Search results for query: smoked sausage

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?

I hear you and respect the Science and believe it. But...... The sausage our family makes is generally either 65% Venison/35% Boston Butt or a 50/50... depending upon who makes it and what their preference is. For my batch, it was 65% Pork and 35% Venison, as I was short on Deer. For the...

Decided to make a smoked stuffed pork loin, this time with Italian Flavors Stuffing: Venison Sausage, Mushrooms, Onions, ricotta, mozzarella, and garlic. Butterflied the pork loin (messed up and sliced through, but that's ok). Fried up some Venison Italian Sausage Sautéed Mushrooms and...

Man those look 🔥! I would wrap one in bacon too!

I smoked pepperoni, salami and ham sausage yesterday in the Masterbuilt Electric. I was around 0 def F outside. It took a little longer to get it up to temp. I also had hubby build me an external fire box using a baby weber grill with an metal tube out the top vent & secured to the MES. Just...

Good evening everyone. Been lurking and experimenting since joining a few weeks ago. Made this sausage over the last few days, with just a few changes.added lots of garlic, a head, used 1.75 salt. Sheep casings as they had been soaking for weeks.Did ok stuffing, it’s where I really need to...

Thursday, I spatchcocked a 12 lb bird, applied rub, and smoked with cherry pellets... Served with sausage dressing, cranberry sauce, mashed potatoes (cooked with sous vide), corn, and creamy broccoli salad... Turkey came out tender and tasty. Everyone was pleased. I made an apple pie and...

Glad you joined and posted! I look forward to seeing some threads. Regional differences are a BIG deal. Not just Italy or Germany. Here in Ohio we have a town known for brats and they are SUPER mild. Nothing like a Wisconsin brat yet only a few states away. While I do plan to explore...

I've played with some breakfast sausage and been wanting try a SS. Well few weeks back @SmokinEdge offered up a BF ham recipe to members. He was gracious enough to even send it to a newbie. I chose to try a loin first. So my plan was to do it along with some bacon. Just so it would have company...

oh boy, that sounds good. I made some one time with saurkraut and bratwurst added some swiss cheese, came out great., a little juicy but spot on. HT

Hey all! Have a Hmong gal at church... she is the sweetest person! She gifted us some sausage from her heritage. We are having a pot luck and white elephant gift party tonight. Thought of cutting in small sections and smoking… I hope she enjoys a few redneckish style cuts. Some are...

Thanks Justin. You really should try them. Thanks Charlie. I think the secret to yoke consistency is obviously the boil, but cooling down then refrigerate until the core of the egg is good and cold. Then wrap in sausage and cook hot and fast so as not to raise the yoke temp much past your...

...someday. In maybe my late teens or very early 20s, a guy who owned a local mom n pop store made me a sandwich using a Country Store smoked sausage. I had never had them before and I was hooked. They lived near Picture Rocks which was just past the Country Store in Pennsdale. So he drove...

Pic of the pinto beans, which are a meal themselves. I gotten into fermenting so I added a fermented jalapeño to the pot along with some cut up pork sausage I smoked.

Hello, I am wanting to make things like smoked sausage, garlic rings, summer sausage... basically stuff i can store in the freezer that is already cooked and i can just slice and eat straight from the freezer (after thawing). Most of the sausage books i have have long complicated recipes or...

So I smoked a batch of summer sausage today and noticed my Inkbird PID temp display going crazy. Say my temp was set at 150°. When it got close to target temp, it would quickly start jumping from 149 to 155 to 147 to 150 and so forth. Would do that for about 5 seconds then quit and settle on a...

Sorry to read about your wife. Best wishes for a speedy recovery. Actual Easter Sunday...Sourdough starter discard biscuits and sausage gravy with homegrown eggs for brunch, start a sourdough loaf while the weather is still cool enough, Deer chili for dinner with lime tortilla chips. Couple of...

Man that looks amazing! Welcome to the world of making smoked and sliced lunch meat!!! :D Are you hooked yet? If so I see a Sous Vide setup in your future (if you don't have one). Smoking and then finishing in SV and using pasteurization tables for time will fix most of your higher temp...

While we've had no complaints about the meats I've smoked with the Roughneck smoker purchased last Labor Day weekend, I've suspected that the Tell-Tru thermometer is not accurate. Most of my cooks have finished earlier than anticipated. I also wanted a multi probe thermometer that I can monitor...