Search results for query: smoked sausage

You can certainly do that immediately after you smoke said sausages, and many people do just this. @chopsaw gave you a great method that works for safety. But this was not your original question. The problem is not cooking the INT of the sausages to a kill step once heating is started. You asked...

Why do you want to just cook it to 120-130? The meat is really not properly set until around 140 degrees. You can make food "safe" at lower temps by longer times at those temps. That's how sous vide works. If your smoker will hold a low temp for a long time, you could do it in the smoker at...

Indeed. 212F is way too hot for a smoke sausage, though fine for grilling once smoked, but that time is no where near 2 hours. more like 15-20 minutes reheat to at least INT of 160*F...

Yeah, I live in an area with a very high density of Black Bear. These critters are possibly more success in tearing stuff up to get at a left-over pizza crust that any Coon, Fox or other critters. I have a newly built 8'x6' smoke shack and I have to admit that I am genuinely concerned my...

Hi all. I had some sausage at a gathering a couple weeks ago that I'd like to try to make . It was a fresh not smoked sausage that had sauerkraut in it. Very nice soft texture with an underlying cabbage kraut flavor. Anyone have a recipe for one they've made?

I tried a different Cumberland sausage recipe. Used 4g black pepper and 240g rusk (Scott Rea Project rusk recipe) otherwise pretty close to your recipe. Used 850g ground turkey, 150g pork back fat. Smoked with mixture of cherry and apple at about 150° for about 1 1/2 hours, then steamed until...

Welcome to SMF, @jbrent

...Caught it in the fry test when it tasted different AND didn't have any pink cure color to the meat when cooked. That would have ruined my 20 pounds of smoked sausage. So even when you become an experienced sausage maker the fry test will keep you honest and keep things from going wrong :D

For the internal temp. of meat to warm-especially sausages- you need to keep the cook chamber temp. 25*F above internal temp. or the internal temp. will slow to a crawl, or not move at all. And @archeryrob ; Dave also increased the humidity in his smoker by closing off the vent almost closed...

I started with a grinder doing my own burger. Wantin to make rare to med rare burgers safely. Then started learnin bacon and ham makin. Naturally sausage was next. Which is where I at now. Fresh breakfast sausage first cause flavors were easy. I'm still struggling some on texture. Bought a...

Morning folks! I named this thread two ways because I'm using two different types here. The Wegmans sausages were in the freezer for a bit! The Black Forest sausages are from Aldis. On the grill. These cooked pretty fast. The beans were smoked on my Pittboss table top pellet smoker...

Oh yea. On the andouille this weekend after 3 hrs with unit temp set on and sayin 120 and when starting to bump it up gradually I broke out the ThermoPro and found the new electric smoker is at least 20-25 degrees higher in cabinet temp than the unit’s digital thermosat and thermometer read. So...

Hey all... i took advantage of my wife going out of town for several days, and made like 20 Lbs of summer sausage with jalapenos and pepper jack cheese. I think it's ok. Not my best, but better than store bought. I figured i'd share some with my co-workers, so i brought about 2 Lbs, put it in...

Do you have a scale for your measuring that you recommend? That is the only piece I do not have yet, I have an old dial meat scale but it doesn't so the fine tune work just gets me close for bulk packaging.

Thanks. More interested in fresh sausage, should have specified

Kreuz's uses beef casing that why they are a little bit tough. use hog casings 26-32mm and it will be better imh opinion. ht

I don't have a favorite recipe per se but I like the classic smoked beef sausage profile. That's what I'd do.

i rolled three more sausage logs yesterday. testing different flavors again. this is addicting stuff. lol i had several friends mention cracked black pepper going good in these. so i made one with corse ground black pepper. i wondered about beer instead of water so one gotthat treatment...

Looks scrumpcious.. care to share your dough recipe?