Thanks Bear nice compliment and thanks for the point
Been there....... done that.....lol we'll have to add that to CB's list of observations......
WOW! I never thought of a stick burner as a that low and slow machine. You for sure have that thing under your control. The sausage looks GREAT!
These thing are great, you can taste all the different seasonings, then you start to get some heat. Another thing everybody liked was that when you bite into them grease doesn't squire everywhere I be making more
They look good! I am not sure the uneducated Yankee tongues of my family could handle the heat. I spent some time in TX and OK and developed a taste for the Burn. I am not into, kill your face heat just to prove my manhood, though. There has to be good flavor with the heat...JJ
Thanks They are really not that Hot just a little heat, You don't have to break your neck getting a glass of milk just a nice heat.
But in saying that I guess what is Hot or not hot to me may be totally different to others. The flavor is great, you could cut the red pepper flakes and Cayenne in half and you would probably be fine. Then you would have to call it Mild Sausage LOL
I tried this recipe for the first time and ran into some problems.
The flavor was on point.
I did my first grind with the large dye
I created the slurry and mixed it into the meat.
I then ran it through the smallest dye for the second grind.
I then stuffed the casings
I tried something a little different, I cold smoked it for two hours.
I then heated up the links to 160.
Then placed it in ice water to stop the cooking process.
My problem is the consistency. It came out a little gritty not quite mushy