Homemade Sausage Bradley Smoked

[NePaSmoKer]

Made a batch of my homemade pork sausage friday. Let it cure and the spices marry overnight. Put it in the Bradley at noon today, set it for smoke @ 145* with hickory for 3 hours then just plain heat @ 165* for 4 hours. Came out yummy yummy.

I love my new Bradley

Enjoy All

NePaSmoKer

[tsquared]

Looks great Nepa, welcome to the board.
T2

[Arcs_n_Sparks]

NePaSmoKer,

Looks very nice. Any particular receipe?

Arcs_n_Sparks

[NePaSmoKer]

Hi    Arcs_n_Sparks


1 1/2 teaspoon coarse salt

1 teaspoon coarse black pepper

1 teaspoon fennel seeds

2 pounds ground pork, beef, venison or whatever you like. I use 1 1/4 pnds of pork cut with 3/4 pnd buffalo, makes for a different taste

1 teaspoon ground sage

2 tablespoons  soy protein

1 teaspoon whey powder

33 or 36mm casings

mix above items (except casings) together, let sit overnight. Stuff into casings and smoke with your fav Bradley wood

[jaeger]

Looks good NePaSmoker!
I didn't see any cure in your recipe... just curious if you used any.

[Arcs_n_Sparks]

With the fennel, does it have an Italian sausage taste? Also curious about the cure....

Arcs_n_Sparks

[NePaSmoKer]

Kinda has an Italian taste but not overbearing. I think the buffalo takes care of that., I used 1/4 teaspoon cure, forgot to mention that on my post

[jaeger]

With the fennel, does it have an Italian sausage taste? Also curious about the cure....

Arcs_n_Sparks

With Italian sausage, if the recipe has fennel seed, it is usually "sweet" italian sausage as opposed to "hot" or "mild" italian sausage.