Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
MOROCCAN LAMB SAUSAGE
It's already posted my friend in the sausage forum. Have a good Holiday or a good time at whatever you're gonna be doing. -
Massale' Chicken Sausage
Earl I kinda figured "You" would know how to bump and grind hahahaaa -
Massale' Chicken Sausage
Hi Earl Yes I use a coffee grinder that I use strictly for spice, just remember not to dry roast the nutmeg because it will melt and that is a bad thing. If you can't find the Pomagranet seeds try a lebanese, Iranian or far eastern type store. Up here it's sold by the pound. Failing that you... -
Lox anyone?
Okay Joe. That's what went wrong on the first try.....temp got up way to high and my obsession with peeking.....well I'm still workin on that Too used to cookin on the stove and in the oven I guess. Thanks Joe -
My first Pulled Pork butt
good Morning Earl and Joe.. No it's not eaten yet LOL It's on the smoker right now..I been busy in the kitchen makin some special hot sauce and keepin one eye on that shoulder. Ohhh Yeahhh!! gotta get back to it. Thanks again -
electric smokers
PG How yu doin I just bought one of the bradleysmokers. I have a question.....Can you get the temp up over 200 I can't seem to get past 195 or so. That leaves out the possability of crisping up the skin on a chicken which at this point I tear off and chuck out. I'm thinkin maybe finishing it on...- gremlin
- Post #12
- Forum: Electric Smokers
-
VENISON SAUSAGE
Larry.... You might want to check out the recipe I just posted for Venison sausage before you order that store bought spice mix :roll: -
BINDERS??
I agree with dac... but kinda in reverse... I add about 30 to 35 percent fat to the recipe depending on type of meat used ie: canada goose is so lean you have to add the fat or you might as well eat cardboard. lamb is almost the same once you trim it out but I hate adding binders like bread... -
Massale' Chicken Sausage
Don't forget to take a small amount and cook it to taste before you case it. -
Massale' Chicken Sausage
10 lbs chicken thighs or breasts 2lbs Pork fat ingredients: Massale' 5 tablespoons (RECIPE BELOW) Tumeric 1Tablespoon Kosher salt NOT table salt start with 4 to 6 teaspoons you can adjust later. I personally don't like a lot of salt but that's just me Dried Pommegranet seeds 1/2... -
Venison Sausage
Italian Sausage with Pork and Venison Venison 34 Lbs Pork Shoulder 56Lbs Pork fat 34Lbs Spices Black Pepper 1/8 cup crushed Thai chilies 6 Tablespoons Chili pepper oil 2 Tablespoons Soy chili paste 2 Tablespoons Hot Sauce 2-3 Tablespoons (home made ) Chinese Red vinegar (Yuet Heung Yuen)... -
MOROCCAN LAMB SAUSAGE
Hi larry. I made a batch of morrocan lamb awhile back they didn't last long.... I have a fantastic recipe for a variation on this using a home made Massale' recipe and CHICKEN thighs and / or breasts if your interested.!!!!!!!!! I also have an original Venison recipe that will knock your socks... -
picture test
That looks real good. Are those Tenderloins I see sliced up in there -
Lox anyone?
Joe do you mean shut off the heat element or just turn off the smoke and leave it I'm using a Bradley smoker and I can turn off the smoke seperate from the heat?? thanks -
My first Pulled Pork butt
Hi eveyone. I have pork shoulder downstairs waiting for me to smoke. Question.... Can I brine it first or should I just do a dry rub and then smoke it. Should I trim off the fat and the skin. any suggestions???? -
wants elgin sausage recipe
Hey Joe maybe this will help you I got this of the net and it has a lot of the same ingredients as in the posts and it looks interesting Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds Pork 1... -
wants elgin sausage recipe
Well people, looks like Ashton came up with the ingredients. Thank you!! Now all we gotta do is figure out how much of what spices and ratio of fat to pork or beef....sounds like a challenge because according to the Myers site it came to texas with the original recipe owner in around the 1800's... -
wants elgin sausage recipe
Sorry guys I checked my personal reference book and can't find it. Is it linked or is it like a slab, cased or uncased,Breakfast type sausage???? -
Salmon in new Smoker
Hi Joe: Yes I was But it became Gravlox..as I said it turned out great couldn't save any it got eaten so fast just wasn't what I was expecting
