Foo - Smoked Italian Sausage!

Well, here we go. I'm making home made sweet Italian Sausage today. It's a mix of Ground Pork, Ground Beef, Fennel, Oregano, fresh garlic and sausage casing. I started from scratch on these.

http://i122.photobucket.com/albums/o260/TomStormcrowe/ItalianSausage004.jpg

http://i122.photobucket.com/albums/o260/TomStormcrowe/ItalianSausage003.jpg

MOre pics later as the smoking process continues. I'm using Hickory Wood with the coals, and a garlic broth to keep it moist, snce I'm making a dinner sausage rather than a dry smoked sausage. Smoker Temperature will be around 225 degrees.

he's at it again. you're never going to get bored with your new toy are you?

No, I love smoked meats! It's fun and they taste far better than what you buy in the store. :p


he's at it again. you're never going to get bored with your new toy are you?

This is just cruel. I haven't recovered from the smoked pastrami and now it's home smoked Italian sausage.

....

Keep this up, Tom, and you might find a tent on your front yard filled with Torontonians hanging around for supper.

Never say I didn't warn you.

You'd be welcome! That's for sure!


This is just cruel. I haven't recovered from the smoked pastrami and now it's home smoked Italian sausage.

....

Keep this up, Tom, and you might find a tent on your front yard filled with Torontonians hanging around for supper.

Never say I didn't warn you.

Tom, jdon is included in the toronto group,did you think to consider that before the invite? dinner does look good though.

Tom, jdon is included in the toronto group,did you think to consider that before the invite? dinner does look good though.

He's safe. I am a fish and poultry guy.

This is just cruel. I haven't recovered from the smoked pastrami and now it's home smoked Italian sausage.

....

Keep this up, Tom, and you might find a tent on your front yard filled with Torontonians hanging around for supper.

Never say I didn't warn you.

I'm in London, wanna pick me up on the way? LOL

http://i122.photobucket.com/albums/o260/TomStormcrowe/001-11.jpg

http://i122.photobucket.com/albums/o260/TomStormcrowe/002-9.jpg

http://i122.photobucket.com/albums/o260/TomStormcrowe/004-6.jpg

And completion!

http://i122.photobucket.com/albums/o260/TomStormcrowe/005-5.jpg

By the way, sometime next week, I'm smoking some Pea Meal Bacon, and some more pastrami and some Beef bacon. :p

I'm also getting ready to smoke some Salmon and some Tuna. :p

I just picked up some jalapeno brats from a local meat cutter but yours look professional Tom. I can smell them almost 300 miles away. :D

Well, here's some chicken I made for my Mom's 70th Birthday, a couple weeks back.

http://i122.photobucket.com/albums/o260/TomStormcrowe/chickendinner003.jpg

He's safe. I am a fish and poultry guy.

Haven't heard from Rich in Peoria for awhile. With posts like this, who needs his?
*runs for mop bucket for the drool*

I was gonna ask, what about the pea meal bacon? I see you haven't forgotten. I've got that same smoker but I usually use it just to bbq.
I'm doing pork steaks right now seasoned with a locally sold dry mix. Got some steamed turnips fresh from the garden to go along with them.
Yum

Looks yummy!

Well, here's some chicken I made for my Mom's 70th Birthday, a couple weeks back.

http://i122.photobucket.com/albums/o260/TomStormcrowe/chickendinner003.jpg

Ok, I'm in! Road trip to Tom's place.

Stop! You're killing me!!!

I'm pretty sure I could smell smoked sausages when I saw your photos. Man those look good!

I see a congo line of bikes from the southern Ontario region making a beeline for Tom's place.

Beef bacon? *faints*

You'd be welcome! That's for sure!
That invitation doesn't by chance extend to more local foosters does it? With some planning I might just be able to bring rhubarb pie.

I live a few blocks from one of the best sausage makers in the city and when they get to smoking sausages I get to walking over there... the Polish Juniper sausage they make is indescribably good and the Polish market next door makes some incredible fresh Polish sausage and dry sausage.

Okay... I need to go for a walk now.

Next time I smoke something, I'll shoot you a PM.
That invitation doesn't by chance extend to more local foosters does it? With some planning I might just be able to bring rhubarb pie.

Cool, thanks.

Looks tasty! I'd definitely like to taste them!