Spicy smoked sausage links (kind of)

[Forvols]

Just made this 5lb batch up. Used a LEM mix but added cayenne and crushed redpepper flakes to kick it up a notch. Ground and stuffed 2.5lbs of beef and 2.5lbs of pork butt. Let stuffed sausage set in fridge over night to cure. Smoker (Weber smokey mountain-- WSM). Run the smoker at 120* put the sausages on 1hr, bumped to 140* started smoke(hickory) 3hrs, bumped to 170* grill temp to finish sausage at IT of 153-155* 3hrs, Pulled sausage and into icewater bath to stop cooking and on the counter to dry and bloom for a couple of hours then back in the fridge. Tomorrow will separate, package, vac seal and in the freezer. Taste was outstanding. These are about the size of brat but made the links longer(cause I aint to good at making links...yet)

 

[Jcalder]

One of these days I hope to learn how to do that


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[Wrangler95]

Nice!! :super:

 

[ROUGH COUNTRY HUNTER]

Can you post a picture of your gun and nozzle.I need a new nozzle

 

[Forvols]

I used a Weston 11lb sausage stuffer and I think it was a 20mm stuffing funnel. I have a jerky cannon with 13mm funnels I use for smaller batches of snack sticks, jerky etc. If I was doing a bigger batch of snack sticks I would use the sausage stuffer with a 13mm funnel then too.

sausage stuffer: http://www.meatprocessingproducts.com/w ... gQodzRoGZg


jerky gun: (mine is older and came with 4 stuffing funnels vice just 2) http://www.meatprocessingproducts.com/37-0101-w.html