Chicken Bacon Ranch recipes?

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Fire Starter
Original poster
Thread starter
Aug 18, 2021
Looks good from here.

Dry the sausage well in heat before smoking to set the casing.
Sometimes its the casing sometimes its my smoking and pasteurizing temps.
The best is if I can cut the links apart after the casing sets. Then add the smoke.
Every sausage maker has their own technique for spicing, stuffing and smoking.
Make it what you like.
Didn't smoke these. I just sous vide them and then pan fried them. There was somewhat of snap but not near close to what I got when I cold smoked.


Master of the Pit
OTBS Member
SMF Premier Member
Apr 13, 2010
You need to dry heat the sausage to evaporate the moisture and dry the casing.
Some casings of late don't get a good snap no matter how they are treated. Chop had some he had to peel recently as well. I don't remember which thread the discussion was in though.

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