Recent content by smokinbarrles

Very nice! Huge props to you for the smoker build and the cook, that sucker can hold some meat. Well done!

I like to mix mine with water.

yes such as breakfast sausages (no cure), but i believe if you smoke fresh sausage (like brats) at 250 it would reach safe IT fast enough that botulism or any harmful bacteria would not be a concern. Edit, but like others said it will not have the same flavor, looks, and maybe even texture.

Man that all looks mouth watering! I've never had one with cheese in it, sound good! Like

If you smoke a fresh sausage at 250 would it fat out and become mealy?

Older post, but like others here either its food for my dogs, or food for the hogs.

Thanks for the suggestions everyone!

When making smoked sausage and finishing with SV does one need to seal the sausage in a bag? Or can the links be thrown directly into the bath? Will this affect the texture of the casing? Would the grease from the sausage cause issues with the SV if its not sealed in a bag? How do you know when...

Thats a heck of a menu. We usually have goose and a ham for Christmas day. And the usual sides.

Looks Awesome, gonna try this one. I have an abundance of shanks in the freezer.

That looks killer! Big like on that one!

Nice! Is it tender like this? We usually slice and slow cook them with some onion.

Iv never ground liver but in my experience, we skin the liver slice it thin for liver and onions and soak in a bowl of milk for a while. No glands that im aware of. But soaking in milk or water is pretty crucial in my opinion.

Fresh seafood is definitely a bonus to living on the coast.

Galveston Bay