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Sausage coloring
I just pulled a 25lb batch of Andouille from my smoker. It's been on for 9 hours. Started at 120 for an hour to dry them (hog casings), then 130 for an hour, and so on up to 180. Held at 180 until IT at 155. Most of the sausage has that nice reddish color. It's clear that a few didn't get... -
Bratwurst Help
Thanks to all. I make andouille today and the hog casings worked great! Been soaking in the fridge for over a week. Into the smoker in the morning. -
Bratwurst Help
- cybball
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Bratwurst Help
I will try the NOLA recipe. Going to also start soaking my casings now to use next week. I'll hopefully be using hog casings for the andouille. Thanks everyone! -
Bratwurst Help
Good grief. I soaked for an hour. No wonder they fought me so badly trying to get them on the tube. The link above helped tremendously. Andouille is next! -
Bratwurst Help
This is awesome info. I'll try natural hog next time. I really like them better. I think my problem was I was only soaking them for an hour like the package said. I'll go 24 in the fridge. I do rinse them well, inside and out, but I think they needed time. I just threw one on the grill... -
Bratwurst Help
I'm on my second year of making fresh venison brats. Using 50/50 mix with pork shoulders. They taste awesome. I really need to master using hog casings, as I like them better. However, I used collagen casings, which are super easy. My problem is that when I separate the links to cook, the... -
Turkey and sausage?
Planning to smoke a batch of andouille tomorrow and also a wild turkey breast. I plan on low and slow for the sausage. Will slow temp increases from 130 to 175 be ok for the turkey? Didn't know if the turkey should be hotter for a shorter time? Any thoughts on how to tackle? Thanks!- cybball
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- Replies: 2
- Forum: General Discussion
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Pulling pork cold?
Well, I tackled 40lbs of boston butt all day yesterday (not literally) :). Hit the stall that went on forever, not to mention the snow storm with high winds that hit, so last night, I brought them inside and put them in the oven at 250 for the last 2 hours. Got them up to 204 and pulled them... -
How did you come up with your screen name?
Mine stands for Cyclone Baseball. I played for Iowa State from 89-93.- cybball
- Post #1,279
- Forum: For New Members
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Chickens and Thermometers
When doing chickens, is it best to put my thermometer probe (Maverick 73) into the thigh or the breast? Sounds like the thighs take a little longer to cook. I plan to (spatchcock) both birds if that matters. Thanks for the help. I've just seen a few posts where the breast turned out great... -
Can I thaw frozen brats and smoke them?
I plan to hot smoke them. I am going to try a couple whole chickens on Friday and thought I would throw a few packages of them in and cook them. I will post results. Thanks for the advice! -
Can I thaw frozen brats and smoke them?
Thanks. My plan would be to thaw them slowly in the fridge, then set the on a rack and let them dry for a bit. I'll smoke them like normal brats would be done, then vac seal them. I planned on smoking them, which is why I elected to use the cure. Hopefully they aren't dry or bad after reheating. -
Can I thaw frozen brats and smoke them?
I made a 25lb batch of brats a month ago and froze them. I used the Hi-Mountain kit and DID use the cure. I have since purchased a Masterbuilt XL propane smoker. Is it possible to thaw them, smoke them, and refreeze? I won't do that next season, but did this go around as I didn't have a... -
Iowa guy!
Just joined the site after lurking around for a while. I live in Iowa, where the temps can be a little rough for smoking, but I tend to grill all year round and just bought a Masterbuilt XL Propane, which held up really well a couple nights ago at 20 degrees with a stiff breeze. Great stuff on...
