Search results for query: smoked sausage

...I wonder if any certain sweeteners can help with browning like sugar does. One of my favorite sausages to make is cane syrup jalapeno smoked sausage. I havent been making that because of the sugar content and it would need much more sweetener if i used an alternative. So I'm curious what...

First is case prep as has been outlined. Next I’ll say at least for me, smoke then do a poach or steam finish. It’s a game changer for hot smoked sausage.

Are you using casings packed dry in salt? Or casings packed in a wet brine? See this recent thread: https://www.smokingmeatforums.com/threads/how-to-avoid-tough-skins-on-smoked-sausage.333616/

Smoked Low Country Boil Meatloaf and Loaded Potato Salad. Started with a pile of ingredients. Chopped Shrimp, Crawfish Tails, Andouille Sausage, Lump Crab Meat, Shredded Shrimp and Fine Crab Meat. All the things in the pool. Added, Egg, Milk and Breadcrumbs as a binder. Formed...

HI! USA Menu: Beef: Burgers, Roast beef: Lower priced cuts ,slow cooked: Bottom round, Rump roast Chicken: grilled BBQ Sauce, Whole Chicken/Turkey. Local fish: Grilled/baked. Shrimp: Grilled, scampi ,Cold served with Cocktail sauce. Pork: Pulled pork, Smoked ham with garnishes : Pineapple...

Roll your own dice there Bud. You seem to not understand that temperature between 90F and 129F is the bacteria playground, also the warmer it gets up to 130 the bacteria multiply at a break neck speed. Your main problem in this scenario is the hold time in smoker in that temp range. This is why...

One thing not mentioned.... Understuffing can cause chewy tough casing on smoked sausages. When stuffed properly and tight, the casing will stretch and get thin. Thin casings give you that classic snap on a smoked sausage. When understuffed, and the casing tightens when cooking, now it is thick...

...getting your process wrinkled out may help a bunch. Many of us here now use some sort of water or poach finish or steam finish now. For me it’s more a function of better time control and a better natural casing texture, but finishing hot smoked sausage ( up to 2”) in ~3.5 hours is nice for me.

95lb of venison for a coworkers buddy… while I had my equipment out decided to have another go at doctors sausage on the champion juicer…. Smoked and finished in water bath turned out excellent…. Only major issue I came across was the cheese on the hotdogs oxidized and gave a greenish color...

If you have a tried and true recipe for smoking sausage and then hanging it to cure for 3-4 weeks...... What if you add either Jalapeno or Green Chili to the meat before you stuff the sausages .... then smoke and hang to cure???? My uncle, an ole pro to this says he would be concerned with the...

Just a thought.....how does this apply to cold smoked dried sausage? From what I know, the cure, along with the smoke, protect the sausage then the reduction of moisture and weight loss during the drying process makes it safe for consumption. (I know moisture is the beeding ground for bacteria)...

Smokin' Bro's BBQ Greeley, CO 2-16-2026 ⭐️⭐️⭐️⭐️⭐️ This right here is how it's done! Brisket smoked to perfection! Tender, juicy, full of flavor and pulled right apart in your fingers and melted in your mouth. That jalapeño cheddar sausage IS KILLER! Everything on my plate was hot to the...

We already have two from last fall in there. I am either going to have to by another freezer or replace the chest freezer with a bigger one. We have the chest and a smallish standing freezer right now. Both are full of venison, pork butts, sausage, dog food, fish, and miscellaneous other...

Nice. I have plenty of pork and limited venison so figured my first batch will be pork. I need to get my hands on some more beef ribeye fat for venison burger, figure out what my sausage plans are before I dedicate any to the bacon.

Haha If someone had asked, I would have posted the measurements. I did not use green bell pepper, Oregano, Onion Powder or Thyme and I used smoked Paprika. I also did not use ground beef? About 2/3 of my shrimp I ran through the food processor and the rest was just rough chopped. Did you...

Keri's beans bring me back to when I first joined in 2008. They were a big hit when I made them, as were Dutch's beans. I sure miss the old crew, I was like a sponge, soaking in all the info that people would share with me. It was really special, even a noob at the time like I was could get...

+1 Some time ago, I ran some cured pork loin and finished it the SV and it turned out NASTY. Had this fake extreme smoked taste. Dave Omak warned me about combining smoke+SV. I didn't believe it but he was right. If I were to do it I would wait a few days for the smoke to gas off but would...

1 Rack of Smithfield All Natural Extra Meaty Baby Back Ribs. Memphis Dust Modified Dry Rub [no thyme, rosemary or brown sugar]. I removed the membrane yesterday, rinsed the ribs off and gave the cat the membrane to snack on. I sprinkled the ribs with kosher salt and sealed the trash with...

love tater cakes! great plate! i used up the rolls and made breakfast sausage sliders. thin sliced smoked cheddar sausages egg and honey mustard. did the eggs the easy way and just let cook in pan and cut with spatula.

I'm a retired former high school teacher, small businessman, and semi-retired disc jockey and writer. I've been smoking sausage and some other meats for about ten years. I'm now getting into doing a lot of sausage making, mostly smoked, using primarily turkey. I've got about a dozen recipes for...