Search results for query: smoked sausage

https://www.smokingmeatforums.com/threads/question-regarding-sausage-temp.294461/#post-2045955 Chef jimmyj was a moderator in very high regard here on SMF. Not only was he a very knowledgeable chef, he was also an instructor of food safety at a Culinary Institute. His advice is the gold...

Stayed out of this thread as I don't make sticks. I'm mostly a fresh sausage maker either bulk or stuffed in collagen, lamb, or hog casings. I have cured and smoked whole meat for years. However this post made me add my 2¢ Well said Eric. I wish everyone would start here first.

I was thinking a smoked sausage or even a cured ham roast if you have one. Not sure how the ham would turn out, though...

Have a friend that was a 30 year chef in LA. I have the recipe now. Him and his wife own a cajun food truck here . New Orleans-style "Patton's Hot Sausage" blend. Could you please prepare and mix the following into 10 lbs of 70/30 or 80/20 ground beef? Processing: • Double-grind the beef...

Running out of goodies in the freezer and have family coming for Turkey Day !!! Hosting around 25 with most staying at the house for several days. Need to feed their faces. Spent a couple of weekends preparing: First little piggy ran into the grinder and was turned into sage breakfast sausage...

Can't find similar BUT how about Texas Hot Guts Sausages? https://amazingribs.com/tested-recipes/sausage-recipes/texas-hot-guts-smoked-sausage/

...good, moist and slight tug to pull apart. Marine nephew with his niece. Finished the night and celebrating the bday by the firepit and opened up a bottle of booker noes from 2022 had in the cabinet. Tomorrow cooking up sauerkraut, hot Italian sausage and green chile and cheddar smoked...

...chatting with a gentleman from Chicago about regional foods. He told me about some sausages that I never heard of. Parkerhouse hot smoked sausage. Said that these were the bomb. Any chance someone on the forum has a similar recipe to these sausages? I would like to try and make them...

SMOKED SAUSAGE USUALLY TAKES RIGHT AROUND SIX HOURS TOTAL TO GET TO AN IT OF 152º, WHICH WAS WHEN I LIKED TO PULL THEM OUT FOR A BATH. I'D USUALLY GO WITH TWO, SOMETIMES THREE PANS OF CHIPS DURING A SMOKE. I HAVEN'T SMOKED A BATCH OF SAUSAGE I MADE IN MAYBE OVER A DECADE, AND SMOKING SAUSAGE WAS...

I lived my whole life in the west and north suburbs of Chicago before retiring to Hawaii in 2000. I fondly remember all the fantastic sausages available there and in Wisconsin. I love thuringers! I remember Usingers to this day, and Maxwell Street fairs in downtown Chicago, with the large...

Thanks BGKYsmoker. appreciate the pictures and the remarks. Almost sounds too easy.....

I do a semi dried version . Here's a thread . https://www.smokingmeatforums.com/threads/pepperoni-bgkysmoker-and-marianski.324476/ I've been drying sausage post smoke in the fridge wrapped in pink butcher paper . It works pretty good . Pepperoni smoked to a safe internal temp . After...

Red Beans and Rice with Cilantro Lime Rice. Made with Red Beans, Andouille Sausage, Tasso, Smoked Ham Hocks, Celery, Green Pepper, Onion, Garlic and Cayenne Pepper. Cooked in Chicken Stock

....that I've made, not that I've eaten! :) I kept this one pretty simple, and used Marianski's Mortadella di Bologna as my base recipe. Things I changed: Did not emulsify (was very curious how close I would get with a triple grind) Did not use pistachios (I'm just not a fan of them in my...

I have always just fried up my sausage meat that ended up in the bottom of my stuffer. My fairly new 25# electric stuffer leaves quite a charge in the bottom and I thought I would try something different. I just did 12 #of jalapeno summer sausage and this was the meat that was left over: I...

G'Day Bruces! :emoji_sunglasses: G'Day from Downside Up Land! This is my first cook post on the SMF, so I hope it comes out OK. It's a Cut and Paste from another forum some of you know well. Thought I'd share here. This is a lot of fun! I started with some sausage mince, some green onion...

Yes, most fresh sausages, especially those made in house at a grocer or butcher shop don't contain nitrites, but some commercially made fresh sausages do add nitrates. Would depend on which fresh sausage you buy. A fresh sausage without nitrite added has a short shelf life of 7 days in the...

At least you’re aware of it and can plan for a BIG BBQ. I got busy and missed the demise of my garage fridge, didn’t even have a chance to throw a bbq. Worst of it was all my homemade sausage and smoked meats and cheeses were in there. Couple more weeks and you can have a giant 4th of July bash.

Seasoned Swine Golden, CO 2-13-2026 ⭐️⭐️⭐️⭐️ A friend and I stopped in yesterday for lunch. I ordered the brisket, jalapeño sausage with cheddar, OG mac n cheese and the baked beans. The brisket was cold as was the sausage. Then when they brought it back the sausage was still cold but the...

We had a freezer anomaly so we used tons of phyllo to create our snacks. Smoked salmon puffs, pepperoni sausage and cheese pizza puffs, burek and there was one puff pastry so I made baked Brie with cranberry preserves. 3 slabs of ribs with a copycat hot honey rub. There’s a few days worth of...