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Smoking Link Sausage on a horizontal smoker??
That’s the only way I do mine and it has always worked fine. -
Mixing different meat
I have done like goose, venison and pork in a batch. Wouldn’t hesitate to mix different ingredients. Not sure on poultry; someone should have an opinion on that. -
soppressata and Spanish choriso first time ever!
I’ve had very good UMAI results. I get 40% drying in a little over 4 weeks in my fridge. -
Goose/Pork Jalapeno & Chedder Smoke Sausage snack links
Man what a great report and pictures that offer some great ideas! -
Hot Italian Sausage
That’s some handy insight into determining relative cayenne heat by color indaswamp!. -
Lots of cheese in these brats!
Taste very good cut up and fried like above. But still haven’t done any on grill as have been out of town and it’s been extremely cold out. End of week should work out though. They have to be good off the grill but am interested in seeing how they work out on a bun with all that cheese. -
Smoked Andouille - Cant reach 152 IT
I often finish my sausages in the oven to speed the final process. I have a convection setting that runs a fan in the oven so the temp is uniform. However, I have found that some racks hit IT sooner as shown on my multi probe temp gauge so I pull them sooner when that occurs. Also, a big... -
Hot Italian Sausage
If I wanted a spicy but not hot Italian should I cut the cayenne in half? Just guessing. -
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Lots of cheese in these brats!
Had some extra Philly Cheese Steak brat mix left and decided to make brats with pepper jack cheese incorporated, a 5 pound batch. Never made brats before; use the mix to make stix previously. Double ground the venison/pork 50/50 mix with a large plate, twice. Came out looking fine; the white... -
New Hog Pliers Great!
Well I can't figure out why your posts did not notify me by email so I could have responded quicker. Thought there was no action on this thread. I just got some cheap hog ring pliers, Lems, they were like $13. Not at home so can't send pix now. These are pretty basic pliers and I'm sure... -
Umai sausage advice
Mine always pull away from parts of the bag. Hasn’t been an issue of any kind for taste or safety in my case. -
Cheap high temp cheese makes Philly Stix
Taste is very good if you like a mild stick. The cheese really adds a lot. I went with four hours as a guess on how much smoke. I have folks who don’t like a lot of smoke so this was a compromise. Next time I’ll do 5. IT at that point was around 130 so I finished in the oven using convection... -
Cheap high temp cheese makes Philly Stix
Tried something different, used a brat recipe, the Owens Philly Cheese Steak one, to make stix. Did a 5 pound batch, carefully weighing out the mix from the 25 pound batch pack. Added teaspoon equivalent of cure #1, and I think most importantly, added 20 ounces of pepper jack high temp... -
Pheasant Sausage
Check back for my Thai Pheasant Sausage post, the one with the recipe. I made it both stuffed into casings and as patties, which worked out pretty well and are convenient. It if looks a little "too" Thai you can modify too. -
Some ring bologna and summer sausage
Man that ring bologna looks outstanding. More details on that would be welcome. -
Venison Jalapeño Snack Sticks
Is that the new Owens bbq mix? Be interested in how it turns out. -
Mexican Sea Salt troubles
I thought salt was a basic element, like pure lead!? Maybe there’s a scientist on the forum. -
Snack Stick Stall
I smoke mine for 4-5 hours, stepping up the temp to 170 tops and then finish in the oven at 165 on convection bake to 152-5 degrees. They finish evenly that way and I’m not fooling around forever to make some stix. -
Snack sticks with ac legg 116
What casings? They look a little fatter than usual.
