Search results for query: Turkey sausage

Sure like that unit :emoji_wink:

Nice lookin smoke house. Hope nobody mistakes it for an out house.

Somehow #16) did not get posted in the voting section of the poll. This poll has caused numerous issues that I've tried to work through but the system will not allow me to change the order of the entries as they are listed for voting so #16) can be put in sequential order. Therefore it is at the...

No need to be like that. I’m nobody to anybody, but I to have been curing a long time, made many mistakes over the years and refined my process over the years. I’m only trying to be helpful, if I’m not for you then please disregard. I cure sausage, bacon, whole hams, loins, beef, chicken turkey...

Not sure what to call this soup other than the easiest soup ever. 1 lb ground turkey (sausage also works) 1 box of your favorite chicken broth 4-6 cans of white beans 1 container of green salsa from the fridge section Brown the turkey (or sausage). Dump in the rest of the ingredients and heat...

Might as well just jump to a Kudo grill Like @Sven Svensson? I can now certainly see the upside to that. No other than maybe throwing aromatics inside we never stuff the bird. I was quite surprised how much better the smoke profile was than with the lid on. Thanks David, weather was great...

Thanksgiving leftovers always offer an opportunity to create something. Certainly has become soup weather in Ohio now so I went with a creamy turkey and mushroom soup and sausage and sharp white cheddar stuffing waffles. I used up most of the dark meat from my smoked turkey in the soup. Really...

You are talking turkey legs, right? In that case, I agree with @kilo charlie on the minimum brine time with Pop's Brine, but I would take one shortcut and inject them from the thigh end, then use the remaining brine to cover. You can go longer without worries. I like the meat to have almost a...

Earth day in Des Moines is celebrated by putting anything not garage saleable onto the curb. Yesterday, picked up a Masterbuilt Electric Smokehouse (#20070211). I've had previous curbside smokers including the red Brinkman electric and a basic charcoal box both of which I used infrequently for...

This sounds pretty good to me. Anything with green salsa is going to be good in my book! And simple! I like that for busy weeknights! Thanks for sharing!!

Looks Great, Metzger!! Personally I'd prefer Sausage over Turkey Myself!! Nice Job! Like. Bear

Thank you Justin! She does like it🤣 I’m thinking Brian and Jeffs would be the better way to go with the sausage, but this works too! Thank you David! It is soup weather!!!! Not near as bad by D.C. as you have it up there, but it’s a bit chilly and wet, about as bad as I want it anymore! This...

My wife's family has a ton simple recipes like this they are all winners but usually need a thing or 2 to be perfect. I'd probably add an onion and some cumin to that. Thanks for sharing! Can you elaborate on the green salsa? Not sure we have that here. I just bookmarked Rich's spaetzle...

@tallbm , ive had good luck grinding turkey and chicken with the skin if you want it all turkey or come to find out your back fat is freezer burnt. I usualy bone out the thighs and use that with the skin. Turns out a pretty good end product.

Hi there and welcome! I use pellets, my smoker is a highly modified MES40 with a PID controller. Pellets allow me to mix/match, etc. and pair whatever wood I want with whatever food goes best with the wood flavor. This is a huge perk I get to enjoy because flavor is everything! I enjoy...

Didn't want to spend time cooking today, wanted to watch football instead. So made a 4.5# batch of meatloaf to smoke. Going to smoke at 210 until internal temp is 160 deg with apple and cherry wood. Recipe: 2.5# ground beef, 1# italian pork sausage, 1# ground turkey. Seasoned with 1/2 cup...

this is awesome! i never thought to use maple, i guess mostly because back in the 90's i bought some "maple syrup bacon" and it literally smelled like maple syrup in the house for weeks, and now when i see the word 'maple' it just brings back those memories. i did 25lbs of pastrami with...

That's some good info to know for sure. I love my cured thighs and drumbs too much to sacrifice them to sausage though hahaha. I have at least 20 pounds of trimmed pork back fat and it only takes 2 pounds to make 10 pounds of sausage at 80/20 ratio so you can see why my mind automatically goes...

Thank you both for the replies, but I should have been clear in my original post. I'm doing chicken legs. Sorry for the confusion.

Sorry to hear about the sausage on the back burner and I've been out of pocket all weekend so just now seeing this. Some more info to consider when Dry Curing meat. Salt and Cure #1 will travel about 1/4 inch per day into the meat. So a flat cut like pork belly or brisket flat for corned beef...