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+
A bad day hunting or fishing is better than a good day at work.
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....
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,
I have the sausage hangers from Bradley that you insert through the regular racks. Check out the link below.
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
Last edited by 123chadder; January 1st, 2016 at 11:56 AM.
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.
Roe+
A bad day hunting or fishing is better than a good day at work.
oh no brother,i was talking about the 2nd pic in the first post...i should have used the qoute button
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.
Roe+
A bad day hunting or fishing is better than a good day at work.
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.
Roe+
A bad day hunting or fishing is better than a good day at work.
Originally Posted by Deerslayer99
Reply With Quote
