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 · Hey guys, I am new to the forum. Just to share a bit about myself, I have been making my own sausage for 10 years or so. I've been making jerky for 20. I built a smoke house similar to the one my grandpa used all his life. His was about 10' by 10' with racks about 6'6" above the floor. The...
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 ...
First time smoking venison summer sausage with complete recipe …
网页2012年12月29日 · (Edit on 12-22-18, Don't exceed the 170F, or much above 160F in the sausage, or you could experience "fat-out" where the fat redistributes and seriously changes the texture of the sausage) While smoking add wood as necessary in 1/4 cup amounts and generate smoke for three to ten hours (suggest four or five hours for first try) depending …
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.
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 …
Advice on Making Great Summer Sausage - Smoking Meat Forums
网页2009年11月10日 · You can also cut the trimmings by hand in 3/4" chunks. Place all the meat and trimmings into a container and add all the ingrediants, mixing well to distribute evenly. Use 3 1/2" fiberous casings. Hang on smokesticks and dry at room temp for 4-5 hours. Place in a 120-130 degree preheated smoker.
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.
Old Style Summer Sausage - Smoking Meat Forums
网页2024年1月5日 · Cover the meat and place in cooler at 38-40* for at least 4 days but no longer than 6 days. Stuff the mix into 3 1/2” s 24” protein-lined collagen casings or 3 1/2” beef middles. Hang the SS in your dry area or dry fridge at 43-50* for 60-70 days with a humidity of 70-80%. Enjoy. biged57, HalfSmoked, Rafter H BBQ and 5 others.
Summer sausage in the oven - Smoking Meat Forums
网页2015年3月12日 · Next day, stuff meat into casings and place in fridge for additional 12-24 hours. "Tang" of summer sausage will increase the longer it is refrigerated. Oven Cooking Instructions. •Let sausage sit on counter for 2 hours. •Line the bottom of oven with foil to catch the drippings. •Lay sausage on racks.