Smoked Sausage Types-Any Ideas?

[talltexasshoote]

Bearded butchers just got into the sausage makings business. They have several different seasonings and high heat cheeses. I just got some Cajun seasoning and high heat jalapeño jack to make sausage with.

[mikeyb_23]

Well guys I made 7 different flavors of sausage. 173 pounds total. This is the 4th year I’ve processed all my own meat and I’ve tweaked things every year but this year I feel like it’s dialed in. Everything I’ve sampled is crazy good. I made 37 pounds of the Meat Church and it’s really good, lots of flavor! I built my own smoke house 4 years ago and it definitely produced this weekend!

Were you able to find hi temp cheese in store or did you have to.
order it online?

[Grizzly1]

Were you able to find hi temp cheese in store or did you have to.
order it online?

I bought it at a local meat supplier in Beaumont. I believe it was $24 for 5 pounds. Most meat suppliers or processing places have it. We usually buy pork butts, pork fat, and beef shoulder clods from the same place.

[Chew]

Look at you! Good lookin' sausage man. And I'm allowed to say that? . Got any pics of your smoker?

[b.a.saha]

Black pepper red pepper fresh garlic mustard seed

[Grizzly1]

look at you! Good lookin' sausage man. And i'm allowed to say that? :d. Got any pics of your smoker?

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[Grizzly1]

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[junior]

sausage

Well guys I made 7 different flavors of sausage. 173 pounds total. This is the 4th year I’ve processed all my own meat and I’ve tweaked things every year but this year I feel like it’s dialed in. Everything I’ve sampled is crazy good. I made 37 pounds of the Meat Church and it’s really good, lots of flavor! I built my own smoke house 4 years ago and it definitely produced this weekend!

did you use venison on the meat church sausage and what was you pork to venison ratio?

[Duckologist]

did you use venison on the meat church sausage and what was you pork to venison ratio?

My pork to venison is 60/40

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[E.TX.BOWHUNTER]

I use high temp pepper Jack cheese in some of my link. Still working on jalapeño cheddar. Most of my family don’t like it hot. I tell them that’s what the pepper Jack is for.

[Grizzly1]

did you use venison on the meat church sausage and what was you pork to venison ratio?

Yes I used venison. It was close to a 55/45 mix (some wild pork and some store bought pork butts) with 20% Pork fat.

I use high temp cheddar cheese and dehydrated jalapeños I buy from a local butcher shop. It’s .75 oz per 10 pounds on the dehydrated jalapeños. For fresh raw jalapeños its 1 pepper per pound.

[Brushybowman]

German smoke

[mbf]

Do you have a picture of the inside of your smokehouse? I have a similar setup with a wood burning stove piped into the smokehouse. I also keep a propane fish cooker inside to help regulate a steady temp inside.. I still deal with hot spots/uneven temps in different areas throughout the smokehouse. I tried using a small fan to move the heat around, it helped a little. Its not a real big deal, I make it work.. just seeing what kind of setup others are using.

[junior]

sausage

I'm gonna try this one. Love meat church seasonings.

https://youtu.be/ENvQ79rpe4k

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I have all the stuff, gonna try to make a batch this weekend.

[Walker]

Do you have a picture of the inside of your smokehouse? I have a similar setup with a wood burning stove piped into the smokehouse. I also keep a propane fish cooker inside to help regulate a steady temp inside.. I still deal with hot spots/uneven temps in different areas throughout the smokehouse. I tried using a small fan to move the heat around, it helped a little. Its not a real big deal, I make it work.. just seeing what kind of setup others are using.

Skip all the heat. Your smoking sausage not cooking it. I know it's not always possible but try to do your smoking in cold but not freezing weather.