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Topic: Smoking question of the day.
Replies: 44   Last Post: Nov 11, 2020, 12:10 PM by: OrangeCrush61
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Replies: 44  

Smoking question of the day.

emoji_events [6]
Posted: Nov 11, 2020, 9:11 AM
 

19B et al.

What experiences have you had with grinding and smoking sausage?

To follow up on the bacon. Picked up a 9 pound pork belly last night. I cut it roughly in half and am using the link below as inspiration. I did not use apple sauce nor syrup this time. Just salt, coarse black pepper, brown sugar, paprika, garlic powder and some cayenne. Got it rubbed down and in the fridge around 10 last night so I'll have about 4 days worth of curing.


https://www.youtube.com/watch?v=WQUUb8kMfQA

badge-donor-05yr.jpgringofhonor-aero.jpg link

19B

Not much. My dad has a good grinder and makes

[3]
Posted: Nov 11, 2020, 9:24 AM
 

uncased breakfast sausage, and he's done Italian sausage links that he usually puts on smoke. They're good. I'm cocky enough to believe that I could make them great, but lazy enough that I haven't found the time to put into it yet. We have a pretty killer chorizo recipe from an Atlanta chef (like, from his cookbook, I don't know the guy) that uses a bunch of dried chiles. I haven't made it myself so haven't seen the consistency or how well it might work in a casing, but putting smoke on that stuff might make it better than, you know...bacon. And I guess you could always smoke sausage in a pan with no casing.

Anyway, TLDR: I'm no help.

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Re: Smoking question of the day.

[2]
Posted: Nov 11, 2020, 9:27 AM
 

What kind of sausage are you going to make?

link

Hot guts and maybe some breakfast style***

[2]
Posted: Nov 11, 2020, 9:35 AM
 



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Hog guts are pretty fat for breakfast sausage, but

[2]
Posted: Nov 11, 2020, 9:37 AM
 

it's your choice.

Are you smoking them? or leaving them raw?

2021 white level member link

I don't intend to eat hot guts for breakfast.

[2]
Posted: Nov 11, 2020, 9:42 AM
 

I do intend to smoke them.

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Gotcha.

[2]
Posted: Nov 11, 2020, 9:44 AM
 

I ready that as 1 type and not two different types.

2021 white level member link

Re: Smoking question of the day.

[2]
Posted: Nov 11, 2020, 10:06 AM
 

What kind of smoker you going to use?

link

Re: Smoking question of the day.

[2]
Posted: Nov 11, 2020, 10:14 AM
 

https://dynaglogrill.com/product/wide-body-vertical-offset-charcoal-smoker-dgo1890bdc-d/


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Re: Smoking question of the day.

[2]
Posted: Nov 11, 2020, 10:15 AM
 

Water pan?

link

I usually use one with big things, don't usually use one

[1]
Posted: Nov 11, 2020, 10:17 AM
 

with wings, thighs, or pork loin though.

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Re: I usually use one with big things, don't usually use one

[2]
Posted: Nov 11, 2020, 10:22 AM
 

I always use apple cider or apple juice in my water pan on pork. It always turns out with a great flavor.

link

Do you do any mopping or spritzing?***

[1]
Posted: Nov 11, 2020, 10:23 AM
 



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Re: Do you do any mopping or spritzing?***

[1]
Posted: Nov 11, 2020, 10:26 AM
 

I might mid-way through but just the water pan most of the time.

link

Have a preference on coals?

[1]
Posted: Nov 11, 2020, 10:31 AM
 

I typically just get Royal Oak lump charcoal at the Wal-Mart neighborhood market on account of a 15lb bag being cheap.

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Re: Have a preference on coals?

[1]
Posted: Nov 11, 2020, 10:37 AM
 

I went away from charcoal a few years back have one gas and one electric. I bet you can control the temp better with the side box. I try to control the temp just right that is why I switched.

link

I've found I don't really have that much control over the

[2]
Posted: Nov 11, 2020, 10:42 AM
 

temperature. It likes to run between 250 and 275 with the side vents closed. I've tried to run it it lower but the fire is hard to keep going below 225.

I'd probably look at a pellet grill next if I wanted to do enough cold smoking.

badge-donor-05yr.jpgringofhonor-aero.jpg link

Re: I've found I don't really have that much control over the

[2]
Posted: Nov 11, 2020, 10:51 AM
 

I got a gas grill for the fist time ever several months ago. It was a Char-Broil Commercial Stainless. It had great views. I love these thing. you can put wood chip down on the Infrared plates no problem. Once I heat it up for 10 min on high the turn it all the way down it hold the heat great. The taste is great too. My son had been bugging me for years to get a gas grill but would never because it hard to beat the charcoal taste.

link

Re: I've found I don't really have that much control over the

[1]
Posted: Nov 11, 2020, 10:55 AM
 

You going to smoke a turkey for thanksgiving?

link

Probably not since we won't be hosting and I don't

[2]
Posted: Nov 11, 2020, 11:13 AM
 

feel like hauling one around if we do go visiting. A turkey was the first thing I smoked in this cooker last March. I did a brine then put a little bit of rub on it. I think I had it in the smoke for 7 hours but the temp just would not get above 150 so I finished it off in the oven rather than wait until midnight to eat. It came out very well. I want to try just doing a breast next time with turkey.

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Re: Probably not since we won't be hosting and I don't

[2]
Posted: Nov 11, 2020, 11:17 AM
 

Its hard to beat smoked turkey. I smoke one or two every thanksgiving and smoked deer loin. Wrap that baby up completely with bacon its pretty good.

link

Smoking a brined breast for Thanksgiving

[2]
Posted: Nov 11, 2020, 11:21 AM
 

wife likes a roated bird, but I'm hooked on the smoked version

2021 purple level member link

Smoked--> fried -->oven roasted.***

[3]
Posted: Nov 11, 2020, 11:23 AM
 



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Re: Smoked--> fried -->oven roasted.***

[1]
Posted: Nov 11, 2020, 12:10 PM
 

I agree

link

Re: I usually use one with big things, don't usually use one

[1]
Posted: Nov 11, 2020, 10:23 AM
 

Apple wood chips too.

link

I have a grinder and sausage stuffer.

emoji_events [5]
Posted: Nov 11, 2020, 9:31 AM
 

I've probably made a few hundred pounds of link sausage and a few hundred pounds of bulk sausage in my day. Mostly venison/pork mix.

I've done brats, chorizo, andouille, italian, onion, and a countless other types. I've smoked some and left some raw. I've used synthetic casing, hog guts, sheep guts, and collagen.

It is difficult to get the right meat consistancy. The trick is to get the meat to bind properly so that the sausage has the proper mouth-feel.

I gave up on it, because my wife didn't care for them and it was a lot of wasted time and effort (and meat).

2021 white level member link

Wasted sausage is a sad thing.

[3]
Posted: Nov 11, 2020, 9:37 AM
 

Did you find one type of casing easier to deal with than others?

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Yes.

[2]
Posted: Nov 11, 2020, 9:42 AM
 

Hog is much thicker than sheep. LIke the diameter is thicker, but the skin thickness is much higher also.

If you're going to be stuffing, you need the sausage mix to be more liquidy so it flows better into the sausage. Run your stuffer nice and slow and you should be fine. Some blowouts are unavoidable due to the natural nature of the casing. I guess some sheep had more girthy farmers or maybe they ate rocks or whatever causes them to have some slightly weaker parts of the the intestine.

If one blows out, just tie it off, throw the blown-out meat back into the stuffer and get back rolling. Not really a big deal.

I made an insanely huge supply of small breakfast links. WAY too much fat in the mix. I bet they were 50/50. I made the sausage from Potbellied pigs and they were just so damnnn fatty. Frying a pound of those links would make like 2 cups of grease and little cheeto sized sausages. We ended up feedign them to our dogs as treats.

2021 white level member link

Grindr, sausage stuffer, mouth feel....

[2]
Posted: Nov 11, 2020, 9:43 AM
 



badge-donor-05yr.jpg link


They have some good units for sale at grindr.com.***

emoji_events [6]
Posted: Nov 11, 2020, 9:33 AM
 



2021 orange level memberbadge-donor-15yr.jpgringofhonor-obed.jpg link


Do they also have stuffers?

[3]
Posted: Nov 11, 2020, 9:35 AM
 

My stuffer works best in hog guts. Sheep guts tend to blow out on me.

2021 white level member link

You ain't kidding!

[4]
Posted: Nov 11, 2020, 9:37 AM
 

There's a real nice 8" advertised on the front page, has to be as big around as my wrist. I'll be placing my order this afternoon with them. Hope they can deliver soon enough for Thanksgiving.

2021 student level member link

“To See a World in a Grain of Sand
And a Heaven in a Wild Flower,
Hold Infinity in the palm of your hand
And Eternity in an hour.” WB


Thick like can of pepsi.***

[2]
Posted: Nov 11, 2020, 9:43 AM
 



2021 white level member link

More like an RC Cola

[2]
Posted: Nov 11, 2020, 9:52 AM
 

Definitely not like a Coors Light can

2021 student level member link

“To See a World in a Grain of Sand
And a Heaven in a Wild Flower,
Hold Infinity in the palm of your hand
And Eternity in an hour.” WB


Marlboro Lights***

[4]
Posted: Nov 11, 2020, 9:33 AM
 



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The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts. Bertrand Russell


Lucky Strike***

[3]
Posted: Nov 11, 2020, 9:36 AM
 



2021 white level member link

Partagas 150***

[4]
Posted: Nov 11, 2020, 9:43 AM
 



2021 orange level memberbadge-donor-10yr.jpg link


back when APM used to have an occasional cigar, Partagas

[2]
Posted: Nov 11, 2020, 9:51 AM
 

was a fave.

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I quit cigars 8 years ago

[3]
Posted: Nov 11, 2020, 9:55 AM
 

Didn't inhale though. I learned that from Clinton. I used to smoke a pipe too...Sherlock Holmes style not Hunter Biden style.

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Re: Partagas 150***

[2]
Posted: Nov 11, 2020, 9:55 AM
 

A true PSD4 is not a quality smoke! Just don't order it from cigarsingternational or cigarbid or any other US seller.




2021 student level member link

“To See a World in a Grain of Sand
And a Heaven in a Wild Flower,
Hold Infinity in the palm of your hand
And Eternity in an hour.” WB


I never liked cuban cigars.

[3]
Posted: Nov 11, 2020, 10:05 AM
 

I never smoked enough of them to get a good taste. I bought a bunch while over seas and smuggled a few back as well, but I just didn't like them. Got a few in the US but they were always over priced. Cigar shops always have cubans you just have to be a regular.

I prefer Dominican or Nicaraguan with a Cameroon wrapper. But there are good Hondurans as well.

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Agree 100%

[2]
Posted: Nov 11, 2020, 10:16 AM
 

Cubans are way over priced. And I don't like getting that letter from customs in the mail. Makes me buttwhole pucker for a moment.

There are a ton of great Nicaraguan, Honduran, & Dominican smokes out there. I'm not the biggest Cameroon fan, but I do enjoy the maduros in a 42-50 ring guage. I tend to avoid the fuller smokes (Opus X, Padron 1926, Liga #9, and such.

Undercrown corona viva vitola or a Herrera Esteli lonsdale is more my flavor profile.

2021 student level member link

“To See a World in a Grain of Sand
And a Heaven in a Wild Flower,
Hold Infinity in the palm of your hand
And Eternity in an hour.” WB


White Owl

[4]
Posted: Nov 11, 2020, 9:39 AM
 

Grape flavored

2021 student level member link

“To See a World in a Grain of Sand
And a Heaven in a Wild Flower,
Hold Infinity in the palm of your hand
And Eternity in an hour.” WB


Re: White Owl

[1]
Posted: Nov 11, 2020, 10:04 AM
 

You been smoking white owls? I don't thing I would told that one brother.

link

Re: White Owl

[2]
Posted: Nov 11, 2020, 10:34 AM
 

BEST

SMOKE

EVER

!!!

2021 student level member link

“To See a World in a Grain of Sand
And a Heaven in a Wild Flower,
Hold Infinity in the palm of your hand
And Eternity in an hour.” WB


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