Recent content by chola
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corned beef question
Only thing I am not really sure about is the saltiness of it.... -
corned beef question
I picked up a bre-brined brisket from a local butcher....I read that you can boil it,just put it in a pot of water that just covers it and simmer for an hour per pound.... I want to shave it down and vac seal it for reuben sandwiches..... I would also like to smoke it, so can I smoke it after... -
Goteborg Summer Sausage - all pork - Qview finished pics
points Just made some more of these...been awhile.....very very tasty -
just cant get the ratio right with venison
I do the exact same mix/ratio......perfect for me -
garlic sausage
just made this this morning......awesome and so simple...gonna cure them and smoke em for the firepit nights and cold beer -
garlic sausage
just made these this morning...awesome is all i can say -
Goteborg Summer Sausage - all pork - Qview finished pics
I just took out some "smokies" version of this recipe that I made and man I will tell ya, the tang on this stuff now is awesome. Was great when I first brewed them and took of the smoker, but now that they been frozen then cooked./warmed again, the flavour really shines through...this is an... -
My First Breakfast Sausage
ahh OK...thank you very much for educating me....duely noted for next time -
Goteborg Summer Sausage - all pork - Qview finished pics
I tried the recipe but turned them into sausages/smokies instead...I cut the recipe in half for a five pound batch as I wanted to test it out before I made a larger batch The flavour was so good in fact that I now have a 10pound batch just seasoning right now I am also using a mix of venison... -
My First Breakfast Sausage
Did I stir up a crapstorm or something by posting it.......not sure what all the emoticons are all about....if I was wrong to do so let me know and I wont post again -
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My First Breakfast Sausage
8 oz salt 2 oz pepper 1 oz sage mix all in a zip loc or cntainer and use 1/2 oz per pound This a great starter recipe that you can tailor fit to your own flavour profile I personally prefer 1/3 oz per pound if I have no wild game in my mix -
sausage in pellet grill
i get 10 pounds of snack sticks in my traeger texas jr,,,,just one layer I tried a double rack but temps varied too much for me....lotsa cold spots in the center of the upper rack I mix and stuff then smoke for an hour...then i bump the heat to 180 on the dial and let er go for 90 minutes til...
