Sausage tastes the same

[leechlake]

I've made three different sausage types so far; breakfast sausage, Italian, and ring Bologna.  Except some subtle differences in each they kind of all taste the same.  I even took some of the ring meat and put it through my jerky shooter and am smoking it. It should be good but I think my next batch of whatever will be very unique so it's different 

[eyeguy 54]

sounds like fun.  get some pics on here dude

[delcecchi]

Typically breakfast sausage tastes like sage, Italian like fennel, and ring bologna like hot dog.   Are you not getting those flavors? 

[leechlake]

Del-

I am getting those flavors but I've made four types of sausage in two days and my tongue is worn out from tasting.  The hot pepper sauce I made did some taste test damage too...

[delcecchi]

Del-

I am getting those flavors but I've made four types of sausage in two days and my tongue is worn out from tasting.  The hot pepper sauce I made did some taste test damage too...

Maybe give them a break.   My taste buds got shot off in the war, along with my sense of smell.  (that's a joke, but my sense of smell is not acute by any means)

[Boar]

I agree, step away from it for a few days, then try ech blind folded, it you choose pepsi, ur in trouble,

[delcecchi]

And stop smoking cigars in between bites....

[leechlake]

 

Here's "Bacon Boy" with some shooter venison/pork jerky.  This batch really shrunk and I had 3 pounds pork and 5 plus venison.  Got it done just like we like it, not too dry.

Smoked it at 150 for about 7 hours or so.

Edited November 21, 2015 by leechlake

[bobberineyes]

The jerky looks really good LL, I'm guessing once you turned your back the "bacon chosen one" made a few disappear. ..

Edited November 22, 2015 by bobberineyes

[Boar]

looks good, but Im a wole muclemet guys cut across the grain marinaded in a sauce and basted during the smokin. best jerk on the planet.

[Jim Almquist]

looks good, but Im a wole muclemet guys cut across the grain marinaded in a sauce and basted during the smokin. best jerk on the planet.

Totally agree !! I like to let mine brine in High Mountain pepper blend for 48 hours and then dry out in my smoker with hickory or apple wood.

[bobberineyes]

+ 1...but I've always cut with the grain,  guess I'll havta try across on some next..

[leechlake]

looks good, but Im a wole muclemet guys cut across the grain marinaded in a sauce and basted during the smokin. best jerk on the planet.

I did it that way because I'm an underachiever...I just wanted the second best jerky on the planet.  I figured that was good enough

and...I was so busy grinding venison last week when we were butchering I wasn't paying attention and my nephews  only saved one roast and the loins from two deer.  I'm not making loin jerky!

Edited November 22, 2015 by leechlake

[Boar]

your gona bite thru the meat so much easier. My recipe is to take a jug of Mr. Yoshidas sweet and sour marinade, ad some honey, and BBQ sauce to my liking, amrinda in fridge for couple days.  I also let it drain for a good period to, ive even patted down with papper towels. then i make a basting sauce to my liking, little this little that kinda style, sriacha sauce, or anything you desire. Now  haven put in cure so do so if u do this. Im gona start that just to be safe. Ive no problems yet,

oh im not taking away from yur style, ive done it that way plenty, i just prefer whole muscle texture better.

[eyeguy 54]

I always cut with the grain when I do non ground,    

[reinhard1]

That jerky looks good!!  Try something different for sausage and tweek your recipe's with extra's like garlic and mustard seeds for example of red pepper flakes.  Make some polish or chili dogs like on my sausage page and tweek them like I did and they will not taste the same.  For example when you have ring bologna [which i love] on one plate and some polish or chili dogs on the other, there will be a taste difference.  

 

Even the breakfast sausage you made or the others mentioned can be tweeked to make a big difference.  good luck.