Master Smoked Sausage Recipie - Smoking Meat Forums
2025年1月9日 · Being you want to make smoked sausage you missed an important ingredient, cure. Sodium nitrite is commonly used at 0.25% by weight or 2.5 grams per 1,000 grams of grind. Another to consider is sodium erythorbate for anti oxidant and color fixing especially when adding cheese to the grind.
Cold smoked sausage - Smoking Meat Forums
2023年11月18日 · Pastrami smoked sausage (test batch #1) Hijack73; Oct 14, 2024; Sausage; Replies 17 Views 2K. Sausage Oct ...
Smoked Sausages (Ninja Grill) - Smoking Meat Forums
2021年3月12日 · Smoked Sausages (Ninja Grill) Here we go guys—More Experimenting. So I Preheated my new Ninja Grill to “Hi”, which takes up to 10 minutes. Then it said “Add Food”, so I put 6 Smoked Sausages on the grill, after wiping the Grill with oil on a Paper Towel. Then after 3 minutes, I flipped...
Sausage smoking temperature?? - Smoking Meat Forums
2013年1月18日 · If you go to 170 IT on your sausage, the fat will render and you'll be left with dry crumbly sausage. I always go to 152. I start at 130 for an hour then 150 for an hour then 170 smoker temp til they are 152 IT. That usually takes me about 4 or 5 hours total.
Looking for the ultimate smoked sausage recipe
2020年3月21日 · here’s a southwest Louisiana style smoked sausage that I have made 3 times now and it is amazing. For 10lbs follow the recipe on the left and for 12lb follow the one on the right. you will grind the meat and then add all of the seasonings to the cold water.
Drying out pre-smoked sausage - Smoking Meat Forums
2015年3月6日 · Pastrami smoked sausage (test batch #1) Hijack73; Oct 14, 2024; Sausage; Replies 17 Views 2K. Sausage Oct ...
Smoked Sausage (1st time Grilled in Ninja) - Smoking Meat Forums
2021年5月4日 · This will be my first shot at making My Favorite Hillshire Farm All Beef Smoked Sausage, in the Grill of My Ninja. After this, sometime soon, I’ll be trying them with the Air Fryer in the Ninja. That will confirm which way we like them best. So I put the Grill insert in, oiled it, set it at “Grill”, on “HI”, and for 20 minutes.
Casings on beef sausages... - Smoking Meat Forums
2024年12月30日 · Just like chicken smoked at 200-275, the skin is chewy and rubbery. Sausage casings are no different. While you can smoke sausages a bit they need to be finished either hot and fast on a grill or poached in some faction to finish.
Formulating a pineapple smoke sausage recipe.... - Smoking Meat …
2019年1月23日 · I'm going for an appetizer style sausage to serve at parties and such as finger food. I do want it sweet to highlight the pineapple, I just figured the pineapple would bring some natural sweetness to the sausage. And the spice profile I want as an accent, not a main player. I want the pineapple to be the highlight of the link. Maybe 3/4c. sugar
using cure with sausage - Smoking Meat Forums
2016年4月4日 · A friend who owns a meat company and makes sausages and has since before I was born, their family last years started doing it also. Its just cheap insurance. These folks are for real sausage and andouille makers, and before last year they cured the andouille but not the Cajun smoked sausage. Now they add it to their sausage.