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Old 11-27-2010, 09:58 AM   #1
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Xmass sausage 10

It’s time for the annual Xmass Sausage Thread…We did up 60lbs of Smoked Polish, 5lbs of Andouille, and 10lbs Fresh Italian. The FIL (NewHeart) helped out and things went smooth and the stuff is in the smoke house. It should be done around 10pm tonight
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Old 11-27-2010, 10:12 AM   #2
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Re: Xmass sausage 10

Good eats on the way Dave!
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Old 11-27-2010, 10:24 AM   #3
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Re: Xmass sausage 10

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Old 11-27-2010, 12:16 PM   #4
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Re: Xmass sausage 10

You've been a busy guy Dave.
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Old 11-27-2010, 01:21 PM   #5
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Re: Xmass sausage 10

Great job as usual Witt. I bet you got that old scammy poser named Rytek Kutus or similar spinning in his grave with jealousy.

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Old 11-27-2010, 01:43 PM   #6
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Re: Xmass sausage 10

4 hours in and they are starting to get some nice color…2 hours without smoke to dry..and 2 in the smoke one more pan of smoke and then it’s time to turn the temp up and let it ride.

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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 11-27-2010, 02:21 PM   #7
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Re: Xmass sausage 10

Dave, Is it a straight smoke recipe or do the need to do basenent time ?
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Old 11-27-2010, 02:39 PM   #8
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Re: Xmass sausage 10

Straight Smoke they will be done and ready to eat tonight
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 11-27-2010, 02:46 PM   #9
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Re: Xmass sausage 10

What temp were they smoked at ? Did you use the insta cure thing stuff from the sausage maker ?
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Old 11-27-2010, 02:56 PM   #10
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Re: Xmass sausage 10

120* till they get dry
145* for a few hours in the smoke
165* till the meat temp hits 155* internal

and yes you use 2tsp of Insta Cure 1 per 10lbs of meat
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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