Smokies

thebandit · January 11, 2011, 08:37:21 PM

Hello, I live in Airdrie Alberta and I'm looking for a good butcher to make a friends smokie recipe, then I thought I would smoke them myself after he makes them. I read that I should smoke for 3-4 hours to about 165.......does this sound good, what type of wood should I use? Thanks in advance

DTAggie · January 11, 2011, 08:43:08 PM

Welcome Bandit. What exactly are you classifying a smokie? I probably wont be much help, just wanted clarification for myself.

LumpyDVC · January 11, 2011, 08:45:07 PM

Quote from: thebandit on January 11, 2011, 08:37:21 PM
Hello, I live in Airdrie Alberta and I'm looking for a good butcher to make a friends smokie recipe, then I thought I would smoke them myself after he makes them. I read that I should smoke for 3-4 hours to about 165.......does this sound good, what type of wood should I use? Thanks in advance

Balzac Meats? Mad Butcher (Innisfail)?

Personally I'd just go at it myself. Find someone with a meat
grinder & stuffer (Go shopping at Bass Pro) ;-)

I'm sure the others will chime in about IT and wood choices.

thebandit · January 11, 2011, 08:52:47 PM

Funny, I'm going to Balzac meats tomorrow to pick up 2 top sirloin caps so I'll see what they charge. A smokie in my opinion is just a sausage that's smoked and makes a hell of a hotdog.

LumpyDVC · January 11, 2011, 08:57:30 PM

That's all I can think of. I used to go to Balzac Meats all the time when I lived in Airdrie.

I was at Bass pro today, looking at a LEM stuffer and a meat grinder.

I think I'm getting the snack stix / sausage bug. ;D

thebandit · January 11, 2011, 09:06:38 PM

I tried making my own years ago, too much work for this guy. Hey I tried a product from drybagsteak.com, if you guys like your steak, give this a whirl, it's fantastic

DTAggie · January 11, 2011, 10:12:25 PM

Well I am not a Canada guy, but I have found grinding and stuffing my own sausage is not only easy, the family loves it more than store bought and it has better ingredients. Like the others said, do it yourself.

classicrockgriller · January 12, 2011, 12:16:41 AM

Do not and I repeat Do not start making your own sausage.

I crossed that line and it is all I can think about.

Don't do it.

It is too easy and too good. take up basket weaving ... leave the

sauasage making alone.

You will thank me later.

pikeman_95 · January 12, 2011, 04:46:12 PM

CRG you crack me up. I my wife and I had a good laugh. But on a more serious note. Listen to the crazy monkey kid. He is right you will find yourself out in the garage stuffing the neighbors pit bull through the grinder. Or that is what I have been thinking about lately. You will start sneaking parts and equipment into the shop. It will never stop. Road kill starts looking better and better. By the way does Bradley also sponsor a therapy group. If they don't they should

kc

NePaSmoKer · January 12, 2011, 05:31:18 PM

Quote from: classicrockgriller on January 12, 2011, 12:16:41 AM
Do not and I repeat Do not start making your own sausage.

I crossed that line and it is all I can think about.

Don't do it.

It is too easy and too good. take up basket weaving ... leave the

sauasage making alone.

You will thank me later.

crg used to be a normal guy. Now look at him he is a sausage monkey :D

thebandit · January 17, 2011, 06:34:58 PM

Ok, so I found a place to make my smokies for me, and I'm gonna try to smoke them myself. From what I read, I thought I would use Alder, and smoke for 3-4 hours, and bring the IT to 160-165, does this sound good? I was just trying to use the same wood as I smoke my salmon with, is this a mistake, should I use apple maybe? If they turn out good, maybe I'll take a whirl at making my own next time, thanks for your input guys.

micman · January 18, 2011, 10:50:37 AM

Bandit cgr is right don't do it ;) I have had my smoker since just before christmas and I am on my sixth batch, put them in the smoker this morning. On the lighter side it is easy, wife and I can grind and stuff ten pounds in just a couple hours. I am new at this and everyone on this site is so helpful. Take a deep breath and jump in with both hands you will enjoy it and reap the rewards of great sausages.
micman ;D

thebandit · January 18, 2011, 11:43:40 AM

See now you have me thinking about it. The last time I tried making my own was 20 years ago. I'm just Leary because I received a recipe from a buddy who's dad made the best smokies, here's the recipe, the only thing he didn't have was exactly how much garlic to use, here it is, maybe you can help.

33 lbs Beef
5 lbs Pork
3/4 cup salt
1/2 cup pepper
1/2 cup Mortans tender quick
Whole garlic cloves soaked in hot water with one tsp garlic salt, strain
Liquid and pour over meat, mix.
1/3 cup brown sugar.

Smoke

micman · January 18, 2011, 11:54:15 AM

well garlic is a personal taste thing. I just did a polish kielbasa the recipe called for 2 medium cloves, I did 5 large, chopped them finely and put them into the mix before the second grind. Wife says it will keep most people back, but it really taste good.

your recipe sounds good if you like garlic, remember the saying go big or go home. ;D

micman

Waltz · January 18, 2011, 02:12:37 PM

So, you guys are not talking about this then?
http://www.arbroath-smokie.co.uk/

Smokies

NePaSmoKer