Search results for query: Turkey sausage

That's a batch of sausage, there! I've never tasted Goose. Is it like Duck or Turkey? Any spices in the mix? First glance at the title made me picture an 85# Goose....

Damn bud i' am paying 4 bucks a dinner for Swansons, Devours, marie calendars and 5.50 for Hungermans . The Maries tend to be the best the banquets tend to be the cheapest but worst imho. So you don't like lasagna, fried chicken, turkey, enchiladas and pot pies? LOL just saying... I get why...

Excellent AAR brother, and outstanding recipes. I am looking to go to a BBQ boot camp while I am in Florida....

Excellent AAR brother, and outstanding recipes. I am looking to go to a BBQ boot camp while I am in Florida....

Thanks for your reply I've done pork butts, chicken, turkey, meatloaf, chuck roasts, deer bologna. I sort of failed at some Andouille sausage that I wanted to start off real low and gradually build up the temp. Haven't done a brisket yet but have one in the freezer. I'd like to do more sausages...

Lots of basic, good grub recipes at the end if you want to cut to it! I’ve been meaning to post this for a few weeks, I’m swamped right now and haven’t been on too much lately. About a month ago me and a buddy went to Mason Dixon BBQ “Bootcamp” in Pennsylvania. It cost $250.00 and we had to get...

Hi Everyone, I'm from Ecuador, where I'm Pit Master of small BBQ Business (El Patron Grill & Smoke). We prepare Pork (ribs and pulled ), Beef (brisket and Short Ribs), sausage and turkey breast. Also since two years ago we started to give some BBQ classes, with excellent results. One of the...

Well hopefully you get the chance to use it up on some stuff! Check this thread out from @sawhorseray .. Ive been wanting to give it a try. Might be something you could use the turkey for...

I've done cured smoked sandwich deli meat like this plenty of times. If your goal is something like any of these then here is the info to help you out: (Venison Pastrami Sandwich Meat, post: https://www.smokingmeatforums.com/threads/pastrami-loaf-with-qview.263815/) (German Bologna, post...

Bell’s I started with this basic recipe awhile ago.I have a thing for Bell’s. You are welcome to follow the recipe and add ground turkey. I won’t disown you lol. I made breakfast sausage last weekend using this recipe: Ground 9.44# pork butt (fine)… that is 4282 grams… I apologize for using...

...They've been in the fridge defrosting for 7 days now. I'll likely get 1 more. I think I'm slowly talking myself into trying to make turkey sausage and will just use the breast meat with pork backfat to do so.... provided my pork back fat isn't freezer burned. Now the question is what type...

Thought was going to not have cook the rest of the week but pork butt and turkey into the bin smoked yesterday. Happens to the best of us. After years of doing this still have a failure more often than would like to admit. Did quick thaw on some Cuban Sausages. We have a butcher in Plano...

...his favorite parts lol. He can grill those. I thought about taking the turkey breast and grinding it with pork fat and attempting turkey sausage but not sure I want to spend my spare time fooling with that. I don't have much spare time as it is and work is killing me so I need to just lay...

I think you will be set with those 5" tubs. It's almost like you can never have enough so if you have to start with three 5" and then get two are three 7" tubs you can always find uses for them. I even brine and cure in them for chicken parts and briskets and such. When I break down a turkey...

What will be the load in the smokehouse in pounds of meat product? Are you making hams, bacon, and/or sausage? What’s the plan?

I’ve been doing a couple batches of summer sausage in 2 1/2 inch fibrous casings. Normally I start them off at 120° and I use the amazing smoke tube (I no longer use the Bradley pucks). Then I bump up the smoker temperature about 10° every hour. what I try to do is get the internal...

New member here, I have used my offset smokers for years but would like to get into the world of smokehouses. Ideally if possible I would like to have a walkin house that I can cold and hot smoke with. My main question is can I do that with an internal fire (pit) to do more of single direct...

Oooooh I"ll definitley have to check that out!! Thanks for sharing it :D I've had good experiences with Jenni-O, Singature Farms, Kroger (yep label said Kroger haha), and Honeysuckle brands. Fresh I can't recall. So as you can see I've tried a number of different turkeys and all were...

I think I have an illness!! (Not trying to brag, just listing what I currently have). I have 9 butt roasts in the freezer right now. With all of my pork loins,(purchased a few months ago), the bone in pork roasts, all the sausages/bratwurst/ breakfast sausage I've made recently, 2 chuck...

When plain usually 80/20, but have used several grades. Sometimes mix in some ground chicken or Turkey, and then I use 73/27. When I mix in some pork/sausage I’d prefer 85/15 or even 90/10.