Old Family Sage sausage Recipe - Smoking Meat Forums
网页2017年5月22日 · Here is the exact wording: Sausage. 100 pounds. 2 and half pound English salt. three quarter pound crack pepper. half pound sage. A scribbled note beside said: Throw some tyme and nutmeg if Gott. You can break this down into 5 or 10 lb. batches and try it---- I usually add more salt and sage.
Old fashioned summer sausage. - Smoking Meat Forums
网页Mar 4, 2018. #1. Made 45 pounds of "old fashioned summer sausage" yesterday. We have been making this stuff for years. 2-1 ratio of lean beef to pork, salt , pepper, cure#2. Mix salt and pepper on cubed meat and grind with medium plate. Dissolve cure in cold water and pour over ground meat, then grind second time.
LEGGs Old Plantation Copycat - Smoking Meat Forums
网页2020年10月25日 · I had to make up a new batch of breakfast sausage seasoning, and I follow a recipe by weight: 8 oz. salt 2 oz. black pepper 1 oz. sage put in ziploc and shake thoroughly, then use ½ oz. per lb. of meat However, this time, for those that don't have scales, I also dumped the contents of each... www.smokingmeatforums.com.
Sausage my Grandpa made - Smoking Meat Forums
网页Dec 30, 2013. #1. 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 rack were made of bamboo.
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,
Old time summer sausage recipe - Smoking Meat Forums
网页2013年2月23日 · Here is an old time summer sausage resapy 66lb ground beef 33 lb side pork 64oz salt. 8oz ground pepper. 8oz sodium nitrate. 48 oz sugar. Mix well and stuff into cotton cassing about as thick as your wrist.hang in a cool but not freezing space for 3-4 days then smoke cool smoke at about 90 degrees for 4-7 days they say the longer it sits hung ...
South Louisiana Grren Onion Sausage Recipe - Smoking Meat …
网页2019年2月6日 · Foamy, Chaurice....at least the recipes I have seen...is more of a creole style fresh sausage that uses a lot of fresh yellow onion, celery, and garlic...And it is extremely seasoned with black pepper and cayenne. Like 1/4cup of black pepper per 5# meat. Cajun green onion sausage is more of a country style sausage.
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.
Country-Style Breakfast Sausage - Smoking Meat Forums
网页Feb 10, 2009. #4. Patties made onto cookie sheet lined with double sheets of wax paper sprayed with light coating of olive oil, made 41 patties, about 5 per lb: and the best part, testing! You can use virtually any grinder to make breakfast sausage, don't need a stuffer, and can make it with homemade seasonings.
Looking for "Old World" italian sausage recipe
网页2019年6月10日 · There are lots of questions about whether fennel is the key ingredient, or whether "true" Italian sausage never uses it. My first attempt at making my own bulk Italian sausage (I don't have a stuffer), tasted great, but was most definitely not the taste I remember from 1960s Chicago Italian.