2 – SAUSAGES AT HOME…………. (“Fresh” and “Cooked-Cured” Types)

2 – SAUSAGES AT HOME…………. (“Fresh” and “Cooked-Cured” Types)

Much of what our members do fits into this category. …so “let ‘er rip!”


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217 thoughts on “2 – SAUSAGES AT HOME…………. (“Fresh” and “Cooked-Cured” Types)

  1. I guess the pictures show up later thru some miracle that the Dukster performs. While I have to say I prefer my sausages from the meat of dead pigs, family and friends seem to really like this batch RAY

  2. Ray, have a look at http://sausageswest.com/sausage-making-sausage-recipes-sausage-making-hobbyists/not-sausage-making-home-page-close/index/fixing-link-image/ which will give you some options on uploading multiple images via PhotoBucket. Failing that, attach ’em to an email and send it to us at Sausages.by.Chuck.n.Duck@gmail.com and I’ll do it for you. We’re on the road at the moment, so it may take a few days. “Sorry about that. Have a nice day.”

  3. Hi all it has been a long time since I have been on the forum. I hope every one is doing well. I have a recipe I posted on another forum a few years ago.
    Texas Smoky Links

    3 pounds pork butt
    2 pounds beef chuck
    1 3/4 teaspoons ground coriander
    3 1/4 teaspoons ground cumin
    3 1/4 teaspoons chopped garlic
    2 tablespoons ground black pepper
    3 teaspoons red pepper flakes
    1 teaspoon Prague Powder #1; (curing salt)
    1 cup ice water
    3 tablespoons salt

    Stuff in hog casings – 8″links. Hot smoke to 155F.
    I am going to make it again and I was wondering what everyone’s opinion is on if a binder would be a good idea to try. I was either going to use soy protein concentrate or non fat milk powder. Thanks

  4. Just completed a batch of pork+beef Kielbasa (see http://sausageswest.com/wp-content/uploads/2016/06/Kielbasa-Peery-Reaves-smoked.pdf). Smoked it for four hours with mesquite pellets. This is becoming our signature sausage. Like any cooked/smoked sausage, it’s a straightforward recipe that goes together in a couple of hours. Hang ’em overnight in the refrigerator to form a pellicle, then smoke ’em, raising the temperature slowly to 170 degrees F (internal meat temperature 150 degF), then soak ’em in ice water for 15 minutes to cool plus give an easier “bite.” I vacuum pack and freeze all but a few for next day’s meal.

  5. Time to get ready for our annual Fourth of July feast, here at Duck’s Beak Ranch. My family and friends, melting-pot-types that we are, really like that all-American sausage, kielbasa. A five-pound batch (Peery & Reavis pork + beef recipe containing cure #1, http://sausageswest.com/wp-content/uploads/2016/06/Kielbasa-Peery-Reaves-smoked.pdf) should be enough, augmented by buns & condiments, potato salad, chips and salsa, ranch-style beans, and local beers.

    This year’s batch was smoked with mixed hardwood pellets and an Amazin’ smoke generator in a smoker controlled by an Auber PID controller driving the electric heater element in a Masterbilt smoker box. I dried them for a bit at 100 degrees F, smoked for two hours at 140 degrees F, then heated at 165 degrees F (still smokin’) to drive the sausages’ Internal Meat Temperature (IMT) toward 165. The idea is to not exceed the 170 degree temperature at which pork fat starts to render.

    If you have a look at the Marianskis’ book, “Home Production of Quality Meats and Sausages,” Appendix A, p. 623, there’s a handy table from the FDA which specifies minimum IMT required to kill trichinae. It specifies that at 144 degrees F, minimum time is “instantaneous.” In my case, I went to 155, just to be sure and guard against uneven temperature distribution in the smoker. Then, I cooled the sausages rapidly in ice water for ten minutes which, according to a tip from the folks at Sausage Maker in Buffalo, NY, improves the “bite” by softening the casing somewhat. Once cool, I wiped them dry and vacuum-packed them in plastic “Food Saver” bags, freezing them until needed. I’ll thaw them slowly in my refrigerator beginning July 2nd, then grill them to get them just hot enough, yet not lose much juice, the afternoon of the fourth.

    Here’s hoping you have an enjoyable, family-filled, safe holiday. If you can, please post what your own family did, share a recipe, and tell us who won the water balloon fight.
    “…And the smoker’s red flare,
    “Water b’loons in the air,
    “Gave proof thru the fight
    “That our family’s still there…”

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