Old Family Sage sausage Recipe - Smoking Meat Forums
网页2017年5月22日 · According to an old retired butcher "English Salt " is probably referring to saltpeter. In 1890's England was a Superpower, producing huge amounts of gunpowder (black powder) a main ingredient---saltpeter. In this time period, you didn't make 100 lb. batches of fresh sausage without a way to preserve it----add saltpeter and smoke it.
RECIPE: Country Summer Sausage. | Smoking Meat Forums - The …
网页2023年11月22日 · Enjoy. Country Summer Sausage 9 pounds sirloin. 1 pound pork fat 5 Tbsp pickling salt. fell free to adjust to your taste. 2 tsp cure 1 2 tsp ground coriander 2 tsp garlic powder 2 tsp mustard powder (Colemans) 2 Tbsp sugar 2 Tbsp black pepper 2 Tbsp white pepper 4 Tbsp corn syrup (clear) 2 1/2...
Country Style Sausage (Air Fryer 360) - Smoking Meat Forums
网页2019年10月29日 · Understand Now—They all Tasted Awesome, just like they always do, but they didn’t look all nice a Brown this time. (Check Pics Below) No Sides this time—Just two nice “Country Style Fresh Sausage Sammies”. I actually do that pretty often. I'm not big on sides, when I'm enjoying Sammies!! Thanks for looking, Bear Pack of 5 Country ...
Country-Style Breakfast Sausage - Smoking Meat Forums
网页2009年2月10日 · Made another batch of breakfast sausage, wanted to share with the newer members the process if they're hesitant. 1st, the equipment I used: Grinder, knives, cutting gloves, sanitary gloves, fry pan for sampling and my apron! 2nd, weighed lug for tare: filled up a cup to zero so I have a...
Air Dried Country Pork Sausage with Q-View - Smoking Meat …
网页2015年1月7日 · Country people didn’t have pink salt a 100 years ago but they were still salting down pork hams, bacon, and sausage and feeding their families with no ill affects. The big thing is you have to have cold weather. That's why hog killings were in cold weather.
Summer Sausage Seasoning | Smoking Meat Forums - The Best …
网页2021年4月27日 · Ok let me start over. I have a recipe for summer that could be 100 years old but it was given to me 40 years ago which was a family meat market recipe. It is based on 100 lb batch. I remember eating this sausage and in 1985 the store closed its doors along with all the sausage recipes.
How long to cold smoke fresh sausage? | Smoking Meat Forums
网页2011年7月7日 · If you want to add more smoke flavor you will need to smoke for a longer period of time which will require a preservative to allow you to smoke at lower temps for longer periods of time. You can cold smoke fresh sausage but it needs to reach 160 degrees internal temp in 4 hrs, Hot smoke at 180 degrees and …
Sausage my Grandpa made | Smoking Meat Forums - The Best …
网页2013年12月30日 · Hey guys, I am new to the forum. Just to share a bit about myself, I have been making my own sausage for 10 years or so. I've been making jerky for 20. I built a smoke house similar to the one my grandpa used all his life. His was about 10' by 10' with racks about 6'6" above the floor. The...
Advice on Making Great Summer Sausage - Smoking Meat Forums
网页2009年11月10日 · Smoker temps start out at 120 to 130 for hour (to dry out the sausage casings), then heavy smoke at the same temps for 2 to 3 more hours, then increase the temps to 165 to 170 until internal temp of sausage reaches 152.
recipe for North Carolina sausage (not smoked)
网页2021年1月16日 · Probably not as the link is to North Country Smokehouse in New Hampshire I suspect the sausage in question is something like Neese's or one of the other local/regional fresh bulk sausages available here. If memory serves there was a thread some time back about a copy cat recipe for Neese's sausage. Best regards to all,