Smoked Sausage with Pork, Beef and Cheese

中文菜谱： 奶酪熏肠

After smoking ducks, chickens, ribs and beef briskets, I finally move on to sausages!  The electric smoker is truly a great addition to my kitchen O(∩_∩)O~

Ingredients：

2 pounds pork belly
1 pound beef chuckeye
2 tablespoons paprika
1/4 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon of your favorite grill seasoning （ I use McCormick Montreal steak seasoning ）
1/4 to 1/2 teaspoon freshly grinded black pepper
1 to 2 teablespoons brown sugar
1/3 to 1/2 cup of shredded parmesan cheese
1 to 2 teaspoons corn starch
salt to taste
chicken stock/ water（about 1cup）
sausage casing

Directions:

Dice up pork belly and beef chuckeye.  Finely grind them together with a meat grinder

Add paprika, ground ginger, onion powder, garlic powder, grill seasoning, black pepper, brown sugar, parmesan cheese, corn starch and salt.

With a pair of chopsticks or wooden spoon, whisk clockwise until the meat mixture becomes sticky and elastic.  Add chicken stock / water in between little by little.  Make sure all the liquid is absorbed before adding more stock. 

Switch meat grinder attachment to sausage stuffing attachment.

Prepare sausage casing

Start stuffing sausage

Use a thin bamboo stick to aerate the sausage.  By doing so, we can get rid of extra air bubbles inside the sausage to make sure even cooking and they will not explore during cooking process.

Preheat the smoker to 225F/107C

Add sausage.

3 to 4 hours later.  Aren’t they pretty?

The sausages are golden brown, smoky, a bit crunchy and crispy on the outside, but very tender and juicy on the inside.  All the spices in there and parmesan cheese are the reason how the sausages get so flavorful. O(∩_∩)O~

Smoked Duck with Rudy’s BBQ Dry Rub

中文版菜谱：

熏鸭 （Rudy’s BBQ dry rub）

I brought back a bottle of dry rub from Rudy’s BBQ during our last visit. Their brisket and chicken BBQ tasted pretty awesome so i decided to buy their dry rub to try BBQ duck with it. Although duck is not on the menu of most BBQ restaurant, I started my experiment with it anyway because both my husband and I love duck meat so much more than chicken.  Guess what?  It turned out so great and tasty!  If you find it hard to believe, just take a look at the photos.  They would convince you how good it is (￣▽￣)”

Ingredients：

1 whole duck (about 5 to 6 pounds)
1/2 bottle of Rudy’s dry rub or your favorite brand (about 5 to 6 oz)
oak smoking chips

Directions：

Clean and rinse the duck under running water.  Pat dry with paper tower

When I was checking out in the BBQ store, I asked the cashier how much I should use for a brisket or a chicken.  She went to the person who was in charge of smoking who by the way was a very nice guy.  He told me that usually they use about 2 bottles’ amount dry rub on a whole large brisket. 

So I decide to use half bottle on my duck.

Sprinkle on duck

Massage the dry rub all over the duck, inside and out

Cover with plastic wrap and refrigerate overnight

Rudy’s dry rub ingredients

The next day, preheat smoker to 225F/107C

Rudy’s use exclusively oak wood, so I go with oak wood chips too.  I always buy variety pack of smoking wood chips to go with different kinds of meat.

This tiny chicken roaster is such a great help in smoking chicken and ducks.  With it, the duck can stay vertical in the smoker so very part of duck is perfectly smoked.

Skew the duck with chicken roaster.  It works the same with chicken.

Smoke for about 5 hours or until the duck is golden brown.

Smoke coming out of the door and smoker

Make a quick inspect 3 hours into the smoking process.  If all the smoking wood chips have burnt down, refill the smoke box.

5 hours later

How good does that look?

Allow the duck to cool down and cut into small pieces with a sharp cleaver.

Smoked duck pairs better with beers.  But all I have in fridge is red wine.  That will do too.