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Old 03-22-2008, 01:12 PM   #1
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Sausage weather

Since Mother Nature decided to dump on us again with some lovely snow I decided it's sausage weather.
I'm making 20 lbs. using spices I got from the Sausage Maker. Roasted Garlic and Sante Fe. (Thanks Nick :wink )
I'm going to smoke them in the smokehouse. I cut back on the soy protein a bit this time (Thanks Dave ) I wanted to avoid what happened with the smoked venison sausage I made. I'm using cherry and black cherry Smokin' Dust (Smokilicious) My fingers are crossed.




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Old 03-22-2008, 04:52 PM   #2
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Go Puff Go
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Old 03-22-2008, 05:44 PM   #3
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That looks great Puff! Keep us informed.
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Old 03-22-2008, 11:57 PM   #4
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Way to go Puff man. Do keep us posted.
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Old 03-23-2008, 10:51 AM   #5
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Flavor was there,texture was there. But I think either my therm is way off or I'm smoking at to high of a temp. Some of the sausage came out perfect and others seem to render and cook. Not enough soy?? To hot??
I don't have a clue. I think I'll stick to smaller batches till I get the hang of the smoker. Anyone else have these problems before when first starting out?



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Old 03-23-2008, 11:24 AM   #6
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Looks great Paul! I'll take a hunk. Think you may have a temp problem. Dave will figure it out for ya.
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Old 03-23-2008, 11:28 AM   #7
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Looks great to me Puff! I'd definitely eat that! Nice job!
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Old 03-23-2008, 01:23 PM   #8
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I'm sure Dave will find the problem for me.
I did go back and reread parts of the Kutas book. From what I read it seems I was at to high of a temp and I think I might not have let the casings dry long enough in the smoker before raising the temps.
Something else I learned was the amount of time for blooming. I didn't know you could do this for 2 or 3 hrs. before refrigerating. I only let them bloom for about 45 min. It was late.
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Old 03-23-2008, 05:01 PM   #9
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At least you can eat it! Looks great Puff!
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Old 03-23-2008, 05:16 PM   #10
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Sure looked tasty from what I seen!
I'd surely be happy eating it
LOT of work
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