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  • #16
    Originally posted by HawgHeaven View Post
    Got an old cooler laying around? I have a 16 quart Igloo that I use... notched oot a corner of the lid...works like a charm!

    Hmmmm LOL.....

    (I said the same thing to Rich this morning, even with the notch)

    PS I like the ones that have a built in drain. I will work real nice for my set up to drain right in the sink, easy peasy.

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    • #17
      Originally posted by Richtee View Post
      Straight ground pork butt.. nice fatty ones..

      Per Lb:

      1.5 teaspoons Tenderquick
      1-1.5 tsp cracked black pepper
      1 tsp each garlic and onion powder
      1-1.5 teaspoon good paprika. Not that McCormick crap.

      A good beer per 10 Lbs “lube"

      Stuff into 28-32MM hog casings. Smoke... 3-4 hours- how you will. 170-ish to finish in smoker..cooler to use SV method.

      Sausage should hit 153°, Chill/dry for several days to weeks..if ya like a dry sausage. Eat with good rye..(no seeds )
      Wine? i think I have made this with some Red before? Can't remember either way, it's simple and awesome. I still have my recipe notes from you aboot 10 years ago.
      sigpic

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      • #18
        I have never added wine tht I know of? But as ya say....long time.. LOL. It’s locked up in the Lang in the garage. A grizzly could open the door..a smart one...
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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        • #19
          Originally posted by Richtee View Post
          I have never added wine tht I know of? But as ya say....long time.. LOL. It’s locked up in the Lang in the garage. A grizzly could open the door..a smart one...
          Rock On HunkyDaddy! Gonna be some good eating coming up for some lucky folks
          sigpic

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          • #20
            Just beautiful.
            ---------------------------------------------------
            I plan ahead, that way I don't do anything right now.
            ---------------------------------------------------
            KCBS CBJ

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            • #21
              so, no smoke ?
              Made In England - Fine Tuned By The USA
              Just call me 'One Grind'



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              • #22
                Originally posted by 206 View Post
                Your pic isn't showing for me. Prolly my problem
                I didn't see a pic in the original post either, But my question is , what type of vessel did you use to cook 10 lb's of sausage?
                sigpic

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                • #23
                  Lookin' Good Rich! I have never made Kolbaz, but it certainly isn't beyond me to bust out a new trick. Very inspirational.
                  BBQ Eng.

                  The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
                  Adopt a homeless pet - http://www.petfinder.com
                  I built the Iron Maiden - Iron Maiden Smoker Build

                  Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.

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                  • #24
                    Originally posted by DanMcG View Post
                    I didn't see a pic in the original post either, But my question is , what type of vessel did you use to cook 10 lb's of sausage?
                    A deep stainless “Whole pan”, wrapped with a towel for insulation.
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                    • #25
                      Originally posted by curious aardvark View Post
                      so, no smoke ?
                      Certainly..before the SV finish. about 3 hours apple at around 100°F.
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                      • #26
                        That's some good looking sausage Rich.
                        Last edited by TKOBBQ; 12-21-2017, 01:59 PM.

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                        • #27
                          Looks darn tasty Rich - Some Kolbasz for ya!

                          Originally posted by nickelmore View Post
                          PS I like the ones that have a built in drain. I will work real nice for my set up to drain right in the sink, easy peasy.
                          My igloo cube didn't have a drain so I bought this transom drain plug from amazon - works pretty good

                          ~ George Burns

                          sigpic

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                          • #28
                            Originally posted by Richtee View Post
                            Straight ground pork butt.. nice fatty ones..

                            Per Lb:

                            1.5 teaspoons Tenderquick
                            1-1.5 tsp cracked black pepper
                            1 tsp each garlic and onion powder
                            1-1.5 teaspoon good paprika. Not that McCormick crap.

                            A good beer per 10 Lbs “lube"

                            Stuff into 28-32MM hog casings. Smoke... 3-4 hours- how you will. 170-ish to finish in smoker..cooler to use SV method.

                            Sausage should hit 153°, Chill/dry for several days to weeks..if ya like a dry sausage. Eat with good rye..(no seeds )
                            I've been making a pretty good sourdough rye. Judy hates the seeds to, I bought some ground caraway.... It's great.

                            Comment


                            • #29
                              Good looking sausage...inspired me, butts are thawing.
                              z
                              sigpic
                              GMG Daniel Boone
                              UDS
                              Weber 22.5" Kettle (blk)
                              Vision Kamado grill
                              Weber Genesis Silver
                              Smokin Tex
                              MES 40 with legs Gen 2.5
                              Maverick ET 732
                              Brown and lime green ThermaPens
                              2 orange ThermoPops
                              A-Maze-N Tube 18"
                              A-Maze-N Smoker 5"x8"
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