Hot Links

thirdeye

<p />Fall and sausages just seem to go together. Today I did a test run on some hot italian smoked with cherry. Wow.[p][p]Hoping to get some good reviews at the neighborhood saloon.[p]Happy Trails
~thirdeye~

Louie

thirdeye,
Looks great!!!! where did you get the rack?

Retired RailRoader

thirdeye,
I like the idea of the aligator clips holding the rack together. That gave me some good ideas, Thanks.

thirdeye

Louie,[p]They were great. The rack is a home made deal for jerky. RR called it right, it is held together by alligator clips and really adjustable. The wire is 5/32" stainless TIG rod and I flaired the clips like the ones that come with the Guru. I've done 20 links at once with this set-up. [p]~thirdeye~

thirdeye

Retired RailRoader,[p]It was a quickie build. Please post any ideas to improve or expand upon it. It was one of the few Egg eggcessories I did not weld. (Sandbagger & Eggor...No wise cracks...LOL)[p]~thirdeye~

fishlessman

thirdeye,
what was your temps for smoking these, ive got the urge to smoke some kielbasa. nice setup

Unknown

Hey thirdeye, would you give me an e-mail on your saugage.
Thanks[p]

thirdeye

barbqr-Ken,[p]Here you go.[p]~thirdeye~[p]Hot Italian (10 lb. recipe) The rule of thumb with all sausage recipes, add or subtract quantities to suit your taste. Coarse grind the pork, blend all ingredients, chill for several hours or overnight, then stuff. Also good for bulk sausage.[p]10 lb. pork butts (trim some of the fat)
1T cracked black pepper
3T kosher salt
5 t fennel seed
2 1/2 T crushed red peppers
½ C minced garlic
1 ¼ t thyme
1 ½ t crushed bay leaf
1 ½ t nutmeg
1 ½ t coriander
6 t sweet paprika
1 ½ C water[p]

thirdeye

fishlessman,[p]I used 275 to 300 dome temp, with a cook time of about 2 hours. The first hour was direct and the second hour with a drip pan. The internal was 175 and the casings (natural) will wrinkle while they are resting, but will still snap. I put one pair on about 30 minutes before the others and used them to gage the cook time. (and for snacks)[p]~thirdeye~

Unknown

Thanks a bunch. What kind of casing do you use.

BabyBoomBBQ

thirdeye,[p]Looks great! I see I'm not the only one who brings food to the local watering hole![p]Cheers!

thirdeye

barbqr-Ken,[p]I like either hog or sheep casings. Many markets will have them in the back. They are packaged to make 25, 50 or 100 pound batches. They are packed in salt in a zipper top bag. You remove what you need, soak them in water, rinse, then rinse the inside out with the kitchen faucet (like making a water balloon) and you are ready to stuff. They keep a long time in the freezer.[p]Collagen casings work for fresh sausage, but they are too tender for smoked sausage.[p]Synthetic casings are very strong, just a little harder to find in small sizes. Most are used for summer sausage or bologna.[p]Here is a link to The Sausage Maker. They have loads of sausage supplies, curing supplies and equipment. A copy of the Rytek Kutas book is worth having, it is a step-by-step manual with pictures and recipes galore. [p]Cabela's also carries supplies and equipment & I think they stock the Kutas book as well. Cabelas.com[p]~thirdeye~

[ul][li]Sausage[/ul]