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Sausage making

I got a wild hair and decided to make some sausage. Pork butt steaks were on sale so I bought some and watched a few vids then got started. I'm using a generic stand alone meat grinder and it worked good grinding the cold meat. Then it came time to stuff and I gave up and ordered a stuffer from Prime. It came in yesterday and I got busy stuffing. This thing is a dream to use, it took longer to clean it than stuff 10 lbs of sausage.
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This is regular Cajun green onion sausage to be cooked fresh(raw)
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Next I made a batch to smoke before using. I have this seasoned almost like Aundouilleand I used Praque #1 to cure it properly. All of this meat has been marinating since Saturday and smells awesome.
I made enough spice mix for 25 lbs of meat and used a heaping tsp per lb of meat when I mixed it along with a tsp of pink salt.
Here's the mix
3 tbs smoked paprika
3 tbs non iodized salt
3 tbs black pepper
6 tbs cayenne pepper
2 tsp garlic powder
3 tsp onion powder
6 tsp Accent seasoning for the MSG
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I'm using the drum to cold smoke it and I had to guess on setting up the coals but it worked. Temp is steady and I'm using pecan wood for a light smoke for a few hours.
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I just added more wood chunks and a few more coals to raise the temp to 150. It's rolling smoke slow and low, results later.
 
 
 
 
Looks great. I enjoy making sausage. My hold hand cranker keeps me from doing it more often though. I need to invest in some better equipment.
 
I've had a cheap meat grinder for a few years and it works good for grinding but sucks to stuff. I bought a cheap knock off stuffer and could've went cheaper. I noticed 99% of all the stuffers are the same but some a made with cheaper parts. For a little over $100 you can start making it again.
 
Nice looking sausages! I keep trying to convince my wife to let me buy a sausage grinder, but she says I already have too many gadgets, and not enough space. One of these days she'll relent, and allow me to buy one.
 
I just took off the sausage and the drum worked flawlessly. I lucked out and added the right amount of charcoal and the temp went up at the perfect time to bring the internal temp up to 160.
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Into an ice bath to stop the cooking process and on a rack to dry and cool.
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I'm supposed to let it bloom for an hour but I had to taste it so I fried up 2 links for a taste test. It has a nice little kick and good flavor. 
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It's nice with a little Cole's mustard!!!!!
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Thegreenchilemonster said:
Nice looking sausages! I keep trying to convince my wife to let me buy a sausage grinder, but she says I already have too many gadgets, and not enough space. One of these days she'll relent, and allow me to buy one.
 
Just build her a bigger kitchen.  Every time my husband buys a car, I buy myself something nice.
 
I made a 10# batch of beef/pork sausage yesterday and stayed up late smoking and vacuum sealing them.
 
5# beef
3# pork
2# beef and pork fat along with a pack on bacon!!
seasoned with andouille seasoning but I added more black pepper
 
That's a brisket flat and chuck cut up and ready for the grinder
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I wanted big chunks of meat so I used the stuffer plate on the grinder for the meat and the smaller plate for the bacon. I seasoned and mixed it all up then let it sit in the fridge a few hours to let the flavors meld before I stuffed them.
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They smoked for 7 hours total, I used pecan and hickory this time. 
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I should be good for a while!!
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