Search results for query: smoked sausage

Ramen with diced up Andouille Sausage, Lump Crab, Crawfish Tails and Corn. Garnished with some fresh Chives. Seasoned with a homemade blend of Smoked Paprika, Granulated Garlic, Cayenne Pepper, Fresh Parsley, Kosher Salt and Black Pepper. @BugHunter This is what you can do with leftovers from...

Nice work Jim, love that shop, I can't stand driving in that direction though. Way to many people on the road these days. I rather drive out to Lockeford Sausage Co. In Lockeford CA. It only takes about an hour each way from my house . And we stop at fruit stands and buy sweet corn by the box...

Thanks SE! I agree...cherry for color, hickory for that classic flavor. Though the cherry does bring a touch of sweetness...

NICE! That is a textbook perfect pie to me. My family fights over any charred slices. Meunster is nice change and is great reminder that you can run pies a TON of ways. IE jarred alfredo sauce+TON of sliced garlic+cheese (we like smoked provolone). My riff on the California Pizza Kitchen...

I intend to smoke to an IT of 150f

...20% fat. So 1 pound pork shoulder fat for 4 pounds of pure venison = 5 pounds of 80/20 ground. In Texas we mix pork and beef to make smoked sausage and we do sausage with smoked BBQ food so you are basically doing the same since the venison is like a mild beef. I use pork fat when making my...

I haven't made any smoked sausage to try the unit.

Amish style meatballs with sourdough for binder. Into some charro beans, with smoked sausage, bacon, jalapeno, tomato, onion, cilantro, adobo, beef broth, pinto beans, salt, pepper.

My Grandmother use to slice this cold smoked and cured sausage super thin.... and place it on a slice of white bread with Mayo... and some Water Cress and it was a sandwich out of this world!!! I usually ate three of them.

That’s great. Smoked sausage is delicious. But you will have to control smoke and you will have to control temperature from 120’s to 150’s as a constant. Otherwise explore cold smoking options then finish with either a hot smoke or poach finish

It's important to not conflate (new favorite word). We're talking sausage here. Different beast than the standard smoked fare like chicken/ribs/etc. Zero water for that stuff. I used my MES a long time for that stuff and it was good but wish someone woulda suggested a pellet grill as it...

Sausage and kraut. Threw on some burgers too. Kraut: Two jars vlasic sauerkraut drained. Half white onion cubed. Whole apple cubed small. 1 bottle beer Pepper Smoked paprika Caraway seeds Half stick butter Mix all together in pan, cover and put on grill for abt 30 minutes. Stir a couple...

That's absolutely fabulous news! Man those drying wraps and bags are expensive. Probably the one thing that keeps me from it!

I've used sausage seasonings I have in the pantry . Bratwurst and Italian sausage . I made a smoked sausage using Old Bay seasoning . Tried some taco seasing one time . If you use something like that , You'll need to figure out the salt adjustment , if any . You can always mix your own ...

Thanks for the inspiration! Followed your recipe but omitted the red pepper and lightly smoked the sausage with hickory for about 45 minutes prior. Looking forward to trying them!

I just went out to see if a pic of the smoking food would work...nope, I see nothing but smoke through the window and very foggy bits of sausage ends. :D It's smoking really good, with about 4 hours to go! Then 2 get cooked on the grill for good eating with a side of beans. We'll eat outside...

...waxed). No adjustment needed in recipe. The process works very well, much like a brown bag will ripen vegetables and fruits. It works very well. Keep in mind that I’m specifically talking about properly smoked sausage, not grilled hot and fast. We don’t want grease or rendered fat involved here.

Was a great 2 days of smoking weather too...lows in the 50's, highs in the low 70's. Humidity was in the 20's both days....with wall to wall sunshine. I worked on my boat while the sausage smoked. Got the EVA foam flooring installed today. I should be done with it this week. Tomorrow I remount...

Hey everyone, Just stumbled across the forum today and realized a self-introduction is the first order of business to get rolling! I'm based out of the North Shore area in Massachusetts and am looking forward to scoping out the boards once I get set up here. Over the years, I’ve put together a...

...lived off the land with massive gardens every year and Whitetail Deer filling the freezer. Most of their venison was produced into a smoked sausage, with a recipe that came from Germany. I just finished building my little smoke house and plan to carry on the tradition, as I can eat pounds...