Toggle sidebar

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.
  1. mr crab

    first try on summer sausage

    Fried up a test patty. It was very mild to my palate. Im hoping the flavors will intensify between now and christmas day. Many of the posts ive read here have siad it will, so i didnt adjust seasonings at all. fingers crossed
  2. mr crab

    first try on summer sausage

    Got em stuffed. Pretty sure i got em air pocket free. Back into the fridge till saturday mornin.
  3. 1482444374992-2073101915.jpg

    1482444374992-2073101915.jpg

    • mr crab
    • Media item
    • Comments: 0
    • Album: first try on summer sausage
  4. mr crab

    first try on summer sausage

    Thanks for the tip. Ill pull em at Thanks for the tip. Ill pul em at 115.
  5. mr crab

    first try on summer sausage

    Anybody have first hand experience using oak for s.s.? I have access to oak, hickory, pecan, and mesquite. I dont think mesquite flavor will go well with ss. I keep hearing hickory...maybe ill just go that route, since its proven
  6. mr crab

    first try on summer sausage

    Leaning toward an oak-hickory mix for the ss tho.
  7. mr crab

    first try on summer sausage

    Cranky buzzard....i thought you were a tx boy? Mesquite makes some fine smoked sausage. we make 100lbs of venison-boar links every year. Cold smoke em for 4 or so hours with straight mesquite. Its a very unique flavor.
  8. mr crab

    first try on summer sausage

    Just gonna do the tried and true method of 120 with no smoke for an hour or so then add wood and slowly raise the temp over several hours never going above 170 until IT is about 150, then ice bath to IT of 100 then dry and bloom for a couple hours before an overnight stay in the fridge then package
  9. first try on summer sausage

    first try on summer sausage

    • mr crab
    • Album
    • Comments: 0
  10. mr crab

    first try on summer sausage

    I got inspired by the summer sausage post here a few days ago. So i decided to try making it for the first time. I used the recipe below...but used about a cup of powdered milk and added cayenne and extra black pepper. I mixed everything last night and have it sitting in a tub in the fridge...
  11. Screenshot_2016-12-21-11-11-19-1.png

    Screenshot_2016-12-21-11-11-19-1.png

    • mr crab
    • Media item
    • Comments: 0
    • Album: first try on summer sausage
  12. mr crab

    Andouille family recipe

    Looks perfect Sent from my LG-D415 using Tapatalk
  13. mr crab

    Cured venison roast

    Looks awesome. I started my meat in the brine last Thursday. Plan to smoke sunday. Any pointers?
  14. mr crab

    Pops6927's Wet Curing Brine

    Well...i couldnt take it any longer. Just mixed up 2gal. Injected and dunked 4 venison rear leg muscles, a domestic pork loin, a wild boar loin, and a couple venison tenderloins....i can't wait to taste it. Nothin was over 2 inches thick, and i plan to smoke em in pecan next sunday, 1-31.
  15. mr crab

    Texas Sauage making

    More fat than any other sausage I've ever eaten. Have you been to those places? The liquified fat literally drips out of those links
  16. mr crab

    Texas Sauage making

    but to answer your question about grind plates...i would guess they use something close to 6mm
  17. mr crab

    Texas Sauage making

    The main thing that sets smitty's and kreuz apart from the rest is FAT.  other than that...to my taste buds, they are just a bland version of german sausage....a little salt, a little pink salt, and a little pepper. 
View older results
Top Bottom
Back
Clicky