Trying to clone Conecuh sausage - Smoking Meat Forums
Jun 3, 2012. #4. They appear to be normal 32mm casings which would fit on a 3/4" or 1" stuffing tube. If you have it available in your area, try your hand at duplicating it yourself! The worst thing that can happen is that 1) you perfect your sausage-making, 2) you get to eat your mistakes, 3) you learn of binders and encapsulated citric acid ...
Conecuh sausage | Smoking Meat Forums - The Best Smoking …
2. Mar 10, 2019. #1. so I’ve been trying and trying to get a clone recipe for these types of sausages and I’m very close to it. Not there yet, but very close. I’ve been doing small 3-5 lb batches and mainly just frying up in patties or grilling. I’ve cased a few but notice they’re way thicker than your normal Conecuh.
Conecuh sausage recipes - Smoking Meat Forums
2022年8月14日 · New here but found this forum while searching for how to make smoked sausage similar to conecuh . After many ,many trys I've come close. I saw the old thread hasn't had much attention in years and wondered if anyone was still interested.
Trying to clone Conecuh sausage - Smoking Meat Forums
2012年6月3日 · I grew up one county over from Conecuh Sausage. As a kid my grandparents would make trips over to buy all our sausage. I thought it was common until moving to Huntsville in 2001. I didn't see it again until around 2010. It's absolutely the best sausage out there (in my opinion of course) and the only sausage my wife ever brings in the house.
Country Style Ribs (Bone-in Loin) with Conecuh Hot/Spicy Sausage …
2017年4月22日 · I found some bone-in loin cut Country Style Ribs for a good price, and I picked up 6lbs. They're currently in a classic Cherry Dr. Pepper brine. Going to brine for 6hrs, dry and then rub. Smoke over Apple wood at 225°-240° till IT …
Smoked Sausage in my AirFryer 360 - Smoking Meat Forums
2019年7月31日 · Smoked Sausage in my AirFryer 360. I love Smoked Sausage, and they came out Great when I made them in my Power AirFryer, so I figured they’d be Great coming out of my New AirFryer 360. So I was going to do them at 360° for 14 minutes in the basket, like I've done in my PowerAir Fryer. Note: I also poke holes in them with a fork before ...
Smoked Sausage - Temps? - Smoking Meat Forums
2019年2月3日 · With cured sausage you want a long contact with the smoke, for that deep flavor. At 180 plus, the meat cooks fast, and over a long time at higher temps, you can get a shrunken tough or crumbly stick of meat floating in a bag of liquid fat. This is called Fat Out.
Store Bought Sausage - Smoking Meat Forums
2021年7月12日 · Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1
Store Bought Sausage - Smoking Meat Forums
2018年6月25日 · For those of us who don't make sausage I just wanted to throw out a recommendation for the beef smoked sausage and polish sausage that they carry at my local Sam's club. It comes in a twelve pack for just under $12. The brand is a label that says Kielbasa. So far we have had really great results...
Left sausages out overnight, safe to eat? - Smoking Meat Forums
2017年4月8日 · He called the toxin "sausage poison" or "fatty poison." Eighty years later, in 1895, there was a botulism outbreak after a funeral dinner, in which attendees ate contaminated ham. This led to Van Ermengen's discovery in 1897 of the pathogen, Clostridium botulinum, that was responsible for the "sausage poison."