Search results for query: smoked sausage

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...

Well today is as good as any to roll some smoke..... Figured I need to do something with the last 2 of the Kroger sale price briskets I bought a little while back. Best by date is next week, so no issues. Sliced one up into strips to fit my big grinder and vac packed for sausage latter, along...

Smoked is the way to go if you can imo. Need to be able to keep temps low though. I started with my KJ and it was ok but could dry out if not careful. I have an electric MES now and it’s perfect for sausage and jerky.

I used the Legg's seasoning for both the flavors sausage. I added 2.5lbs of high temp cheese to the jalapeno and cheddar. The Andouille turned out amazing!!!! i started my fire in my friends smoke house and honestly didn't do my research to start out at a lower temp as i started out at 200...

Since we had 17 people from 4 different states at the PA house for a few days, we started with some italian. Tray of meatballs from home ground pork, beef and veal. Then made the fresh gravy (OK sauce) from the San Marzano tomatoes with fresh basil, parsley and sausage. For the main event...

Do you have smoke going for sausage the entire time after your drying period until it reaches your desired IT. I’m always unsure on how long to apply smoke with an electric smoker.

What you are missing is safety. 120-130 is still in the danger zone where bacteria grow fast. This is not a salami where you are dropping the pH to below pH5.3 which is a strong hurdle to inhibit bad microbes from growing (in synergy with all the other hurdles). You also likely are not making a...

Hello all, Work has been chaotic, and working "on call" doesn't give me the ability to plan... But I have a medical procedure later today, so I've had the last few days off and thought I'd take advantage. I was in Texas a few weeks ago and went for a BBQ lunch... The restaurant offered a...

I CHANGE THE PAN AS NEEDED EVERY HOUR OR TWO AS NEEDED FOR MORE SMOKE, KEEPING THE VENTS 1/3 OPEN. WHEN I'VE HAD ENOUGH SLOW SMOKE I CLOSE BOTH VENTS AND FLIP THE SWITCH TO THE 1250 WATTS UNTIL I REACH THE DESIRED IT OF THE MEAT I'M SMOKING. WHEN SMOKING SAUSAGE I ALWAYS STARTED OUT WITH THE...

Guys - I'm here to tell you: This is some of the best bbq I've *ever* had and I've had a lot of great bbq. @VanillaGorilla is a great friend of mine, and we decided to go try out Luke's yesterday. We were pleasantly surprised blown away. Highly recommended for any local Oklahoma people - or...

...diameter I've switched to skinless cellulose (plastic from corn) casings that are a dream to work with. Hell for almost all my smoked sausage I now use the cellulose casings and leave the natural for fresh sausages or my franks which I rarely smoke so I stuff in fresh and grill them but can...

What I used is below. Adjust for the amount you want to feed. I had a ton of folks: 16oz Velveeta cheese 8oz pepper jack cheese 8oz Kolby jack cheese 8oz white American cheese 12oz cream cheese Can of rotel with lime and cilantro 4 oz can chili peppers 4oz can jalapeños 1lb hot breakfast...

Thanks for somewhat of a timeline and conformation of cure #1. My guess is the sausage (if 32-34mm) were close to 130 IT before heat went down. Poach finish was wise. I think you are safe.

Smoked sausage ball are the bomb! Nice job.

This may be an interesting write up for you. Maybe it will help. https://www.goodrx.com/conditions/diabetes/does-stevia-raise-blood-sugar

...smoker is 25 degrees off on digital cabinet thermometer versus a ThermoPro probe. It why can’t a propane or coal grill finish off a smoked sausage to 130 degrees to 150 when the same grill can do it with fresh sausage? I was doing Andouille yesterday so needed smoke for color and flavor...

Oh man, even better next day. I asked the kids what they thought and they looked at me like I was crazy. "It's just sausage" while that is deflating I'll take it as a victory, mission accomplished, it tastes like smoked sausage! :emoji_laughing:

Relax and don’t over think this. Sausage is easy and sticks are easier because they are small diameter. All you want to do is cook them to final temp with smoke in the process. The drying is a separate step.

So I had Friday planned as a honey do list day and Mrs C says why don’t we break out the boat……so out it came….. So after a made scramble to get the the gear cleaned up and installed new batteries (10 years on the old ones….not more trust) got up to the lake after lunch and set 10 pots along...

When I don't have any homemade sausages, Eckrich smoked cheddar or jalapeno cheddar are decent. Also, the smoked cheddar sausage from Aldi. All are fully cooked, so ready to eat quickly.