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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216 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.”
    Duk

  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.

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