Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I finish most of my smoked sausages with sous vide. My method is to smoke them 3-4 hours or until the color I want. Then I vacuum pack them and sous vide according to the Doug Baldwin chart . For brats, kielbasa, jalapeno bacon cheddar, etc. I usually do 145.5 degrees for 1:45. I then take...
I absolutely love it as well and use a medium on both the Weber 22 and the 26. As mentioned above, wings are incredible with it but I also use it to to go indirect and get good sear on steaks, to cook other breaded food (anything from chicken fingers, to rice balls, to breaded shrimp). Kettle...
I am going to be watching this one. Sounds delicious and also watching closely because I haven't had much luck adding acidic ingredients to the sausage. Always seems to hurt the bind. However most I have tried have been more than the 4 tablespoons poli put in that sample recipe.
Thank you so much for the honor! Life has been crazy lately and haven't been on much but I have still been cooking! I learned so much from the previously named OTBS members that I can't even believe I am considered in the same class. Thank you again and congrats to all the other members!
Wow that looks great Richie! I have done it with ground chicken before with great success. Like you, not sure I could tell the difference between that and a pork version!
I got it in September and I absolutely love it. Works like a charm, the adjustable speeds are great and foot pedal allows you two hands to guide the casing off the tube and stuff to the fullness you want. I love that you can just back it up. Sure it takes a few minutes but it gives you time...
I agree that cubing up regular cheese is the way to go. I have had some high temps that tasted a little off. With the regular cheese, as long as you dont slice it immediately after cooking it will keep its shape and not ooze out.
I finish a lot of my smoked sausages in sous vide since I don't always have the 8-10 hours it can take smoking them in the 140-160 degree range. I found I really like the texture at 145.5 degrees for 1:45. haha easy to remember too!
I am by no means an expert and there are many on this site who will chime in but I do make a lot of sausage and I know that most people aim somewhere between 80/20 and 70/30 meat to fat ratios. So pork butt is a solid bet to fall in that ballpark. I make a ton of sausage and like to consume it...
You will be fine. Ive had the same situation arise where i couldnt smoke something I cured for a while. I froze, thawed at a later date and smoked and it was fine.
This is a hard question...like picking a favorite child. I have to say one of my true passions is sausage making so I love smoking kielbasa, hot links, jalapeno bacon cheddar links, pepperoni, etc. etc. If we are just going meats, I would say a good smoked beef short rib rubbed with some...