Smoked Sausage Types-Any Ideas?

[mattfox]

I am going to try to make sausage for the first time this year. Hopefully it turns out ok.

[Grizzly1]

I did the 6 lb batch just like in the video. I'm going to do another 6 lbs and cut back on the black pepper and jalapeno powder. It's good, just a little too much for my wife.

I didn’t have any jalapeño powder and couldn’t find any at HEB. I added a little more jalapeños to make up for it. It does have some pop.

[junior]

spices

Any reviews on the holy voodoo sausage? Pretty spicy? I’m about to try a 30 lb batch with the same ratio he did in the video with 6 lbs. Seems like a ton of spices but I’m new to this.

I did the 6 lb batch just like in the video. I'm going to do another 6 lbs and cut back on the black pepper and jalapeno powder. It's good, just a little too much for my wife.

[Grizzly1]

Any reviews on the holy voodoo sausage? Pretty spicy? I’m about to try a 30 lb batch with the same ratio he did in the video with 6 lbs. Seems like a ton of spices but I’m new to this.

It’s pretty dang good and yes it has some spice. It does require a lot of seasoning and was pretty pricey to make since the majority of the spices I didn’t have. It seemed like way to much seasoning when I was preparing compared to the other sausage seasonings I use but it came out good.

[eyedoc]

Any reviews on the holy voodoo sausage? Pretty spicy? I’m about to try a 30 lb batch with the same ratio he did in the video with 6 lbs. Seems like a ton of spices but I’m new to this.

[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.

[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.

[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.

[Brushybowman]

German smoke

[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.

[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.

[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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[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?

[Grizzly1]

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[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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