Search results for query: smoked sausage

Yes, let it “bloom” just like smoked sausage about an hour or two. Then bag and rest for a day or two and then slice.

Looking like a good day to be smoking pork since another post this morning. Be dueling pork shoulders instead of banjos. Had a costco boneless pork shoulder in the freezer wrapped in pink freezer paper. Took out to thaw a few days ago. Unwrapped it this morning and it was freezer burnt badly...

Dang!!! That looks great!! Well done, - Jason

I think it’s definitely doable, but maybe more steps or special considerations. What are your thoughts on Chloride vs. sodium as a driver of diffusion? Maybe not as big a deal in sausage that’s hot smoked but might be in say bacon. Thoughts?

Lordy... that dinner would be 1/2 a paycheck down here.. IF I could find it here.

...the recipe above: "2 hour at 175f (79.4c), then I bump up to 200f (93.3c) until I reach an internal of 150f (65.5c)" Perhaps 2-4 hours at 165f-170f In the recipe 150f IT seems to be the temperature to strive for smoked sausage. I assume the 150f IT still stands for my target for the sausage?

Heading to my parents house a few blocks away. On the menu is: Homemade meat pasta sauce with rigatoni. Smoked Italian sausage. Fresh salad Plenty of red wine.

Smoked some brisket and heated up some sausage I made a few months ago. Smoked to 200 then wrapped over night. Added leftover fat I rendered while smoking too. Turned out great. Pan was filled with juice.

Bag it for the 2 day fridge after smoking? Or open on racks? Im sorry I'm mixed up. I think last time I just left it open on racks.

That is a lot of sausage. I'd be happy to help store some for you if necessary.

I found this good sounding recipe online- https://tasteofartisan.com/quick-hot-smoked-sausage/ and thought I'd give it a try. I used the exact recipe, but added a teaspoon of cayenne, thinking sweet hot is always a good idea. I don't have a garlic press, so I minced it, and you can see chunks...

I actually prefer it broke down. I take a whole packer cut into 4. Make corned beef from flat, pastrami from point. Middle 2 sections with both flat and point get smoked. @chopsaw gave me the idea, it's genius. Whole packer need to be trimmed ALOT to do correctly and is really wasteful...

...fresh) Roasted Garlic Fruit (dehydrated pineapple, etc.) Anything else you guys add that is good I am currently using Rebel Butcher smoked sausage seasoning and add 18g/per pound of meat (any advice on this g per pound appreciated). I have been experimenting with the above additives but I'm...

I am always looking for new ideas to use brisket in and it never crossed my mind to make sausage with it. I bet those sausages are delicious! I have only made sausages once, about a year ago, and they turned out well. This will by my next experiment. Question about your process though, did you...

After I have smoked sausage the vast majority of it is packed up and frozen for later consumption. But what I'm finding is that after I have defrosted and gently reheated the sausage in a frying pan that the casings become chewy. The casings were fine when freshly smoked, the chewiness only...

Most of the considerable amount of cooking I've done has not involved smoking. Most have been strictly in a kitchen. Until recently, my smoking was done using my gas grill. For what I was doing, it worked, and generally I smoked the item then transferred it to the oven indoors to finish in a...

What is your main purpose? Smoking butts, brisket, chicken, or plans on smoking fish, jerky, making sausage? The electrics are going to have a bit better temperature range, 120° - 275°. More ideal for fish, jerky, sausage. Most pellet grills have a low temp of around 180°. Not saying that it...

...do it's a good Thai joint. It would probably cost me $2000 a week if I ate out the way I eat in ;) Burgers last Saturday, homemade smoked sausage Sunday, smoked sausage for lunch Monday and today. Chicken fajitas tonight, have a chuckie in the sous vide right now for tomorrow night. Oh...

Usually we'd throw in some chourico but had none in the house.

Looking for advice on shipping fermented, cured and cooked summer sausage. My friend in Texas sends me a couple of pounds of deer jerky and dried sausage every year. I want to send him some smoked cheese and summer sausage. Package and ship overnight with ice packs/newspaper or dry ice? Thanks