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Mennonite Farmers Sausage
Ive also done venison, use it in my Brats as well that call for 20 percent beef and 80 percent pork, nobody has a clue venison is in them until you tell them -
Mennonite Farmers Sausage
Very similar to what in Minnesota we call "Farmers Style Sausage" Only thing I do differently is I cook onions with water, then use the cooled onion water for liquid in the mix, also usually 50 percent pork 50 percent beef, and whole mustard seed. After that pretty much the same, I smoke for... -
HELP! Under smoked/cooked sausage
It probably will work although with the intensity of the heat be carefull not to go too far, the fat will begin to seperate probably at 160 -
HELP! Under smoked/cooked sausage
Not a big deal really, take an electric roaster fill it with hot water, put the sausage in, use a thermometer with a probe, take internal up to 152 pull it out, water bath in cold water to stop cooking, you are good to go -
Kielbasa--cold smoked or hot smoked?
always have used Cure Number 1, Have never done it any other way than cold smoked, finish cooking in boiling water. IMHO tatses better seems like its too dry when cooked fully in the smoker -
Questions about my Summer Sausage
classic fat out, next time just pu them early and finish in hot water bath until internal temp reaches desired temp -
A Question about farmer style ring liver sausage
Here is a CANT MISS Liver Sausage, (Farmers Style Rings) been in our family for about a hundred year. The Pearl Of Barley realy adds to the nice texture and keeps the sausage from being greasy. Use Headmeat, heart, tongue,liver,and Boston Butts. The amount depends on how much sausage you want... -
Weber gas grill smoking?
did this last weekend Cut a chunk of Red Elm about 5Wx2 thick, lifted the cooking grate placed under, lit the front burner on high until the wood was starting to burn, turned that burner to low, started cooking the chicken on the back two burners, it smoked like a banshee! great smoked flavor...- ron forst
- Post #6
- Forum: General Discussion
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lump charcoal
Do a search on Google on making your own, looks like its the way to go- ron forst
- Post #3
- Forum: Charcoal Smokers
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Smoking Fresh Sausage
Be careful, the smoke cops may be along soon to tell you that you will die if you smoke sausage like this -
curing fresh ham
Id say do a search for Pops brine recipe and throw them in and probably pump some of the brine into them, after the cure time is through apply whatever you want as far as a rub and smoke away. -
Gas Grill suggestions
Dont waste your money on the shiny bells and whistle Brinkmans or any other assorted grills. They lure you in with what appears to be so many wonderful things for such a much lower price than a Weber. From experience I can tell you that you will buy three or more cheap ones in the time that you...- ron forst
- Post #9
- Forum: Propane Smokers
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Spices you don't like...
Cant stand Garlic in Sausage, used sparingly in Italian cooking its ok but keep it out of my sausage- ron forst
- Post #20
- Forum: Sauces, Rubs & Marinades
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Virgin Bacon Smoker - Q-View!
Trizzuth, I recognize that tank as I had one exactly like it I think it was brownie? in my basement as a fuel tank for an old furnace, how did you get it clean enough to use as a smoker? -
can you smoke any fresh sausage if you add instant cure
Absoloutley, My sausage is never completely smoked to full temp for eating, always smoked till desired color and then frozen, to be cooked when eaten, just make sure you add the correct amount of cure #1 or tender quick, I have a killer "Brat Recipe" that is different then most recipes and it... -
Smokehouse for Cold/Hot Smoking
I know Pops will probably chime in on this one as he has a wooden smoke house and says he usually gets temps quite high in his, I struggle to get mine over 180 with a single propane burner but mine isnt insulated like I probably should have- ron forst
- Post #5
- Forum: Smoke Houses
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Collagen Casings?
what o you guys think about stuffing breakfast sausage into collagen casings? the sheep casings are dang expensive and hard to manage. Have any of you used collagen for this? -
Polish Mix in Summer Sausage
I've got a mix for 25 pounds of Polish sausage that I would like to use up. Was wondering how this would work to stuff and smoke in summer sausage casings? I can see why it shouldnt work? and I would add a little ECA to give it a nice tang -
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Another Minnesotan!
welcome aboard fellow Minnesotan! Looks like you may have another hobby near and dear to my heart, farming? thats another addiction for me
