Old Family Sage sausage Recipe - Smoking Meat Forums
网页2017年5月22日 — Broken down to the 1 pound level (with spices in grams for easy scale use) this is how the original recipe works out: 1 pound - Ground Sausage meat (pork) 11.34 grams - "English salt" or flake sea salt. 3.40 grams - cracked black pepper. 2.27 grams - sage (presumed ground which is roughly 1.5 to 2.5 times more concentrated than rubbed …
LEGGs Old Plantation Copycat - Smoking Meat Forums
网页2020年10月25日 — I had to make up a new batch of breakfast sausage seasoning, and I follow a recipe by weight: 8 oz. salt 2 oz. black pepper 1 oz. sage put in ziploc and shake thoroughly, then use ½ oz. per lb. of meat However, this time, for those that don't have scales, I also dumped the contents of each... www.smokingmeatforums.com.
Sausage my Grandpa made - Smoking Meat Forums
网页2013年12月30日 — Mid 50's to even mid 70's is not uncommon. My Grandpa, along with my Dad and other family members would make sausage from venison and pork annually. This normally happened in November or December after enough deer had been taken. They always had a few pigs or knew someone nearby that that some for sale.
Old time summer sausage recipe - Smoking Meat Forums
网页2013年2月23日 — Haliburton Ontario. Aug 23, 2015. #5. Here is an old time summer sausage resapy 66lb ground beef 33 lb side pork 64oz salt. 8oz ground pepper. 8oz sodium nitrate. 48 oz sugar. Mix well and stuff into cotton cassing about as thick as your wrist.hang in a cool but not freezing space for 3-4 days then smoke cool smoke at about 90 degrees for 4-7 ...
Incredibly Good, Potentially Lethal: Habanero Cajun Sausage (Pics …
网页2018年3月28日 — I've been trying to replicate a Pecan smoked Cajun sausage we used to get from a little place on RR 620 in North Austin but haven't had much luck. I decided to go a totally different direction with it and do something totally over the top: Cajun Habanero Sausage. Surprisingly, it came out...
Summer Sausage Seasoning - Smoking Meat Forums
网页2021年4月27日 — Cook at 140°F for 1/2 hour with smoke until the surface of the salami casing is dry. Raise the temperature to 170°F and cook for about 3 hours with smoke. Cook until a 155°F internal temperature is reached. Remove salami from the smokehouse and shower with cold water for 40 minutes.
Old Bay Sausage - Smoking Meat Forums
网页2022年8月28日 — So he added 35g old bay, that would be 5.54g of sodium. There are roughly 400mg sodium per gram of salt, so this would be equal to about 13.85g salt. Then he added 17g of salt. So this would be about 30.8g (about 1.7% to 5#)salt then he added a smidge more than .25% cure #1 so all in about 1.95% total salt equivalent.
South Louisiana Grren Onion Sausage Recipe - Smoking Meat …
网页2019年2月6日 — Foamy, Chaurice....at least the recipes I have seen...is more of a creole style fresh sausage that uses a lot of fresh yellow onion, celery, and garlic...And it is extremely seasoned with black pepper and cayenne. Like 1/4cup of black pepper per 5# meat. Cajun green onion sausage is more of a country style sausage.
Looking for a Johnsonville style brat seasoning.
网页2012年5月25日 — This is a family member's recipe..... "This is my recipe for a classic old-fashioned all-pork Wisconsin-style brat. For a beer brat, just add a little beer to the mix. This is a classic Wisconson bratwurst flavor profile. Wisconsin-Wannabe Bratwurst 5 lbs. well-fatted pork shoulder/butt 3 Tbsp. kosher salt 1 Tbsp. sugar
Looking for "Old World" italian sausage recipe
网页2019年6月10日 — Here is the Italian style sausage I came up with some time ago, keep in mind it is hot and spicy so adjust seasoning as desired. 38 oz leanish pork butt 10 oz pork fat 3 tbl fresh minced garlic 1 tbl black pepper 1 tbl ground cayenne 2 tbl fennel seed 2 tbl anise seed 3 tbl paprika, smoked if you have it 1 tbl dextrose 4 tsp salt 1 1/2 tsp ...