Search results for query: smoked sausage

NICE! That is a textbook perfect pie to me. My family fights over any charred slices. Meunster is nice change and is great reminder that you can run pies a TON of ways. IE jarred alfredo sauce+TON of sliced garlic+cheese (we like smoked provolone). My riff on the California Pizza Kitchen...

I intend to smoke to an IT of 150f

I haven't made any smoked sausage to try the unit.

Amish style meatballs with sourdough for binder. Into some charro beans, with smoked sausage, bacon, jalapeno, tomato, onion, cilantro, adobo, beef broth, pinto beans, salt, pepper.

My Grandmother use to slice this cold smoked and cured sausage super thin.... and place it on a slice of white bread with Mayo... and some Water Cress and it was a sandwich out of this world!!! I usually ate three of them.

That’s great. Smoked sausage is delicious. But you will have to control smoke and you will have to control temperature from 120’s to 150’s as a constant. Otherwise explore cold smoking options then finish with either a hot smoke or poach finish

It's important to not conflate (new favorite word). We're talking sausage here. Different beast than the standard smoked fare like chicken/ribs/etc. Zero water for that stuff. I used my MES a long time for that stuff and it was good but wish someone woulda suggested a pellet grill as it...

That's absolutely fabulous news! Man those drying wraps and bags are expensive. Probably the one thing that keeps me from it!

I've used sausage seasonings I have in the pantry . Bratwurst and Italian sausage . I made a smoked sausage using Old Bay seasoning . Tried some taco seasing one time . If you use something like that , You'll need to figure out the salt adjustment , if any . You can always mix your own ...

Thanks for the inspiration! Followed your recipe but omitted the red pepper and lightly smoked the sausage with hickory for about 45 minutes prior. Looking forward to trying them!

...waxed). No adjustment needed in recipe. The process works very well, much like a brown bag will ripen vegetables and fruits. It works very well. Keep in mind that I’m specifically talking about properly smoked sausage, not grilled hot and fast. We don’t want grease or rendered fat involved here.

Was a great 2 days of smoking weather too...lows in the 50's, highs in the low 70's. Humidity was in the 20's both days....with wall to wall sunshine. I worked on my boat while the sausage smoked. Got the EVA foam flooring installed today. I should be done with it this week. Tomorrow I remount...

Hey everyone, Just stumbled across the forum today and realized a self-introduction is the first order of business to get rolling! I'm based out of the North Shore area in Massachusetts and am looking forward to scoping out the boards once I get set up here. Over the years, I’ve put together a...

...lived off the land with massive gardens every year and Whitetail Deer filling the freezer. Most of their venison was produced into a smoked sausage, with a recipe that came from Germany. I just finished building my little smoke house and plan to carry on the tradition, as I can eat pounds...

I'm kinda obsessed with the flavors of the shrimp and crawfish and sausage etc and have transformed it into many variations including tacos and pizza and skewers and burgers and  twice baked potatoes and even did an outlandish one for a Throwdown here. I have recently started making meat...

started Wednesday with a deer roast brine. Friday i cooked up ham n bean soup. then Saturday night i smoked a summer sausage log and the deer roast. summer sausage was just mixed up in the morning. rolled in plastic and set in fridge till smoke time. fun weekend cooking with the new offset...

So do you ever make andouille or polish sausage or breakfast sausage with venison? And when you make Andouille with just Boston butt what fat percentage are you looking for? I see that Rabideaux’s here smoked sausage is about 25% fat but it is not Andouille.

I think you are confusing dry cured salami and smoke sausages. But since this was posted in the sausage forum, I am responding for clarification. Smoke sausages use less 2% salt and are not dried. Salami uses higher salt above 2.75%, may or may not be smoked, and can be dried. The two are not...

Well my pieces where bigger than that . And probably didnt drain good enough. I just followed the directions on the hi mountain summer sausage kits that I like . Thay have a hunters blend and original that I love . Thay make a jalapeno one that comes with either dehydrated jalapenos or powder...

My family has been making smoked, cured deer sausage for decades. They live in the Hill Country of Texas where there can be higher humidity. They generally keep a fan in the "curing room", blowing the air around for 3 weeks straight. Do you use a fan to help with the curing of sausage? I...