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  1. smokininthegarden

    Super hot pickled sausage

    True, but Dave did ask for a full flavored sausage recipe which makes a flavored brine Completely unnecessary. Again the flavor is in the sausage not the brine.
  2. smokininthegarden

    Super hot pickled sausage

    IMHO the penrose brine/clone is not only unnecessary, but will not work properly for this kind of recipe. First the brine only needs to bring the vinegar flavor to the party. The sausage is responsible for the actual flavor. Next the penrose recipe will not give you a shelf stable product, the...
  3. smokininthegarden

    Super hot pickled sausage

    CSS...corn syrup solids. Oh... I should have reread the posts I guess you figured It out.
  4. smokininthegarden

    Super hot pickled sausage

    Hi Dave Here is the recipe. I used smoked salt, paprika and Serrano mostly because I had them On hand, you could use the unsmoked variety and give the sausage a light smoke in the smoker as well. The capsaicin can be eliminated as well as the Serrano if you don’t Want the heat aspect. The...
  5. smokininthegarden

    Super hot pickled sausage

    Hi all I have been working on a new pickled sausage recipe for the last few weeks and I think I might have finally hit on what I was looking for. The key words here are “super hot” if it don’t make you sweat it isn’t hot enough :) To start with I developed a sausage that sounded right for...
  6. smokininthegarden

    Fermenting Agent Info

    Excellent post, thanks. I am going to try dry cured salami this summer. I have everything I need to do it, just need to get my butt in gear. I tried something like this years ago, I don’t think I did it right. This was before the internet (am I showing my age when I say I remember when there was...
  7. smokininthegarden

    Hot pickled sausage

    Ah, I just thought of something. If I cover the sausage with salt less brine the brine will try to pull some of the salt out of the sausage. Maybe this should have been my original question. Or, how much salt would I need in the brine to cancel the sausage to brine transfer? I know it gets...
  8. smokininthegarden

    Hot pickled sausage

    So, after all the talk about pickled sausage lately on this forum I have a renewed interest in this subject. I have made pickled sausage before but apparently didn’t keep any notes. I am going to start from scratch with my own sausage recipe. My question is about the vinegar brine. When I make...
  9. smokininthegarden

    Why Does Sausage Have Casing?

    Well just my thoughts on this. But my take would be that back in the day, when they used the entire animal for something, no waste, unlike the throw away world that we live in today. When they butchered an animal they had a natural casing/package to use. Lacking refrigeration it also would have...
  10. smokininthegarden

    Another attempt at sweet Lebanon bologna.

    Billymons Soy protein concentrate has only 4.4 grams of carbs per TBLS. For a 2# batch of sausage you would Only need 2 tsp or about 3 grams of carbs for the entire batch, minimal per slice. The soy will help retain moisture and give you a much more palatable sausage. Just a thought. Cal By...
  11. smokininthegarden

    Best Brat Recipe....

    Here is what I make, just a recipe I made up off the cuff a few years ago and have been tweeking it ever since . So for authenticity? Anyways, I like it. 3# ground pork butt 1/2 pint heavy cream 2 large eggs 1 1/2 tsp white sugar 1 1/2 tsp black pepper 3/4 tsp nutmeg 2 1/2 tsp coriander 1 1/2...
  12. smokininthegarden

    Calculations (and my other newb questions)

    I used to do it like smokinAL said, just buy a pork butt and grind it up. Nothing wrong with that. But sometimes you get fatty ones and sometimes you get lean ones, I have had both. What I have been doing lately is buy the butt, trim off as much external fat as you can, then shoot for a 20%...
  13. smokininthegarden

    Italian sub sandwich supreme

    Hi danmcg, yes the sausage is precooked. Here is a pic of the links just before they went into the oven. The bread works very well for sub rolls like this as well as hamburger buns etc. very easy to make and even healthy, only 4 ingredients; water, flour, yeast and salt. And the flavor is...
  14. smokininthegarden

    Italian sub sandwich supreme

    So, I made some Italian link sausage last weekend, turned out as expected. Then I started thinking, how can I use this in a sandwich? Well let's start with some homemade bread fresh Out of the oven.next some homemade Pizza sauce (sorry I forgot to take a pic) then some of my pepperoni I make.One...
  15. smokininthegarden

    Corned beef hash

    It is a cold and lazy Saturday morning here temp of 9 deg. right now so just trying to stay warm. Woke up with a craving for some corned beef hash, since I had some corned beef in the fridge that I made a few weeks ago I decided to give it a try. Just diced a small potato and seasoned it then...
  16. smokininthegarden

    Pretzel wrapped Kielbasa

    Pushok... Here is a recipe I found on the net, I can’t remember what kind of sausage they used but any kind should work. I thought I bookmarked it but I can’t find it anywhere, I did write down the ingredients for the batter though. Anyways, my thoughts are to use fully cooked sausage because...
  17. smokininthegarden

    Pretzel wrapped Kielbasa

    Interesting, I have been thinking of making a “corn dog” with some chorizo but this is another option I might have to try as well. Did you use just plain bread dough then boil and bake? Looks Good. Cal
  18. smokininthegarden

    75# Andouille and 50# smoke sausage...pics. added

    You do make some beautiful sausage, I love the pic of the andouille that looks delicious. Nice job. Cal
  19. smokininthegarden

    45 Day Aged Rib Roast: Phase 3 (It's Done) w/ Pics

    Interesting, I was always under the Impression that aged beef was only done with whole sides or Quarters of beef. Obviously, I had no cooler or refrigerator that could handle that much of a load so I never gave it much thought. Your post changed my way of thinking, I might have to buy a small...
  20. smokininthegarden

    75# Andouille and 50# smoke sausage...pics. added

    Re: Andouille, I have tried grinding fat and meat through the 1/4 inch plate. Turns out alright no complaints there. I have ground the fat and meat through the 3/4 inch plate, not to sure I liked that too much. My favorite so far is grind fat and some meat through the 1/4 inch plate and grind...
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