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Unread 04-28-2011, 12:40 PM   #1
woodfireguy
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Default 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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File Type: jpg ch-smoked 2.jpg (376.1 KB, 190 views)
File Type: jpg all three sausage.jpg (222.7 KB, 189 views)
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Unread 04-28-2011, 02:05 PM   #2
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Fine looking food!
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Unread 04-28-2011, 02:55 PM   #3
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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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Unread 04-28-2011, 03:39 PM   #4
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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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Unread 04-28-2011, 03:46 PM   #5
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I'm loving what I see!
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Unread 04-28-2011, 03:46 PM   #6
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When do i get my samples ?
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Unread 04-28-2011, 03:54 PM   #7
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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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Unread 04-28-2011, 04:11 PM   #8
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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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Unread 04-28-2011, 05:25 PM   #9
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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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Unread 04-28-2011, 06:45 PM   #10
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Quote:
Originally Posted by wnkt View Post
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.
Thats what I was thinking too. Esp chicken I would atleast add 2 T of Tenderquick.
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Unread 04-28-2011, 07:00 PM   #11
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I do so love sausages! Nice job, they look and sound great
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Unread 04-29-2011, 12:58 AM   #12
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Yessir! That looks great!

Cheers
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Unread 04-29-2011, 07:28 AM   #13
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Nice sausages.
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Unread 04-29-2011, 07:44 AM   #14
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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...

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Unread 04-29-2011, 07:55 AM   #15
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So which ones were your favorite. And, do you do any other kinds
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