sausage
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Improved OFG Breakfast Sausage
I have been making my OFG Breakfast Sausage for years. It is based on Pop's recipe. I love it. However, I have a mental problem that makes me want to improve every dish I try. I thought about anything I thought could be better in the sausage. I did have one thing. I have made the sausage with a... -
OFG Smokies
First, let me apologize for my absence. Life has been interesting and my Traeger has been out of action due to a lack of parts. I have made hot dogs, summer sausage, snack sticks, and more. For some reason, I never got around to making a smokie. I don’t know why. I love smokies. My good buddy... -
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smoker recommendation for low-temp sausage smoking?
New to the forum here! So please excuse me if I posted this in the wrong place. I have been making fresh, unsmoked sausage for more than 20 years, and I think I'd finally like to get a smoker. I MAY hot-smoke some, but my main goal is to poach and then cold-smoke. I have done a lot of... -
Country Style Bologna ~ Cold Smoked ~ Sous Vide Finish
Years ago I gave up on emulsified meat for my frankfurters in lieu of a double-grind of my pork and beef.... and since they are similar products the same holds true for bologna. This weekend I tweaked my frankfurter recipe and made two chubs of bologna to test out. My recipe has about 15... -
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Cure for Venison Bologna
My family and friends in my hometown have been making the same cold-smoked “deer bologna” as we call it for several generations. The recipe calls for 30 lbs of meat/fat, 8 oz salt, 2-3/4 oz. garlic salt, and a few other ingredients for flavor. The mixture is then stuffed into hog casings and... -
Good Sausage Info
If y'all are interested. Some of the cultures may not be available here in the USA. FERMENTED & CURED SAUSAGES Uncooked fermented sausages such as Italy's salame, Spain's chorizo, Germany's bierwurst and France's saucisson sec, all originate from the ancient art of salting, curing, fermenting...- BGKYSmoker
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- how to make sausage sausage smoked sausage
- Replies: 8
- Forum: Sausage
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Pasteurization Times and Temperatures
Non intact meats can be interpreted as patties, sausage, loaves.... Maybe... I'm not sure... This chart is for a 5.0 log reduction... I prefer to take any meats to a 7.0 log reduction, or more.... It only takes more time... I would add at least 20% more time to be on the safe side... -
Induction top for poaching sausage
I do not have a Sous vide machine, but I do have a commercial induction top I use for catering events. I'm thinking it'll be fine for poaching some chicken sausage I plan to make this weekend. Thoughts? Also, please give me some of your favorite recipes for chicken sausage. I have found many on... -
Skins on snack sticks
I was cleaning out the freezer and had some beef, pork and venison so i decided to head on over to basspro and pick up a snackstick kit (spicy) I got hi-temp cheddar and dried jalepenos. Watch some vids (bearded butchers) on making snack sticks and read the one paragraph directions. ground the... -
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First ever bacon explosion/ "fatty"
Took over 2 hours because I didn't put in enough charcoal. Had to finish over propane. ... worth every freaking minute. No BBQ sauce, just a basic rub, charcoal, and mesquite. 10/10, doing it again!- bhambrewer
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- bacon fatty sausage
- Replies: 4
- Forum: Fatties
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Armadillo Eggs in the Shell
If you haven’t heard of Armadillo eggs before, they are a cheese stuffed jalapeno wrapped in sausage and smoked. While they are very tasty, I decided they would be better with a seasoned crispy crust. Welcome to Armadillo Eggs in the Shell! I used my OFG Breakfast Sausage for the sausage but... -
SAUSAGE BRISKET MEATLOAF
We make this all the time, but this time I changed a couple of things in the recipe & really like this one. Here is the new recipe, now remember it's just Judy & I so this is a small meatloaf. But you big eaters can certainly scale it up. My favorite meatloaf 1 lb ground brisket 1 lb ground... -
Hearty Maple Breakfast Sausage
Just got a hog processed and I needed to clear out some pork from the freezer, so I decided to make breakfast sausage. I still had some maple syrup left over from bacon making, so I used that to give it some sweetness. The seasonings laid out for 10lbs of sausage: 1 c Grade B maple syrup... -
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Collagen casings, any tips to make less chewy
I really like the ease of stuffing sausage using collagen casings but I find they can be a little chewy, however my fingernails are growing great! Anybody have any tips to soften them up? I just load them up right out of the packaging dry. -
ABT's and Sausage Balls for a Distancing Party
Six of us got together for a distancing party. Everyone brought their own beverages and glasses. We kept a safe distance (including She Who Must Be Obeyed keeping her distance from me for other reasons) and I made ABT's and Sausage Balls that were never touched by me and the people served... -
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Hot Dog concerns
I recently made hot dogs for the first time. Everything appeared to be great, great grind, smell, everything but the finished product is kind of tough. I used 80% beef cross rib and 20% fat. Ground three times, twice through a 4.5mm plate to finish. Recipe was as follow: 7.33 kg of meat and fat...- Meatfermentorium
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- hot dogs sausage
- Replies: 21
- Forum: Sausage
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pre-proportioning mix ingredients
http://www.smokingmeatforums.com/a/pre-proportioning-mix-ingredients -
Irish Sausage
Saint Patrick’s day is coming. Many make Corned Beef and Cabbage or Irish Stew but how about making an Irish breakfast. In this post I will make Irish Sausage and in the next I will make Boxty Bread. I will start about what makes an Irish sausage. Just like there are many different varieties of... -
Kielbasa
I had neighbours who made Kielbasa. It is a Polish sausage. I have always loved it and have tried to make it several times to improve the final product to what I wanted. In doing my research, a lot of modern recipes call for additives to improve texture. However, I wanted a more traditional... -
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Smoked Kielbasa - Rendered fat under skin/casing? Sausage newbie (Updated thread title)
Hey folks. got into sausage making only recently, but have really taken to it and am really enjoying myself, plus making some pretty great product (if I do say so myself). Recently made my 2nd batch of kielbasa. A lot of recipes I've found here and elsewhere reccomend to finish bringing the...- RocketScientist
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- kielbasa sausage water bath
- Replies: 37
- Forum: Sausage
