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Sausage! I’m finally in the game.

SciAggie
SciAggie Posts: 6,481
in EggHead Forum
Thanks to my friends(?) @20stone and @The Cen-Tex Smoker @lkapigian I’m in the sausage game. For my first adventure I used Ruhlman’s Spicy Roasted Poblano Sausage recipe. There was only one issue - the poblanos at the grocer looked terrible. I decided to sub in roasted Hatch green chilies in their place. I used oregano and cilantro fresh from the garden. 
I can’t say I’m mad at these enablers - the results were fantastic. 
Here are a bunch of pics of the process:

I chose LEM products. This is the 5 pound stuffer and the #8 Big Bite grinder. 

I tried to keep things nice and cold. I kept the meat around 31-36 degrees. 






One $0.99 per pound pork butt made 7 pounds of sausage. 


It cooked up great!


My wife said, “Dang! We didn’t need ketchup!” Is there any higher praise?

Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • Legume
    Legume Posts: 15,304
    Nicely done.
    Love you bro!
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  • Canugghead
    Canugghead Posts: 12,305
    Nice. Jealous of your 99 cents/lb butt.
    canuckland
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  • paqman
    paqman Posts: 4,842
    Very nice, please tell me that this is homemade mustard as well?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • lkapigian
    lkapigian Posts: 11,184
    Bravo right there @SciAggie
    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
    edited November 2020
    @paqman Yes sir! Home grown peas too. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
    @lkapigian I’ll do a cured sausage next. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • lkapigian
    lkapigian Posts: 11,184
    SciAggie said:
    @lkapigian I’ll do a cured sausage next. 
    If you have Cure 1 in that sausage throw a link or 2 in your chamber 
    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
    edited November 2020
    @lkapigian I didn’t. 😕
    It’s just plain Jane sausage. 
    Questions:
    Would the green chilies effect the curing?
    would I add Cure 1 or cure 2 if I wanted to put it in the chamber? How long to hang it? 
    I’ll probably do some more sausage soon. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • lkapigian
    lkapigian Posts: 11,184
    SciAggie said:
    @lkapigian I didn’t. 😕
    It’s just plain Jane sausage. 
    Questions:
    Would the green chilies effect the curing?
    would I add Cure 1 or cure 2 if I wanted to put it in the chamber? How long to hang it? 
    I’ll probably do some more sausage soon. 
    Plain Jane is the best, the flavor comes with the meat.....sausage casing, cure 1, it will be done in 3 weeks (much quicker reward than whole muscle )
    Visalia, Ca @lkapigian
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  • GrateEggspectations
    GrateEggspectations Posts: 10,184
    You know you’ve done well when the wife compliments your sausage. Bravo, sir! 
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  • SciAggie
    SciAggie Posts: 6,481
    @GrateEggspectations Lol. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • loco_engr
    loco_engr Posts: 5,794
    I admire your energy to do all this!   Looks wonderful
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • lousubcap
    lousubcap Posts: 34,196
    Never a doubt.  Way to jump in and produce great results.  Congrats sounds short for your first venture.  Where science and talent come together! Nailed it!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Canugghead
    Canugghead Posts: 12,305
    GrateEggspectations said:
    You know you’ve done well when the wife compliments your sausage. Bravo, sir! 
    Wish I learned French in skool  ;)
    canuckland
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