Search results for query: chicken sausage recipes

I don't know that sausage,but there is nothing wrong with shoulder especially if you are grinding it. Save yourself the $ . Leg was traditionally sunday roast down here when I was a kid. I prefer shoulder for a lot of things.It gets a bad rap because its cross cut on the bandsaw & when grilled...

Howdy all, I have been using SMF for a few months now as a great resource and its high time I officially joined. I'm in the Pacific NW (north of Seattle) but grew up in SE Texas, near the Gulf Coast.  Aside from lots of seafood, I was raised on Texas smoked BBQ - primarily beef brisket...

Hey all!   Just purchased a new grinder ...          STX INTERNATIONAL STX-3000-MF Megaforce Patented Air Cooled Electric Meat Grinder with 3 Cutting Blades, 3 Grinding Plates, Kubbe and 3 Sausage Stuffi      Interested in making mostly chicken and turkey sausage. Have many questions so...

Well I deboned some chicken quarters and weighed out my ingredients last night. I plan to grind and stuff this evening. It will be going into 32mm natural casings. Here is the final recipe that I will be using: Chicken :                          1314 g Water :                               ...

Been lurking for a while, finally decided to join the forum. I'm 27 and have been smoking for approximately one year. I inherited an old Master Forge propane smoker from my father and did some brisket, chicken, turkey, lamb, and sausage in it last year. This year I stepped up and purchased a...

I agree with Dave that pork loin is not the most flavourful cut. I stuff it to introduce moisture and flavour. If you do a cut most of of the way through one direction and then another the opposite direction, you can lay the loin flat and then roll any filling you like in it. See these posts...

Hello all and greetings from steamy Central Louisiana, Let me start by saying how amazed I am at the expertise and willingness to share here on SMF.   I’ve been lurking a few weeks and I have already found a couple dozen recipes that I have to try…I didn’t even know fatties existed (!)   I am...

There are many good recipes for chicken sausage on this forum.... http://www.smokingmeatforums.com/newsearch/?search=chicken&output=all&containingforum%5B0%5D=130&type=all&advanced=1

Hi,  We have a Weber smoker which we have had for over a year. We live in southwestern PA.  My husband made chicken wings in the smoker in Sept and they were really good. He said that's it until Spring. So I bought him a 30" Masterbilt Electric smoker so he can smoke all winter!  He does the...

Thanks! Appreciate the feedback and the points! I can tell you, this isn't any more involved than that Jerk Chicken sausage you did... which looks friggin' awesome, by the way (and now on my list of to-do's)! You have a good sense of flavor, and your methods are excellent. Just remember to...

Hey all, Just joined up to get some recipes and advice.  I have a Masterbuilt 30" electric smoker which I managed to inherit from a friend.  I've already made Elk Jerky 2x and smoked a whole chicken.  One of these days I'm going to tackle totally homemade smoked sausage. I'm in Salt Lake City...

I use Butchers & Packers. Full product range, online ordering, fast delivery, fair prices. LOL.... go figure!  http://www.butcher-packer.com/ Second part, I highly recommend you do chicken sausages first. Meat is the cheapest to practice with, readily available and it makes you pay specific...

Thanks for all the interest and suggestions everyone. Since I didn’t get any response asking for sauce ideas for the fatty, I went with a chimichurri. It worked well with the flavors I built in to the fatty. A lot of the base recipes and stuff I found on Fatties were using breakfast...

OK.  Admit it.  We have all had things that didn't quite turn out.  Surly I can't be the only one.  Well I had a BAD! weekend.  You get no pictures here.  Too ashamed! Day 1: So I figure I'll cook some beans.  Some for work lunch and some for chilli.  Well, got that done.  Next is chilli.  Made...

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Dave Omak, I really appreciate your feed back and thank you for your responses.  Do you have any recommendations for fat ratio or the lack there of with Boneless skinless chicken breast and bacon with soy protein concentrate.    I have seen recipes of boneless skinless chicken breast, and I...

I have been smoking for years, but have much to learn.  I usually smoke 30-50 pounds at a time.  I am reluctant to change my pork shoulder, baby backs, bone-in-skin-on chicken, or bratwurst recipes.  A David Klose log burner is used for smoking. My meat sticks, on the other hand, lack the snap...

Chicken sausage is hard to get right. You need some (filler) alternative for fat IMHO.....adding liquids to ground chicken is not a good thing. When making sausage, an alternative to liquids is a powder. I have powdered smoke and powdered Worcestershire .  Just googled buffalo wing powder and...

Hi, I'm Stacey, I live in Alexandria Mn and recently took a 3 day crash course on making sausage and smoking at the North Folk House in Grand Marais, Mn and had a blast.  So my husband bought me a Master built smoker.  Just did a small chicken the other day and it came out pretty good.  I found...