Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Packed up 10# of sausage

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • rat88
    Banned Former Member
    • Jun 2016
    • 262

    Packed up 10# of sausage

    I stopped at the store tonight looking for cheap beef to do on the grill. No luck on that, I am too cheap to spend $7/lb for cheap grade beef when I can get chicken or pork for 1/4 the price. Found pork butts on sale for $.99/lb and bought a 2 pack. I have wanted to do some sausage for about a month but my wife has banned me from the kitchen and my shop has been around 90 degrees for the last month. Today was closer to normal for this time of year, so I seized the opportunity.

    If you have never tried to make sausage (especially in the summer), the biggest part of it goes like this..
    1. Put meat in freezer for an hour
    2. Put _____ parts in the freezer for an hour (grinder/mixer/packer)
    3. Remove meat and ____ parts.
    4. Put on clean gloves.
    5. Do what ever step you are up to now
    6. Clean up work area and equipment.
    7. Wash your hands
    8. go back to step 1

    Step 6 and 7 are the most important part, unless you can benefit from loose stools and you see a quick jog to the bathroom as exercise. You will be handling raw meat off and on for 4 to 6 hours. It is best to do your work quickly and efficiently to keep the meat temp as cool as possible.
    I did 5# of cajun sausage and 5# of kielbasa. They will go on a smoker tomorrow, I just have not decided which one. There is a chance of rain and whether we get it or not will be the deciding factor. I packed them in 38mm casings and they should take around 3 hours at 225.
    Sorry no pics at this time as I was trying to get done as fast as I could and was pork slimed during most of it and didnt want to transfer that to the phone
  • Dr ROK
    Charter Member
    • Dec 2014
    • 1351
    • Morrill, Nebraska
    • Retired high school teacher and principal
      Dr ROK - Rider of Kawasaki &/or rock and roll fan
      Yoder 640 on Husker themed comp cart
      Cookshack Smokette smoker
      Antique refrigerator smoker
      Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
      Rec Tec Mini Portable Tailgater w/ GrillGrates
      Plenty of GrillGrates
      Uuni wood pellet oven, first generation
      Roccbox Pizza Oven
      Meater Block
      "Go Big Red" Thermopen instant read thermometer
      Ultrafast instant read thermometer
      CDN quick read thermometer
      Maverick ET-732 thermometer
      Maverick ET-735 thermometer
      Tru-Temp wireless thermometer
      Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

      Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

    #2
    Would love to see your recipe for cajun sausage if you're willing to share.

    Comment


    • rat88
      rat88 commented
      Editing a comment
      no big secret on my end. I get bulk spice mix from sausagemaker.com.
      I do kick it up a little with extra garlic powder and crushed red pepper. I run the pepper through the spice grinder to hide it a little better

    • Dr ROK
      Dr ROK commented
      Editing a comment
      I've used sausagemaker for lots of stuff. That's where I bought my stuffer. Good company. Haven't tried their cajun sausage spice mix.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9992
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #3
    Dad I make well over 100 pounds once year and that is enough for me.

    In fact next year I am making more breakfast type patty sausage since we should have plenty linked stuff left.

    Comment


    • Dr ROK
      Dr ROK commented
      Editing a comment
      I make all my own sausage for my catering business and it's all bulk. I freeze it in one pound packages and use as needed. The links are an occasional treat I do, but it is a hell of a lot more work than just bagging it up. Did some cheddar jalapeƱo brats last time, really tasty, but not sure they are worth the work.
  • rat88
    Banned Former Member
    • Jun 2016
    • 262

    #4
    Pork snakes are on. Started with maple wood, might throw on a little cherry next hour. Hammered deer jerky on the lower shelf.

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Go cherry! Of course I did some with straight Hickory and man talk about a sweet smoke flavor.
  • rat88
    Banned Former Member
    • Jun 2016
    • 262

    #5
    2hrs in and looking good. I dont post pics to brag, I am getting old and senile... this is a good way to time stamp stuff. Hit a little stall, which is good for this, more smoke!! The rain didnt hit and the smoker I was gonna use is running 115 with 50% sun and no fire. The temp was running a little high, but I am done adding wood, so the burn out will average 225.... kind of an "un" reversed smoke and sear

    Comment

    • rat88
      Banned Former Member
      • Jun 2016
      • 262

      #6
      they are on the cooling rack now. The slice looks a little dry, but if you zoom in you can see it is flooded with juice. I over shot the jerky, but that is "dog treats" for the pitmaster anyway

      Comment

    Announcement

    Collapse

    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
    See more
    See less
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Meat-Up in Memphis