Search results for query: Turkey sausage

It was a very quite Thanksgiving this year, just seven of us. Nothing like it used to be with 20+. So my wife and I tackled dinner and tag teamed it. She made her wonderful Spiced Cranberry Apple Relish and some lusciously creamy and buttery Mashed Taters. I Frog spatchcocked the 19lb Turkey...

Thanks everyone who participated in this throwdown. Also, sorry for the delay in getting the post up but here it is. Smoked beef rib, jalapeno and cheddar loaded twice baked potato Autumn Roasted Vegetables with Apples and Pecans - Butternut squash, granny smith and honeycrisp apples seasoned...

I'll mostly be using it to make sausage, but it would be awesome to be able to regulate the temp low enough to do some cold smoking or high enough to do a turkey as well. Thanks for the suggestion! I'll be sure to check those out.

1st there was sausage patties that trash all over JImmie Dean, then comes the brisket burgers, oh yeah ground chicken from home from a 2 pack of fryers from costco, then turkey then, an excuse for all the trimmings from brisket, oh hey let me grind some stuff for the dog........ TLDR just do it !

For my giant 5.7" fibrous casings I've been using for my sandwich meat, they take smoke and I apply smoke for a number of hours with the smoker at 131F. Then I put the giant chubs into a big 4mil 30x20 inch turkey brining bag and drop that in my SV container (a coleman stacker cooler). The lid...

Can't say it any better than they did above... Although I have a LEM Big Bite #8 grinder for big jobs, I love my Kitchenaide meat grinder for little jobs. (You have to love a household appliance with a PTO!) Ham & Turkey Salad give it the biggest workout. Breakfast sausage next... Burger...

Welcome to the group! Let the good times roll. What part of La are ya in? HT

Hi there and welcome! Also welcome to the sausage club :D With your smoker going out and you having some time in retirement.... how much space do you have for smokers? I ask because the best simple sausage smoker (and electric smoker in general) is a free or cheap used Masterbuilt digital...

Who needs counseling when you have a grill for BBQ therapy?

Lol! I just bought 2 - 10 pounders tonight to add to the 2 others I already have. I just can't help myself. I cut off the coppa roast for various things and grind the rest for sausage. I save a few for pulled pork. Parked them next to the 3 briskets. Oh, and few turkey breasts and about...

If you stuff sausage and fridge it until the next day to smoke, always bag it or otherwise cover it. Once the casing ever dries out it’s very hard to recover and you will have very chewy sausage. Also your hot water finish is the only way I finish sausage now. I smoke for color and finish in...

Dentist visit was quick, so decided to smoke the sausage after 24 hours in the reefer. Started a smoke tube with hickory pellets in the rec teq, after smoke started the pellet grill and put the links on at 12:20 PM. Using Hickory pellets, I felt the smoke was more than sufficient. The grill...

Ah I did not consider the narrowing at the ends. I have not had to consider that the times I sous vide other roasts. Ok so divide it up so the narrow ends are each part of a separate section. Will definately do the oven hold over. No way I would try to hit it finishing with the start of...

I feel your pain. Sounds a lot like the inside of my chest freezer. Just add about 30 pounds of various bacons and a few pork bellies. The other day my wife told me I had a problem. I said Ya damn right I have a problem and that problem is I need another freezer right now!

I received eight wonderful entries for this throw-down. A little less than our normal numbers, but with mother nature reeking havoc in our southern states. I think we did pretty darn good. Being on the throw-down committee has its perks, and the one perk that stands out the most is: I'm glad...

Dressing/stuffing can make or break the meal for me! I prefer a moist stuffing with lots of onion and celery, sometimes apple. Sometime with with loose sausage in the mix. What is your favorite stuffing?

It is pretty much set and forget . You should understand what the settings for P I D do . That way you can adjust if needed depending on how it's acting . I have options , so mine gets used for sausage and hams mostly . Once in a great while I'll do a pork butt or something in it . It will...

So I have the weber smoker but the electric probe version. I have used it for sausage, turkey and jerky and it has worked fine, but I constantly have to monitor it. Not sure it is worth buying a new one now or just wait.....

Hi there and welcome! This is a cool project. I don't have any real help from building a smoker like this or figuring things out for a catering operation but I can tell you that I have done tons of work on the MES 40 inch models (Masterbuilt digital Electric Smoker) which might translate a...

LOL I make a sausage called Taylor ham that uses bacon. I also use up my ground bacon trim in meat loaf now and then.