SMOKED SUMMER SAUSAGE | JUST A PINCH RECIPES
I use this one about 90% of the time, you can even cook it in an oven if you can keep about 175 ish put a grease catch pan (cooky sheet)on shelf below sausage if oven finishing. pinched from Eldons sausage.
Provided by steven sellards @sausagesteve
Categories Other Snacks
Prep Time 2 hours
Cook Time 4 hours
Number Of Ingredients 14
Steps:
- Combine ground meat with all remaining ingredients(except casings)in a large mixing bowl,mix/knead thoroughly up to 2 minutes. (to prepare fibrous casings soak 15 min. in warm water prior to using.
- Taste test by frying a small amount(a size of a quarter or so) a patty to see if you approve the flavor. Make changes if needed.
- Stuff seasoned meat mixture into casings of your choice; refrigerate overnight to cure.
- SMOKER PROCESSING After sausage product has been seasoned,stuffed & cured overnight, hang the sausage product in smoker, carefully positioning so that it's not touching one another. 2. If you have a digital thermometer timer, push the probe into the center of one of the sausages, set the temperature alarm at 152 degrees F. 3. Begin the first hour by setting the temp. to 130-140 degrees; open the smoker damper wide open until the product is dry (tacky) to the touch 4.At beginning of second hr. close damper & adjust smoker temp. to 150-260 degrees & apply smoke for 1hr.and 20 min.Longer is optional if you prefer a heavy smoke. 5.At beginning of the 3rd hr. adjust smoker heat to 170 degrees. Maintain until internal temperature of the sausage product reaches 152 degrees internally at which time the sausage is fully cooked
- Cooling Down the product: Remove sausages from smoker & shower with cool water to stop the cooking process, shower(spray) product until the internal temp of product drops to 120 degreesF.
- Product is ready to eat. Remainder should be packaged & frozen until needed. Venison lovers can grind 9lbs. of trimmed venison and 1lb. beef fat for 10 lbs. of sausage sticks or summer/salami type sausages..enjoy
ROASTED GARLIC & SMOKED SAUSAGE – 2 GUYS & A COOLER
smoky, garlicy, & juicy??
Provided by Eric
Categories Charcuterie
Prep Time 1440 minutes
Cook Time 420 minutes
Yield 1000
Number Of Ingredients 11
Steps:
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes.
- Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
- rehydrate and clean your casings
- Grind your very chilled meat mixture on a 6mm plate
- Add all of the salt, cure, spices, dry milk, ice water, and roasted garlic to your mince and mix till it becomes very sticky and tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
- Stuff your mince meat into the casings, link, and prick out any air pockets and let your sausage rest in the refrigerator overnight.
- Smoking Schedule
MAKING HOMEMADE SAUSAGE - RECIPES TIPS & TRICKS
Natural sausage casings are then graded according to diameter. The advantage of natural sausage casings is that they are relatively easy to come by, they are easier to link and (if making a dry cured sausage) shrink at the same rate as the sausage meat as they hang to dry. A hank of casings is usually enough to stuff 45Kg (100lb) of sausage.
From barbecue-smoker-recipes.com
From barbecue-smoker-recipes.com
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SHOP SAUSAGE CASINGS, SAUSAGE MAKERS & ACCESSORIES
Shop Sausage Casings and Sausage Skins at Smoked & Cured If you’re feeling inspired, our sausage skins allow you to enjoy the pleasure of shaping your own gourmet sausages and preserved meats. Smoked and Cured are a trusted provider of sausage casings …
From smokedandcured.com.au
From smokedandcured.com.au
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SAUSAGE CASINGS - NATURAL, COLLAGEN & FIBROUS CASINGS – P…
Find the sausage casings you need for making any type of homemade sausage. We have collagen casings, fibrous casings, plastic, seasonal, natural hog casings, natural beef rounds and middles, and natural sheep casings. Available for both fresh and smoked …
From psseasoning.com
From psseasoning.com
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KABANOS RECIPE - HOW TO MAKE POLISH KABANOS SAUSAGE | HAN…
4/2/2013 · Put the meat mixture in your sausage stuffer and stuff into the sheep casings. Remember that sheep casings are weaker than hog casings, so you …
From honest-food.net
From honest-food.net
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HOME BUTCHER SUPPLIES AUSTRALIA | SUPPLIES FOR MAKING ...
Smoked & Cured is an online store that caters to people who want to buy unique food-related items like home butcher supplies for making, smoking and …
From smokedandcured.com.au
From smokedandcured.com.au
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SAUSAGES | PRODUCTS | SCHNEIDERS
Schneiders ® Naturally Hardwood Smoked Classic Recipe Sausages. INGREDIENTS: Pork; water, corn syrup solids, potassium lactate, salt, brown …
From schneiders.ca
From schneiders.ca
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10 BEST SMOKIES RECIPES | YUMMLY
1/2/2022 · The Best Smokies Recipes on Yummly | Louisiana Lit’l Smokies® Smoked Sausage, Crock Pot Lit’l Smokies® Smoked Sausage, Nachos With Lit'l Smokies® Smoked Sausage
From yummly.com
From yummly.com
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HOMEMADE SPANISH CHORIZO SAUSAGE RECIPE
Pack the sausage meat into your stuffer barrel, full your hog casings and make 12" links (approx). Tie the links together with twine to make a "horseshoe". Take one link and record the weight and use a market pen to colour the twine so you can identify which sausage …
From barbecue-smoker-recipes.com
From barbecue-smoker-recipes.com
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ITALIAN SAUSAGE RECIPE (HOMEMADE) - COPYKAT RECIPES
29/8/2020 · You will get a more uniform sausage with a grinder, but again, the food processor works great. Italian sausage without casing. What I really love about Italian sausage is it is one type of sausage that you don’t need to stuff into a casing. Often sausages are stuffed into casings…
From copykat.com
From copykat.com
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MENNONITE FARMER SAUSAGE RECIPE - FOOD.COM
(I haven't included the time it takes to stuff casings because that will be different for everyone.) **Edited Sep07/06: I forgot to indicate in the intial post that this sausage gets smoked for 3-4 hours after it's in the casings. Without the smoking, it won't be farmer sausage…
From food.com
From food.com
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CURE CALCULATOR - MEATS AND SAUSAGES
Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage …
From meatsandsausages.com
From meatsandsausages.com
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