Today's the day

[RAF128]

Friday afternoon I course ground and mixed ingredients for some Thuringer sausage.    It's been doing it's thing in the fridge in the garage ever since.    This afternoon I'll regrind with a finer blade and stuff.   Then I'll hang it in the Bradley overnight and tomorrow it's smoke time.    I'll get you a picture as soon as it's stuffed and hanging.

[lumpy]

Are you sure you can sleep tonight? :D

Lump

[Tenpoint5]

Are you sure you can sleep tonight? :D

Lump

He's gonna be like a kid on Christmas eve. But instead of sugar plums dancing stockings hung with care he is going to be smelling sausage smoking and seeing chubs hanging with care.

[RAF128]

Well, it's stuffed and hanging.   Picture taken but won't be able to post for a while.    Seems some fool left the cable for the camera 2 1/2 hours from here :-[/   The other day when I picked up the meat I saw they had some non edible casings and they looked a little bigger than what I had on hand.  So I grabbed a couple.   Well, they were bigger.   They're about 4 1/2 inches in diameter and the whole 5 lbs went into 3/4 of one casing, so I'll have one  sausage.   Going to have to watch the temp real close tomorrow when smoking.   I'm still undecided about which wood or combination I'll use.    Probably something milder I think.

[RAF128]

The sausage is done.    I gave it 5 hours of cold smoke and then turned up the heat to 180.   It took 5 hours to bring it up to temp.   Actuallly it got to 149 and I ran out of time and had to leave for 1/2 hour.   I turned off the PID and left.   When I got home it was up to 151.   Put it in an ice bath to cool and then hung to dry.   After a few hours of hanging, I brought it in and put in the fridge.   
This morning I sliced it.   Of course I had to have a taste ;).   Good stuff and even my wife thought so.   Only comment I can make is that it seems a little too fat.    Next time I'll cut back on the fat by 1/4 pound and up the meat by the same amount.   I do like the big casings I bought and will use them again for this an other summer sausages.

[Tenpoint5]

But WHERE"S THE FOOD PORN????? Huh starting to venture into the No Picture= NO Cook arena here!!! ;D

[RAF128]

But WHERE"S THE FOOD PORN????? Huh starting to venture into the No Picture= NO Cook arena here!!! ;D

Pictures have been taken but can't get 'em out of the camera.   As I said, some dummy left the cable 2 1/2 hours from here.   With luck I'll get up there this weekend and get the cable.

[Tenpoint5]

Still gonna give you a hard time just because

[RAF128]

Still gonna give you a hard time just because

;D ;D ;D  OK

[RAF128]

As promised here are some pictures     First the sausage hanging in the smoker and about to get some smoke and heat



And here it is after it was up to 150 IT, cooled in an ice bath and hung for a few hours



After the last picture was taken it went into the fridge for the night and was sliced the next morning.    Sorry, no pictures of the slices.   Was so busy vacuum sealing that I forgot.

[Tenpoint5]

OK your off the hook now!! Nice looking sausage cook.

[smokeNcanuck]

Looks mighty tasty, RAF128.
Job WELL done!!(and thankx for the pics)

[KevinG]

I'll settle for one of those doughnuts.

[RAF128]

I'll settle for one of those doughnuts.

I was wondering how long before someone noticed them :D

[classicrockgriller]

That is a king kong Sausage.

It looks mighty nice.