Found a new recipe for smoked sausage on the net. Looked tasty, so I went for it.
10 hours of cold smoke before taking it to 150 degrees for ready to eat 1.
Cold smoker 2
Ready to package.
Time to eat.
Smoked Sausage, new recipe
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- jmcrig
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Smoked Sausage, new recipe
Mark Crigler
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Re: Smoked Sausage, new recipe
I need a tortilla and some spicy mustard.
Never met a cow I didn't like with a little salt and pepper.
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Re: Smoked Sausage, new recipe
Looks good!
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Re: Smoked Sausage, new recipe
I'll have mine with some white bread instead of the tortilla
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Re: Smoked Sausage, new recipe
Mark looks so good. Didn't shrink much and got great color. Fat content looks just right. Cold smoke makes for less shrinkage? I really need to make some links. But I have trouble making them by myself. I don't have a strong place to anchor my stuffer. Using the kitchen table not good. CF
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Re: Smoked Sausage, new recipe
ChileFarmer wrote:Mark looks so good. Didn't shrink much and got great color. Fat content looks just right. Cold smoke makes for less shrinkage? I really need to make some links. But I have trouble making them by myself. I don't have a strong place to anchor my stuffer. Using the kitchen table not good. CF
Bill, a few years back I bought a 20# electric stuffer from Cabella's. Before that I had a 15# Sausagemarker type crank and an old Enterprise stuffer. And your right, trying to turn that handle without a good heavy base is almost impossible.
Mark Crigler
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