Sausage Time

[Jim Almquist]

Seeing all of RH1 great looking sausage got me bugged enough to get started back in. I started with 5lbs of Summer sausage and 10lbs of Polish from Curly's. I also made up a 10lb batch of fresh Hot Italian. I had a big well built box that I converted to my cold smoker. I piped it into my gas smoker. Worked great for keeping the temps down for a smoke under 130. Put in 2 Tbls of mustard seed into the Summer sausage and all 80/20. Real happy with the flavor but next time more smoke during the cooking time. The Polish taste great with 2 Tbls of red pepper flakes. The Hot Italian was a recipe I kinda came up with and have adjusted thru the years. Might need to add more fennel seeds and maybe a little anise seed as well.

 

 

[leechlake]

nice contraption.  I hate to sound odd but I love photos of sausage hanging in a smoker, seems very old school too me.

[reinhard1]

Looks great Jim!!!!!  I also like that old school look, always.  Nice variety!!!  good luck.

[Boar]

Way cool, nice job!!  my first smoker was t 2x2 ply wood box 5 ft tall on caster wheels with turky fryer burner in it. worked awsome.. Great looking cheesy comestables!!