line of Cured, Smoked, and Fully Cooked Sausages include Smoked Sausage, Smoked Polish, and Bologna and Frank flavor profiles. 1) Do not exceed 30% fat in a cooked sausage. Others 4 hours. To optimize the finished product it is suggested to use one ofthe many Old Plantation blends formulated for perfection of theseflavors. Don't slice it or let it split, because it can dry out. As long as it is fatty enough they will not dry out. ON Topic Version :). Location: Memphis, TN...Formerly of Decatur, AL. Thanks fellas. Cutlery - Boning, Butcher Knives and Sharpeners, FoodSaver® and Ziploc® type heat-seal Bags, Cured, Smoked, and Fully Cooked Sausage products can be as simple, as further processing your fresh sausages with the instructions listed, below. To manufacture a Cured, Smoked and Fully Cooked meat product using one. It doesn't take long for it to be ready, especially the pre-cooked/smoked stuff. color [due to the curing reaction) in the finished product. For the novices, it is even recommended that they take their time and not … Once your sausages are on at a steady 250°F with rolling smoke, you’re good to walk away for three or four hours depending on the thickness of the sausage. Stuff into edible casings and, In addition to the suggested tips in the Fresh Sausage section, also. 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still … bag of Old Plantation Seasoning the following procedure is recommended: 1.00 Ounce Legg Cure (6.25% Sodium Nitrite). It's cheap, it's easy and it's delicious! It was for a recipe (Kraut, apples and smoked sausage) but as a stand alone, it was quite good. Coarse grind the meat through a 1 inch plate. You will typically need about 6 US qt (5,700 mL) of water to submerge the sausages, although this can vary depending on the size of the pot you choose. The smoker will be working at 225F, the boudin smoking for about 3 hours. Stuff into edible casings andthermally process.Tips for PerfectionIn addition to the suggested tips in the Fresh Sausage section, alsoconsider the following:1) Do not exceed 30% fat in a cooked sausage.2) Darker meats such as beef and venison will result in a richercolor [due to the curing reaction) in the finished product.3) Reducing the grind size or multiple grinds will affect thefinished product texture and color. Once the sausage is finished cooking, you can either serve them hot or put them in your refrigerator for up to 4 days. ** Other cooking techniques are welcomed for when your cookin' in the kitchen. My initial thought was low heat like 180 for 2 hours. Anyone have any pointers? After about 2 hours, check your sausages to see if they’ve changed in color. After that time it is ready to eat. pre-cooked meatbalss for MOINKBALLS? Let the sausages cook in the smoker for 2 hours. Location: Granite City, Illinois (Near St. Louis "GO CARDS"). Choose a stockpot big enough to hold all of the sausage you wish to boil. One of my buddies loves it and I will throw some on the smoker specifically for him. 3) Reducing the grind size or multiple grinds will affect the, A.C. LEGGS Old Plantation Seasonings Wholesale Store - Supplying Seasoning Perfect for Sausage & Any Meat, HOW TO Cured, Smoked, and Fully Cooked Sausage. I like double smoking it, do it a lot. I like it chared with a little black. I usually throw some on my keg towards the end of the cook. Smoking pre-cooked sausage. Sign Up Now › Mmmm. *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . There are functional ingredients included in these blends to, assist in making the best possible meat product. Q-talk. The Old Plantation, line of Cured, Smoked, and Fully Cooked Sausages include Smoked. Smoke sausage for about 3 hours turning them every 45 minutes. I dont it all the time. Smoking temperature is kept at 225 to 250 degrees Fahrenheit. There are functional ingredients included in these blends toassist in making the best possible meat product. I've done a double smoked sausage ~225 for an hour or so in my GOSM. I have a Q feast coming up and I thought I'd throw some spicy smoked sausage in the mix. I don't see much benefit to re-heating it at that low of temps. Mix approximately 5 minutes (until the meat is tacky) and fine, grind through a 3/16 inch plate. Sign up for our newsletter to receive specials and up to date product news and releases. Thanks so much for any advice. Some would say it takes 3 hours and your meat is ready for eating. Use a meat thermometer to make sure their internal temperatures are 165 °F (74 °C). [1] X Research source If you have a lot of sausage to boil, you can do it in separate batches or use multiple pots. Cured, Smoked, and Fully Cooked Sausage products can be as simpleas further processing your fresh sausages with the instructions listedbelow. 2) Darker meats such as beef and venison will result in a richer. Mix the water. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. what about slicing it lengthwise to absorb more smoke? The Old Plantationline of Cured, Smoked, and Fully Cooked Sausages include SmokedSausage, Smoked Polish, and Bologna and Frank flavor profiles.To manufacture a Cured, Smoked and Fully Cooked meat product using onebag of Old Plantation Seasoning the following procedure is recommended:25.00 Pounds Pork2.50 Pounds Water1 Bag Old Plantation Seasoning1.00 Ounce Legg Cure (6.25% Sodium Nitrite)Coarse grind the meat through a 1 inch plate. I have only grilled it. The sausages are done when their internal temperature reaches 165°F. Sausage smoking time varies across different cooks. Sausage, Smoked Polish, and Bologna and Frank flavor profiles. seasoning, and curing salt together and add to the meat block. To optimize the finished product it is suggested to use one of, the many Old Plantation blends formulated for perfection of these, flavors. The sausage I bought is already cooked. I've also double smoked sausage, as Guerry mentioned above, then gave it a little char, diced and added to my baked beans. Don't forget about the Throwdown Thingies! Fill a large stockpot with water. Mix the water,seasoning, and curing salt together and add to the meat block.Mix approximately 5 minutes (until the meat is tacky) and finegrind through a 3/16 inch plate. To manufacture a Cured, Smoked and Fully Cooked meat product using one bag of Old Plantation Seasoning the following procedure is recommended: 25.00 Pounds Pork 2.50 Pounds Water 1 Bag Old Plantation Seasoning 1.00 Ounce Legg Cure (6.25% Sodium Nitrite) … Want to stay up to date with this post?

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