Search results for query: smoked sausage

That looks amazing! Would you mind elaborating on how you did the burnt ends? Did you cook at all more after you cubed them?

Very nice! I am jealous though. Closest lake to me is 3 hrs give or take. Those burnt ends look great!

This store has been around longer then I have been alive and I am 69. I remember my dad driving across town and going over to the East End to buy sausage for BBQing. The East end was built up early and is now one of the oldest parts of town. Small but it puts out some amazing products. Think...

the sirloins and bellas plate. no sauce needed! usually i batter and fry these sirlion chops. they are more tender and juicier than regular chops. just cant beat them country fried with gravy but these were rite up there too! shrooms were done on the grill top rack slow while meat smoked...

Yeah country store brand has some good stuff and I recall the lady’s accident it was all over the news. And no I never tried on a food processor… the grinder I have triple Grind but you have to keep cold in between grinds or it’ll smear. Or you could even do a double grind but the bite would be...

Ah, Central PA native here and I don't ever recall hearing about a Low Country Boil before. My guess from the theme of ingredients is that it's not native to Iowa either, sounds more like New Orleans, etc. Been using Cooks Illustrated, America's Test Kitchen since the 90s (well, atk in the...

Hi guys and girls, I'm a Brit that has relocated to Portugal and I'm looking for some advice about devising a menu for an outside party here that I'm doing for 12 American friends that also live here and are missing some of the food they enjoyed back home as the food culture here doesn't easily...

Hi everyone. I'm Gavin from Vernal Utah. I have smoked in the past, but spent the last 10 years fighting "terminal" cancer. I am just finishing up a 26 x 14 pavillion and will now build a 6 foot deep & 26 foot long lean-to (enclosed on 3 sides) along the west side of it to house BBques, a...

Looks good Bill! Great job!

G'Day Bruces! My second cook post here in so far! Hope you like it! :emoji_sunglasses: Well I just smoked my bacon the other day and it's come out pretty good. I got started with a good deal from Costlyco. Yep, this is a good price in these parts. Mixed up the salt, and cure. Vac...

Your posted recipe looks like a variation of Keri C's Hog Apple Beans, my recipe is dated 2007, so they have been around for a while. I use a pair of scissors to cut up the apple pie filling right in the can. Whenever I made them for work, I printed several copies of the recipe because so many...

This is just basic smoked sausage, it's universal and delish. I blended, stuffed, dried, smoked and ate in a day. Nothing fancy, no ice baths, no rigorous temperature graduation etc. It was dinner! Ground chuck, granulated garlic, onion, black pepper, chili powder, red pepper flakes...

When cold smoking a dry cure sausage, cold smoking is basically an extension of the drying-with smoke being added. With the pH below 5.3, along with 3% salt, cure #2, safe meat handling at cold temps; all these hurdles inhibit bad bacteria growth. The degree-hours formula for a dry cure sausage...

Ok so when I grill frozen fresh sausage isn’t that full of bacteria since uncooked and no cure? I’m grilling raw sausage then. Seems like grilling sausage smoked with cure ame cooked to 90% is safer???? Meh?

I searched for any threads on this but couldn’t find any. Given how many people buy smoked sausage and cook it for a good bit longer than maybe suggested and it still turns out good, does anyone here smoke their pork sausage to like 120-130 and then cold bathe and bloom it and freeze it knowing...

I have been smoking meat and fish for years as well as sausages. Every now and again skins on my smoked sausages are tough, so I don't have a consistent product. I always soak the casings(hog, natural) over night but still occasionally it happens. I run the smoker low for the first hour 50/60 C...

I never grind twice . Not worth the aggrevation for me . For a 2 1/2 pound batch of sausage , I divide that into 3 if I emulsify . I also find that once through the 1/8 " plate and a good mix with sodium eyrthorbate and some soy or starch works pretty good . Just a small amount of liquid ...

Thanks for sharing. That's not to far off of how I make them. I first saw it on a video from Malcolm Reed, and been making them pretty often since.

Haven’t seen dill pickle pasta salad on here, so figured I’d show a pic of my lunch. Local butcher house sausage smoked on the Pit Boss with a side of homemade dill pickle pasta salad. Not a big fan of pickles, but this stuff is very good. Had it with smoked chicken this weekend and went well...

Albertsons had pork butt on sale for $0.99lb so we grabbed a few. Our stash of smoked pork has been depleted so it time. We plan on floating around all day in the pool so the choice of using the Primo was easy. It'll run unattended at the set temp for as long as 20 hours. I targeted 200°f...