another sausage weekend, but with hot water bath finish

[grnhs]

I had this pork butt follow me home a couple weeks ago and I still had 14lbs of deer to do something with so it was time to try out some more recipes with 5lbs each. Settled on Nepas frankfurter recipe, and 3 venison recipes from the Kuta's book.
Kleinsausage, venison Polish (w/hot pepper), and country venison.
They all turned out fantastic with the hot water bath finish after smoking. I used colagen casings on the hotdogs and kleinsausage. and natural hog on the other two.




Now the fun started




The hwb finish also helped me control the heat and finish since my auber meat probe and my weber meat probe both decided not to work on the same cook.
Just a side note. I really like the Kleinsausage, great flavor and just the right heat. But after a very long day on Sunday and a sufficient # of brews they all tasted really good 8)
A big thanks to Curt(ou812) with his help getting the cooker dialed in and pikeman with the insight.

[pikeman_95]

I had this pork butt follow me home a couple weeks ago and I still had 14lbs of deer to do something with so it was time to try out some more recipes with 5lbs each. Settled on Nepas frankfurter recipe, and 3 venison recipes from the Kuta's book.
Kleinsausage, venison Polish (w/hot pepper), and country venison.
They all turned out fantastic with the hot water bath finish after smoking. I used colagen casings on the hotdogs and kleinsausage. and natural hog on the other two.

The hwb finish also helped me control the heat and finish since my auber meat probe and my weber meat probe both decided not to work on the same cook.
Just a side note. I really like the Kleinsausage, great flavor and just the right heat. But after a very long day on Sunday and a sufficient # of brews they all tasted really good 8)
A big thanks to Curt(ou812) with his help getting the cooker dialed in and pikeman with the insight.

I would have to say you guys have taken my system and taken it up a notch with the roasters. What a great idea. For the small sausage maker these things look great. I know that there will never be anther one I see at rummage sales or thrift shops that I don't grab. I have seen them there and no one is interested in them. That is what is great about this forum. as a team we just keep improving things, learning from each other. It only means great sausage for all of us.

Kirby

[bundy]

I agree with the pikeman, what a great idea on the roaster! Been struggling a little trying to get it in a round caner and the roaster was 10' away!!! Way to many cocktails ::) ::)

[cobra6223]

is it possible to get the franfurter recipe and then how many pounds did you get in a roaster , and whats the temp of the water , thanks for the help and BTW dang they sure look good .
Tim

[OU812]

Them sausages look GREAT!

Glad you got your roaster dialed in Dave.

Did it scare ya when the color went away after you put them in the water?  ;D

Kinda cool how the color comes back wile there blooming aint it?

[grnhs]

There were a couple of the polish that froze in the back of the fridge overnight before smoking and the color didn't come back on them. I'm not sure,but I think the case may have seperated from the meat or something on them.
I defrosted the fridge and now it works a little better. 

[bundy]

I'm curious also on the Franks, recipe , smoke ? They look good.

[grnhs]

I'm curious also on the Franks, recipe , smoke ? They look good.

Idried for 1hr at 130, ramped up 10* every hour 
smoked for 1:40 with Pecan
pulled them and put into the hot water bath after the cabinet had been at 160* for a bit,not sure of the IT as my meat probes went south on me the previous smoke that morning. I used a hsnd held during the water bath
I was wrong about the frank recipe being from NEPAS, I pulled it straight out of the 4th edition Kutas book.

[grnhs]

I can print that later for you, I'm at work right now and don't have the book.

[ghost9mm]

Without a dought the end product really looks great...way to go...

[grnhs]

I'm curious also on the Franks, recipe , smoke ? They look good.

Hey Bundy here's the frank recipe.
I used 60%deer instead of beef
40%pork butt, all ground with 3/16"
Pg 200 4th edition of Kutas Sausage and curing
2 Cu ice water
2 tsp pink cure
4 Tbs Paprika (I used Hungarian)
6 Tbs ground mustard
1 tsp ground black pepper
1 tsp ground white pepper
1 tsp ground celery seeds
1 Tbs mace
1 tsp garlic powder
4 Tbs salt (I used sea salt)
2 Cu soy protein concentrate or non-fat dry milk
4 Tbs powdered dextrose
This is for 10 lbs
emulsify meat after mixing with ingredients

[axman]

i read this tread the last time i made my maple dog and i have to say i will always use the water bath from now on, it such a time saver, i did 2 batch of 15 lbs put the first patch in the smoker (3hours alternating cherry and Mesquite). mean while i started the roaster of water and played with it until it was at 170. after the smoke i pull the 15lbs in the roaster (removing water as it reached the full make to add more dog.  came back after 30 minute and IT were 152-156, took out for cold water quench. the first batch was DONE cooking / cooling and were blooming, the second batch was still drying in the smoker.
i will also say that these were my most uniform batches ever 
i so glad i found this be for i start  thanks guys

[grnhs]

opens a whole new can of easy doesn't it? :D

[OU812]

opens a whole new can of easy doesn't it? :D

What grnhs said.  ;D

[Kevin A]

I agree with the pikeman, what a great idea on the roaster!

Speaking of roasters, I just picked up a beauty at a local garage sale...a vintage 1950 Westinghouse Turkey roaster in like-new condition.

Stylish, retro, and the height (about 37") is perfect to place near the smoker. Sweeet!  ;D