Search results for query: smoked sausage

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...

I don't watch football anymore, but I'm going to make smoked italian sausage sammiches later today, and apiece of that pie would suit me right down to the ground!

...sausage thawed out and I wanted to do something I hadn't done before - down the Youtube, TikTok, Instagram, & endless recipes for smoked sausage balls rabbit hole I go ................ For this round I used: 1/2 a chub of Blue & Gold sausage (about 1 1/4 lbs) 2 cups of Bisquick 2 cups of...

To help cheer you up here is my last smoke. ~22lbs of summer sausage going into the MES30. I used the Chuds BBQ summer sausage recipe with all ground brisket for the meat and NFDM instead of CBind. Smoked it for 10 hours with hickory and oak pellets. It turned out really good. Best summer...

No, it accelerates case hardening. (no fans in the old days of the 1800's)

Well, I finally got around to making the Jambalaya I've talked about. The recipe I had called for File Powder but I got tired of looking for it and was told I didn't really need it, so here goes. Instead of listing the ingredients like I usually do I'll mention them as I go. First I browned...

the wife dont like strong smoke flavor, so i made her a batch in the oven. i was suprised at how it turned out. you know summer sausage just needs smoked IMO. lol the two logs with just cooking difference. biggest "smoke ring" i ever had in anything! lol because it took 4 hrs to temp out...

https://www.smokingmeatforums.com/threads/question-regarding-sausage-temp.294461/#post-2045955 Chef jimmyj was a moderator in very high regard here on SMF. Not only was he a very knowledgeable chef, he was also an instructor of food safety at a Culinary Institute. His advice is the gold...

Stayed out of this thread as I don't make sticks. I'm mostly a fresh sausage maker either bulk or stuffed in collagen, lamb, or hog casings. I have cured and smoked whole meat for years. However this post made me add my 2¢ Well said Eric. I wish everyone would start here first.

I was thinking a smoked sausage or even a cured ham roast if you have one. Not sure how the ham would turn out, though...

Have a friend that was a 30 year chef in LA. I have the recipe now. Him and his wife own a cajun food truck here . New Orleans-style "Patton's Hot Sausage" blend. Could you please prepare and mix the following into 10 lbs of 70/30 or 80/20 ground beef? Processing: • Double-grind the beef...

Can't find similar BUT how about Texas Hot Guts Sausages? https://amazingribs.com/tested-recipes/sausage-recipes/texas-hot-guts-smoked-sausage/

...chatting with a gentleman from Chicago about regional foods. He told me about some sausages that I never heard of. Parkerhouse hot smoked sausage. Said that these were the bomb. Any chance someone on the forum has a similar recipe to these sausages? I would like to try and make them...

SMOKED SAUSAGE USUALLY TAKES RIGHT AROUND SIX HOURS TOTAL TO GET TO AN IT OF 152º, WHICH WAS WHEN I LIKED TO PULL THEM OUT FOR A BATH. I'D USUALLY GO WITH TWO, SOMETIMES THREE PANS OF CHIPS DURING A SMOKE. I HAVEN'T SMOKED A BATCH OF SAUSAGE I MADE IN MAYBE OVER A DECADE, AND SMOKING SAUSAGE WAS...

I lived my whole life in the west and north suburbs of Chicago before retiring to Hawaii in 2000. I fondly remember all the fantastic sausages available there and in Wisconsin. I love thuringers! I remember Usingers to this day, and Maxwell Street fairs in downtown Chicago, with the large...

Thanks BGKYsmoker. appreciate the pictures and the remarks. Almost sounds too easy.....

I do a semi dried version . Here's a thread . https://www.smokingmeatforums.com/threads/pepperoni-bgkysmoker-and-marianski.324476/ I've been drying sausage post smoke in the fridge wrapped in pink butcher paper . It works pretty good . Pepperoni smoked to a safe internal temp . After...

Red Beans and Rice with Cilantro Lime Rice. Made with Red Beans, Andouille Sausage, Tasso, Smoked Ham Hocks, Celery, Green Pepper, Onion, Garlic and Cayenne Pepper. Cooked in Chicken Stock

....that I've made, not that I've eaten! :) I kept this one pretty simple, and used Marianski's Mortadella di Bologna as my base recipe. Things I changed: Did not emulsify (was very curious how close I would get with a triple grind) Did not use pistachios (I'm just not a fan of them in my...

I have always just fried up my sausage meat that ended up in the bottom of my stuffer. My fairly new 25# electric stuffer leaves quite a charge in the bottom and I thought I would try something different. I just did 12 #of jalapeno summer sausage and this was the meat that was left over: I...