make note of your ramp times/temps.   I want to try this soon.

[classicrockgriller]

I don't know why I posted 160 start temp cause I started at 120. I will correct that.

[squirtthecat]

How 'dem logs looking?

[classicrockgriller]

they seem to be stuck at 120.

I started at 2:30 @120
Been bumping 20 degrees every hr or.
Am at 200 now with a just bump.

[NePaSmoKer]

they seem to be stuck at 120.

I started at 2:30 @120
Been bumping 20 degrees every hr or.
Am at 200 now with a just bump.

They wiil level for awhile then climb. Dont go higher or they will fat-out.


nepas

[classicrockgriller]

nepas, event without casings?

[NePaSmoKer]

nepas, event without casings?

Yes

Too high of a heat and they will fat-out. They do look good too. Just be patient grasshopper  ;D

I have had sausages in the smoker for anywhere from 12 to 18 hours.


nepas

[classicrockgriller]

grrrrrrrr, and I thought I would be done by now. Ok np won't touch the dial.

Thanks for the help.

[NePaSmoKer]

grrrrrrrr, and I thought I would be done by now. Ok np won't touch the dial.

Thanks for the help.

So it looks like you put them in about 4 pm?