Search results for query: smoked sausage

Another question Ray. Do you always run both dampers 1/3 open when smoking? Most of the Pro Smoker recipes call for 2 hrs of smoke then removing the pan. Do you leave the smoke on for longer for things like summer sausage and brisket? Ive been doing the 2hrs and haven't been to happy with the...

I can get it here . It's legit sausage . Been walking past it for years , because I also want a pound . Not 12 oz. Grabbed a pack today since you mentioned it . I've had the bacon , and it's " smokehouse smoked " Looks like the sausage is too . Been buying this for a fresh breakfast sausage...

I do smoked sausage on my SmokeFire . I personally wouldn't crack the lid . Might cause the fire pot to overflow . Just set it to the lowest temp and keep an eye on the internal temp of the sausage . Pull when at temp . This was done on my pellet grill . Only took about 1 1/2 hours .

So I getting ready to try this. Want to do breakfast sausage and cream cheese. Since sausage seasoned dont think I need to put anything on cheese? Thinking just run on low smoke, 180 for 90 minutes? Wonder if I should let cool before mixing into sausage? Do you think I can lay cheese on a...

Well, you are taking chances making a dry sausage without fermentation; and you are not following USDA guidelines for a dried sausage. It works-until it doesn't. You are using cure #1, so Botulism is in check, but if the drying goes longer than 30 days, you should use cure #2. I also highly...

Man that is some great info! Thank you MUCH for all the details and advice. It will most definitely come in very handy!! :emoji_punch:

...and cleanup and refrigerating a breeze. Oh and if you aren't doing tons of sausage these totes can act as your ice water bath too for smoked sausages as they come out of the smoker. I rock 4 of these but 2 is the minimum. -...

Here is how Mrs Civil does it are house..... it was from this thread..... https://www.smokingmeatforums.com/threads/butter-knife-brisket.314282/ Homemade Mac & Cheese: 1/4C Flour 1/4C Butter Cook flour & butter till the flour is cooked in. Wisk in 2C Milk & 1C heavy cream & put on a very low...

I do brisket, chicken and pork but I smoke (Brisket) at high temp so most electrics don't go past 275.

I made 3 different cured and smoked sausages a week ago. Today I pulled a link of each out of the freezer and put them on the grill until they reached an IT of 150°. As I was slicing into them I noticed that one of them was gray in color while the other 2 were the expected pink. I'm concerned...

I agree that longer cure time is better for everything. I cure my smoked sausage meat cubes minimum 3 days now (and overnight after stuffing and linking, so at least 4 days total), even though the "grind mix stuff and overnight linked" is pretty popular and does work (I did that at first) My...

I wanted to make this for the ground beef throwdown, but I was too late and did not necessarily feel this would have qualified. Nevertheless, I wanted to post here to share. Grilled and seared Italian sausage and ground beef to give char and BBQ flavor Sauteed onions and garlic cooked with...

Am reading more and more about using brisket for hamburgers and in sausage. Am considering making a smoked sausage using brisket (70%) and pork butt (30%) and my thinking is that the lean/fat ratio should be OK for sausage. In trimming the brisket, what are your suggestions concerning the fat...

I originally got mine for poaching smoked sausage but quickly found many more uses for it.

Yeah it’s cured. I think I’ll poach it like you replied. Thanks True, Sorry I wrote that post in haste. The sausage was dried at 100 degrees for 45 minutes, then raised to 120 degrees and smoked for 1 hour, then raised to 145 degrees and continued to smoke for 2 hours. At 1 am I went to bed...

I do that basically like I would a cold smoked bacon. Cure it, smoke it, let it dry out a few days then vac seal and in the freezer until needed. I really only use tender quick anymore it just makes it that little bit easier. As you said, cabbage rolls ( pickled cabbage) and beans are my primary...

...So maybe it's the time to frozen , and then again the time as it thaws . I believe 36 to 40 is the temp range for curing , and I use 36 . If I do smoked sausage in hog casings , I mix it up ( cure 1 ) stuff and freeze . Then thaw / smoke /cook as I need it . Comes out fantastic , and fully...