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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-28-2011, 12:40 PM
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#1 |
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Is lookin for wood to cook with.
Join Date: 04-28-11
Location: Nevada City California
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Homemade Smoked Sausages
We made Pheasant, Breakfast Chicken and Italian sausage this weekend. We do this a couple times a year and have a lot with it. We smoked the Breakfast Chicken Sausage on an electric smoker at 180 for about six hours then pulled them at an internal temperature of 160
If you want you can check out our blog for the recipes. Nothing for sale there, just food for friends. http://mediterraneancookout.blogspot.com/2011/04/home-maid-italian-sausage-with-roasted.html |
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04-28-2011, 02:05 PM
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#2 |
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Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Fine looking food!
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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04-28-2011, 02:55 PM
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#3 |
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Full Fledged Farker
Join Date: 08-08-10
Location: Racine, WI
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Looks good! Sausage making is something I've been wanting to get into. I figured starting with fresh, then moving on to cured meats after some experience is a good plan.
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WSM, UDS, Masterbuilt 40" cabinet |
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04-28-2011, 03:39 PM
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#4 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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Nice! I've gotten into making sausage in the past couple years - love it! I've been considering getting an electric smoker to add to the arsenal.
Nice looking grub - thanks for posting. 
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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04-28-2011, 03:46 PM
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#5 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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I'm loving what I see!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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04-28-2011, 03:46 PM
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#6 |
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Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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When do i get my samples ?
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04-28-2011, 03:54 PM
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#7 |
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is One Chatty Farker
Join Date: 06-08-06
Location: Upstate South Carolina
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Ive never heard of Breakfast Chicken...If you dont mind...could you let us in on the recipe? :-)
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Chargriller Super Pro with a big ol rust hole and a mouse nest ------ Nothing in life is to be feared, it is only to be understood --saying in a fortune cookie-- |
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04-28-2011, 04:11 PM
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#8 |
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Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Really
If you want you can check out our blog for the recipes. Nothing for sale there, just food for friends. http://mediterraneancookout.blogspot.com/2011/04/home-maid-italian-sausage-with-roasted.html
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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04-28-2011, 05:25 PM
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#9 |
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is One Chatty Farker
Join Date: 06-08-06
Location: Upstate South Carolina
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They look pretty good, I guess I could have looked at the link in the initial post
 I see you don't use any pink salt for curing. are you cooking them fast on a grill to keep them out of the temperature danger zone for a shorter amount of time? All Ive read is that if you are smoking sausage for a long time they need curing salt to prevent the bacteria that make botulinum toxin from growing.
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Chargriller Super Pro with a big ol rust hole and a mouse nest ------ Nothing in life is to be feared, it is only to be understood --saying in a fortune cookie-- |
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04-28-2011, 06:45 PM
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#10 | |
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Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Quote:
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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04-28-2011, 07:00 PM
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#11 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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I do so love sausages! Nice job, they look and sound great
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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04-29-2011, 12:58 AM
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#12 |
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Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Yessir! That looks great!
Cheers
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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04-29-2011, 07:28 AM
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#13 |
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Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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Nice sausages.
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www.facebook.com/BarkinDawgsBBQCatering |
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04-29-2011, 07:44 AM
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#14 |
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somebody shut me the fark up.
  
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Yeahhhh... but no. I'm not clicking a link from someone who hasn't spent a bit of time here.
I know I should not be judgemental, but I am... stuff it.. I am. I encourage people who join and share and have fun and learn, but it takes time. Stick around a while, be part of the community and build some credo first. That's not to say you can't post blogs and stuff, but not right on the very first post.. I'd be happy to be told I'm out of line... Cheers! Bill
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A butterflies wings. About to bring down everything... |
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04-29-2011, 07:55 AM
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#15 |
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Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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So which ones were your favorite. And, do you do any other kinds
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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