Backwoodsok

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 23

6 members and 17 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Results 1 to 5 of 5
  1. #1
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default Got that sausage urge (again)

    Sausage time !

    This time some Summer sausage, beef snack sticks and beef Tex-Mex snack sticks. At least that was the plan. Unfortunately the mutton casing I got were not of the best quality and after they split three time during stuffing, I decided to make snack stick meat balls !

    The snack stick meat balls are a little to salty but the smoked garlic Summer sausage is real good.

    Pictures (oh, by the way my camera finally decided to stop functioning altogether so I took the pictures with my video camera - not the best quality, sorry).
    On the left Summer sausage stuffing, on the bottom beef stick, and on the right Tex-Mex :


    After cold smoking 5 hours with cherry sticks and maple dust, on to the Weber for a little indirect finishing (yes there was one Tex-Mex stick that survived) :


    Done and vacuum-packed (Summer sausage on the left. Hmmmm seems like one disappeared !) :


    Summer sausage in the cold smoker for 2 hours with also with cherry sticks and maple dust :


    Out of focus closeup :


    After finishing on the Weber, 20 minutes in cold water before vacuum-packing :


    Thanks for looking.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    erain's Avatar
    erain is offline Can tell pulled pork from sliced brisket erain will become famous soon enough
    Join Date
    Jan 2009
    Posts
    338

    Default

    Try and find some ICG casings, my local butcher carries them but if you cant find them PSG seasonings is a supplier. Hands down the best casings i have ever used.
    GOSM, soon to be with sfb
    MES
    Webber 22"
    Dutch Ovens and other CI

  3. #3
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Awesome looking sausage Cal! I bet it won't last long though. Keep that beautiful sausage works coming!

    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  4. #4
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Looks mighty fine from here!!!
    The sausage balls look like a tasty treat with "something cool to drink"
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  5. #5
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    Thanks guys
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

Similar Threads

  1. sausage
    By Piker in forum Sausage
    Replies: 2
    Last Post: 12-19-2012, 09:02 PM
  2. Sausage and Caprese
    By SmokyOkie in forum Sausage
    Replies: 8
    Last Post: 06-13-2010, 09:40 AM
  3. Tonights Sausage
    By Vermin99 in forum Pork
    Replies: 8
    Last Post: 06-04-2010, 09:14 PM
  4. Replies: 9
    Last Post: 02-14-2010, 11:56 AM
  5. Help - my sausage is too dry
    By gkainz in forum Sausage
    Replies: 13
    Last Post: 07-13-2009, 07:14 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1