Today's entertainment: Sausage!

[wmw999 2,573]

15 lbs of linguica (Portuguese sausage); smoking now, trying to oversmoke at least some of it (we love oversmoked sausage in beans).

Mother-son togetherness. Picture below.

Wendy P.

There is nothing more dangerous than breaking a basic safety rule and getting away with it. It removes fear of the consequences and builds false confidence. (tbrown)

[craddock 0]

wmw999

15 lbs of linguica (Portuguese sausage); smoking now, trying to oversmoke at least some of it (we love oversmoked sausage in beans).

Mother-son togetherness. Picture below.

Wendy P.

As long as its good smoke(TBS) and not stale I love heavy smoke. I smoke pretty long on most things but do very the wood and use milder stuff depending. Course grind? Of course you should know that THIS THREAD IS WORTHLESS WITHOUT PICS!

edit. I either missed the attachment or you added after. Happy smoking

That spot isn't bad at all, the winds were strong and that was the issue! It was just on the downwind side.

[craddock 0]

Here is some sticks to share. Eating Summer Sausage now. Hungry for Andouille though.

That spot isn't bad at all, the winds were strong and that was the issue! It was just on the downwind side.

[wmw999 2,573]

That looks good. The only serious mistake I made (I've made fresh sausage plenty; this is the first smoked) was to have too much salt. I forgot that the cure is largely salt, and added salt by weight, and also added cure... But since most of ours goes into beans, we can deal easily enough.

But at least I wrote down what I did. All recipes seem to say "add (x) to taste" whether (x) is pepper, coriander, or whatever. BUT I CAN'T TASTE IT UNTIL I'M DONE!!!

Wendy P.

There is nothing more dangerous than breaking a basic safety rule and getting away with it. It removes fear of the consequences and builds false confidence. (tbrown)

[oldwomanc6 60]

wmw999

That looks good. The only serious mistake I made (I've made fresh sausage plenty; this is the first smoked) was to have too much salt. I forgot that the cure is largely salt, and added salt by weight, and also added cure... But since most of ours goes into beans, we can deal easily enough.

But at least I wrote down what I did. All recipes seem to say "add (x) to taste" whether (x) is pepper, coriander, or whatever. BUT I CAN'T TASTE IT UNTIL I'M DONE!!!

Wendy P.

Trichinosis wimp!

lisa
WSCR 594
FB 1023
CBDB 9

[craddock 0]

That spot isn't bad at all, the winds were strong and that was the issue! It was just on the downwind side.

[LuckyMcSwervy 0]

That looks delicious!! I love sausage!!

Always be kinder than you feel.

[FlyingRhenquest 1]

:}

I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here?

[mjosparky 4]

How do you get them to grow in a circle?

Sparky

My idea of a fair fight is clubbing baby seals

[Remster 30]

This place is already a sausage factory. We don't need more.

Remster

[BillyVance 35]

Remster

This place is already a sausage factory. We don't need more.

Afraid of a little competition?

"Mediocre people don't like high achievers, and high achievers don't like mediocre people." - SIX TIME National Champion coach Nick Saban

[skymama 37]

That wasn't the kind of sausage I was hoping for.

She is Da Man, and you better not mess with Da Man,
because she will lay some keepdown on you faster than, well, really fast. ~Billvon

[Remster 30]

NO MAN PORN!

Remster

[shropshire 0]

I saw you thread title and I was expecting the Wurst .... bwhaaaaaaaa

I'll get me coat

(.)Y(.)
Chivalry is not dead; it only sleeps for want of work to do. - Jerome K Jerome

[LuckyMcSwervy 0]

shropshire

I saw you thread title and I was expecting the Wurst .... bwhaaaaaaaa

I'll get me coat

Always be kinder than you feel.

[ryoder 1,590]

Remster

NO MAN PORN!

I can tell Remi is really worried about people drawing comparisons.

"There are only three things of value: younger women, faster airplanes, and bigger crocodiles" - Arthur Jones.

[Remster 30]

I'll put up my PS enhanced photo against anyone's!

Remster

[turtlespeed 226]

ryoder

***NO MAN PORN!

I can tell Remi is really worried about people drawing comparisons.

Is that his next progression past Assholes?

I'm not usually into the whole 3-way thing, but you got me a little excited with that. - Skymama
BTR #1 / OTB^5 Official #2 / Hellfish #408 / VSCR #108/Tortuga/Orfun

[craddock 0]

wmw999

But at least I wrote down what I did. All recipes seem to say "add (x) to taste" whether (x) is pepper, coriander, or whatever. BUT I CAN'T TASTE IT UNTIL I'M DONE!!!

Wendy P.

You can always fry some up in a pan before you stuff and then it allows you to adjust. Some have good luck with this but it tastes a lot different though than how it finishes after stuffing and smoking. Some may be better at judging the finished product than others by doing this. It usually tastes even more salty in the pan to me and I have never made major adjustments by doing this. Keeping notes is a great practice.

Also the smoking meat "bible" is by Rytek Kutas and has tons of recipes including linguica. Lots of good info in general and has been updated through the years. I would recommend a different smoker if you plan on smoking much sausage however. You really should be smoking at lower temps and that type smoker is more for ribs and pork butt type temps. It doesn't have to cost much and will make it soooo much easier.

That spot isn't bad at all, the winds were strong and that was the issue! It was just on the downwind side.