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Looking for a recipe suggestion
Most of my sausage making has been along the line of Texas Hot Links and Jalapeno/Cheddar Brats. Both smoked and fresh. Looking for a new recipe that may be more appealing to those who are shy of the spicy sausages. Thinking of a garlicy fresh bratwurst. Any recommendations on a recipe... -
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It's taking longer than expected to reach temp
I had about 12 pounds. I think that was part of my problem. I think 6-8 pounds would work better. Always learning. End product turned out pretty good. May have oversmoked a bit, but still pleased. -
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It's taking longer than expected to reach temp
That sounds like a great way. Thanks for the suggestion. -
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It's taking longer than expected to reach temp
Just moved to the oven. I'll finish them off there. Seems like the thermometer on the Masterbuilt electric smoker is not accurate. I may have overloaded the smoker as well. I'm guessing that could have cut down on the air flow. Appreciate the feedback. -
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It's taking longer than expected to reach temp
Doing my first batch of smoked sausage links in my Masterbuilt electric. Using the temp/timetable from the Best Practices thread. Preheat your smoker to 120° with no smoke Place the sausages into the preheated smoker and allow them to “dry out” for at least one hour at this temperature. Then... -
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What am I doing wrong? Tough casings.
Thanks for the reply. Appreciate it. Everyone has been awesome with all the suggestions. Bill -
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What am I doing wrong? Tough casings.
Corey, Thanks for the reply. We cooked these fresh. Yes, they had a bit of cure in them per the recipe I used from the forum, but they were not smoked to be a cured sausage. I would do those in my Masterchef electric smoker and do the ladder temp ramp up. That has much better temp control... -
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What am I doing wrong? Tough casings.
Corey, Sorry for the delay. Was not available for a few days. Here is a link to the recipe I used. https://www.smokingmeatforums.com/threads/my-take-on-tx-jalapeno-cheddar-sausage.273322/ I have been cooking these on my Traeger pellet grill. I have tried at temps of 180, 225, and 250. I... -
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What am I doing wrong? Tough casings.
Thanks for the reply. I do put some cure #1 in the sausages. Keep thinking I will throw some in the masterchef smoker for a smoked sausage. Just end up freezing and cooking fresh. I know you don't get the snap to the casings that way, but I try not to render out all the pockets of cheese... -
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What am I doing wrong? Tough casings.
Thanks everyone for the responses. I really appreciate it. You guys are awesome. I recently retired and look forward to lots of sausage making in the future. -
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What am I doing wrong? Tough casings.
I don't boil any of my sausage. Doing mostly fresh jalapeno-cheddar. Usually smoke at 180* on my Traeger. Using natural hog casings. They come packed in salt. It is sounding to me like I really need to do the overnight soak with a touch of vinegar. Thanks for the reply. Bill -
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What am I doing wrong? Tough casings.
I'll try the soaking overnight and a touch of vinegar. Definitely going to look at the Syracuse Casings vs the ones from amazon. I do try to pop any bubbles notice. Appreciate the responses. Bill -
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What am I doing wrong? Tough casings.
Thanks for your reply. Haven't notice a lot of air bubbles. I did pop any that I have noticed. On the first two batches, I was over stuffing a bit and had some blowouts when I was trying to twist the links. Didn't notice the tough casings. The last two batches, I used my new LEM stuffer and... -
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What am I doing wrong? Tough casings.
Thanks for the reply. I'll check out the Syracuse casings. Looks like it come in 100 yard quantities. I make small batches of 5-10 pounds. Can unused portions be preserved for use at a later time? Appreciate you response. Bill -
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What am I doing wrong? Tough casings.
I would normally soak in luke warm water for about an hour. Then I would put them in the sink and run luke warm water thru them about 5 times. Then they would soak a bit longer while I did my final grind and chill. I was considering going to the local german deli and see if I could get some... -
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What am I doing wrong? Tough casings.
A new sausage maker here. I have made a couple of batches of jalapeno-cheddar brats. One batch I used the DeWied 32mm casings from Amazon and the other batch I used the LEM 32-35mm casings from Amazon. Soaked and rinsed as directed. Maybe longer. After stuffing, I hang in my garage fridge... -
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Chef John using a KA grinder/stuffer attachment.......
I used the kitchen aid on my first batch. What a pain. I would rather get beat up than do that again. Bought a stand alone grinder and a stuffer. No regrets.