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Sausage Weekend - Page 2

post #21 of 30
Quote:
Originally Posted by JckDanls 07 View Post

Nope.. nothing works for me ...

Thats odd. It works for me and I am using a tablet. confused.gif
post #22 of 30

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!

post #23 of 30
Quote:
Originally Posted by Paul Catt View Post
 


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

 

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.

post #24 of 30

HOT DANG THAT'S A LOT OF SAUSAGE

post #25 of 30
Thread Starter 
Quote:
Originally Posted by 4x15mph View Post
 

 

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.


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

post #26 of 30
Thread Starter 
Quote:
Originally Posted by MEATMAMA View Post
 

HOT DANG THAT'S A LOT OF SAUSAGE


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

post #27 of 30
Thread Starter 
Quote:
Originally Posted by Paula620 View Post
 

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!


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 :)

post #28 of 30
Thread Starter 


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

post #29 of 30
Thread Starter 

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  

post #30 of 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 ...
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