Derek Punaro
New member
I was excited to finally try making smoked sausage with cure for Easter. Previously, when I had done sausage on my smoker, I did it without cure and basically just smoked it hot @ 200-225 after taking out other meats. This time I really wanted to do it "right". Here are my pics:
Freshly stuffed:
![](http://i.imgur.com/8Hi3RHMl.jpg)
Air drying:
![](http://i.imgur.com/Yc2oObkl.jpg)
![](http://i.imgur.com/rJIGOKJl.jpg)
On the smoker to dry a little more at ~100F before...
![](http://i.imgur.com/ZUAbv1Ml.jpg)
...adding the smoke
![](http://i.imgur.com/is5rFYYl.jpg)
Always time for a nice high contrast black & white smoke shot...
![](http://i.imgur.com/mi18zjZl.jpg)
Here's a coil of fresh Polish that wasn't destined for the smoker - just grilled over indirect heat.
![](http://i.imgur.com/xwlpUlxl.jpg)
Here's one coil of smoked. You can see a few spots that were understuffed. I'll call those the "diet" sausage.
![](http://i.imgur.com/EhEX6eEl.jpg)
Blooming:
![](http://i.imgur.com/fVfLSTkl.jpg)
Here are both smoked coils:
![](http://i.imgur.com/tgyDbbwl.jpg)
It came out pretty good! I oversmoked it a bit with all hickory. Going to blend woods next time with some apple. The casings were a bit tough, although I think now the sausage was a bit understuffed. It was still well received, and I couldn't stop eating it! Took some to each family house we visited and then forced myself to freeze a pound of each so there's some for a little later in the year still.
Freshly stuffed:
![](http://i.imgur.com/8Hi3RHMl.jpg)
Air drying:
![](http://i.imgur.com/Yc2oObkl.jpg)
![](http://i.imgur.com/rJIGOKJl.jpg)
On the smoker to dry a little more at ~100F before...
![](http://i.imgur.com/ZUAbv1Ml.jpg)
...adding the smoke
![](http://i.imgur.com/is5rFYYl.jpg)
Always time for a nice high contrast black & white smoke shot...
![](http://i.imgur.com/mi18zjZl.jpg)
Here's a coil of fresh Polish that wasn't destined for the smoker - just grilled over indirect heat.
![](http://i.imgur.com/xwlpUlxl.jpg)
Here's one coil of smoked. You can see a few spots that were understuffed. I'll call those the "diet" sausage.
![](http://i.imgur.com/EhEX6eEl.jpg)
Blooming:
![](http://i.imgur.com/fVfLSTkl.jpg)
Here are both smoked coils:
![](http://i.imgur.com/tgyDbbwl.jpg)
It came out pretty good! I oversmoked it a bit with all hickory. Going to blend woods next time with some apple. The casings were a bit tough, although I think now the sausage was a bit understuffed. It was still well received, and I couldn't stop eating it! Took some to each family house we visited and then forced myself to freeze a pound of each so there's some for a little later in the year still.