Search results for query: Turkey sausage

I mistyped on my description of head cheese. Definitely an acquired taste AS I don't like the texture. Never remember souse around here in MN. Liverwurst is still around but not made by local processors anymore. Leberwurst is not a name I remember, as I grew up in Scandinavian territory and...

Great idea to part out the whole bird. The legs, thighs, and wings alone are $2.99 pound at the local grocery store.

Stainless Steel Turkey Leg Roaster Custom Built in San Antonio TX. for my Dad. Attached is a sketch for a description. It is 2" insulated on all 6 sides, SS outer plus racks & 16ga steel inner. Oven is 4' x 4' x 33" deep. 16" depth for 3 sinks 5 gal hot tank over oven, 5 gal cold tank over...

1 Rack of Smithfield All Natural Extra Meaty Baby Back Ribs. Memphis Dust Modified Dry Rub [no thyme, rosemary or brown sugar]. I removed the membrane yesterday, rinsed the ribs off and gave the cat the membrane to snack on. I sprinkled the ribs with kosher salt and sealed the trash with...

Smoking summer sausage at 150°F for an extended period like 24 hours can work, but it's a bit long. Typically, summer sausage is smoked at 140–170°F until it reaches an internal temp of 152–160°F, which ensures it’s fully cooked and safe. Holding it at 150°F for several hours can achieve...

BT, I'm not sure how lean you could go for a turkey snack stick as there needs to be fat involved to hold the meat together. You could use any recipe for snack sticks you like ,you're just replacing the beef, venison, pork etc. with turkey. Your IT would be 165* for poultry compared with around...

https://www.smokingmeatforums.com/threads/chicken-sausage-my-turn.328698/ I don't know why this wouldn't work with turkey...

Just about every recipe I read warns about using iodized salt. But that's pretty much all I have. I ran out of kosher salt and don't get paid till the 1st and I was planning on making sausage and turkey brine. Why don't we use the iodine salt? Anything I can do to used table salt? Tia

What I am thinking about using for fat is rendered turkey skin and dark meat. I have to avoid the typical animal fats. Seems my friend was bitten by a tick and contracted a virus that left her severely to the red meats and most byproducts.

I cannot tell for sure if your Novus is but Auber is legit PID and programmable. Set it for a sausage ramp you set and it runs how you want within a tight spec. Will also run as high as you set it. 325F for ribs etc no issue for the Tex from memory. Last run was some cured dark meat turkey.

I personally have never made a turducken but I have boned out whole chickens and turkeys. Sometimes un-stuffed and sometimes stuffed with pre-cooked sausage mix. When sliced, you get a mix of dark and white meat. Here is a really good video, I think I followed a Julia Child cookbook.

The on top the garage freezer is one I've done more than once!!

NEPAS Berliner Sausage Berliner Sausage. 1 1/2 lb poke butt 1/2 lb GB chuck 1/2 lb boned chicken or turkey thigh meat. very little fat. Grind with fine to med plate. Your choice. I use the med 2 1/4 tsp non iodized salt 1/2 tsp cure #1 1/2 tsp white pepper 1/4 tsp garlic granules 1/4 cup finely...

Nice looking cook . I've taken to leaving stuff on the counter overnight . Tossed 8 chicken thighs ( almost cried ) I found a vac pack of homemade Hot polish sausage on top of the garage fridge . Smoked a bone in turkey breast yesterday , found the leftovers on the counter this morning ...

Good time to bring up these threads. Brought my neighbors some of the summer sausage I made last weekend at the gathering. He treated me with a semi homemade pickled kielbasa sausage. The kielbasa is purchased (don't remember the brand) but sure was great washed down with a beer. Right up...

When I was stationed in Adana Turkey in the Air Force, I was introduced to the Adana Kebab which is a delicious sausage textured grilled Lamb kebab filled with excellent spices. Made these for our Valentines dinner. Also made homemade Lavash bread which is a Turkish flat bread, Turkish Esmeralda...

Rather than jump in mess up Ryan's @Brokenhandle fine thread, I opted to do my own. David @DRKsmoking talks about buying a whole bird to get drums... No other way for me from now on. Breast dry brined with salt, WP, and sage, oven roasted. Legs and wings cured with Pops low salt smoked on a...

Cured the belly’s for almost 2 weeks and got them on sale for about 2.30 a pound. Have a cart for the slicer that I’m building now and almost done, pork loin and turkey breast also, pork belly burnt ends and 100% beef brisket sausage I make couple days ago

Thanks! This is the second time I tried spatchcock (previous was with a turkey), and I really like the results. My daughter makes a great dressing with sausage, chestnuts, a bit of cranberry, etc. She made a ton at Thanksgiving, so I froze some for this meal. I'm glad I did. She also jars her...

Just did a head count at least four going to cook one then seal it, how do you debone and grind the dark meat with tendon? Other ideas to make freezer space. We seem to get at least two from wife’s work. I initially wanted to make a a poultry sausage, but not sure with the dark meat