Forums
New posts
Search forums
What's new
Articles
Latest reviews
Author list
Classifieds
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Chatting and General Stuff
Cooks' Corner
I need some help with Venison sausage
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="bigngreen" data-source="post: 718445" data-attributes="member: 13632"><p>Smoke is for two things typically, one a little flavor which you can just use a small amount of liquid smoke and get the same thing and the second thing is color, it give you that nice color that your looking for and doesn't look like meat in a pigs gut<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" /> </p><p>I don't put cure in breakfast sausage or any fresh bulk or link but in any pre cooked or partial cook link you want to.</p><p></p><p>You can tell if you melted all the fat out because there will be pockets of it at the surface of the casing, OR if you had air in the sausage it will build in a pocket and could blow out I guess, you can solve that by pricking any air pockets. If your sausage is super dry you need to raise your humidity in your smoker, put a pan of water in there or something to bring the humidity up.</p><p></p><p>Check out Butcher Packer supply, much higher quality product and seasonings!!!!!</p></blockquote><p></p>
[QUOTE="bigngreen, post: 718445, member: 13632"] Smoke is for two things typically, one a little flavor which you can just use a small amount of liquid smoke and get the same thing and the second thing is color, it give you that nice color that your looking for and doesn't look like meat in a pigs gut:D I don't put cure in breakfast sausage or any fresh bulk or link but in any pre cooked or partial cook link you want to. You can tell if you melted all the fat out because there will be pockets of it at the surface of the casing, OR if you had air in the sausage it will build in a pocket and could blow out I guess, you can solve that by pricking any air pockets. If your sausage is super dry you need to raise your humidity in your smoker, put a pan of water in there or something to bring the humidity up. Check out Butcher Packer supply, much higher quality product and seasonings!!!!! [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Chatting and General Stuff
Cooks' Corner
I need some help with Venison sausage
Top