Old time summer sausage recipe - Smoking Meat Forums
网页2013年2月23日 · 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 days they say the longer it sits hung ...
Old Family Sage sausage Recipe - Smoking Meat Forums
网页2017年5月22日 · Here is the exact wording: Sausage. 100 pounds. 2 and half pound English salt. three quarter pound crack pepper. half pound sage. A scribbled note beside said: Throw some tyme and nutmeg if Gott. You can break this down into 5 or 10 lb. batches and try it---- I usually add more salt and sage.
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 fashioned summer sausage. - Smoking Meat Forums
网页Mar 4, 2018. #1. Made 45 pounds of "old fashioned summer sausage" yesterday. We have been making this stuff for years. 2-1 ratio of lean beef to pork, salt , pepper, cure#2. Mix salt and pepper on cubed meat and grind with medium plate. Dissolve cure in cold water and pour over ground meat, then grind second time.
Attempt to make Lockhart, TX style Beef Sausage
网页2014年1月7日 · Some time ago, a friend of mine in Houston told me he came across a recipe for the sausage in an old cookbook entitled "Texas On A Half Shell", on something similar to that. From what I understand, the book is a compilation of recipes for dishes and food items famous throughout the State, and that the sausage recipe was the original …
German Beef & Potato Sausage or is it a Swedish Sausage?
网页2013年10月15日 · In organizing my recipe box I found this old sausage recipe buried in the bottom. I had cut it out of a very old Gourmet mag from late '70s or early 80's before the format change. I finally got to make it scoring the beef chuck for 2.49 # and the boneless butt from Cash & Carry for only 1.49 #.
wants elgin sausage recipe - Smoking Meat Forums
网页2006年4月16日 · Unlike most sausages, the Elgin specialty is not composed of pork, but beef products. Plate, a piece of meat located just below the ribs, tripe and beef liver constitute the bulk of the sausage, but spices, water and pork intestine used to hold the sausage together all come together in a recipe known only to the owner and his son.
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.
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.
My Take On TX Jalapeno Cheddar Sausage - Smoking Meat Forums
网页2018年3月4日 · Cut meat into 1" cubes, place on a sheet pan, and put in the freezer until starting to crust up on the outside then grind through medium plate. Put ground meat back into freezer until starting to get crusty gain. While meat is chilling, mix all dry spices and water together, chop cheese and Jalapenos.