Thenegativeone Posted July 27, 2018 Share Posted July 27, 2018 My first attempt at hot links. Turned out with a nice flavour, although I think I smoked them too hot and fast as they turned out quite dry. Smoked at 225f to an internal of about 76c. Definately need work on the cooking but the recipe is spot on 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted July 27, 2018 Share Posted July 27, 2018 good effort mate, they look lovely. Will have to get out the magimix and mincer sausage stuffer attachment Quote Link to comment Share on other sites More sharing options...
Justin Posted July 27, 2018 Share Posted July 27, 2018 what is that on the left of the sausages on the kettle? Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted July 27, 2018 Share Posted July 27, 2018 As I can remember when I did mine they where a little dry, probably why I have not done them again. Quote Link to comment Share on other sites More sharing options...
Justin Posted July 27, 2018 Share Posted July 27, 2018 Get some more back fat into them will make them more juicy? 3 Quote Link to comment Share on other sites More sharing options...
Thenegativeone Posted July 27, 2018 Author Share Posted July 27, 2018 13 minutes ago, Justin said: what is that on the left of the sausages on the kettle? That would be the Pacific rim pork shoulder ? the post for that will be incoming shortly. Quote Link to comment Share on other sites More sharing options...
Thenegativeone Posted July 27, 2018 Author Share Posted July 27, 2018 15 minutes ago, Smokin Monkey said: As I can remember when I did mine they where a little dry, probably why I have not done them again. Aye, the recipe says to smoke at 130f and creep the temp up slowly to maintain moisture, but as I had a pork shoulder on top that wasn’t an option, will try it that way next time. Quote Link to comment Share on other sites More sharing options...
Thenegativeone Posted July 27, 2018 Author Share Posted July 27, 2018 16 minutes ago, Justin said: Get some more back fat into them will make them more juicy? Worth a try, I think it’s more the heat I cooked them at that’s the problem though Quote Link to comment Share on other sites More sharing options...
Wade Posted July 28, 2018 Share Posted July 28, 2018 13 hours ago, Thenegativeone said: Turned out with a nice flavour, although I think I smoked them too hot and fast as they turned out quite dry. Smoked at 225f to an internal of about 76c. As Justin mentioned, a dry sausage is usually a sign of not enough fat in the mix. If you just used the pork shoulder and added no additional fat then that would have been insufficient. The sausage mix should contain between 20-30% fat to make it taste tender and juicy. Without the fat it will feel dry. The best fat to use is pork back fat (or fatback) but fatty belly pork can be used as well. You mentioned that the flavour was good so next time just substitute some of the pork shoulder for either back fat or belly pork. A great book for sausage making is "The home production of quality meats and sausages" by Stanley and Adam Marianski. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.