Travis gonna finally make some sausage soon. We have a smoke house ready to go. For cold smoking the sausage wht is the routine, how long to smoke, and what else do we do?
Thanks
Last question, whats the reason for dried jalepenoe, vs fresh(run thru a processor)? also how would I adjust the measurements from dried to fresh? And where do you find dried jalepenoes?
Last question, whats the reason for dried jalepenoe, vs fresh(run thru a processor)? also how would I adjust the measurements from dried to fresh? And where do you find dried jalepenoes?
Just now seeing this. Add 2x the number listed for fresh.
Well we made our sausage, and it came out with a twang, or bitter taste. I tink it was either the cure, or we used too much smoke! I really think it was too much smoke!! It tasted good when we fried it up in a skillet to taste test, but when we cooked it on the grill after smoking it had that almost bitter aftertaste
Ok I have sent a PM to Mesquite but, thought I would also bring this back up for some help here. My computer keeps trying to bring this up as an Adobe file and saying that the file is corrupt. Shouldn't it be an Excel spreadsheet? Thank you..
Just got my first electric grinder and gonna dive head first in my first attempt at cased sausage. I've used his recipe for pan sausage and it's awesome. Can't wait to try out my new rig! Great thread and spreadsheet
This has got to be one of the best Threads on the GS! Thank you for all you recipes and pointers. This will help a newbie, like myself, feel more at ease.
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