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Recent content by dewer
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Hi everybody. I am new to the site but been smoking for awhile now. I have a Masterbuilt electric vertical, brinkman bullet, Weber kettle, and am working on getting horizon smoker before the summer to try my hand at competition smoking. I do alot of pork butts and venison. I enjoy doin brisket...
I used jalapenos in a jar. They were labeled hot. Then chop em in the processor. They have a bit of spice but not over the top. 8-12 sliced equals 1 fresh jalapeno. Hope this helps. Besure to post some pics. Any more questions just ask.
I used a method that a local butcher supply store had on a recipe. Basically you start at 125° for an hour to dry the casings. The up to 135° 1/4 vent open for 1 1/2.Then 145° for an hour. Then increase temp 5° every 30-40 min until u reach internal temp of 155°. Take out and put in an ice...
Hey fellow smokers. I made 28# of summer sausage this weekend an thought id share the picture. Next time ill post more pics of the process. Thanks for looking.
Sorry I thought I would get an email if any one responded. The casings I used were just regular hog casing. I would have liked a more hot dog size but Owell. The chili seasoning came from Hobart butcher supply here in Omaha. Then I just added hi- temp pepper jack. Thanks for all the comments.
Thought it was about time to make some sausages again. Tried a couple new recipes. On the left is 14# of chili cheese deer sausage. On the right is 6# of pork andouille.