Nice fall weather called for some chicken and dumplings.
Did a 10mm then 4.5mm grind for these yesterday with 50lb of pork shoulder - thanks to recent $.99/lb sale. Mixed and stuffed today. Will vac seal tomorrow.
Did the Philly Cheese Steak and added 2.5lb of hi-temp Swiss in a 32-35mm hog casing.
Did a quick clean and followed with Maple PSS into 22-24mm sheep casings.
Probably breaking the rules as these are not “today” but just some recent cooks.
Found some nice big jalapenos so did a batch of poppers just with block cream cheese and nice thick bacon:
Had a section of pork butt leftover after breaking down some double cryo-packs for sausage. Chose to cut into large chunks, seasoned with salt/pepper and browned in a dutch oven. Then sautéed some onion and garlic, and followed with some chili powder, cumin, cayenne, Mexican oregano, and bay leaf and deglazed with a can of beer. Added pork all back in as well as s sliced orange and some lime juice and braised till tender. Broke apart when done and ate as tacos.
Finally met up with some buddies at Restaurant Depot for some shopping yesterday. One of them had made a huge batch of stuffed melrose peppers using homemade hot Italian sausage. Just threw them on my pellet smoker at 350F till done/charred a bit. Fantastic and want more!
So I’ve posted a few times but missed this Intro thread.
I’m Jamie from Frankfort, IL (SW Burbs of Chicago). Been smoking meats for 25 years or so but had only done a single 30lb batch of sausage (Kitchen-Aid) many years ago until recently. Sure you can guess why a second batch didn’t follow. Now have a LEM Big Bite #8 and Hakka 15# stuffer and have done a couple hundred pound of sausage/snack sticks with them.
Mainly cook on a built-in stainless steel Pitts & Spitts Maverick 1250 pellet smoker, Kamado Joe Big Joe II, and a Napoleon 38" 700 Series built-in gasser. Also just ordered a PK 100 for sausage/snack sticks/bacon/low-temp smoking. Guess you can say the sausage hook has been set.
Stocked up a bit when butts were on sale for $1.49/lb which is cheapest I’ve seen in some time. Made 25lb of Jalapeno Cheddar Brats earlier this week and today did 25lb batch of Signature Smoked Kielbasa with the rest of it.
Just upgraded my LEM #8 to a LEM #22 so got to use it for the first time. Made my batch seem small with how fast it tore through it. Used a 10mm plate and then reground maybe 1/3 of it back through the 10mm plate. Stuffed into 42-45mm hog casings. Shooting for a chunkier texture.
Any advice on smoking them tomorrow? Plan to hang and dry at room temp with a fan for an hour or so before starting. Then figured 120F for 1 hours, 135F for 1.5 hours with smoke (and water pan), 155F for an hour, 165F for an hour, then 175F till done? Am using my PK100 but pretty new to smoking sausage.
Also, I turned them all into rings by basically stuffing till 17" (can see my green tape on counter to measure) then extending some extra casing before starting the next one. Then cut to separate them. give a few twists, then tie both ends of casings together to form ring. Is the an easier way?
Also a bonus pic as I bought three 2-packs of butts to cover my two batches. Deboned and cut into chunks last night to prep for today and one weighted in at 11lb7oz after deboning. So I had an entire butt left-over. Fired up my smoker and did an overnight cook on it for pulled pork.
Local grocery had a $1.49/lb sale on butts and that is as good as it gets lately. They were bone-in cryo two packs so picked through to find what I thought would land me with enough for two 25lb batches. after deboning. Now I do have to mention with ZERO exaggeration: I literally landed at 50lb of meat block after deboning - ON THE NOSE. Pat myself on back right there.
For the Sheboygan Brats I did a single 4.5mm grind and stuffed into 32-35mm casings. This is a new recipe for me (both from Walton’s).
The Andouille I did maybe 5lb through the 4.5mm plate and the rest through a 10mm for a nice chunky texture. Made this Andouille once before but as a fresh brat and it is absolutely amazing… This time I added a pack of sure cure and will smoke them tomorrow. Planning to use the advice on smoke schedule twilliams s gave me in my Smoked Kielbasa thread and see how it goes:
Also been trying to be more consistent on size so I cut a piece of tube the casings come on to size I want and use that as a guide (visible in pics). Went longer for Andouille.
And the Andouille:
Blended two of my half gallon batches today. Even doing it outside led to complains in the house just from rinsing stuff off in sink. Pepper-Gas bomb!
The Fatalii winded up blended with vinegar, honey, pineapple, cara cara orange, and ginger.
The Chocolate Habanero got vinegar, honey, key lime juice, and Jamaican jerk seasoning (from The Spice House).
So just finished smoking them. Took two batches and 2.5 hours at 180F to hit 154F internal. Came out great!
Beautiful day to stay inside here in Chicagoland as we are getting DUMPED on with rain.
Did 25lbs of pork Hot Links and added high-temp Swiss cheese. Decided to try a 3mm plate grind vs my usual coarser preference. I am still only grinding once as I fear a 2nd grind on my LEM #8 would suck and I’ve been pretty happy with the single grind product.
I added cure so plan to break in my new PK100 smoker with them tomorrow.
Butts were on sale for $1.49/lb so grabbed enough to make two 25lb batches. Planned to do one today and another at end of week. After long weekend I figured I’d do myself a favor do some fresh brats and save the smoked batch for next.
This is 25lb of the Walton/Excalibur Jalapeño Brat seasoning with 2.5lb hi-temp cheddar:
I was surprised by how vegetal this seasoning is. It basically sucked up 4 cups of ice water during my ore-mix. Smells fantastic and will grill up the stuffer tube bonus later this eve for dinner.
Jamieson22 That was what I was going to say.
It is like a 4 beer job.
Jamieson22 Wait a second… hard with a vac chamber? Send that nasty thing to me and let me send you my cheapo amazon pain in the butt. This will be my next upgrade!!
Not hard. Time consuming.
Always nice to be reminded that vac sealing is almost as much work as making 50lbs of sausage! I tend to forget this until I pull the lugs out of the fridge to start.
I think this is just a small PK100 no? Powered by an electric burner in base with a bowl for sawdust?
lkrfletcher These are just tubed casing from Walton’s. I can usually do my entire 15lb stuffer in a single run. I just keep counter wet while I stuff and coil myself as I am usually doing this solo.
lkrfletcher I was same. Then I started cutting a piece of the casing tube and using that as a template for sizing. Doesn’t really take any more time and they turn out similar in size.