Taking a crack at Sausage making

[Caveman]

First time trying this. Wish me luck. Nothing too fancy. I'm using a Hi Mountain Italian sausage kit. I am mixing 10lbs of elk burger, 5lbs of pork burger, pre-mixed spice cure mixes and the wifes Mix master with the sausage attachment. finally it will go through the Bradley smoker this afternoon

http://i28.photobucket.com/albums/c247/cavemn94/Elk%20Sausage/P1080004-1.jpg
http://i28.photobucket.com/albums/c247/cavemn94/Elk%20Sausage/P1090005.jpg
http://i28.photobucket.com/albums/c247/cavemn94/Elk%20Sausage/P1090006.jpg

[weatherby_man]

Sweet!! Nice going caveman!! Let us know how it turns out.

[lip_ripper00]

If your putting it in your smoker they way it is on that sheet, try to keep it from touching to get even heat, looks great!

[Caveman]

If your putting it in your smoker they way it is on that sheet, try to keep it from touching to get even heat, looks great!

Ya! it's just for transporting to the smoker. Short on counter space

[Caveman]

http://i28.photobucket.com/albums/c247/cavemn94/Elk%20Sausage/P1090009.jpg
http://i28.photobucket.com/albums/c247/cavemn94/Elk%20Sausage/P1090010.jpg

[MuleyMadness]

Myself I have never tried using the Hi Mountain, mainly because I prefer collagen casings to natural. Any particular reason you didn't link them, or just wanting to keep it simple?

Pretty good looking job for a first effort I must say.

[goatdancer]

How come your Bradley is so clean and shiny?

[ElectricDyck]

How come your Bradley is so clean and shiny?

That's what I was going to say! Good job on the sausage! My bro in law used that brand to make some summer sausage and it turned out tasty!

[ruger#1]

How come your Bradley is so clean and shiny? Who cares. The question is. When are you giving out samples?:mrgreen:

[alpinetreker]

That looks awsome its making me hungry and its only 240. does that 6x6 taste as good as it looked ?

[Caveman]

Myself I have never tried using the Hi Mountain, mainly because I prefer collagen casings to natural. Any particular reason you didn't link them, or just wanting to keep it simple?

Pretty good looking job for a first effort I must say.

Keeping it simple for the most part. Just wanted a snacking coil, like a garlic coil


How come your Bradley is so clean and shiny?

The wife! Didn't care for the smell of the salmon. (I store it in her garage)


That looks awsome its making me hungry and its only 240. does that 6x6 taste as good as it looked ?

............yes it is MMMMMM!!!!!!!!!!

[kishman]

Who cares. The question is. When are you giving out samples?:mrgreen:


My thoughts exactly, looks yummy!

[ruger#1]

My thoughts exactly, looks yummy! I bet it is so good that he will not even give me an answer.

[naes]

Looks great! My Sausage stuffer arrived in the mail today :). How long do you smoke them for and do you use any heat or just smoke. I'm Still trying to figure my Bradley out.

[dutchie]

Great choice on seasonings!

The only salty seasoning I have ever had from Hi Mountain is the Buffalo Wings... Everything else has been great to outstanding!!!

If you want to try a really good one then try cracked pepper and garlic salami. Big Boar introduced me to it and i have done bear, deer and some cariboo is next me thinks!

Looks great!!!

Dutchie

[Caveman]

I bet it is so good that he will not even give me an answer.

They'll be done this evening, how long will it take you to get here ruger#1

[Caveman]

Looks great! My Sausage stuffer arrived in the mail today :). How long do you smoke them for and do you use any heat or just smoke. I'm Still trying to figure my Bradley out.

It should be done in about 5-6hrs in this temperature. They went in at 2. Just in time for a beer and fresh sausage after dinner

[ruger#1]

Thats okay, you tell me how good they are. I want to get a bradley smoker. My little cheif won't cut it anymore.

[kodimack]

Looks great! no need for an address we will just fallow the smell mmmmm!

[Steeleco]

I've found with tips from Bigbore that it's better to smoke this time of year and cure the rings in the oven in the house. Did just that the other day with a 5lb batch of Pep. Worked like a charm.

I love my Bradly, but I think the heating element is under powered on even a nice day.

[MuleyMadness]

As I live close by, you can use me as a guinea pig to ensure your specimens are safe for consumption. Sort of like the old school egyptian tasters the pharoah's used to employ.

I am always the first to sacrifice for the good of the group :)

[goatdancer]

[quote=Caveman;829137]


The wife! Didn't care for the smell of the salmon. (I store it in her garage)


quote]


So she keeps it clean cause it's in her garage? Man I'm impressed. Let us know how the sausage turns out. I've been tempted to try it but never had the guts.

[Caveman]

Finished product. Let it cook a little longer than I figured, to ensure is was cooked. Nice flavor, not over powering but sticks with you for a moment or two
Light - medium smoke flavor with a bit of a chili pepper after bite. Rotated and turned the racks regularly to try to ensure even cooking :-D

http://i28.photobucket.com/albums/c247/cavemn94/Elk%20Sausage/P1090011.jpg

[lip_ripper00]

looks great, you will be your biggest critic if your happy that is all that matters. welcome to the world of home sasuage making, quickly becoming a forgotten art.

[beni]

Looks great!!

I think that I will be experimenting with a lot of new things after the Fall '11 season is over. This would be on my list!!

[BillyBull]

Nice job. Might even want to give a quick fry, some hot mustard and a beer to wash it all down.

[Buck TraX]

WOW! Theres some good incentive for us rookie hunters!

[Ron.C]

Finished product. Let it cook a little longer than I figured, to ensure is was cooked. Nice flavor, not over powering but sticks with you for a moment or two
Light - medium smoke flavor with a bit of a chili pepper after bite. Rotated and turned the racks regularly to try to ensure even cooking :-D

http://i28.photobucket.com/albums/c247/cavemn94/Elk%20Sausage/P1090011.jpg


Looks good, a couple suggestions from a fellow Bradley user

Looks like you need to rotate your racks in the Bradley's as well as flipping them front to back. I found this out early as well and ended up with some of my stuff being way overdone and some not even close because it is much hotter in the back of the smoker where the element is. This will help even out the heating of your sausage. And pick yourself up a couple of digital thermomenters. They are really inexpensive, and I run the wires in through the vent of my Bradley, and put one in a piece of meat at the top and bottom. This way you know exactly when its done and don't need to guess.

[BiG Boar]

How much smoke time did you use and what flavour?

[Phoneguy]

I've done a fair amount of sausage and pepperoni in my Bradley this year. I find 1:40 to 2 hours of smoke is good, then heat till the internal temperature reaches 155 - 160.. Cut a couple of bars that fit across the top shelf rack brackets. Can hang sausages on the string loops, or long pepperoni sections can be looped over the bars.

[Phoneguy]

This is also a very good resource for how to on using the smoker, along with different cooking ideas.

http://forum.bradleysmoker.com/index.php

[tomahawk]

I've done a fair amount of sausage and pepperoni in my Bradley this year. I find 1:40 to 2 hours of smoke is good, then heat till the internal temperature reaches 155 - 160.. Cut a couple of bars that fit across the top shelf rack brackets. Can hang sausages on the string loops, or long pepperoni sections can be looped over the bars.

Agree, as well as the digital thermometer inserted into the center of the thickest piece so you get it done just right, not over or under. I use cedar strips to hang the links like these pepperoni and garlic rings.

http://i273.photobucket.com/albums/jj230/tomahawktom/Derekswedding015-1.jpg

http://i273.photobucket.com/albums/jj230/tomahawktom/Derekswedding018-1.jpg

[Caveman]

How much smoke time did you use and what flavour?

About 45 mins to start just to dry the coils, two hours smoke, then just heat for the rest with the HI Mountain Italian seasoning pack

I started rotating the baskets but after awhile I started rotating, spinning and flipping the coils to help to get a better consistency.