Search results for query: smoked sausage

Yes, most fresh sausages, especially those made in house at a grocer or butcher shop don't contain nitrites, but some commercially made fresh sausages do add nitrates. Would depend on which fresh sausage you buy. A fresh sausage without nitrite added has a short shelf life of 7 days in the...

At least you’re aware of it and can plan for a BIG BBQ. I got busy and missed the demise of my garage fridge, didn’t even have a chance to throw a bbq. Worst of it was all my homemade sausage and smoked meats and cheeses were in there. Couple more weeks and you can have a giant 4th of July bash.

Seasoned Swine Golden, CO 2-13-2026 ⭐️⭐️⭐️⭐️ A friend and I stopped in yesterday for lunch. I ordered the brisket, jalapeño sausage with cheddar, OG mac n cheese and the baked beans. The brisket was cold as was the sausage. Then when they brought it back the sausage was still cold but the...

We had a freezer anomaly so we used tons of phyllo to create our snacks. Smoked salmon puffs, pepperoni sausage and cheese pizza puffs, burek and there was one puff pastry so I made baked Brie with cranberry preserves. 3 slabs of ribs with a copycat hot honey rub. There’s a few days worth of...

This store has been around longer then I have been alive and I am 69. I remember my dad driving across town and going over to the East End to buy sausage for BBQing. The East end was built up early and is now one of the oldest parts of town. Small but it puts out some amazing products. Think...

Yeah country store brand has some good stuff and I recall the lady’s accident it was all over the news. And no I never tried on a food processor… the grinder I have triple Grind but you have to keep cold in between grinds or it’ll smear. Or you could even do a double grind but the bite would be...

Ah, Central PA native here and I don't ever recall hearing about a Low Country Boil before. My guess from the theme of ingredients is that it's not native to Iowa either, sounds more like New Orleans, etc. Been using Cooks Illustrated, America's Test Kitchen since the 90s (well, atk in the...

Hi guys and girls, I'm a Brit that has relocated to Portugal and I'm looking for some advice about devising a menu for an outside party here that I'm doing for 12 American friends that also live here and are missing some of the food they enjoyed back home as the food culture here doesn't easily...

Hi everyone. I'm Gavin from Vernal Utah. I have smoked in the past, but spent the last 10 years fighting "terminal" cancer. I am just finishing up a 26 x 14 pavillion and will now build a 6 foot deep & 26 foot long lean-to (enclosed on 3 sides) along the west side of it to house BBques, a...

Your posted recipe looks like a variation of Keri C's Hog Apple Beans, my recipe is dated 2007, so they have been around for a while. I use a pair of scissors to cut up the apple pie filling right in the can. Whenever I made them for work, I printed several copies of the recipe because so many...

This is just basic smoked sausage, it's universal and delish. I blended, stuffed, dried, smoked and ate in a day. Nothing fancy, no ice baths, no rigorous temperature graduation etc. It was dinner! Ground chuck, granulated garlic, onion, black pepper, chili powder, red pepper flakes...

When cold smoking a dry cure sausage, cold smoking is basically an extension of the drying-with smoke being added. With the pH below 5.3, along with 3% salt, cure #2, safe meat handling at cold temps; all these hurdles inhibit bad bacteria growth. The degree-hours formula for a dry cure sausage...

Ok so when I grill frozen fresh sausage isn’t that full of bacteria since uncooked and no cure? I’m grilling raw sausage then. Seems like grilling sausage smoked with cure ame cooked to 90% is safer???? Meh?

I searched for any threads on this but couldn’t find any. Given how many people buy smoked sausage and cook it for a good bit longer than maybe suggested and it still turns out good, does anyone here smoke their pork sausage to like 120-130 and then cold bathe and bloom it and freeze it knowing...

I have been smoking meat and fish for years as well as sausages. Every now and again skins on my smoked sausages are tough, so I don't have a consistent product. I always soak the casings(hog, natural) over night but still occasionally it happens. I run the smoker low for the first hour 50/60 C...

I never grind twice . Not worth the aggrevation for me . For a 2 1/2 pound batch of sausage , I divide that into 3 if I emulsify . I also find that once through the 1/8 " plate and a good mix with sodium eyrthorbate and some soy or starch works pretty good . Just a small amount of liquid ...

Thanks for sharing. That's not to far off of how I make them. I first saw it on a video from Malcolm Reed, and been making them pretty often since.

Haven’t seen dill pickle pasta salad on here, so figured I’d show a pic of my lunch. Local butcher house sausage smoked on the Pit Boss with a side of homemade dill pickle pasta salad. Not a big fan of pickles, but this stuff is very good. Had it with smoked chicken this weekend and went well...

Low Country Boil Sausages These are not pretty, but what they lack in appearance, they make up for in flavor! Started off with 1 pound raw shrimp, corn, cubed potatoes, diced Andouille Sausage, diced Chorizo Sausage, crawfish tails, corn and lump crab meat. I started things...

Spring onions work very well in a bratwurst that is meant to be freshly grilled, especially the green parts, lightly sautéed in olive oil. With bratwursts like these, you can adjust the spices quite flexibly to match your personal taste without ruining much. OT When it comes to German sausage...