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Recent content by whiskeypapa
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I smoke them with white hickory for approx. 3-4 hours or until the internal temp reaches 160 degrees. I preheat the smoker to 160 degrees then put in the product and add the smoke chips to the pan at the same time. In about 1/2 hour it starts to smoke and I don't open it until the IT reaches 160.
The internal temp of the sausage MUST be lowered as fast as possible to 100 deg. I spray with ice cold water. This system works everytime on any sausage I make so that it does not shrink. Then let it bloom for an hour or so at room temp then put in the fridge or cooler.
Wes
Smokie Recipe:
use 10 lbs of meat - any combination
Grind meat in 3/16 grinder plate once
Mix up - 2 C Soya Protein Concentrate
1 T Ground White Pepper
1 T Mace
1 t Ground Ginger
1 T Ground Nutmeg
5 T Salt
2 t...
While making the cheese smokies, I took ten pounds of venison to make some Honey/Garlic Pepperoni sticks
All ground and mixed and ready for the fridge for the night
Next day they got stuffed in a #22 colagen casing using my 40# hydraulic stuffer
Stuffed and waiting for the smoker to...
Wanted to use up some of the venison from last year. Took five pounds of venison and five pounds of pork, ground them together in a medium plate.
Using my LEM 22 grinder
My seasonings mixed ( my own recipe ), then I added whole milk, eggs and high temp cheese.
All mixed up and going to...