Search results for query: smoked sausage

Thawed out a ball of dough, and made a pie with base layer off mozzarella, Italian sausage, and a top coat of smoked Scamorza cheese. Overall, not a bad pie. I've found frozen dough is pretty good, but not as good as fresh/never frozen. The Scamorza cheese was awesome, and would definitely...

This is not a discussion of natural vs collagen casings. I'm not arguing the merits of natural casings. It's a discussion regarding the merits of collagen for someone who makes sausages only twice a year in 5-7 lb batches...maybe, three times. I'm swayed toward collagen due to its ease of use...

Weeellllll… I finally plucked up the courage to try to make my own smoked sausage, and here are the results… comments and constructive criticism welcome! (And other criticism too! 😁) I followed the recipe from the Meat Church website for the seasoning. I didn’t have brisket trim, so I bought a...

It is time! I try to always make a gumbo when the first cold front moves through in October. Kind of a tradition here in South Louisiana. So....here we go! First, smoke the chicken. Got the BGE up to about 325*F, put the chicken on with a little wild cherry wood. I used the deflector for...

oh it will be! lol

I unfortunately made the mistake of trying some Prarie Belt Smoked Sausage primarily because of the kid on the label that appears to be a bit frightened of the product. Any way, smoked them a wee bit, probably hickory. They were an absolute abomination!

OK , thanks . I do 2 1/2 pound batches and usually use 3 jalapenos . Probably figure the same for these . I was doing a sausage with Carolina Reaper powder . Not worried about the habs being to hot , lol . Thanks for posting . That cut shot is spot on for what I want to see from a smoked sausage .

Looks good I'm with @chopsaw (I think) Any sausage I make with cheese and sometimes egg ( I need to post this some day) I started curing and adding sodium erythorbate. I've always smoked and fully cooked my adulterated sausage before freezing.

Hey Bill! @bill ace 350 Stopped by Scriba meats the last weekend at camp. And bought some smoked kielbasa and a few other things. And made some pickled eggs and sausage a couple days ago. It's been a while since I made some.

Summer sausage is fermented , smoked and semi dried Bologna is cooked . I think your sausage looks great . Has nice texture . I would agree the process is more Bologna than SS . I call mine SS , but technical truth is it leans Country style Bologna . All beef AC Leggs 114 . I call it SS ...

I grow a Habañero plant every year, and this year I used some for this batch. Smoked these with briquettes and post oak chunks in a Oklahoma Joe's drum. Turned out great; medium heat, cheesy and juicy. I used 4 peppers, seeds and all, and probably wouldn't do more that that; they're just right...

Smoked them for about 5 hours. The smoker accidentally got to about 170 for maybe 20 minutes. Dang it lol. I try to keep it under 150. Usually 145 for jerky. Came out pretty good. Did some pork and chicken sausage too, I made about 30 pounds a month ago

I thought the same! I saw these in VA while on vacation once. Just didn't feel brave enough.

Those look awesome! How is the Scriba market?

IMO it's a matter of preference. There are two types of collagens. Fresh and smoked. Fresh collagen casings are thinner and more translucent, offering a delicate bite and cooked appearance. These casings are used for sausages like breakfast links, bratwurst, Italian sausage and chorizo. The...

...Islands) had pork butt $10 off a 14 lb 2-pack!! We bought 2, so now we have 28 lbs of pork butt to turn into a variety of fresh and smoked sausage over time. We also have our new Hakka 7 lb sausage stuffer and casings ordered from Amazon (already put in my signature), cure #1 already here...

THE RUBBER FINALLY MEATS THE ROAD (THE SAUSAGE MEETS THE RACK) At long last, our first sausage project has achieved lift off!! The classic first mistake was made by not having enough water in the mix, causing very difficult extruding. After abandoning that, the meat was removed from the gun...

I agree! We rarely make sausage, but our Kitchen Aid grinder is just right for us. We use a bottom-of-the-barrel stuffer that looks like a caulk gun, but it works. We've pretty much decided to abandon links and only do patties and bulk. Patties can be smoked, too. Must use NFDM as a...

No cure, just fresh. Supper was smoked on the pellet pooper. It can be, and IMO I'm still a newbie on the grand scale. Good luck on the bacon. I didn't add cure so no need for the NAE, vac sealed and straight to the freezer but I do wonder how they would taste cured and smoked 🤔

Ok well thanks anyways. I just dusted off my smoker today so I think next week I'll start with some jerky :)