Sausage Weekend

pc farmer

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Feb 17, 2013

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6,016

Central Pa

• Feb 10, 2015

• #21

JckDanls 07 said:

Nope.. nothing works for me ...

Click to expand...

Thats odd. It works for me and I am using a tablet. :confused:

 

paula620

Newbie

Feb 12, 2015

1

10

• Feb 12, 2015

• #22

If the sausage is smoked etc? Then why do you boil it, after you smoke it? Just curious because I've made smoked and fresh Cajun Sausage, Smoked Seafood Sausage all types , Tasso ,Andouille , Boudin and I'm from Southwestern Louisiana and Live in a small town in Louisiana. We never boil any meats after we smoke it..We pretty much smoke most meats...I'm always willing too learn something different!

 

4x15mph

Fire Starter

Dec 28, 2014

69

82

Pennsylvania

• Feb 12, 2015

• #23

Paul Catt said:

 
Hello 4X 

I use ale lovers formula located here

http://www.smokingmeatforums.com/t/133235/italian-sausage-calculator

I add some cayenne Pepper  and I all most double the fennel ...also I use a mix of seed fennel and ground fennel

Now as far as the tenderloin ... you can use it  the formula has a meat to fat ratio built into it  this being said ... I like a nice butt cause the fat to meat to me is fine in a nice boston butt   I got these butts at $1.69  a pound  ... right now lions are running 4 bucks a pound  even at Sams Club

Click to expand...

Thank you for the ale lovers link and the information on the right pork to use.... I ended up making burnt ends with the tenderloin and they came out good.

 

meatmama

Newbie

Feb 12, 2015

1

10

• Feb 12, 2015

• #24

HOT DANG THAT'S A LOT OF SAUSAGE

 

paul catt

Smoke Blower

Original poster

Thread starter

Dec 28, 2012

119

11

Cedar Point NC

• Feb 12, 2015

• #25

4x15mph said:

 
Thank you for the ale lovers link and the information on the right pork to use.... I ended up making burnt ends with the tenderloin and they came out good.

Click to expand...

now as for the tenderloins  might I suggest you do a search on Canadian Bacon ... make it once and your hooked  

 

paul catt

Smoke Blower

Original poster

Thread starter

Dec 28, 2012

119

11

Cedar Point NC

• Feb 12, 2015

• #26

MEATMAMA said:

 
HOT DANG THAT'S A LOT OF SAUSAGE

Click to expand...

It sure was MeatMamma ...this time I didn't tell the neighborhood so ... some made it to my Freezer  :)

 

paul catt

Smoke Blower

Original poster

Thread starter

Dec 28, 2012

119

11

Cedar Point NC

• Feb 12, 2015

• #27

Paula620 said:

 
If the sausage is smoked etc? Then why do you boil it, after you smoke it? Just curious because I've made smoked and fresh Cajun Sausage, Smoked Seafood Sausage all types , Tasso ,Andouille , Boudin and I'm from Southwestern Louisiana and Live in a small town in Louisiana. We never boil any meats after we smoke it..We pretty much smoke most meats...I'm always willing too learn something different!

Click to expand...

Hello Paula

The reason for boiling it ...and someone correct me if I'm wrong cause I'm new at this too ..   is to make sure that the whole sausage made it to a temp of 160 .. this was anything that may be lurking in it is no more ... and in my case lol  its ready to eat right out of the bag ...

I'm wanting to make all three Tasso ,Andouille , Boudin esp the Tasso to season my red beans and rice ...so any hints you have send them my way :)

 

paul catt

Smoke Blower

Original poster

Thread starter

Dec 28, 2012

119

11

Cedar Point NC

• Feb 12, 2015

• #28

I mix my own Spicejunki ... I order my spices from spicesage   good stuff so far

 

paul catt

Smoke Blower

Original poster

Thread starter

Dec 28, 2012

119

11

Cedar Point NC

• Feb 12, 2015

• #29

Change the numbers in the middle columns. Also you may have to hit a button at the top of the screen that says enable  editing  

 

JckDanls 07

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Sep 10, 2011

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Tampa area, Florida.

• Feb 12, 2015

• #30

nope.. nothing working for me on the calculator ... I also have one to use for Pop's cure brine and nothing works on it ether ...