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Salami and pepperoni turned out great. Would definitely do these again
Salami
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Pepperoni
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Sodaking27 said:
Wow those look great. Care to share your recipes?
Click to expand...
Thanks.
I have been following a butcher from Alberta, Canada, on YouTube
Duncan Henry
He has a butcher shop, but also shares his recipes and has some great instructional videos on his YouTube channel.

HOME | mysite

www.dhcustomsausage.com www.dhcustomsausage.com

I did up a 'primitive' spreadsheet from the recipes he has posted on his Youtube website, in the video description, that helps calculate the amounts of spice required for the sausages on the list. I just enter in the meat amount and it will calculate the rest. He provides the ingredient lists in grams/kilogram of meat. I find this method way more accurate than the Tsp/tbsp measurements.
 
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The Traeger grill can be used for a wide variety of cooks. I cooked a frozen pizza for lunch. No photo as everyone knows what a pizza looks like.

Dinner will feature smoked meatloaf. Although we have cooked meatloaf in the oven more times than I can count, this is the first attempt on the smoker. I smoked to an internal temp of 145 F and then sauced. The photo is right after the sauce was applied. Then it was left to cook until 165F internal.

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The side dish is a mix of roasted squash, zucchini, and onions.
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Both the meat loaf and squash turned out great. I will definitely be smoking meatloaf again.
 
Some maple Jalapeño sticks on the smoker now
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Did some country style breakfast sausage as well. This is a fresh sausage, no smoking for it.
Two blow outs when stuffing these. First time using the edible collagen casings. Nice thing is you can eat your mistakes
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For me it was a spatchcock chicken with Trager poultry rub. I did brine it over night and it turned out juicy and smoky. I added a smoke box with pellets and wood chips. Lit it with a heat gun, worked great
 

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RustyJake said:
I am really happy with the flavor on the sausages I have made. This one is very good.
I tried to upload the spreadsheet I made up. But the forum doesn't allow excel files to be uploaded
Click to expand...
Zip it.
 
Slimpicker said:
Zip it.
Click to expand...
I had not thought of that. Working off my phone and never installed a zip program on here.
This is a simple form of a spreadsheet. I am sure there are more complex methods that would make this neater.
None of these recipes are mine, they were all listed in the corresponding video on Duncan Henry's yoitube channel. Instructions for how to cook/process each recipe can be found here

On the spreadsheet just enter in the pork or beef (or both) amounts in either pounds or KG. You can use other meats, I just used the two common meats. You can use a combination of both in the spreadsheet. You will need a scale that will weigh down to .5 grams if you are doing small batches, 5 lbs or less.
Hopefully the zip file works.
 

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  • Sausage_Calculator_Worksheetzip_1610_173607.zip
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RustyJake said:
I had not thought of that. Working off my phone and never installed a zip program on here.
This is a simple form of a spreadsheet. I am sure there are more complex methods that would make this neater.
None of these recipes are mine, they were all listed in the corresponding video on Duncan Henry's yoitube channel. Instructions for how to cook/process each recipe can be found here

On the spreadsheet just enter in the pork or beef (or both) amounts in either pounds or KG. You can use other meats, I just used the two common meats. You can use a combination of both in the spreadsheet. You will need a scale that will weigh down to .5 grams if you are doing small batches, 5 lbs or less.
Hopefully the zip file works.
Click to expand...
Rusty, thanks for this! By the way, the file was double-zipped. Also, the Excel file is well done are very clear and easy to use. I am considering buying the meat grinding attachment to my Kitchen Aid to get started. Where do you buy your sausage casings?
 
MidwestSmoker said:
Rusty, thanks for this! By the way, the file was double-zipped. Also, the Excel file is well done are very clear and easy to use. I am considering buying the meat grinding attachment to my Kitchen Aid to get started. Where do you buy your sausage casings?
Click to expand...
Hopefully you can make use of it. I appreciate that Duncan has provided the amounts and such great instructions for making them.
I have been buying casing from a local butcher shop. Any of the shops that make sausages should have it. They are usually high quality casings. You can get natural casings and collagen casings at Cabela's as well. I got some collagen casing there for my sausages this past weekend.
Sorry about the double zip. I had issues with the first program I downloaded and redid it and I guess I zipped the zip file.
It makes it real easy to calculate ratios for the spice and cure if required. I am going to add corned beef and pastrami to the sheet next, and more sausage styles in the future.
 
RustyJake said:
I had not thought of that. Working off my phone and never installed a zip program on here.
This is a simple form of a spreadsheet. I am sure there are more complex methods that would make this neater.
None of these recipes are mine, they were all listed in the corresponding video on Duncan Henry's yoitube channel. Instructions for how to cook/process each recipe can be found here

On the spreadsheet just enter in the pork or beef (or both) amounts in either pounds or KG. You can use other meats, I just used the two common meats. You can use a combination of both in the spreadsheet. You will need a scale that will weigh down to .5 grams if you are doing small batches, 5 lbs or less.
Hopefully the zip file works.
Click to expand...

Very nice job ma man!!!
hi.gif
 
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