Search results for query: smoked sausage

So I learned this stuffing method from Justin Wilson. Make a small slice in the meat, open it up a little with your finger, and put a garlic glove down in it. Done this many times with oven-cooked roasts so I thought what the hey. Maybe a mistake ? The roast came out dry and tough. Thinking...

Looks amazing! What temp do you run your smoker at? and how long was it on there?

...and keep the edges clean. Chamber sealer. Much nicer to use than the other vac sealer. Ten pounds of goodness. Smoked low and slow but eating it fast and crying. Hope they dont slap the cook. My next project this weekend. Green chilis and cheddar smoked sausage and hot italian sausage.

IDS, Very impressive and a lot of hard work making all that sausage up. Looks delicious and great color on the smoked goodies !

I love your idea of "sides"...more meat! :D

Continuing Smoque exploration. Sent my wife to do shopping with precise explanation of what I need to make a fatty. Apparently sausage and ground beef are the same thing! :emoji_scream: At least that ground beef was 73/27. Well few spices to the rescue and sweet bbq rub on top and here we go...

Had some leftovers from making this meatloaf so I made a Ramen Bowl. 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...

Hi dear friends! This was mainly an exercise of "form" but as it turned out nicely, I decided to share it with you, especially looking for feedback so that I can improve making quality meats. I made one sausage mix and turned it into three different products. What I used: MEAT 1kg of lean beef...

It's true, rub it good and smoke it and it WILL be tasty. That said, mine will wipe the floor with it (deliberate Myron Mixon talk LOL). Smoked 10 butts for daughter's grad party. Did each one each weekend and tried something different and tasted along the way. Did 2-3 rubbed with famous...

" Hot " Hot Pockets : Smoked Jalepeno and Cheese Sausage, mini Calzones 7" long BBQ'ed a bunch of Cheese and Jalepeno sausages for supper the day before. Had a few left over so this is what I did with them. Also Made a batch of my Pizza dough the night before and kept it in the fridge until...

And was thinking the other day...."I am out of smoked sausage. Time to make some more." So this is perfect timing!

G'Day Bruces! :emoji_sunglasses: Just some sausages for lunch Sunday. Picked these up for cheap. Bunged them on the pooper just at High Smoke Setting. Then it appears I forgot to take pics until I got a pool shot. And a table shot. Then a fork shot! These sausages were awesome. The...

Nice write up @SmokinEdge. There's still other of variables that are part of the equation. Yeah, ambient temp and RH. Size of the meat being smoked, total weight being smoked, thermal mass of smoker as well. Heck I bet windspeed and other stuff play into as well. What I agree with you...

Smoked a meatloaf . 50 / 50 hot Italian sausage and ground beef . Baked up some 3 day fermented sourdough bread . Butter , garlic and fresh parm Fettuccine . Kids forced the veg on me .

That was some of my point above . For the most part he doesn't use NFDM , Phosphates or soy in his sausage . Where as Poli does . I personally never make a cured smoked sausage sausage without it , but I add it in the amount needed . Which is usually way less than the amount listed in the recipe .

Good afternoon! Ok, so I cut up my first beef knuckle a few weeks ago and saved some to grind. I just had to find a recipe for this nice lean meat. I found a sausage on Len Poli's site that looked interesting. Note the photo of the sausage for later.... A bit complicated but I have time to...

Thanks JLinza! Thanks fumarone! Yeah, it is a tastey sausage. They use to make 100-200# a week at the restaurant when it was open. Thank you Crazy. You are always kind with your compliments. The woods I used were Wild Cherry and Hickory....always a great combo.

...and aged cheddar (unsmoked). Arrange crackers and cheese. Add some homemade dill pickles.(courtesy of my wife.) Had some leftover smoked sausage in the fridge, sliced it and put it on the Traeger on high for a few mins. Sliced two chicken tenders and fried in butter with salt and pepper...

...go right to the grind mix . I personally have not had an issue . Jalapeno - horseradish cheddar Summer Sausage . Jalapeno cheddar smoked sausage . There's several things that can cause what you say happened . A cut picture would help . Do you use a moisture binder , like Non fat dry...

It's been so hot I needed to minimize my time outside so I smoked a mess of things to help bridge the week for us. Nothing fancy, just good eats. A variety of sausages, should have found something else to finish loading it up. Thighs and drums. Jalapenos for salsa. Was able to scavenge...