художественный фильмы о животных смотреть бесплатно
Главное меню:
Интересное
художественный фильмы о животных смотреть бесплатно, "Smoked Sausage" vs "Kielbasa" - BRADLEY SMOKER, Kielbasa Natural vs. Collagen Casings - BRADLEY SMOKER, Smoked Polish Sausage, aka Kielbasa, Soy Flour vs Soy Protein Concentrate or powdered milk -- sausage pics added, Pickled Kielbasa Sausage - BRADLEY SMOKER, What do they mean by fresh smoked sausage., Need long shelf life for smoked sausage - BRADLEY SMOKER.
can someone point me to a recipe for pork/beef smoked sausage?RogerHere's one recipe that may replicate what you had, Roger.Smoked Sausage U.S. Ingredient Metric4¾ lb. Pork lean 2155g 2¼ lb. Pork fat back 1020g 1 lb. Beef chuck 454g 7 tsp. Salt 51g 1 Tbs. Dextrose 21g 3 Tbs. Paprika, smoked 18g 2Tbs. Garlic powder 16g 5 tsp. Onion powder 13g 1½ tsp. Cure#1 9g 1 Tbs. Pepper, red (flakes) 7g 3 Tbs. Sage 6g 3 Tbs. Coriander, ground 5g 2 tsp. Pepper, black 4g 35 mm Hog casings 1. Partially freeze the meats and the fat then grind through a medium (10mm) plate. 2. Add all the remaining ingredients to the ground meats 3. Mix well, cover, and let stand in refrigerate at least 2-3 hours to cure. 4. Stuff the mixture into 35mm hog casings about 18' long leaving enough casing to tie the sausage into a ring [optional: leave in long continuous coil]. 5. Hang the sausage at room temperature, until the meat paste reaches ambient temperature and the casing are dry to the touch. 6. Place sausage in pre-heated smoker (130F) and apply heavy smoke for 2 hours; raise temperature of the smoker to 170F and continue smoking until internal temperature is 155F 7. Plunge in ice water for 15 minutes; chill in refrigerator at least 6 hours. 8. Before eating heat the sausage gently over low heat on the grill and serve hot.Kevin A .... Thanks for this reicpe ... I think I'll make this my first project.One last question ... How many hours would you guess it will take in the smoker using this process (that is not using a hot water bath) if I am using 25mm coligen casings? Just looking for a ballpark estimate.Thanks again for all your help... I really appreciate it.Roger, "Smoked Sausage" vs "Kielbasa" ?? Started by Old Frenchie, April 04, 2012, 11:47:16 AM Previous topic - Next topic 0 Members and 1 Guest are viewing this topic., Kielbasa Natural vs. Collagen Casings Started by Kielbasa_Tom, March 27, 2013, 10:26:44 AM Previous topic - Next topic 0 Members and 1 Guest are viewing this topic..
Smoked Polish Sausage, aka Kielbasa Started by Stickbowcrafter, December 01, 2007, 05:59:05 AM Previous topic - Next topic 0 Members and 1 Guest are viewing this topic., Soy Flour vs Soy Protein Concentrate or powdered milk -- sausage pics added Started by drano, January 15, 2009, 05:47:25 PM Previous topic - Next topic 0 Members and 1 Guest are viewing this topic., Pickled Kielbasa Sausage Started by Father Tom, March 25, 2009, 11:32:55 AM Previous topic - Next topic 0 Members and 1 Guest are viewing this topic., Is this a recipe for making fresh smoked sausage or using fresh smoked sausage? If it's a recipe to make fresh smoked sausage it ought to mention something about the smoking., Need long shelf life for smoked sausage Started by allthai, June 26, 2005, 10:31:12 AM Previous topic - Next topic 0 Members and 1 Guest are viewing this topic., Sausage casing question Started by csakis, December 11, 2008, 06:22:30 PM Previous topic - Next topic 0 Members and 1 Guest are viewing this topic..