Cliff Bartlett
R.I.P. 5/17/2021
A few weeks ago, Morgan started a thread that included making some Beer Sticks.
http://tvwbb.com/showthread.php?55341-Testing-the-Weber-hanging-rack
I bookmarked it and came back to it a few days ago. I've been eager to learn more about sausage making and I thought this might be a good opportunity to learn about preparing and seasoning the stuffing, use of casings, the stuffing procedure and of course the fun part, smoking them. Here's a few pic's of my first try at this. They came out delicious and were quite spicy. The only think I'll do differently next time is to double the recipe.
Ingredients
Mixed
The meat.
Ground coarse, second grind after seasoning.
Let the seasoned meat covered in fridge over night.
Getting the casings stuffed. Sorry for this picture. My filling the casing, while trying not to let the stuffed casing fall off the grinder, keeping the grinder fed, while taking a picture skills are not what they should be.
All stuffed and ready for the smoker. Learn quite a bit about tying off, proper length (made mine too long). Like I said, these are really tasty. I'll double recipe next time.
Got them on the smoker. Wanted to really keep the temp down so I used the snake method, three rows of KBB. I used some Oak for smoke, didn't have Hickory. Kept Grill temp around 160 to 180 for the entire cook.
Ready to pull. Cooked to IT of around 152. Took six hours.
Sliced up a few and bagged the rest. Gone through about half so far.
Thanks again Morgan for offering this recipe up. I learned a lot. Plan to finish them off this Sunday on Game Day!
http://tvwbb.com/showthread.php?55341-Testing-the-Weber-hanging-rack
I bookmarked it and came back to it a few days ago. I've been eager to learn more about sausage making and I thought this might be a good opportunity to learn about preparing and seasoning the stuffing, use of casings, the stuffing procedure and of course the fun part, smoking them. Here's a few pic's of my first try at this. They came out delicious and were quite spicy. The only think I'll do differently next time is to double the recipe.
Ingredients
Mixed
The meat.
Ground coarse, second grind after seasoning.
Let the seasoned meat covered in fridge over night.
Getting the casings stuffed. Sorry for this picture. My filling the casing, while trying not to let the stuffed casing fall off the grinder, keeping the grinder fed, while taking a picture skills are not what they should be.
All stuffed and ready for the smoker. Learn quite a bit about tying off, proper length (made mine too long). Like I said, these are really tasty. I'll double recipe next time.
Got them on the smoker. Wanted to really keep the temp down so I used the snake method, three rows of KBB. I used some Oak for smoke, didn't have Hickory. Kept Grill temp around 160 to 180 for the entire cook.
Ready to pull. Cooked to IT of around 152. Took six hours.
Sliced up a few and bagged the rest. Gone through about half so far.
Thanks again Morgan for offering this recipe up. I learned a lot. Plan to finish them off this Sunday on Game Day!
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