Search results for query: smoked sausage

I'm kinda obsessed with the flavors of the shrimp and crawfish and sausage etc and have transformed it into many variations including tacos and pizza and skewers and burgers and  twice baked potatoes and even did an outlandish one for a Throwdown here. I have recently started making meat...

started Wednesday with a deer roast brine. Friday i cooked up ham n bean soup. then Saturday night i smoked a summer sausage log and the deer roast. summer sausage was just mixed up in the morning. rolled in plastic and set in fridge till smoke time. fun weekend cooking with the new offset...

I'm confused about the moisture concern... The casings take on moisture when stuffed... I'm under belief that if they dry out to mist them with water/moisture to rehydrate... I'll tag Rick @BGKYSmoker and see if he'll chime in with his thoughts... It is a good idea to vac seal/zip lock left...

So do you ever make andouille or polish sausage or breakfast sausage with venison? And when you make Andouille with just Boston butt what fat percentage are you looking for? I see that Rabideaux’s here smoked sausage is about 25% fat but it is not Andouille.

I think you are confusing dry cured salami and smoke sausages. But since this was posted in the sausage forum, I am responding for clarification. Smoke sausages use less 2% salt and are not dried. Salami uses higher salt above 2.75%, may or may not be smoked, and can be dried. The two are not...

Well my pieces where bigger than that . And probably didnt drain good enough. I just followed the directions on the hi mountain summer sausage kits that I like . Thay have a hunters blend and original that I love . Thay make a jalapeno one that comes with either dehydrated jalapenos or powder...

My family has been making smoked, cured deer sausage for decades. They live in the Hill Country of Texas where there can be higher humidity. They generally keep a fan in the "curing room", blowing the air around for 3 weeks straight. Do you use a fan to help with the curing of sausage? I...

I don't watch football anymore, but I'm going to make smoked italian sausage sammiches later today, and apiece of that pie would suit me right down to the ground!

You haven't hurt anything. Also, you can grind fat separately and mixed 100% meat grind with 100% fat grind and make your fat to meat ratios that way. I've done that plenty of times with no issue. I've found it very helpful to grind and store the fat in 1 pound increments so I can pull out...

...sausage thawed out and I wanted to do something I hadn't done before - down the Youtube, TikTok, Instagram, & endless recipes for smoked sausage balls rabbit hole I go ................ For this round I used: 1/2 a chub of Blue & Gold sausage (about 1 1/4 lbs) 2 cups of Bisquick 2 cups of...

Italian sausage is all so regional , and tweeked to individual taste . I used the pepper because I'm at a point where I hate to waste anything , and I had a small peice in the fridge . Home grown on top of that . Do it up as you planned . I personally would use the onion raw , but do it how...

Looks great. My mother in law. Lived in Dinkelhausen, lower saxony. Loved the soup. She called it potato soup. But had all the ingredients you posted. In Darmstadt. Where I was stationed. potato soup was completely different. I make it a few times a year here. Zuppa Toscana. Dutch oven is the...

To help cheer you up here is my last smoke. ~22lbs of summer sausage going into the MES30. I used the Chuds BBQ summer sausage recipe with all ground brisket for the meat and NFDM instead of CBind. Smoked it for 10 hours with hickory and oak pellets. It turned out really good. Best summer...

Review of Costco fully cooked sausages cold smoked for 5 hours yesterday with mesquite-oak blend pellets: FANTASTIC!!! My concern with using non-traditional wood for this turned out to be totally misplaced. Right out of the smoker, I grilled 2 hot link sausages for dinner, and the smoke...

Hi everyone! This past Saturday, I made a stir fry for dinner and decided to share the results even though there isn’t anything being smoked or grilled. I’ve played around with stir fry for years, and they always turn out a little bit different, but I have to say that this one was probably the...

No, it accelerates case hardening. (no fans in the old days of the 1800's)

FANTASTIC POST! Thanks for sharing, this is great stuff. Now I'm thinking of doing some piggies soon as well. My vote is for B. I like the wood and softer feel of the area overall. Always wanted to build one of those in my house, but alas, my skills are not going to allow for it. Keep us...

Well, I finally got around to making the Jambalaya I've talked about. The recipe I had called for File Powder but I got tired of looking for it and was told I didn't really need it, so here goes. Instead of listing the ingredients like I usually do I'll mention them as I go. First I browned...

Thanks Steve! I’ll probably go with natural next go around! Thanks WR come on over and I’ll grill a few links for you! Thanks Mr W! It was maybe a little loose, but over all not bad…thanks for the tip! Thanks Jim!

the wife dont like strong smoke flavor, so i made her a batch in the oven. i was suprised at how it turned out. you know summer sausage just needs smoked IMO. lol the two logs with just cooking difference. biggest "smoke ring" i ever had in anything! lol because it took 4 hrs to temp out...