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Mmm...Sausage, sausage and more sausage.
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Topic: Mmm...Sausage, sausage and more sausage. (Read 15508 times)
billythekidrock
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Re: Mmm...Sausage, sausage and more sausage.
«
Reply #15 on:
January 11, 2010, 05:47:20 PM »
Quote from: PolarBear on January 11, 2010, 05:33:45 PM
Looks good BTKR! I wish that I knew how to make that stuff.
It is really not too hard to get started. If you want help let me know.
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dogtuk
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Longhunter
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Re: Mmm...Sausage, sausage and more sausage.
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Reply #16 on:
January 11, 2010, 06:04:02 PM »
BTKR
PS Seasoning sells the kits to cabelas you can go to there website and get there seasonings a little cheaper
http://www.psseasoning.com
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happyness is a full smoker
Pathfinder101
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Semper Primus
Re: Mmm...Sausage, sausage and more sausage.
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Reply #17 on:
January 11, 2010, 06:09:15 PM »
Yer killin' me...
Even the 'yote dogs look good...
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Before you criticize someone, you should walk a mile in their shoes. That way, when you criticize them, you're a mile away and you have their shoes.
robb92
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Frontiersman
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Re: Mmm...Sausage, sausage and more sausage.
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Reply #18 on:
January 13, 2010, 07:04:39 AM »
Look damn good!!! I am hungry now!!
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"ITS NOT WHAT THE WISE MAN SAYS BUT WHAT THE WISE MAN DOES IN HIS LIFE THAT MATTERS"
wildwood
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Re: Mmm...Sausage, sausage and more sausage.
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Reply #19 on:
January 13, 2010, 06:45:29 PM »
Looks framilar
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billythekidrock
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Re: Mmm...Sausage, sausage and more sausage.
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Reply #20 on:
January 16, 2010, 08:54:48 AM »
The other night I cooked up some of the Polish sausage stuffed into the 21mm casings. The only issue I had was the collagen casing is a little tougher to bite through but other then that, they turned out great and I will be making more in this smaller size.
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billythekidrock
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Re: Mmm...Sausage, sausage and more sausage.
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Reply #21 on:
January 16, 2010, 09:17:42 AM »
This morning I wanted sausage for breakfast but I didn't take any of the links out of the freezer last night so I grabbed a package of of patty style.
I made a couple packages like this for just this type of situation. I place a 1/2 lb or so in a vacuum bag and smash it flat and uniform, being sure to push out any air pockets.
These stack real nice in the freezer and they thaw out amazingly fast. This one I threw in a pan of luke warm water and within a few minutes it was completely thawed out.
Another thing I like about packaging this way is that I can cut it in the bag and not have to make a mess forming the patties.
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dogtuk
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Re: Mmm...Sausage, sausage and more sausage.
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Reply #22 on:
January 16, 2010, 09:48:22 AM »
BTKR
try these casings out on your next batch they work great and are a little bit bigger then the 21mm they are plastic but you remove them after they are smoked they work great and you have no casing to bite threw they are Cellulose Casings
here is a link to get some check them out and a pic to show what they look like when they are done
http://www.alliedkenco.com/catalog/index.php/cPath/32_230
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WAPITIHUNTER
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Sourdough
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Wapiti are food and so are elk!
Re: Mmm...Sausage, sausage and more sausage.
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Reply #23 on:
January 16, 2010, 09:56:13 AM »
VERY VERY VERY!!!!
NICE!!!
I am feeling a little hungry for some strange reason.
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billythekidrock
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Re: Mmm...Sausage, sausage and more sausage.
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Reply #24 on:
January 16, 2010, 01:01:13 PM »
Dogtuk - I will have to try that. Thanks.
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huntlakewood
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Re: Mmm...Sausage, sausage and more sausage.
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Reply #25 on:
January 22, 2010, 12:32:57 PM »
Looks really good
I have made some summer sausage, Peperonni, and breakfast sausage using the kits that you buy from Cabelas and they all turned out pretty good. I am new at this whole smoking things. Looking at your peperoni makes me want to go home and make some my self.
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ridgefire
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Re: Mmm...Sausage, sausage and more sausage.
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Reply #26 on:
January 31, 2010, 12:31:31 PM »
can you smoke that stuff in a big or little chief smoker or do you need a bigger one
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dogtuk
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Re: Mmm...Sausage, sausage and more sausage.
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Reply #27 on:
January 31, 2010, 01:02:26 PM »
Ridgefire
you need a smoker that you can control temps in you do not want to make sausage at hi temps above 180 degrees it causes the fat to melt and gives you a crumbly nasty tasting sausage as for the size of smoker you can use it just depends on how much sausage you will be making if your interested in doing your own sausage there is a sticky at the top that has a lot of info on doing this i think it is cooking info i highly reccomend getting the book great sausage recipes and meat curing by Rytek Kutas
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happyness is a full smoker
billythekidrock
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Re: Mmm...Sausage, sausage and more sausage.
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Reply #28 on:
January 31, 2010, 01:59:51 PM »
On the topic of Big Chiefs..
I used to smoke smaller summer sausage in them. The casings were a couple inches around and maybe ten inches long. But the smoker wouldn't get warm enough so I finished them in the oven.
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dougedoug
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Re: Mmm...Sausage, sausage and more sausage.
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Reply #29 on:
January 31, 2010, 07:55:50 PM »
btkr what temp do you use when making snack sticks.what smoke do you use.thanks Doug
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