Search results for query: smoked sausage

...wild cherry and hickory. (green Onion is front on the left....) Just pulled them out of the ice water bath to bloom at room temp. Will cool down in a bag, in an ice chest, package tomorrow along with the Italian. I am eating a sampler of the smoked sausage right now. Great batch, perfect snap!

They are jalapenos stuffed with Pimento Cheese, wrapped in breakfast sausage, wrapped in bacon, dusted with rub and smoked high and fast at 300. It was my first time doing them and they were delicious.

No problem from me. I cold smoked salmon couple weeks ago and did pepperoni few days later. Never heard any complaints about a fish taste or off taste. Did scrape the smoker clean after the fish either. Smoked hunters sausage pepperoni today and shouldn’t be a problem

Seem like this is becoming a annual thing for me. I have a bunch of venison to grind with some summer sausage to make. About 10months ago I got pork shoulder for $0.59/lb. Stocked up quite a bit and thats what ill be using for my other sausage. I normally make my own seasoning, although I...

...onion 1 can diced tomatoes (un-drained) 3 cloves chopped garlic 2 tsp thyme 2 bay leaves Beef stock (I use broth) 1 1/2 cup Barley 1# smoked sausage (I used my own Anduille) Saute the vegetables until the onion is a bit translusent. Brown the sausage (I used an air fryer). Add the...

Some great sausage there. Love that color on the smoked, cherry is king for color. Nice work.

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...

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

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...

" 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!

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.

...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...

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 Black Pepper. @BugHunter This is what you can do with leftovers from...

Thanks SE! I agree...cherry for color, hickory for that classic flavor. Though the cherry does bring a touch of sweetness...