sausage

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  1. BGKYSmoker

    Dry Smoked Black Forest Sticks

    Used my black forest recipe (that i can remember) as my recipe binder got swiped. Made these couple months ago. Cure #2 smoked, 21mm collagen. Vac sealed and going to the S, FL BBQ.
    • BGKYSmoker
    • Thread
    • curiing sausage snack sticks
    • Replies: 11
    • Forum: Sausage
  2. johndeer

    Advice needed

    is it possible to smoke cured sausage for about 4 hours and then vac bag them and sous vide them to finish? If so what would be the advice on times and temps for that kind of process?
  3. atomicsmoke

    Sous vide smoked sausage

    Since I cooked a ham sous vide (and loved the result) i've been experimenting with SV. I did some smoked sausage today (thawed). I aimed for 150F (i dont have a proper SV, temp fluctuates a few deg up and down). After 1.5h i patted dry the sausage and quickly fried it in a pan. Was very good...
  4. C

    First time smoked sausage is a success!

    My husband and I just made our first round of bratwurst. We used a commercial kit. The flavor is good, but not what I would call bratwurst (maybe it’s a regional thing?) anyhoo, it’s still good sausage! I have a few questions: 1. Does anyone have a good rule of thumb for how dense to hang...
  5. 73saint

    Umai pepperoni

    just getting started, got my 50mm umai dry bags, bactoferm, Sausagemaker pepperoni seasoning and cure #2. Did a 5lb batch. Went pork, beef and back fat; 3lbs pork, 1&1/2lbs beef (chuck) & .5 lbs beef fat. All ground up good and cold! Made a couple burger patties with the leftover...
    • 73saint
    • Thread
    • curing pepperoni recipe sausage umai
    • Replies: 24
    • Forum: Sausage
  6. chopsaw

    Homemade Italian sausage sandwich

    Last time I made sausage , I put 3 lbs in meat bags . Decided to make some sandwiches . Just gonna cook these up on the stove . Peppers onions sauce and patties , one pan . Idaho frozen potatoe products come out great in the air fryer . Slice right out of the bag and form the patties ...
    • chopsaw
    • Thread
    • italian sandwich sausage
    • Replies: 9
    • Forum: Sausage
  7. R

    Fermenting summer sausage

    hi so I am new to fermenting sausage and have never tried to do it before. I was reading a recipe a while back for tangy summer sausage and mentioned it needed to ferment. I was just curious as to what is the process to ferment summer sausage. I’m not new to making sausage because I am a head...
    • Rob Petersen
    • Thread
    • beef cured mes pork sausage smoked summer sausage
    • Replies: 8
    • Forum: Sausage
  8. R

    Brown sugar bourbon smoked sausge?

    Does anyone have a brown sugar bourbon sausage recipe that they are willing to share?
    • Rob Petersen
    • Thread
    • bourbon brown sugar hog casing sausage stuffer
    • Replies: 3
    • Forum: Sausage
  9. R

    Queso cheese in sausage

    i was thinking about making some snack sticks this weekend and I was thinking about using queso cheese in it. Has anyone ever tried this and if so did it turn out?
    • Rob Petersen
    • Thread
    • beef cheese masterbuilt electric smoker pork sausage smoker snack stick venison
    • Replies: 2
    • Forum: Sausage
  10. bdskelly

    BDSkelly ~ Breakfast Sausage Grind.

    Once we started grinding our own breakfast sausage Mrs. BD would have nothing more to do with that mushy store bought in the plastic chub sauasage. In my opinion this is one of the easiest things you can do with one of the best returns on quality of your morning vittles! I start off making...
    • bdskelly
    • Thread
    • breakfast recipe sausage
    • Replies: 58
    • Forum: Sausage
  11. disco

    OFG Summer Sausage

    I have had trouble making a summer sausage that I like since I started smoking. Don't get me wrong, all the spice mixes and recipes I tried made good summer sausage but it isn't what I remembered from when I was a kid. So, I have been experimenting for a couple of years to get what I remember...
    • disco
    • Thread
    • beef game pork sausage summer sausage
    • Replies: 42
    • Forum: Sausage
  12. disco

    Huevo de Armadillo

    First, I didn't know which forum to post this in. They are appetizers that have stuffed jalapenos like ABTs but aren't an ABT. The main ingredient is Chorizo which is pork and a sausage. Sigh. I chose this forum and if I am wrong, please feel free to move it as appropriate and chastise me as...
    • disco
    • Thread
    • appetizer armadillo eggs chorizo sausage
    • Replies: 47
    • Forum: Sausage
  13. S

    Spanish Chorizo Question

    Hey all! Here's a quicky for y'all. I made 5 lbs of Spanish chorizo about 4 weeks ago. It has been air curing in my closet without any attempt to regulate the temperature and humidity. The sausage does have curing salt #2 (1tbs) in it and a considerable amount of red wine for acidity. Here's the...
    • Sky
    • Thread
    • fermented sausage newby sausage spanish chorizo
    • Replies: 2
    • Forum: Drying/Dehydrating
  14. B

    Masterbuilt Dual Fuel temp and smoke control question

    Ok, so I'm new to smoking. I got the Masterbuilt dual fuel and smoked a brisket (flat...Maybe 5 lbs). Turned out tasty but a little heavy on the smoke. What is the best way to control how heavily smoked the meat gets? Is there a method to using the lower and upper vents? Should I leave them...
  15. M

    Iodized Salt

    Yes, I know everyone says don't use Iodized salt. But it was all I had left. Can anyone offer a definitive explanation (other than "it may affect the final outcome") on why it should not be used in cultured fermented sausages and back it up with some real evidence? I understand the difference...
  16. JoeGNJ

    Use MES for drying sausage?

    I have a MES 30 digital smoker. I'd like to try curing, drying and cold smoking sausages using Prague 2. Most recipes call for a drying out/hanging the sausage for several days before smoking. I don't have a suitable place to hang them. I was wondering if I could hang the sausages in my MES...
  17. pawildoutdoors

    WTB Lem 606a Tube

    I am looking for the 606a stuffing tube made by lem for my 5lb stuffer. The tube should have. 1 9/16” base I do believe. Thanks.
  18. Faceplant247

    Howdy from North Texas

    Hello hello! I'm new to the forums and looking forward to the ensuing discussions. I'm an avid hunter and wild game food fanatic. I enjoy grilling, smoking, sous vide, cast-iron cooking and, curing/dehydrating meats. I made 18 pounds of venison breakfast sausage tonight that turned out great...
  19. lhendler

    Bratwurst

    I just finished a round of bratwurst. Came out amazingly good. The one item I experimented with was a substitute for soy concentrates as a binder. I had read a good amount as to whether binders did anything or were just fillers, and I must say, the jury is still out on that topic. This time...
    • lhendler
    • Thread
    • binder bratwurst rice flour sausage smoking
    • Replies: 17
    • Forum: Sausage
  20. SmokinAl

    SOUTH FLORIDA GATHERING CHILI RECIPE

    I took a big crock pot of chili to the SF Gathering on Saturday. It was requested that I post the recipe on the forum. So here it is. It has pork, beef, & sausage in it. So I just posted it here in pork. I call it meat lovers chili. If you don't have or don't want all the different meats in...
    • SmokinAl
    • Thread
    • beef chili pork sausage
    • Replies: 14
    • Forum: Pork
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