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Recent content by tennsmoker
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Hey Farmer,
I have been using the following web site for a long time to buy in bulk and package sausage seasoning's, they specialize in AC Leggs, which in my opinion is about the best breakfast sausage recipes available.
Most butcher shops here in the south (Tenn) use it.
Their prices are...
I wouldn't think so.
I know you didn't want to hear that!! Not enought fat. Part of the process of making Tenn Country Breakfast Sausage is the "fermenting" of the pork over two to three days. I don't believe that would happen with ground turkey.
The only suggestion I would have would be to...
Thanks for the question, Captain
here is the instructions in detail
http://www.smokingmeatforums.com/t/127538/smoke-house-plans-materials-plus-1st-q-views
also, you can click on Tennsmoker, then click on threads started, then click on SMOKE HOUSE PLANS & MATERIAL'S plus 1st Q-Views.
This is...
The sausage maker, sausagemaker.com/ or LEM lemproducts.com/ also meatprocessingproducts.com/ one of our sponsors
there are many more, hope this helps,
PM me if you need something
al
Hello Runnerbl,
I have never made this sausage using less than a 12 lb batch. You could take the original recipe and divide into smaller batches if you wish, don't see any problem, I just haven't done that. Thanks for asking though.
You would have to make at least a two lb batch because that...
You're welcome Fished,
I just made my winter supply 17 bags last wk. I used the same recipe same smoke process. Just make sure the temp stays somewhere in the 50-70deg range "you don't want to cook the sausage".
Believe it or not smoking one day vs three I couldn't tell much difference in...
Hey~~Dave17a,
thanks for the question about the country sausage. The ties used for hanging the sausage bags in the smoke house can be done different ways. I use two different types of hanging, both accomplish the same purpose.
#1 you can purchase the butcher's cord from several different...
Good Evening Charlie,
welcome to SMF. I don't know what part of the country you're from but it would help to know because when you make this type of country smoked sausage the ambient temps need to be in the 40-60deg range for the three day smoke process.
You can go into your profile and fill...
Good luck on your smokehouse, need to see some pictures when you get completed. Did you look at the plans for the smokehouse I use for smoking country sausage and hot smokes?
al
http://www.smokingmeatforums.com/t/127538/smoke-house-plans-materials-plus-1st-q-views