That's why I make my own and have been for sometime along with smoked pork chops, sausages etc. Cheaper than store bought and you can tailor it to your own tastes.
Roe+
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That's why I make my own and have been for sometime along with smoked pork chops, sausages etc. Cheaper than store bought and you can tailor it to your own tastes.
Roe+
Hey Mike, did you just place the links on the racks or do u hang them in the smoker some how.....i have the electric Bradley also...im tinkering with mine now but havent done peperrettes yet......making sausage on Saturday for the first time....
Rick,Quote:
Originally Posted by Deerslayer99
I have the sausage hangers from Bradley that you insert through the regular racks. Check out the link below.
http://www.cabelas.ca/product/31248/...-sausage-hooks
Here's how they look.
http://i180.photobucket.com/albums/x...ps0pqqrpnr.jpg
Roe+
they look good,but a tad underdone...the middle row,second from the righ looks perfectly done,i also did some with a buddy,his were a bit under cooked and he put in a dehydrater for 2 hours and they were perfect.i cooked lomger in my smoker but overcooked a third of mine,practice makes perfect.....
next run im doing minimum 30% fatty pork butt,that way i can cook a little longer and not dry them out
They were completely raw. They are venison summer sausage with cracked black pepper and garlic before I started the smoker. I only posted the picture to show deerslayer99 what the hooks look like an how they work.Quote:
Originally Posted by 123chadder
Roe+
oh no brother,i was talking about the 2nd pic in the first post...i should have used the qoute button
i made this summer sausage 2 weeks ago
No, they were all cooked, a few of the ones in the middle of the smoker were a little more moist than the ones on the edges, so I put them in the oven at 200 F for a half hour and tightened them up. I'll have to watch my spacing a little better next time. This time I did 10lbs., the last time I did 5 lbs. and the colour was more uniform. They taste fine though.Quote:
Originally Posted by 123chadder
Roe+
what ratio of venison/pork did you use?
70/30 like I said in the original post. That said as far as fat content goes, I like 15-20% in hot smoked sausage and 25-30% in grilling sausages. Also, damper positioning greatly affects the moisture in your sausages, I keep it about 1/4 open as well check your water dish after 5 hours, sometimes they run dry.Quote:
Originally Posted by 123chadder
Roe+