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Smoked and cured brats??
uncured brats cooked indirect on high heat with smoke will cook plenty fast to stay out of the danger zone and still take on plenty of smoke flavor. I do a lot of uncured brats with cherry wood and charcoal. in the heat for about 1/2 hour or so with smoke flip and go another 15 minutes, and... -
Need tips on making venison breakfast sausage
i typically go about 50/50 venison to pork butt or pork trim, the pork trim is a bit fattier than the butt, but even as low as 15% fat in the final product doesnt end up being to dry in most products for us. I wouldnt go any lower, if I wanted a higher vension content I certainly would be... -
Making Linked Sausages
ive watched this video several times in the past, but I always wonder whats the point? it looks cool, but they woudnt smoke very well like that would they? it seems unless you had a really tall smoker that they would be pretty long strings, also they would be touching in a lot of places and... -
Sausage basics.
Make sure to follow the curing guidelines pertaining to amount of cure vs weight of meat, also th time to allow the cure to work vs the thickness of the meat. More time rarely hurts, but not enough time or an incorrect amount of cure (more or not enough ) can lead to bad health days. -
Sausage basics.
without trying to sound like a jerk, if you want kielbasa, buy kielbasa. you can smoke about any food, but you really need to watch out for the danger zone... 40-140 (degrees) for more than 4 (hours) run your smoker temps higher as suggested and get the sausage above that 140 mark sooner... -
Venison sausages
what they all said. I will add that if you can find a nice local butcher/sausage maker you might be able to buy pork trimmings from them. I can get 70 or 75% lean pork trim for a lot less than pork butt and it works great as a mix with venison or when the deer is gone I will grind it a bit... -
First Timers Easy Sausage Recipe ~ Jump in with both feet
Look at the Haaka stuffers on ebay. The price is right and they arent to bad of quality either.. I've put several hundred pounds through mine in the last year or so and have had no issues. -
Couple of Boneless Turkey Breast
wild turkeys live longer than farm raised so theres that aspect, but yes they do get to use their wings a lot more than a store bought turkey so they are a bit tougher, however they were still plenty tender and moist after brining. someday I hope to go after wild hogs, thankfully we dont... -
Jalapeno, cheddar Summer Sausage
just curious if they need to be bagged? i have heard that commercial sausage kitchens finish in water or steam baths and I doubt they bag them. I didnt notice any issue with the finished product when I water bathed my product without bagging it. is there something with sous vide that makes... -
Jalapeno, cheddar Summer Sausage
question on the sous vide... does the sausage go directly into the water or does it have to be vac sealed or zip locked? i usually finish in a water bath but go directly into the roaster but have been considering a sous vide to get the circulation and a better temp control. the electric... -
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Couple of Boneless Turkey Breast
I did notice that the wild turkey breast that I smoked last weekend had a very strong similarity in flavor to my brined/smoke pork loin. maybe because they are both white meat? the turkey had a better texture though for a cold sandwich, but both get eaten pretty quickly in our house. -
Couple of Boneless Turkey Breast
I have always gone with 1 cup of salt, 1 cup of sugar, to one gallon of water. If it takes more water I add the appropriate amounts of salt and sugar to get that additional water to the right concentration. If I add seasoning and flavorings that contain salt (like cajun seasoning or soy... -
Couple of Boneless Turkey Breast
X2 on the brine, and I have also noted that the brined chops and birds tend to cook quicker than the non brined alternatives. so jucier and quicker cook... why not brine? -
MES Generation Number Recognition Pictures & Info (Digital Units)
I think from my looking before I bought was as long as you stay away from the straight gen 2 you will be fine no matter what you end up buying. Just know that with all of them you will likely end up wanting to make modifications, I dont know that there is any product in this price range that...- jimmyinsd
- Post #88
- Forum: Electric Smokers
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Help from sausageheads
I was told once with natural casings to bring them up to temp slowly, that exposing them to fast heat can cause tough casings. are you starting with a cool pan and letting them come up slowly or are you dropping them into some hot water to cook them or do they slowly come up to temp with the... -
Help from sausageheads
are these fresh or smoked sausage? i have had similar issues in the past and it sounds like the issue could be coming from a variety of sources. -
Fermenting question
I wonder if some of the chemicals or processes they use in a grocery store to keep it looking fresher longer have a negative affect on your efforts? -
Letting it cure in fridge.
IMO, stuff them all right after mixing, the cure will do its job in the casing just as easily as it would in a tub and that meat will stuff a lot easier if you do it right away vs letting it firm up overnight or over a few days. -
Fassetts breakfast sausage COLD SMOKED
out of curiosity... why the cold smoked cased sausage? why not just smoke it and run it up to a safe temp at the same time and then just have to reheat later or brown the casing if one desires?
