Toggle sidebar

Recent content by Fatzak123

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. F

    Sausages for hot smoking intro

    BROTHER, IM IN SOUTH LOUISIANA! if you mention an onion its 1-2 onions. lol
  2. F

    If you had 10lbs of bone-in shoulder....what would you make with it?

    Boudin or headcheese
  3. F

    If you had 10lbs of bone-in shoulder....what would you make with it?

    Boudin or headcheese
  4. F

    Sausages for hot smoking intro

    So 6TBS onions =1 large onion right? LOL
  5. F

    Mushroom swiss brats

    Sounds great. Ill try it soon.
  6. F

    Traditional Chaudin Recipe?

    Poche's I Breaux Bridge has it and its great. Yeah Im a little late to the game but hope this helps
  7. F

    First attempt at smoked sausage.

    Just read the link. Wow that was a great post! Much learned.
  8. F

    First attempt at smoked sausage.

    Thanks guys. Next batch will go slower.
  9. F

    First attempt at smoked sausage.

    I did refrigerate them overnight and hung them to dry in front of a fan for an hr or so. Casing was nice and dry. It got to temp fairly slow I guess. I did forget to do a shower after.
  10. F

    First attempt at smoked sausage.

    Made a 60# batch of fresh sausage yesterday. I saved 10 pounds aside for smoked sausage. I got my Amazen 5x8 tray. I used pecan pellets. I smoked it at 150 degrees for 3 hrs. IT was 145 when I took it off. Tastes great. Only thing is that the casing is tough. Any ideas? I cooked some of the...
    • Fatzak123
    • Thread
    • casings smoked sausage
    • Replies: 7
    • Forum: Sausage
  11. F

    BOO-YA! Butts on sale-time to make andouille!

    Love Baileys and Jacobs. Been years since Ive had them.
  12. F

    BOO-YA! Butts on sale-time to make andouille!

    I'm on it!! Sausage looks great. You are the sausage YODA!
  13. F

    From the swamps of Baton Rouge, Louisiana

    Welcome to the site from Ascension Parish!
  14. F

    BOO-YA! Butts on sale-time to make andouille!

    Great thanks. Im planning on 6'x3'x6'. Go big or go home. We will see how it goes. Actually the main reason Im going so big is the smokehouse will be replacing a chicken coop that I no longer need. It is 6' wide and will leave a 6' hole in the fence when I take it down. Hate to have to replace a...
  15. F

    BOO-YA! Butts on sale-time to make andouille!

    how big is your smokehouse?
See more
Top Bottom
Back
Clicky