Search results for query: *

After seemingly years of trying to master the perfect medium rare steak to no avail, I finally did it. Key was to pull way earlier than recommended. I pulled this at 110F and it rested to a perfect 130F. Carry-over momentum at high heat is way more than people realize.

I smoked 4 pork butts and pulled them yesterday. Refrigerated and plan to serve tomorrow. A couple questions for the experts...1) Should I add finishing sauce before or after reheating? I'm inclined to add it before to help the moisture. 2) I was going to use the oven to reheat, but am now...

I am fairly new to sausage making (2 years in) and just finished my 3rd or 4th batch of snack sticks. I've learned a couple things that I thought may be helpful to other newbies. Of course there is more to these tricks to making good snack sticks, but sometimes it's a few small details that make...

Doing a batch of snack sticks. I typically hang them in my MES but trying racks this time. I think I can fit more in the smoker. I cut them to length and placed on racks. Is this meat oozing out of the end going to be ok or should I have tied them?

Anyone have any issues with an MES maintaining temp in below freezing temps? Thinking about smoking some sausage tomorrow but temp will be single digits outside. I have an auber pid by the way.

I’m planning to make some sausage and have a thawed chuck roast and pork butt in the refrigerator. Been in there for about 6 days. How long is the meat safe to use? Getting very cold here so I may not make the sausage for a couple more days.

Any thoughts on a Beef:Pork ratio for snack sticks? Trying to cut costs by mixing a little Pork butt in with my Chuck roast, but still want good snack stick flavor. Beef prices have killed my sausage making lately.

First go at making Carolina Twinkies. Jalepenos stuffed with Pimento cheese, wrapped in sausage and bacon. Seasoned with a good rub. Oh my were they good!

Needing some advice. I typically salt my steaks liberally prior to grilling as per most online recommendations, however I've found that they taste too salty. So my question is, should I rinse the steaks after brining and before grilling OR should I use less salt? I worry that using less salt...

Just finished my first Summer Sausage. Is this fat out? Any of you experts see anything else that needs correcting? Keep in mind that this is a cut pic just out of the ice bath.

Wanting to get into Sous Vide cooking of sausages, chicken, and others, but how in the heck do I know how long it takes to cook something? The ranges I've seen for foods are extremely wide...2-4 hours, 3-6 hours...If I want a sausage to get to 152 IT and it comes out of the smoker at 125, how...

When I was stationed in Adana Turkey in the Air Force, I was introduced to the Adana Kebab which is a delicious sausage textured grilled Lamb kebab filled with excellent spices. Made these for our Valentines dinner. Also made homemade Lavash bread which is a Turkish flat bread, Turkish Esmeralda...

Anyone ever used Bearded Butcher Summer Sausage Casings? I know they're probably produced by some other company and might not be the best quality, but I'd like to make some Summer Sausage this weekend and they're the only thing available locally. Does quality matter as much with inedible fibrous...

I am still having some issues getting my sausage meat to bind with the casing. I believe I’m getting good protein extraction with mixing. Any suggestions or thoughts on why my casings aren’t binding well to the meat? Not stuffing enough??

Just finished stuffing and linking a batch of Bratwurst’s. Should I dry on refrigerator overnight before vac sealing/cooking?

How does the mix time affect the finished "courseness" of sausage? If I start with course ground meat, but mix the batter too much, will I "undo" the benefit of the course grind? Should I be careful to only mix to the point of sticking to my hand? Can sausage batter be over-mixed?

What are your favor tools of the trade? For example…Favorite grill gloves, trays/tubs, cutting boards, knives, etc.? Not necessarily thermometers, grills, but all the other “tools” that you couldn’t do without for your grilling, smoking.

Thank you to all who have helped my sausage making journey. Still a long way to go but I’ve seen steady improvement every batch. I’ve probably made four batches now. Here’s my latest. As always, please critique anything you see that might be improved. Jalapeño Cheddar smoked sausage.

Does anyone happen to have a IT temp over time graph for a smoked sausage cook? Mine have been in the smoker at 125F for an hour and are already at 101F IT. Seems fast to me, but wondering if they will slow down over time. Would like to see a graph from someone's actual cook to compare.

Any idea on what this white stuff might be? Thought maybe salt/seasoning that dried on the surface?? Wasn’t on the entire batch. Only a few sticks.