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Old 08-19-2005, 12:55 PM   #1
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Smoke Grilling Sausage

Not sure this belongs in grilling or barbecue. Home made Italian sausage smoked for four hours then finished on the grill.
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Old 08-19-2005, 01:00 PM   #2
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Re: Smoke Grilling Sausage

Quote:
Originally Posted by Pigs On The Wing BBQ
Not sure this belongs in grilling or barbecue. Home made Italian sausage smoked for four hours then finished on the grill.
Looks great Pigs, you eating it plain? Or did you grill some pepper and onions for it???
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Old 08-19-2005, 01:11 PM   #3
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Just a little home made hot mustard did the job. Did a huge skillet of peppers and onions along with some zucchini the other night. Don't want to mess up the body by putting too many vegetables in the system ya know.
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Old 08-19-2005, 01:23 PM   #4
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Quote:
Originally Posted by Pigs On The Wing BBQ
Just a little home made hot mustard did the job. Did a huge skillet of peppers and onions along with some zucchini the other night. Don't want to mess up the body by putting too many vegetables in the system ya know.
Yeah too many vegetables plus the sausage and tomorrow morning you will have cloned that sausage!
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Old 08-19-2005, 02:00 PM   #5
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Quote:
Originally Posted by Bob-BQN
Pigs that looks great! :biggrin: after you get over the shock of Larry's comment of course. Homemade sausage with homemade mustard. Mmmmmmmm =P~
Thanks Bob, After chucking some big brand and local store bought sausage in the trash about ten years ago, I have never looked back. It's a big deal to me now. I take a whole weekend and make a few or so hundred pounds of all types. I have a freezer denoted to sausage alone. The foodsaver just about dies that weekend, It's a lot of work, But worth it just as canning is. I find it fun and vary relaxing. Not to mention how much better the product is. Take a look at this, Dan Gill's TEN YEAR old ham.
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Old 08-19-2005, 03:03 PM   #6
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Pigs, what temp did you smoke it till?
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Old 08-19-2005, 03:32 PM   #7
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[quote=Pigs On The Wing BBQ]
Quote:
Originally Posted by "Bob-BQN":3rkspylc
Pigs that looks great! :biggrin: after you get over the shock of Larry's comment of course. Homemade sausage with homemade mustard. Mmmmmmmm =P~
Thanks Bob, After chucking some big brand and local store bought sausage in the trash about ten years ago, I have never looked back. It's a big deal to me now. I take a whole weekend and make a few or so hundred pounds of all types. I have a freezer denoted to sausage alone. The foodsaver just about dies that weekend, It's a lot of work, But worth it just as canning is. I find it fun and vary relaxing. Not to mention how much better the product is. Take a look at this, Dan Gill's TEN YEAR old ham. [/quote:3rkspylc]

On a biscuit...I'll bet it rocked. It probably rocked without the biscuit.

Good Q!

Jack
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Old 08-19-2005, 04:15 PM   #8
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what do they call that? Southern prosciutto?
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Old 08-20-2005, 03:55 AM   #9
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I'm not sure. I cold smoked it, Temp in the cold smoker was about 160-175 I then tossed it on a med heat grill to finish it off. It might have been done right out of the smoker. I didn't temp it.
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Old 08-20-2005, 03:56 AM   #10
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Quote:
Originally Posted by Captain Morgan
what do they call that? Southern prosciutto?
I think thats what they call it. Check with Dan. You know where to find him. :wwnn:
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Old 08-20-2005, 07:38 AM   #11
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Good morning guys Pig, I would like to know if you know were I could find some recipe for sausage making are a book? I to thank that I could me a batter sausage than what can buy.
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Old 08-20-2005, 07:40 AM   #12
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Just get home from the bars Link? lol
Me no gottem recipe. Me no gottem grinder but it does sound interesting and fun.
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Old 08-20-2005, 09:21 AM   #13
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Get a catalog from here. It's free. http://sausagemaker.com/ Google sausage and have a good time. If you need a grinder, Let me know. I have a few extra hand crankers kicking around. It's a good time. If your lazy and have a Kitchen Aid mixer, The grinder stuffer works good on that also.
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Old 08-20-2005, 10:21 AM   #14
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Hey Pigs do the hand crankers work well enough for beginners?
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Old 08-20-2005, 10:43 AM   #15
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They sure do. I used one till I bought my electric grinder two years ago. You can get them for next to nothing on ebay, Or Harbor Freight. I must warn you, Sausage making is like barbecue. It's addictive. Years back it was nothing to have 8 guys, 10 deer, 5 hand crank grinders, And a few cases of beer going at the same time.
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Old 08-20-2005, 12:17 PM   #16
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Pig, yes I could use a grinder whats the costs?
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Old 08-20-2005, 12:36 PM   #17
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Pigs my neighbor gave me a like new copy of "Great Sausage Recipes and Meat Curing" by Rytek Kutas. copywrite 1984...it's 497 pages long, very detailed information on sausage making. Haven't read it yet...have you ever heard of this book?
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Old 08-20-2005, 12:57 PM   #18
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That's one of the best books out there. Pick it up and start reading. Good stuff indeed! Enjoy.
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Old 08-20-2005, 12:58 PM   #19
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Quote:
Originally Posted by The Missing Link
Pig, yes I could use a grinder whats the costs?
The cost of the grinder is FREE, Only thing I ask is the shipping cost. ALL SO, If you don't use it,Or lack interest of making sausage,You send it back to me so I can pass it on to someone else.Sound fair?
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Old 08-20-2005, 04:07 PM   #20
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Quote:
Originally Posted by Captain Morgan
Pigs my neighbor gave me a like new copy of "Great Sausage Recipes and Meat Curing" by Rytek Kutas. copywrite 1984...it's 497 pages long, very detailed information on sausage making. Haven't read it yet...have you ever heard of this book?
Everything you need to know about sausage making and meat curing is wrapped up in Rytek's book. It is the reference that most use. Enjoy it, the pastrami is quite good.


Good Q!

Jack
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