Doing a different sausage process on this sausage. If the final smoked product is as good or better than the test fry, we are golden.
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Garlic Sausage
- Thread starter SmokinEdge
- Start date
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These are 8” links.
That sounds yummy. Waiting to see for sure!
So you marinated the cubed meat first, and then ground it.
It’s interesting to me. Yes did a pre cure, but combined a few different techniques that work well and so far I’m happy.
8" links of super goodness.
Looking amazing!!
pushok2018
Master of the Pit
Looks really nice! Garlic sausage is one of my favorite.... Wondering how much garlic did you use per pound of meat.... Fresh or granulated?
It’s really warm here. 45* or so and that’s where running the smokehouse starts to get difficult. It’s Christmas and I’m 45* good grief. Any way they finished fine in the house. I had the SV warmed up and ready but no need.
Fresh out of the smoker with a raw picture no posing. These are 150* IT. This is pork sausage.
Cool water bath for finish. Cut shot in a minute.
Fresh out of the smoker with a raw picture no posing. These are 150* IT. This is pork sausage.
Cool water bath for finish. Cut shot in a minute.
You gotta hang them in your usual spot to bloom lol
Lol. Have Carma’s folks over and in a hurry, but I’ll hang them and take a pic just for you Doug. Promise.
Heck, you don't have to do all that lol
Blooming for just a bit.
Them sausages with the greenery up top just look like they belong there. Part of the decor, if you will.
Nice looking mistletoe!! A little low though......
I plant mistletoe everywhere. I get to kiss my bride everywhere. 25 years and bliss.
Some good eats there
Cut shot on these.
Looks delicious!
The flavor of these are very good. Texture is good. So what I did different.
I cured this in cubes prior to grinding (2 days) Plus I added my liquid at the cure stage as Kitchen Basics Vegetable broth. cured in the bag 2 days then ground over the course plate for about half then left about 1/4 just cubed lean meat about 1 inch square, then ground the rest through the 1/8 plate to bind it all. It worked well and is delicious. I’ll post a recipe soon. Man this is good.
I cured this in cubes prior to grinding (2 days) Plus I added my liquid at the cure stage as Kitchen Basics Vegetable broth. cured in the bag 2 days then ground over the course plate for about half then left about 1/4 just cubed lean meat about 1 inch square, then ground the rest through the 1/8 plate to bind it all. It worked well and is delicious. I’ll post a recipe soon. Man this is good.
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