Looking for the ultimate smoked sausage recipe - Smoking Meat …
Dec 24, 2014 · Hey Vikki, here’s a southwest Louisiana style smoked sausage that I have made 3 times now and it is amazing. For 10lbs follow the recipe on the left and for 12lb follow the one …
Homemade smoked beef sausage - Smoking Meat Forums
Feb 16, 2023 · This is just basic smoked sausage, it's universal and delish. I blended, stuffed, dried, smoked and ate in a day. Nothing fancy, no ice baths, no rigorous temperature …
Drying out pre-smoked sausage - Smoking Meat Forums
May 5, 2014 · I purchased some smoked Hungarian hot garlic sausage from my favorite vendor / deli. It's fine to eat as is, and I certainly have, but it's much better after drying for a few days …
Master Smoked Sausage Recipie - Smoking Meat Forums
Jan 9, 2025 · Being you want to make smoked sausage you missed an important ingredient, cure. Sodium nitrite is commonly used at 0.25% by weight or 2.5 grams per 1,000 grams of grind. …
First time smoking venison summer sausage with ... - Smoking …
Nov 28, 2012 · Smoked Venison Summer Sausage Recipe, for 10 lbs (Adapted from numerous venison summer sausage recipes by Pat Thompson, 12-11-12) Ingredients: 1) 6 lbs coarse …
Sausage smoking temperature?? - Smoking Meat Forums
Jan 17, 2013 · Do I need to turn my electric smoker on high heat for sausage? I am reading that the temperature of the meat needs to be 170 before eating, and I smoke it for 3-5 hours. …
Smoked Sausage (1st time Grilled in Ninja) - Smoking Meat Forums
May 4, 2021 · Smoked Sausage (1st time Grilled in Ninja) This will be my first shot at making My Favorite Hillshire Farm All Beef Smoked Sausage, in the Grill of My Ninja. After this, sometime …
Smoked Sausage - Temps? - Smoking Meat Forums
Feb 12, 2017 · Hello For making smoked sausage (using cure #1), what smoker temps are OK to run? I’ve seen a lot of references to very low temps. I have a Traeger, and 170-185*ish is …
Casings on beef sausages... - Smoking Meat Forums
Nov 30, 2022 · This low slow temp will almost always produce a tough casing. Just like chicken smoked at 200-275, the skin is chewy and rubbery. Sausage casings are no different. While …
Smoked Sausage - Without Nitrites or Nitrates - Smoking Meat …
Jun 16, 2009 · Get Rytek Kutas's book on sausage making, read the part about botulism, then decide if you want to try eating smoked sausage without the nitrite cure. In this context, the …