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Smoked Chicken Sausage with QView
Good luck! Let me know how yours works. -
Smoked Chicken Sausage with QView
My experiment with cured smoked chicken sausage was a success! The dried bell peppers and tomatoes rehydrated perfectly and the sausage itself came out nice and savory and smoky! There was more shrinkage than I'd had before, with a more wrinkled end product but I figured I'd lose some fat having... -
Coming Soon - Smoked Chicken Sausage
Wow - 10 hours in the smoker again. It's getting to be a habit! The chicken sausages have been showered and are resting - I'll post a pic once I can slice them open tomorrow. You're welcome of course to send me a message and we can talk about the recipe - If I can stand what I made. They have a... -
is my summer sausage done?
I like a 4-stage approach - 120 for a while with no smoke, then 140, 160, 180. I'm fooling around with shorter in-between smoking times - If I go for an hour at 120 and a couple hours at 140 and a couple at 160, it takes me 10 hours to finish a 1.5 x 12" stick. That's probably excessive time for... -
Anyone Smoke Linguica?
You should be fine smoking it to the usual temp for pork - 155 - and I'd say don't poke holes in it, let the fat stay in. I believe they're natural casings, so they'll weep some of that fat anyway. -
Coming Soon - Smoked Chicken Sausage
I got my chicken and fat ground and stuffed last night, I'll post some pics later. Ground thighs/drums with home grown dried bell peppers and tomatoes, some cayenne to say "hello" and Marjoram, Basil and Coriander plus the usual spices - garlic, onion powder, and powdered buttermilk. Note to... -
Coming Soon - Smoked Chicken Sausage
I came across a sweet deal on chicken thigh/leg quarters - .39 Lb at the local mart in 10 Lb bags, limit 2. I had no luck in enticing my darling wife to come with me purchase an extra 2 , so there you go. She's still tops in my book, because she let me use the kitchen. If you ever wanted to... -
powdered buttermilk
I've used powdered milk and powdered cultured buttermilk. Buttermilk does add a little sharpness to the meat, but it is true - if you want real summer sausage tang it's a quack, just like Fermento. Don't let that stop you - like I said, it does add a little body to the sausage, and you do want... -
Good old fashion round bologna
I've been fooling around with a modification of an old family recipe (my Grandpa's) to work with more modern practices. He'd pack beef and pork trimmings in Freeze 'Em Pickle (just like Tender Quick as far as I've read) and sit the meat in the cooler from a few days to longer depending on his... -
kielbasa help
I also think that you took too long at too low a temp. I have had the same problem. If you linger for an hour at each of the lower stops then scoot up to 180 you should be fine. You're basically dehydrating your sausage by holding at a lower temp. As long as you watch your meat temp and don't... -
sausage seasonings
Yes - The onlt thing that jumps out to me is more salt. I've read somewhere that a 1.8% percentage of salt to meat makes a "taste pleasing to all palates" and I would heartily agree! What I had to do to figure this out is to find what 1.8% of my recipes salt weighs! I always use Morton's Kosher... -
Why Grind (2) Times?
I like to separate the lean and fat, grind once and mix in the spices in cold water to make the meat easier to work with. Then stuff without using the knife in my grinder. I don't have a press-type stuffer. Hold the stuffed sausage at least overnight in the fridge to get the cure equalized and... -
Souvlaki sausage?
That sounds like a great idea. While I don't have an actual recipe, maybe we could get on the right track to adapt one to sausage-style. I assume that you would want to smoke it, but if you don't just remove the 1 Tsp cure. The souvlaki I always have is made with pork, just because lamb costs so... -
making breakfast sausage cant find pork fat help
When I do breakfast sausage I go and get a box of bacon ends and pieces. If you can't find that, just get the cheapest fatty bacon you can find. I use a pound per 7-8 pounds of pork butt and it seems to come out nicely. -
not sure what I ended up with
It's just odd - I've never heard of white colored Prague Powder! I thought it was always dyed so it could not be confused with regular salt. -
pink salt
I'm with Pineywoods and bbally. What you have is the standard Prague Powder or cure #1 and it should be used at 1 Tsp per 5 pounds. For your salt, you may want to try 1.8% of the meat/fat weight. I know we all have our differences in taste, but I read somewhere that 1.8% seems to be agreeable... -
What kind of meat....
I like a piece of Chuck Roast for my beef sausage. Pick out a piece with more fat than you'd like for a pot roast supper, and you'll find you've got almost always a perfect 20-22% fat percentile. -
Interesting Twist - Summer Sausage
Dave, I finally hit 154 after 10 hours of smoke, almost on the dot! -
Interesting Twist - Summer Sausage
My sausage is finished. It turned out to be a very nice lean and tender smoked beef sausage - but definitely NOT summer sausage. Smoked in my MES for 10 hours with my special blend of apple, maple, oak and hickory. -
Interesting Twist - Summer Sausage
Back with an update - I have to admit that my experiment may have been a dud! The first grind went great, but the second grind Thursday night after the mix rested for 24 hours in the fridge was less so. For some reason, the fat/sinews totally clogged up my plates. I finally managed the regrind...
