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  1. tennsmoker

    Hi Lisa, what is the latest vacuum sealers discount code? Thanks Tennsmoker

    Hi Lisa, what is the latest vacuum sealers discount code? Thanks Tennsmoker
  2. tennsmoker

    New Smokehouse Build Finished!

    great start, (great plans also) you are well on your way
  3. tennsmoker

    spices

    Hey Farmer, I have been using the following web site for a long time to buy in bulk and package sausage seasoning's, they specialize in AC Leggs, which in my opinion is about the best breakfast sausage recipes available. Most butcher shops here in the south (Tenn) use it.  Their prices are...
  4. tennsmoker

    TENN COUNTRY SMOKED BREAKFAST SAUSAGE 1st THREAD with Q-VIEWS

    I wouldn't think so. I know you didn't want to hear that!!  Not enought fat. Part of the process of making Tenn Country Breakfast Sausage is the "fermenting" of the pork over two to three days. I don't believe that would happen with ground turkey. The only suggestion I would have would be to...
  5. tennsmoker

    TENN COUNTRY SMOKED BREAKFAST SAUSAGE 1st THREAD with Q-VIEWS

    Thanks for the question, Captain here is the instructions in detail http://www.smokingmeatforums.com/t/127538/smoke-house-plans-materials-plus-1st-q-views also, you can click on Tennsmoker, then click on threads started, then click on SMOKE HOUSE PLANS & MATERIAL'S plus 1st Q-Views. This is...
  6. tennsmoker

    TENN COUNTRY SMOKED BREAKFAST SAUSAGE 1st THREAD with Q-VIEWS

    The sausage maker,  sausagemaker.com/ or LEM lemproducts.com/ also meatprocessingproducts.com/  one of our sponsors there are many more, hope this helps, PM me if you need something al
  7. tennsmoker

    TENN COUNTRY SMOKED BREAKFAST SAUSAGE 1st THREAD with Q-VIEWS

    Hello Runnerbl, I have never made this sausage using less than a 12 lb batch. You could take the original recipe and divide into smaller batches if you wish, don't see any problem, I just haven't done that. Thanks for asking  though. You would have to make at least a two lb batch because that...
  8. tennsmoker

    TENN COUNTRY SMOKED BREAKFAST SAUSAGE 1st THREAD with Q-VIEWS

    You're welcome Fished, I just made my winter supply 17 bags last wk. I used the same recipe same smoke process. Just make sure the temp stays somewhere in the 50-70deg range "you don't want to cook the sausage". Believe it or not smoking one day vs three I couldn't tell much difference in...
  9. tennsmoker

    TENN COUNTRY SMOKED BREAKFAST SAUSAGE 1st THREAD with Q-VIEWS

    You got it, just cut off about 8-9" tie in knot then double loop around the bag as shown, hang & smoke, al
  10. tennsmoker

    TENN COUNTRY SMOKED BREAKFAST SAUSAGE 1st THREAD with Q-VIEWS

    Hey~~Dave17a, thanks for the question about the country sausage. The ties used for hanging the sausage bags in the smoke house can be done different ways. I use two different types of hanging, both accomplish the same purpose. #1 you can purchase the butcher's cord from several different...
  11. TennsausageBag.jpg

    TennsausageBag.jpg

  12. ButcherCord.jpg

    ButcherCord.jpg

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    DSCN0311.JPG

  14. tennsmoker

    TENN COUNTRY SMOKED BREAKFAST SAUSAGE 1st THREAD with Q-VIEWS

    Good Evening Charlie, welcome to SMF.  I don't know what part of the country you're from but it would help to know because when you make this type of country smoked sausage the ambient temps need to be in the 40-60deg range for the three day smoke process. You can go into your profile and fill...
  15. tennsmoker

    TENN COUNTRY SMOKED BREAKFAST SAUSAGE 1st THREAD with Q-VIEWS

    Good luck on your smokehouse, need to see some pictures when you get completed. Did you look at the plans for the smokehouse I use for smoking country sausage and hot smokes? al http://www.smokingmeatforums.com/t/127538/smoke-house-plans-materials-plus-1st-q-views
  16. tennsmoker

    TENN COUNTRY SMOKED BREAKFAST SAUSAGE 1st THREAD with Q-VIEWS

    Yep Fish, it's the same breakfast sausage that you can find in lot's of small Tenn/Ky country stores about this time of year (should be colder to slaughter hogs) another two or three wk's when the weather is in the 40's & 50's will be the ideal time. Just follow the procedure that I laid...
  17. tennsmoker

    TIJUANA HOT LINKS AKA JALAPENO SAUSAGE

    Willie, you hit a homerun out of the park on that one, after spending 43 yrs in Texas I got to do this one, thanx for sharing the recipe........WOW, corn husk, al
  18. tennsmoker

    TENN COUNTRY SMOKED BREAKFAST SAUSAGE 1st THREAD with Q-VIEWS

    Good Morning Deerviews, Tenn country sausage making is usually a winter time project when outside temps are between 40 and 60 deg. I don't know what the temp is where U R or what kind of smoker U R using lt's very important that the temp in the smoker is not be above 70 deg. I had to build a...
  19. tennsmoker

    "Mexi-Cali" Hot Links & More Kielbasa (Many Pix)

    Beautiful job on the whole thread, thanx, al
  20. tennsmoker

    Elk Snack Sticks

    Hey Goingcamping, Those Elk sticks really look good, great job Question, I eat Venison sticks regularly what is the difference in the taste between Elk and Deer? thanks Al
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