First Time Sausage Making

[jerrybell]

Looks great. I've been dabbling in sausage making recently. I'm waiting for the weather to cool off to make some Polish sausage and bratwurst.

[mountainsmoker]

I use a sourse called the SausageMaker.com. They have af bunch of premixed sausages recipes and mix your own.

[barelfly]

BackroadmeatsSkip thanks for this thread. My friend I made charcuterie with earlier I. The year are going at our next batch and will be doing some smoked sausage of some sort. Looking at a jalapeño flavored sausage. Reading this and the links provided helped tremendously.

yet another reason for membership to The Pit!

[Backroadmeats]

Now for the second part of my post when I use cure in my sausage I smoke it at 140 for an hour 160 for an hour then 180 until internal temp of 160. As soon as I pull it out if the smoker I put in ice water to stop the cooking and tighten the casings (they get all wrinkly otherwise) sorry for the confusion hope that clarified some of my post. Sorry

[Backroadmeats]

Skip ok I read my post and it is confusing.. I do not put cure in my fresh sausage. Adding cure to fresh sausage will give it a Pinker color when cooked and a slightly different texture. If you add cure to your fresh sausage you can eat it right away. I always have some frying in a pan to test before I even stuff it!!

[Skip]

Thank you for your help @Backroadsmeats. I'm a little skeptical with some of the
details but willing to listen and learn.

[Backroadmeats]

I don't put it in my fesh sausage. It would make the color appear a little redder and change the texture some..it won't hurt to eat them right away, I let mine sit overnight before smoking.. I smoke at 140 for an hour then 160 for an hour then 180 until internal temp of 160.. as soon as I pull from the smoker I put in ice water to stop cooking and tighten up the casings..

[Skip]

Does anyone here put any Prague Powder #1 Cure in their fresh sausage? I wondered if it would add some red color in the sausage. Also if I would put some "cure" in the sausage does it need to be in there for any length of time or can we grill and eat the sausage right away?

[Skip]

@Backroadsmeats I have the HiTemp cheese, I just didn't venture that far yet. Thanks for your inspiration!

[Richard Chrz]

The way I see it Barry, if Skip can do it we can do it. One of my buddies has a sausage thingie & we wuz lamenting not being able to get any decent kielbasa around here. We are now going to try it. I’ll let you know how it goes. 👍👍👍 🕶

Post up when done! I always say, if someone else can do it successfully, that means I can show you 10 ways to screw it up.

[Richard Chrz]

TripleB agreed. Those do not look like 1st time brats to me!

[Richard Chrz]

Thank you Skip for the links. I can't wait to check them out. I have seen that book a bunch of times in my news feed as I do a few searches. Guess, I need to pull the trigger and just jump in and enjoy the process

[Mr. Bones]

Lookin forward very much to this Ride!
Might be th birth of an Empire...
Th "Give A Rip Sausage Co." sounds purty catchy!

[Backroadmeats]

Ohh Sheboygan.. my favorite!! Try some maple syrup and high temp cheddar cheese in it.. I use the Sheboygan a for breakfast sausage we eat at least a hundred pounds a year!!

[Mr. Bones]

Thanks Brother!
That's a number of very helpful links, all in one spot, Perfectamundo, an added to my favourites!