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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
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First Time Sausage Making

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  • jerrybell
    replied
    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.

    Leave a comment:


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

    Leave a comment:


  • barelfly
    replied
    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!

    Leave a comment:


  • Backroadmeats
    commented on 's reply
    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
    commented on 's reply
    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!!
    Last edited by Backroadmeats; May 21st, 2019, 03:59 PM.

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

  • Backroadmeats
    commented on 's reply
    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
    replied
    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?

    Leave a comment:


  • Skip
    commented on 's reply
    @Backroadsmeats I have the HiTemp cheese, I just didn't venture that far yet. Thanks for your inspiration!

  • Richard Chrz
    replied
    Originally posted by FireMan View Post
    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.

    Leave a comment:


  • Richard Chrz
    commented on 's reply
    TripleB agreed. Those do not look like 1st time brats to me!

  • Richard Chrz
    commented on 's reply
    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
    commented on 's reply
    Lookin forward very much to this Ride!
    Might be th birth of an Empire...
    Th "Give A Rip Sausage Co." sounds purty catchy!

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

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
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Meat-Up in Memphis

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Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

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The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

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The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

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Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

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Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only $299 delivered to your door!

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Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

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The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

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GrillGrates Take Gas Grills To The Infrared Zone

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GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

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kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

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Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

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PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

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Fireboard: The Ultimate Top Of The Line BBQ Thermometer

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With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

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Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

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