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  1. murraysmokin

    Whole brisket corned

    Yeah I go down to Gratiot Central Market often but generally get Wigleys once or twice a year. It really is good stuff.
  2. murraysmokin

    Pushing The Boundaries: Turkey Bacon Cheddar Sausage (w/ Pics & Recipe)

    Thats a good looking sausage. I just did a batch of bacon cheddar brats but I cubed & slow cooked the bacon then cooled & added the cooked bacon & bacon fat to the brat mixture. Def my kids favorite.
  3. murraysmokin

    Sous vide finished Summer Sausage

    I am familiar with this I generally go over night, just due to personal time restraints, with the sous vide finish so it really is an experiment for me to find the temp that will reduce fat out & give me the texture I am looking for.
  4. murraysmokin

    Whole boneless pork loin on sale...Time to make CB!

    How do you go about getting miscuts? Curious as i make alot of sausage.
  5. murraysmokin

    Sous vide finished Summer Sausage

    Yeah always add pork even with 80/20. Just has been how I have always done it. Let me know how that temp works for you.
  6. murraysmokin

    Thai Chicken Sausage

    I bet cashews would be great with this on. Give it a go & let us know how it turns out.
  7. murraysmokin

    Hello from cold Detroit

    Welcome from the Eastside here. Great open forum on for questions &tips.
  8. murraysmokin

    Sous vide finished Summer Sausage

    I use the AC Leggs summer sausage mix add it to 4 lb 80/20 ground beef to 1 lb pork or 6 lbs venison to 4 lbs pork. Add pink curing salt. Any cheeses & dried jalapeno if adding. Stuff then refrigerate over night. Smoke then sous vide to finish. Will get some fat out & will lower temp to 148 on...
  9. murraysmokin

    new sausage mixing gadget

    We use a turkey deep fryer pot just because I am concerned about the plastic bucket getting scrapped off with the paddle mixer. Just make sure you have a strong enough drill once it gets sticky.
  10. murraysmokin

    Annual Sausage Day

    They are great chicken thighs, the seasoning blend & high temp.blue cheese...normally have them with some blue cheese or ranch dressing .
  11. murraysmokin

    Annual Sausage Day

    Thanks Bear...it was cool showing a new guy the ropes.
  12. murraysmokin

    Annual Sausage Day

    Its really good dried cherry & high temp cheddar.
  13. murraysmokin

    Annual Sausage Day

    It is actually a packaged spice blend I buy locally. I tried a few recipes from here & non were as good as this spice blend.
  14. murraysmokin

    Annual Sausage Day

    This is the 3rd year we have gotten together this year there were 4 of us. 140 lbs pork butt & 80 lbs chicken thighs. Ended up with: 40 lbs cheddar brats 40 lbs jalapeno cheddar brats 20 lbs cherry cheddar 20 lbs jalapeno cherry cheddar 20 lbs apple maple bfast sausage links 30 lbs italian...
  15. murraysmokin

    Sous vide finished Summer Sausage

    I personally have the Gourmia non blue tooth but know quite a few guys have the blue tooth version. The heating element & circulator are submersible.
  16. murraysmokin

    Crankybuzzard still around?

    Thats good to hear was wondering the same.
  17. murraysmokin

    Sous vide finished Summer Sausage

    Thanks 2 1/2 but cut on an angle so they probably look bigger.
  18. murraysmokin

    Preferred Casings

    I personally like using the Sausage Maker 29-32 pretubed for my brats & other sausages.
  19. murraysmokin

    Summer sausage

    Thank you.
  20. murraysmokin

    Bear summer sausage

    Sous vide is hot water circulator. I bag my summer sausage agter a few hours on the smoke then finish in the water bath to bring up to temp. Search sous vide on here & you will find quite a bit of information.
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