Homemade Sausage Making

Brined with a wet rub of 10% salt , and sugar .25%cure #1, and 15 ml lemon juice and 15 ml water each . Four days turned and overhauled twice each day in a large food grade plastic bag. Dried for 24 hours after lashing to the racks.

Ross,
These 1/2 chickens look good sofar. Are you going to hot smoke them or cold smoke them and finish off in the oven?
Good Luck,
Jan.

I have them in my smoker thermometer say the box is at about 230°F and they reached 180°F a little while ago so I shut the gas off and I am still smoking them.

What time do we eat!

They are ready! pulled a wing off for Nancy's approval. She was very pleased . Said the lemon and sugar and smoke came through well balanced.


I removed all of the small bones and the spine because they will punch holes in a plastic bag, but they also help to hold the front half to the back half thus the rack for lashing the meat in place and shape.

Those look wonderful.

To tell the truth I am surprized at how good. In part it was an experiment to see if I could start out with the salt, sugar and lemon percentages that I wanted and have it come out well. Nancy said that when she tasted the sample she was objective and critical and could not find fault with it. I held the total salt including cure#1 to 1% and about that much sugar. The liquid left when I hung the meat after four dayswas about a half cup. Smoke was pear for 7 hours and smoker temp was about 220°F.

Ross, I believe you are a crafty ol' fox! I can just imagine how flavorful those things really are. Nice going ol' pal!

Best Wishes,
Chuckwagon

They came up extremely well Ross, congrats mate !!

The black spots, Pepper ?

Must get some done soon to take travelling, the lemon is a nice touch and you have got me motivated to get them done

It was a twist on a recipe by Chuckwagon that uses 7up as a base for the brine. I had sugar and lemon juice so why not?

Those birds look beautiful Ross, nice job! RAY