Search results for query: Turkey sausage

So are you thinking of a horizontal rack maybe with ^ ^ ^ grooves to set the pepper halves in? I will make upright peppers, but use the sweet peppers not jalapenos. One thing you might try is pinning two halves together, I use turkey lacing pins. These peppers have cooked sausage and bacon...

Never noticed it until recently but he has a kraut/kimchi book... The kraut recipes I see online and in books are very weak. I think you will like it. It might be too intense for some guys who just want to drink beer and make deer sausage but not me. Joined here to learn how to smoke turkey...

Wow, that’s a fantastic idea. Lots of great and seasoned info here. Thanks for the tip @tallbm.

Kevin, did you ever get your reverse flow back with the modifications made, and did it help anything out or did you you sell it?

Thank you for all the work involved in putting this on. It is both encouraging and discouraging. Encouraging because I always want to jump in on one of these, and see not all of the entrants had a full buffet on there. I cook a lot of meat, and my photo skills suck, but share as much as I can.

LOL yeah 100% some replacement ingredients gonna be goin on. That sounds good. How would you keep the bottom from poolin greasy from the meats in that kinda casserole?

Curious what thoughts are for 2 drip plate design options: 1) Flat with a 1" lip, catches grease to be scraped out later. Some grease will likely burn off/carbonize on the plate. 2) Angled with a mechanism to permit grease dripping into a bucket. Grease will still burn off at times and likely...

Those look fantastic! Last year I started curing and smoking pork butts for ham. I removed the bone after. After seeing yours, I think I will remove the bone first and cure. I'll put them in my cotton turkey hanging bags and hang and smoke that way. BTW I have a solution for you being able...

By the time I arrived at a friends house, all that was left to do is stuff the sausage. That went pretty quick and he did say that a "cure" was included in the mix. He put the links on a rod and outside was a turkey fryer pot with water on top of a propane burner and he lowered the sausage in...

How many of these are in your area of the country? Are they good/bad/ugly? I will go first City BBQ, not too bad, they have Brisket, Sausage, 1/4 chickens, St. louis ribs and turkey breast plus other bbq inspired sandwiches and meats that range from really good to decent. The only thing ive...

Sucks to hear it didn't work out. A simpler approach may be more forgiving. I smoked a Turkey on new years eve and have days of eating on it to go but after maybe I'll do some smoked meatloaf, measure out my ingredients, and do a detailed writeup so there is an easy and simple recipe that...

Most store bought vertical smokers wont hold 100 sausage links. You may have to build a smoker like said above. My smokehouse could hold 400 pounds at a time. I had a Traeger pellet hopper/burner for the heat and smoke. My smokehouse was only for sausage. hams, chicken, turkey, jerky

Like I said, I'd try Franklin's just to cross it off the list and say I'd BTDT. But again, when looking at many of our skills, it is an extravagance considering the costs. Check out their menu now, prices are up 50-75%, that Tipsy Texan sammie is now $13., but damn does it sound good.

I tried it 1 time the last day I was working in the Austin area a few years ago. Best brisket I have ever eaten for sure. With that said, my brisket is not very far off from the best. Also other really good back yard brisket I've eaten, is not that far off either. To give a measurable...

Wow! Brats are in my top 3 sausages. So, what do the turkey/duck eggs do to the sausage? And why not standard chicken eggs?

Hey All, My friend Gwen Denny posted this healthy recipe and it kinda set my mind off thinking of how I could twist this into an unhealthy smoker recipe :<).. Thoughts? Who enjoys pizza, but not the carbs and guilt that come with it?I have a recipe for a healthy and delicious Supreme Pizza...

Sure like that unit :emoji_wink:

Nice lookin smoke house. Hope nobody mistakes it for an out house.

Somehow #16) did not get posted in the voting section of the poll. This poll has caused numerous issues that I've tried to work through but the system will not allow me to change the order of the entries as they are listed for voting so #16) can be put in sequential order. Therefore it is at the...

No need to be like that. I’m nobody to anybody, but I to have been curing a long time, made many mistakes over the years and refined my process over the years. I’m only trying to be helpful, if I’m not for you then please disregard. I cure sausage, bacon, whole hams, loins, beef, chicken turkey...