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  1. Hello folks, Not new to the smoking and grilling game but new to the Kamado. Set up my new Joe last night and had my first cook this morning for Mother’s Day breakfast. The subtle hint of wood and the unbelievable crispy ness of the pancake from the soap stone was something I had never experienced before. The family agreed they were the best they ever had. Looking forward to many more cooks!
  2. There is a chap in the UK who sells sausages under the brand of Sosij. I've tried a few but the cheddar and jalapeno is my favourite. Last weekend I thought that I would try making them into a Toad in the Hole (an English delicacy that should ideally fill a hole in your belly!). Smoked the sausages first using some apple wood. Video here - it was a breezy night! https://photos.app.goo.gl/9dJwC69D7igyxBPs8 They then went into a pan with some onions and beef dripping and back into the BGE to get the temperature up above 200C before adding the batter. After about 20 minutes it was done. There is a video of the almost final here - https://photos.app.goo.gl/iMudhLSbMS7fK8uc6. Excuse the quality. The flames got a little feisty because of the sausage fat on the platesetter. Served with mustard mash potatoes, braised red cabbage and a mushroom, onion and sage gravy. Good eating!
  3. Ingredients: 1 pound bacon, 2 pounds hot sausage, half a small block of pepper jack, 1 small bell pepper, 1 half of a kielbasa, and 1 hot link. Eggs to fry and put on top of when done. Build: Weave bacon. Flatten sausage into square roughly the same size as the weave. Arrange other ingredients onto sausage. Mine looked like this: Roll your sausage into a cylinder. Marry to sweet sweet bacon weave! It should look something like this: Next drop that fatty on at 250. This was after I finished the pulled pork in the morning, so my grill was already up to temp. I added a few more chunks of pecan and apple to put some smoke on it. Looked like the original smoke wood was burned up from the overnight cook. This beautiful heart stopper then rested peacefully at 250 for four hours until internal temp was at 160. This is what I opened up to find! Sheer beauty! Cooked an egg to top up the slices. So here is the money shot! It was a crowd pleaser for sure! Full disclosure: this dish is pretty well stolen from Steven Raichlen's Tulsa Torpedo. Admittedly, this is my first time ever attempting a bacon weave or anything like this. I had a blast and can't wait to build on this theme in the future. Good luck everyone!
  4. Breakfast Sausage This spice blend would work equally well for pork or beef, I used beef of the 80/20 variety. The more fat the better. 1.5 pounds of ground meat 3 ts dried sage 1 3/4 ts salt 3 ts dried basil 1 ts ground black pepper 2 ts onion powder 1/2 ts dried marjoram 1 ts crushed red pepper 1 1/2 ts fennel seed Combine spices only in a small bowl and mix them. This helps make sure you get even distribution in the meat. Then put the meat in a bowl and spread 1/3 of the spices and mix with hands until incorporated, then another 3rd, mix and finally the rest of the spice blend. Ball the meat, cover it tightly and place in the fridge for 24 hours to allow the flavors to develop. Next day form the meat in to 2 oz balls and press to 3/8" thick. Grill, pan fry or roast until done and enjoy!
  5. Hi Nice weather here in the UK didn't have much time tonight so decided to use the little Keg Kamado and do some caramelised onion sausages from Costco and a quick salad. The "victorian sear grate" is still holding up nicely on my Keg.
  6. 1.25 Lb Honeysuckle Sweet Italian turkey sausage links (you could use their 1lb Mild Italian Turkey Sausage Roll but my grocery only carries the links) 1 Lb turkey thigh bacon 1 package steam in bag spinach 1 medium onion or 1.5 cups frozen chopped onions (I HATE chopping onions) 2Tbsp minced garlic 2Tbsp vegetable spread In a medium sized skillet over medium heat melt the spread and add onions and garlic, saute till the onions just start to brown Add ~2 cups of the frozen spinach to pan and heat till mostly dry (the steam in bag type has much less water with it than the block type so it works better for this type of preparation, no need to wait forever for the excess water to boil off) Create weave with bacon (this took all but 2 strips for me) Remove sausage filling from casing and place into 1 gallon freezer bag, flatten to ~ 1/4 in thick filling the bag Cut freezer bag and place turkey sausage sheet onto bacon weave Transfer filling from pan to sausage sheet Roll weave and sheet over filling Cook in Kamado at ~350F for ~45 minute, internal temperature should be around 170F
  7. Documenting my cook on the 4th: Beef Plate Ribs, 3 slabs of baby backs, 4 pounds of sausage no plates or bbq sauce needed...
  8. This is a wonderful savory and satisfying soup. This recipe will make 2 meal size servings or 4 side servings. 1 large green bell pepper 1 large red bell pepper 1 small onion 2 medium yellow squash 3/4 cup fresh small broccoli florets 4 oz of cooked breakfast sausage (pre-cooked weight) 1 1/3 cups of milk 1 1/3 cups of water 2 beef bullion cubes black pepper and cayenne pepper to taste Slice and steam the squash, you want it mushy. Slice the peppers and onions and saute in oil until tender but not over done. Now combine everything in to a medium pan and slowly bring to a slow boil stirring often. Reduce temp and simmer until the broccoli is tender. Serve hot and top with grated hard cheese such as Parmesan. Enjoy!
  9. Hatch Chile Sausage Pocket Sammies for dinner. Knockin out the fat...George Foreman ain't got nothin Used OctoForks "OctoSkewers" (coming soon) to spin and served with pocket sammies with sauteed bells, onions and siracha mustard. Yum! I was only cooking using 5 but you could do "quad" and multiple plus extended setups etc...and spin a boatload of skewers.
  10. Spicy Andouille Sausage Have been out of my homemade Andouille sausage in the freezer for a while. Not a good thing! Had some time available, so my son and I made 16 lbs of the sausage. Our production rate is improving. The new 15 lb capacity Norther Tool stuffer I got at Christmas really made a difference over my 5 lb Northern Tool stuffer. Under three hours from a clean counter start to final clean-up to get the stuffed sausage in the fridge for its first aging for this batch including hauling equipment to/from the basement storage cabinets. The natural casing is 35-38 mm size. I fridge aged the cased sausage on grid racks with air space (have to open up the pretty coils) uncovered for 30 hours and then covered for another 24 to mature the un-smoked flavor. Then it was smoked for 7 hours in my home built electric smoker with a mix of pecan and hickory sawdust in the maze. Brought it to 140 internal outside and then finished it out to 155 internal in a poaching bath. This produces a fully cooked ready to eat sausage which can be used as a snack or in cooking. Ice water cooled and then bloomed with fans for an hour. It will next age covered in the fridge for at least 24 hours to equalize the smoke and seasonings and then get vacuum packaged. I used a division of the pork meat in the grind. Roughly a 50/50 mix with a 1/2 inch and 1/4 inch grind instead of my usual 3/8 and 1/4 inch approach. Based on the resulting product, I much prefer the 3/8 &1/4 as the seasoning distributes better in the final product and the overall texture is more balanced. Andouille normally uses some meat in larger pieces (like 1/4 in cubes) but I find the 3/8 grind substitutes nicely in place of hand cutting the cubes in a large batch. . Hey, experimentation is what leads to optimization. I calculated my pork butt and the pork fat addition to be at about 25-26 percent in this batch -assuming around 20% fat in the butt. This was my usual spicy/hot batch recipe. A Cut Away View of the Andouille Sausage Batter My New 15 lb Capacity Stuffer Gets Its First Use Ready for Fridge First Aging Out the Smoker Finish by Poaching to 155 degrees internal Ice Bath Cooling to below 110 degrees internal Blooming Gotta Have A Sample Ready for Final Fridge Aging and Then Packaging
  11. Hot Italian Sausage Recipe I have been refining a recipe for a hot Italian Sausage and with my latest batch of homemade sausage I have decided to quit tweaking the recipe. This one has it nailed and the family and friends agree. The flavor profile has some pepper heat but in a way that complements the overall flavor and does not burn your mouth up when eating it. While the photo shows the sausage cased, about half the batch we put up in bulk chubs. So if you have a grinder and no stuffer, don’t be afraid to make some homemade sausage like this as the bulk get used in a lot of dishes. You won’t regret the effort. Even if you don’t have a grinder, you can buy store ground pork (just make sure it has no added “solutions” in the ground pork –some stores do this and it is on the label) and still make a good sausage although the texture with store ground pork might be somewhat denser due to a finer grind. Regardless, this is way better than store bought! And way less fatty overall. Lower salt, too. The recipe below was for 16.4 pounds of meat. I buy the boneless pork butt package at Costco that has two butts in it. In this batch I also added pork belly but it would be just as good a flavor without it but slightly less fatty. For scaling to other amounts of pork, I also provide the ingredients percentage based on weights. Meat Block: 16.4 lbs (7435.8 grams) Meat mix is 14.6 lbs boneless pork butt and 1.8 lbs pork belly. Fennel Seed (some crushed) 23 tsp 56.7 grams 0.76% spice by weight percent of total meat weight Anise Seed 13 tsp 30.8 grams 0.41% Ground Coriander 3.5 tsp 8.9 grams 0.12% Crushed Red Pepper 10 tsp 22.0 grams 0.30% Coarse Grind Black Pepper 10 tsp 26.2 grams 0.35% Ground Cayenne Pepper 6.5 tsp 18.4 grams 0.25% Dried Oregano 10 tsp 9.5 grams 0.13% Dried Parsley 10 tsp 3.0 grams 0.04% Granulated Garlic 10 tsp 35.7 grams 0.48% Hungarian Paprika 10 tsp 29.8 grams 0.40% Kosher Salt (Diamond Brand) 22.0 tsp 68.4 grams 0.92% Accent (MSG) 6.5 tsp 22.6 grams 0.30% Table Sugar 3.3 tsp 15.1 grams 0.20% Red Wine (Cabernet Sauvignon) 1.5 cup Omit the MSG if you prefer. Grind using a 1/4 plate. I cube the meat in preparation for grinding. I add the seasoning (but not the water Red Wine ) and mix well with the cubed meat. I let this season overnight or a full day in the fridge. After grinding the cold meat, add the water Red Wine in increments and mix well. Glove up and use your hands. You want a meat batter that holds together. A quick test is to make a small patty and stick it to your palm and turn your hand over and see if it stays stuck. Alternatively you can grind the meat and add seasonings afterwards. I prefer to add the seasoning ahead. If stuffing, do so now as refrigerating the mixed batter will stiffen it up and make stuffing very difficult. After grinding and mixing, fry off a patty or two of the sausage and evaluate the flavor. Adjust as required recognizing the flavor profile will change as the ground and mixed sausage matures. I like to age the meat (bulk cased or links) for day in the fridge before freezing to aid the maturation process.
  12. Hello All, We are having a family party with around 20 people. I really don't have the time to smoke a couple briskets, so I'm smoking 5-6 slabs of ribs. What else can I, or should I, smoke with around a 6 hour cook/smoke time? Thanks! Tom
  13. I didn't know what a Fatty was until the monthly challenge. My wife is putting a cramp in my normal meat selection as the pregnancy is fiddling with her appetite so I mentioned a fatty to her and she said, "Do it!" When I made it, I thought I had overstuffed them with mozarella cheese, prosciutto, and green onions but I should have doubled the amount. I ended up using 1lb of lean ground beef and 1lb jimmy dean breakfast sausage. No smoke as that is another impact of her pregnancy. I seasoned with pepper, garlic powder, and a couple pinched of salt. I could have passed on the salt as it was a touch too salty. Overall, came out pretty good. Thanks for everyone who entered the challenge to help me get going and provide some inspiration!! Thanks for looking!
  14. fatty = pork sausage stuffed with goodness and wrapped in bacon. Breakfast, lunch or dinner.... I will try to outline how to make a good one. If you have questions or need clarification just post the questions below. What you need: 1lb of sausage - breakfast - hot, traditional (jimmy dean), italian - sky is the limit. quart size freezer bag bell peppers onions jalapenos cheese other (or any combination) 1lbs bacon (14 slices of bacon) take the sausage and put it in to a zip bag being careful to remove the air as you go. You want the sausage to go even from corner to corner. cut the bag so you can remove the rectangle of sausage without disturbing it. put it on wax paper. Chop your "stuff" up in to little pieces... Now place it over the sausage slab. Be careful not to add too much stuff. Note the edges are clear and so is the top and bottom. This allows you to actually close the sausage wrap. Using the wax paper for help you want to roll up the sausage flat and create a tube, try to seal the edges. Create a bacon weave. This can be done by laying out 5 or 6 pieces of bacon, flipping up every other one, then laying a piece of bacon, fold the pieces back down, flip up the opposite pieces and lay a piece of bacon down, continue until you have a bacon weave. (try to search online for more detail) Now wrap the sausage roll in to the weave. Just try to be steady and do it. Transfer it to a grill that is around 300 and cook it until you get an internal temp of 170-180. This isn't rocket science and it will taste great no matter what! Use an indirect cooking method. You will get something like this coming off. Let it rest and cool some before trying to cut it. Cut it in about 1/2 inch pieces and server with biscuits, bread etc. My favorite way is between 2 pieces of sour dough bread with extra cheese melted on top. Any questions or requests for clarity - please just post here. It's good, simple and you'll amaze your friends!
  15. Prior to Thanksgiving a frozen duck had been purchased. I toyed with the idea of making a TurDuckEn, but realize a Duck had never graced my Big Joe before. It was time to give a duck baptism to the grill. There were several selections of ways to prepare the duck, the majority of them did not involve stuffing. It seemed a sin not to make stuffing with a duck. Several stuffing ideas were considered, but they seemed a bit boring, and lacked the intensity to stand up to duck. Eventually something a bit atypical was dreamed up. THE STUFFING: 2 pounds beef sausage. 2 yellow Opal apples 1 red bell pepper 1 green pepper 1 Medium Vidalia onion 1 8oz package of small portabella mushrooms 1/2 tsp of Szeged Chicken seasoning. 1/3 stick sweet cream butter. Dash of salt and pepper. All of the ingredients were diced. The butter was melted in a medium pot. The diced onions were added and sautéed until translucent. The red/green bell peppers were added. The diced sausage was added. These ingredient were simmered until mostly done. The mushrooms were added, and the simmering continued. The seasoning was added and mixed in. Finally, in the last couple of minutes the diced apples were added under very low heat and allowed to lightly steam. THE DUCK: Was placed on a roasting rack. Hot boiling turkey stock was poured repeatedly over the bird to tighten the skin. The Duck was patted dry, and exposed to an area with moderate air-flow while the grill was started and set to 375 F. The cooked stuffing mix was put in the generous cavity of the Duck; it held twice as much stuffing as a Chicken normally contains. A skewer was used to secure the cavity closed to support steaming the stuffing while the bird cooked. The Duck was placed in the Big Joe which had stabilized at 375. Very rich mashed potatoes were prepared; they needed to be rich to balance out the unctuous richness of the Duck. They were made with an 8 oz block of cream cheese and 1.25 sticks of sweet cream butter. Also, Turkey stock was used to add a rich character of the mashed potatoes, along with salt and fresh cracked pepper. When the Duck was pulled, it was allowed to rest. The fatty drippings from the duck were used to make a roux for the gravy, which used heavy cream and more of the turkey stock to expand it. Salt and cracked pepper was employed to balance the overall savory character of the gravy. The meal was plated and served for the family. Epilog: for those who have never fixed duck, the meat has a firmness and density which will remind you more of pork than a bird. It is a very rich meat, which does not require larger servings to be very filling. This is a good thing as most people are surprised at how little meat is actually on the bird.
  16. My house is getting close to being back to normal. We even have two rooms that have carpet now! Yip-Peee! We spent most of the day moving stuff back into those 2 rooms along with getting the dining room back to normal. As we were working most of the day I wanted something fairly quick and easy to make for dinner. I looked to see what we might have in the freezer and found these Knackwurst that I had vacuum packed from this summer. Knackwurst are kind of like a very large hot dog so I thawed them out and ran to the store to pick up some Bilillo rolls to eat them with. I then took some water and added a little salt and once it had boiled I turned off the flame and dropped the Knackwurst into the hot water. While they were warming up I lite a chimney of charcoal. I then dumped it into the trays of my Weber Jumbo Joe. I toasted the rolls and then placed on the Knackwurst. I took the rolls in and spread on some deli mustard, placed on some American Swiss cheese slices and some pepperoncini’s. Once the Knackwurst was done I placed it on top and added some tomato wedges, some pickle spears and some yellow mustard. Here it is plated with some potato chips, potato salad and a Modern Times Blazing World Hoppy Dank Amber. Delicious! Thanks for looking.
  17. A few recent cooks in keeping with the New Year’s view on meals with a reduced dietary impact: Kamado Grilled Chicken Salad with a Greek yogurt, mayo, and a vinegar element with a touch of curry as the dressing. The dressing is flavorful but light. Boiled egg, celery, onion, apple, and toasted pecan additions kick up the dish. Mrs. Smokehowe hit a home run on this one. Her presentation is not bad either! Kamado Venison Chili with a balanced profile of Chili Powder plus Chipotle, Ancho, Guajillo, Anaheim, & Jalapeno ground pepper powders in the underlying flavors along with the other typical ingredients. This is a very lean chili in regard to fat – yet still rich in character - the pepper portfolio really complements the deer. Thanks goes to my brother for the deer meat. Kamado Chicken Thighs with a Montreal Chicken and black pepper base flavor layer overlaid with a light coating of a honey chipotle glaze. Latkes made with leftover “light” potato salad, pan sautéed in avocado oil. My son did a nice job on re-purposing the potato salad for the latkes. New Orleans Red Beans & Rice using Camellia brand beans seasoned with baked ham and the ham bone plus homemade sausage and the usual other ingredients. Great way to add that fiber. Baked Falafel on Lepinja (Bosnian Pita Bread) with tahini sauce, a Greek yogurt cucumber sauce and homemade baba ghanoush. Falafel using canned chickpeas is so simple to make. My son has the texture and flavor profile spot on when he makes a batch. Baking these is as good or better than frying them. Turkey Burger with a side of oven baked sweet potato fries. Zatarain’s creole mustard complements a dollop of mayo. Martin's brand Dutch taste potato bread is top notch for these instead of a bun. Add lettuce, tomato, and some of my fermented garlic dill "half-sour" pickles and we are good to go. Zucchini “Spaghetti” with Two Sauces – used a spiral slicer on the zucchini to make the spaghetti. One sauce was tomato and homemade hot Italian venison sausage. The other a nice garlic shrimp. Corn bread cakes round out the dish. Three corn cakes looked good on the plate but I only got to eat one. Zucchini as a spaghetti substitute really works. Glad I bought the Veggetti slicer on sale after Thanksgiving.
  18. Christmas Break – 85 lbs Venison Ground; Four Kinds of Deer Sausages and a Pork Boudin Bonus I have not posted much lately as I have had back to back work related travel and then needed to deal with some family matters also out of town. As part of the out of town travel, I spent some time in New Orleans area with my brother and he asked me to bring my meat grinder and I decided that my basic sausage making equipment would also go along for the ride. My LEM Big Bite #12 grinder was perfect for the upcoming task. Let's Start With A Bit of Venison to Grind Why … well he had 85 pounds of trimmed and cubed venison in the freezer that he wanted ground. We partially thawed the meat in a large ice chest for several days to a workable level of thaw/frozen state. We did a single grind on a 3/16 plate with 40 lbs. Then double ground the remaining 45 pounds. Of the double grind we further ground 5 lbs through a 1/8 plate as my brother wanted some very fine grind to use as an element in tacos. All the ground meat was stuffed into commercial bulk plastic meat bags at 1.5 lbs per chub (about 47 of them) and tape sealed. I found we could get roughly 1.5 lbs in the nominal one pound meat bag chub. It was a good thing I had bulk pork/beef meat storage bags on hand or we would have killed the vacuum sealer machine. A Sampler of Some of the 85 lbs Frozen Trimmed Louisiana Harvested Venison (It may look it in the photo but it was not freezer burned) A Growing Mountain of Ground Deer Meat A Few Chubs Already in the Chest Freezer To assist the filling of the chubs I used a piece of 2 in PVC pipe and a plunger made from 1 1/4 PVC in with a cap – no need to glue the cap. Load the 2 in pipe with meat and tamp it. Slide the plastic bulk meat bag over the end, push the meat into the bag. Bingo! Then compress the bag, top off with an appropriate ball of extra meat to the final fill level, compress again, twist and seal. Simple and quite effective. Having a couple of the 2 in lengths handy works well as the person filling the “magazines” can always have one ready for the bag handling person. An 11 inch length of the 2 inch is about 1 pound. You could make a longer length (say 17 inches) to size for 1.5 lbs but it might get awkward to use. Chub Loader & Tape Sealer Onward to Sausage Making Time Now in the process of grinding the venison, the subject of sausage came up. Who would have guessed that? So about 18 lbs total of the single/double grind was set aside for sausage. With that we made four different venison based sausages adding in an appropriate amount of bacon. The bacon in the mix when ground adds the fat element and some pork meat and is easy to find and work with. We used roughly 4.5 lbs deer to 2 lbs bacon. Next time I would probably use 1 lb ground pork butt and 1 lb bacon to add some extra pork meat in the mix. We made in about equal batches of 6.5 pounds each: #1- Breakfast Sausage (bulk packed in 1 lb chubs) - The test fry. #2- Roasted Garlic, Mushroom & Sweet Onion (cased) #3- Hot Italian (cased) #4-Sweet Italian (cased) It was a bit of a marathon event spread over a couple of days with one day for grinding and the next for the sausage particularly since I did not bring my 5 lb hand crank sausage stuffer machine and only had with me my home made 1 lb at a time caulking gun stuffer - which did an admiral job (this: http://www.kamadoguru.com/topic/19891-the-homemade-smokehowze-caulking-gun-sausage-stuffer/#entry260655.) I did not know we were going to be making this much sausage and I was short on room in the truck. We did do one mod to the stuffer which was to add a simple spring loaded air bleed valve on the end of the point where the stuffing tube attaches.This permits one bleed out trapped air when inserting a the filled tubes of meat in the gun. Air Bleed Valve Modification O Ring Seal But wait there is more And then the rains came, so the following weekend another even more intense multi-day marathon ensued as we made two separate 22 plus pound versions of pork based Louisiana boudin for a total of 45 lbs of links and some bulk also. Another marathon of sausage making especially because of the preparation time involved for each batch with the 18 lbs of the mixed meats to be cooked, the massive amounts green onions, parsley, and sweet bell peppers plus garlic to be hand chopped, and the 34 cooked cups of rice to fix. But since it was storming the whole time and no good reason to be outside, why not? Boudin Sausage - Ready to Poach - (we used the crawfish boiling pot with the basket insert) Boudin After Poaching and Cooling - Heated Gently in the Microwave and Ready to Eat And I know you are thinking it... yes, an ice chest full of the ground venison and a sampling of the sausages went home with me. I feel a pot of chili in the making for New Years and maybe a sausage appetizer plate......Yummmm.
  19. The ‘Smokehowze’ Sausage Making & Charcuterie Guide On Information, Equipment, Materials & Supplies Attached below is a PDF Document that encompasses the following: This guide on information, equipment, materials, and other items useful for the home production of sausages and cured meats is divided into the following sections: I. Some Useful Books on Sausage & Charcuterie II. Some Sausage Making Websites III. Some Typical Sausage Supplies & Sources IV. Some Typical Sausage Equipment & Sources V. Some Typical Sources for Sausage & Meat Curing Environmental Control & Measuring VI. Some Smoke Generation Approaches VII. Personal & Food Safety/Handling & Sanitizing VIII. Storage Ideas IX. Some Sausage Related Ideas from ‘Smokehowze’ X. Some Useful References The material compiled here represents a selection of items that I use and/or have purchased from the various suppliers as indicated, during the course of pursuing and expanded my participation in the artisan world of sausage making and charcuterie. As I cast about the web and various forums learning and seeking supplies and materials I realized that I was making notes for myself on where I got various items especially those that are recurring purchases. It is not necessarily a definitive guide but may be of use to those entering this exciting and tasteful hobby. I originally started this guide for my own reference but recently expanded it to assist a number of relatives and friends who have decided to embark on this journey after enjoying the results of my sausage and meat curing forays. I apologize if the organization of this material might be better within some sections but given the topic/areas to cover it seems that there is not a single best way to present the information other than just put it out there. In some cases, I have added my observations and ideas based on my experiences where it makes sense. Where prices are indicated in this guide they should be considered as representative only and are only provided to give an appreciation to the reader on the approximate cost of an item. You can certainly get started with a subset of what is presented here (I sure did) but over time may find much of this useful to make the hobby more enjoyable and efficient as well as to widen your horizons in the hobby. I consider this guide a ‘work-in progress’. I hope you find this useful in your endeavors. Do not be afraid to jump into this area of cooking. You can make really good sausage in simple ways. ~~ Smokehowze ~~ PS. If this post and the attachment is judged to be useful and informative, John may wish to make it a PINNED post in this section of the Forum. The ‘Smokehowze’ Sausage Making & Charcuterie Guide On Information, Equipment, Materials & Supplies (V1 1-2-16).pdf
  20. Sausage Making & Charcuterie Guide On Information, Equipment, Materials & Supplies In case you are not directly following the new Charcuterie section of the forum, but have an interest in the world of making sausage and cured meats, I have developed a downloadable 20 page PDF reference document that is a guide on information, equipment, materials, and other items useful for the home production of sausages and cured meats. This guide covers the following aspects: I. Some Useful Books on Sausage & Charcuterie II. Some Sausage Making Websites III. Some Typical Sausage Supplies & Sources IV. Some Typical Sausage Equipment & Sources V. Some Typical Sources for Sausage & Meat Curing Environmental Control & Measuring VI. Some Smoke Generation Approaches VII. Personal & Food Safety/Handling & Sanitizing VIII. Storage Ideas IX. Some Sausage Related Ideas from ‘Smokehowze’ X. Some Useful References Here is the link: http://www.kamadoguru.com/topic/25670-the-‘smokehowze’-sausage-making-charcuterie-guide-on-information-equipment-materials-supplies/?p=342546 Enjoy!
  21. BULK GROUND MEAT/SAUSAGE STORAGE BAG/CHUB FILLING TOOL/AID Recently I assisted my brother and we ground 85 lbs of venison and then bulk bagged 70 lbs in 1.5 pound chubs. We also made some sausage that was bulk bagged. Rather than attempt to grind directly into the bulk meat bags, we ground the meat in two large batches into a large meat tub and then did the bag filling for each batch. This keep the meat colder throughout the process. To assist the filling of the bulk meat bag chubs, I used a piece of 2 inch PVC pipe and a longer plunger made from 1-1/4 inch PVC with a cap – no need to glue the cap. Load the 2 inch pipe with meat and tamp it. Slide the plastic bulk meat bag over the end of the tube, push the meat into the bag. Bingo! Then compress the bag, top off with an appropriate ball of extra meat to the final fill level, compress again, twist and seal. Simple and quite effective. Quick too if you use multiple "magazines". Having a few of the 2 in lengths handy works well as the person filling the “magazines” can always have one ready for the bag handling person. An 11 inch length of the 2 inch is about 1 pound. You could make a longer length (say 17 inches) to size for 1.5 lbs but it might get awkward to use. Just a few of the almost 50 chubs we filled ....
  22. The Homemade Smokehowze Caulking Gun Sausage Stuffer This is detailed how to build it yourself post. I hope it gives you some ideas. You can buy a commercial caulk gun style stuffer for jerky making and get sausage stuffing attachments for them. Since I already had the stuffing tubes from my 5 lb vertical crank style stuffer I decided to build my own caulk gun stuffer. Besides where is the fun in just buying one? And this was an easy Saturday afternoon project. I noodled around in the shop with stuff I mostly had on hand and after going though a couple of design idea iterations, and a trip or two to the store, I settled on this solution as the simplest to make with a minimum of tools and fabrication required. I suppose the guy in the plumbing department thinks I am nuts. The end result works very well and is readily duplicated. I built this to stuff small sausage batches especially when making test batches of sausage (for example using store ground meats) or when getting out the 5 lb big vertical stuffer machine is too much trouble. I have easily and quickly done 3 pound plus batches. Besides all the parts easily and quickly wash up in a normal sink – whereas the larger stuffer is a pain to wash up. My caulk gun stuffer holds about 1 1/4 to 1 3/8 pound of sausage. It has been fun to grab a pound or two of fresh ground pork and make up a batch of sausage – makes quick work of trying new flavor ideas. Stuffing can easily be done by one person. With additional ingenuity one could also make jerky tubes for this. The most expensive part is the “28 oz quart size” caulking gun – about $20 for this heavy duty model. I have seen some for around $10 but they were junk. Picture Gallery: The 'Nose Piece Assembly' Press Fit of Threaded Flange into Drilled End Cap A Stuffing Tube of Threaded Flange Stuffing Tube Set (The front end “saddle” of the caulking gun where the stuffing tube goes through is a 1 inch “U” slot. The larger tube in this set just fits the slot) Seal Cap & Main Tube Caulk Gun Plunger Disk & Seal Cap Meat Tamper Tool - helps in filling main tube with sausage mixture Cleaning Brushes Supplies: (1) – Heavy Duty 28 oz (“quart tube”) caulking gun [Home Depot Workforce Model SKU 6920000612819] (12 in length) - 2 inch size schedule 40 PVC Pipe (1) - 2 inch size PVC Pipe Cap (1) - 2 inch size flat “knock out style” test cap [Home Depot SKU 611942052875] (1) - 1 ¼ inch size sink waste pipe extension tube (6 in long, threads one end with nut) [Home Depot SKU 041193461162] (12 in length) - 1 ¼ inch size PVC thin wall pipe (1) - 1 ¼ inch size PVC pipe cap (1) Set of Stuffing Tubes with 1 ½ flange - this fits on the threaded flange. Note: I used the stuffing tubes from my vertical style Northern Tool Stuffer. This one: http://www.northerntool.com/shop/tools/product_200449319_200449319 A tube set is available from their parts house - Item ITI508314SS for about $7. Other sources on the web offer similar stuffer tube sets (do not use the grinder tube sets flanges are way too large) that show the flange as 1 9/16 in. Those should work but may need some gentle filing of the flange to reduce diameter to fit. UPDATE 5/1/15 - I obtained a set of 3 stuffing tubes from LEM Products with the 1 9/16 in diameter flange and they fit perfectly with no filing. These: http://www.lemproducts.com/product/plastic-stuffing-tubes-606/sausage-stuffers Picture of Home Depot Caulking Gun Label Picture of Sink Waste Pipe Extension Tube Package (Home Depot) Fabrication & Dimensions: Note: No parts are glued! Glue is not necessary. Screw Flange: Cut the sink pipe extension to overall length of 1 1/8 inches; the smooth part below the threads will be ¾ in long Extension Tube (as if not cut) Extension Tube (after cut - lower part of tube not used) Main Tube: Cut the 2 in PCV pipe to 10 3/4 in length (assuming the pipe only enters the pipe cap 3/4 in before getting hand tight friction fit – if inserts more than 3/4 into the cap without forcing adjust main tube length accordingly). I have pipe made by different manufacturers and the tolerances are such that one will go into the cap full depth. Note: Total Length of Main Tube and Pipe Cap should be 12 inches Total Length of Main Tube +Pipe Cap+ Screw Flange + Nut should be 13 ¼ inches Meat Tamper Tube: Cut the 1 ¼ in PCV pipe to 12 in length 2 in PVC Pipe Cap: Drill 1 3/8 in hole in cap exactly centered in the top of the dome. I drilled a 1/8 pilot hole then used a step bit for the final drilling to size. A bit like this one: http://www.harborfreight.com/2-piece-titanium-nitride-coated-high-speed-steel-step-drills-96275.html The hole in the cap actually needs to be very slightly larger in diameter than 1 3/8 to fit the extension tube. I ran the step bit through the hole several times on fitting to minimally increase the hole diameter and also used sandpaper to get the right fit. Drilling with Step Bit ( 1 3/8 hole size ) Tube Seal: The tube seal which pushes on the meat is made from a cheap “flat” knock out style pressure test cap. The modification is using a pair of scissors to carefully remove the outer flange. Lightly file/sand the cut edges only. You want to make a “cup” with no flange that will slide into the 2 in PVC main tube. The tube seal seats over the caulk gun plunger disk. Tube Seal (Left Cap is as purchased. Right Cap is with flange trimmed off.) Plunger Disk on Caulk Gun Push Rod: On this gun the metal plunger disk on the end of the rod is 2 in diameter. It must be slightly reduced in diameter to just be a loose fit into the plunger seal cap. Without reducing the diameter of the disk, the cap will fit over the plunger but if you put it into the main tube it is too tight to pull back the caulk gun plunger rod ( I learned this the hard way). Remove and reduce the plunger disk diameter by hand filing – or get a 5/16 in bolt of suitable length and 2 nuts and place plunger disk on the bolt as a mandrel and chuck in drill press and use file with disk rotating at slow speed. Reducing Diameter of Plunger Disk Assembly Notes: All fittings are friction press fit to be able to be easily removed by hand with little force. (NO GLUE) The size – overall length of assembled PVC unit - is such that the caulk gun frame ensures it all stays together. If necessary, use medium then fine/extra fine grit sandpaper on the mating surface of the fittings. Gently taper all fitting ends (tubes and holes for easy of insertion/assembly). After construction, clean all parts well including caulk gun with a safe degreaser/cleaner – I used 90 percent rubbing alcohol and then soap and water. When dry, I sprayed with sanitizer solution and let air dry. Usage: Assembly the nose pieces – press fit screw flange into pipe cap and attach the stuffing tube using the nut. Assemble the seal cap onto the plunger disk Assemble cap on tamper pipe. The rounded end of the pipe cap helps keep the meat from sticking to the end of the tamper and pulling back out. With main tube only, standing vertical, fill with sausage mixture and use tamper to ensure no air pockets. Tube will hold about 1 ¼ to 1 3/8 lbs sausage. Assemble main tube and nose piece. With caulk gun plunger full retracted, insert open end of main tube over seal cap and plunger disk and seat front of nose piece into front of gun. Thread casings on stuffing tube. In normal manner, squeeze gun handle and stuff the casings. I set the caulk gun lying flat on a sheet pan (to not scratch the counter) and use another sheet pan for the cased sausage collection. In my case I operate the gun with left hand and guide the sausage with my right hand. Simple! When empty, fully retract gun plunger. Remove stuffer assembly from gun housing and take off nose piece (with nose assembly intact). Take out seal cap from nose piece area or end of main tube and place back on plunger disk. Refill main tube, reassemble and stuff some more. One could cut additional main tubes and load them like magazines and justswap them out. But refilling is so easy it might not be much of an advantage to do that. Easy! Enjoy! Here's to making sausage! PS .. Before you ask - no, I am not worried about food contacting any of these materials. One, the contact time is minimal and two, the food is not one which has any significant "solvent" or "leaching" activity. However,standard disclaimers apply - use at your own risk.
  23. Smoked up some home-made sausage tonight, the first time I tried stuffing hog casings with my KitchenAid setup. The grinding went fine but the stuffing part was slow, plus running the meat through the machine twice created a much finer texture than I wanted. But they taste good! Stuffed 'em, dried 'em in the fridge for a day or two and then smoked (pecan) at 275 until IT was 170. The spice blend came from Aaron Franklin's video on making sausage. The meat blend was my own; all pork shoulder in an 80:20 lean to fat ratio, augmented with some cheap fatty bacon.
  24. Our friends from the north probably call this something else, but the US knows it as Canadian Bacon. I just tried this on a pork tenderloin and it worked very well; way better than I expected for a first try. I got the recipe from a fellow on another message board and who enjoys making his own sausages. He lives in Alaska and hunts a fair bit so he's gotten pretty good at Charcuterie. His recipe is for a full loin. As mentioned for a first time I used a tenderloin of just over one pound. I kept it in the cure for only five days and it was just right. For a full loin I'd follow the recipe as described. (And I had to mail order the Tender Quick - couldn't find any within 10 miles of my house.) Words below are his:
  25. Smokehowze’s Mexican Chorizo Sausage Recipe Son decided our next sausage excursion would be Mexican chorizo. Fine by me. After reading and research here is our recipe. Son has sampled a lot of different chorizos and thinks it hit the mark in flavor. Regardless, it will be better than most any store bought. Try it and then adjust the recipe to your tastes. Chorizo is really simple to make especially if you just keep it as a bulk sausage. Everyone has their own personal variation. Mexican Chorizo Sausage Links The Bulk Chorizo A Tray of Cased Sausage EDIT 10/23/15 Notice the color change on sausage after drying in fridge uncovered. It really deepens in color. Place paper towel under sausage to absorb any liquid. Remove and refresh toweling and turn sausages over at least once in your drying time. Now the cased sausage really looks pretty! After Drying in Fridge Uncovered for 18 hours Ingredients This recipe is based on 7 pounds of meat because that was the weight of one of the pork butts in the Costco boneless pork butt twin pack. It is as easy to make 7 lbs as it is to make one. Scale the recipe accordingly. I generally trim very little if any on these Costco butts when making sausage. Mainly just any not so nice silver skin. I found my LEM Big Bite grinder will nicely grind anything else. 7.0 lbs Pork Butt (3175 gms) 12.000 tsp Diamond Kosher Salt (39.6 gms) 15.000 tsp Guajillo Chili Powder (46.5 gms) 1.250 tsp Achiote Seed Ground (3.8 gms) 2.250 tsp Restaurant Grind Black Pepper (6.3 gms) 3.000 tsp Chipotle Pepper Powder (9.3 gms) 2.250 tsp Mexican Oregano (1.8 gms) 4.500 tsp Cumin (11.7 gms) 1.250 tsp Ground Coriander (2.5 gms) 1/4 cup Minced Garlic` 1.000 tsp Ground Cloves (2.1 gms) 0.250 tsp Ground Cinnamon (0.65 gms) 6 Tbs White Vinegar 8 Tbs Apple Cider Vinegar Note; Weights are based on measurements of the spices./seasoning types/brands I used as we prepared the volume measurements. Procedure Our approach was to cut the meat into cubes and add all the seasonings except the vinegars to the meat and mix well. Let the meat develop flavor overnight or for a day in the fridge. Then grind. Next mix well the ground meat incorporating the vinegar. Mix until the meat will stick on the bottom of your upside-down hand. Fry up some test patties and then as needed adjust the seasonings. We decided for our tastes on this recipe to just leave it alone. We prefer in our sausage making to season the meat before grinding and let it flavor the cubed meat like a rub. It just makes for a better overall incorporation of the seasonings throughout the meat during the mixing stage after the grind. The cased sausage will sit in the fridge uncovered overnight to dry the casings a bit before vacuum sealing and freezing. Tightly cover any bulk sausage. A one day age on either the cased or bulk after grinding before use/packaging allows the flavor to further develop. Stuff into casing or use as bulk sausage. We did some of both. Enjoy!
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