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Ok, so my 10 year old smoker (non digital Bradley) finally died... looking for a new vertical smoker.... I would love something digital - I hated always nudging the slider on the ol' Bradley. Something that can smoke sausages, ribs, etc... I have a Kamado Joe, but the vertical space for...
So, I made my first semi-cured sausage and I gotta say I am hooked. YUM. I modified a recipe from Carter and Peisker's Homemade Sausage as below:
5 pounds of chuck roast (beef)
28g salt
6g pink salt (instacure #1 -CORRECTED)
21g sugar
14g red pepper flakes
20g paprika (sweet)
7g cayenne...
Hey all...
Just wondering what you guys use to get the meat out of the sausage stuffer elbow... I have the Hakka 7lb/3L stuffer and hate that about 1/4-1/3 pound is still in the elbow when the drive bottoms out... does anyone have a method/make something (?rubber compressible marble-sized balls...
Ok all,
So while I have smoked a lot of ribs, fish and other stuff I am new to the sausage community. I have successfully made fresh sausage and moving into the smoking arena/circle...
One of my favorite breakfast sausages is Broadbent's Hickory Smoked breakfast sausage...
Hey all,
Been on this site for a bit, but mainly lurking...getting more active now making sausage and other charcuterie (mainly a fish/Alaskan salmon smoker prior to that), so I thought I would say hello! Live in Michigan now (I have been all over the world...) and I am a doc (hence the name)...