The Old Plantation, line of Cured, Smoked, and Fully Cooked Sausages include Smoked. seasoning, and curing salt together and add to the meat block. 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. The sausages are done when their internal temperature reaches 165°F. I've done a double smoked sausage ~225 for an hour or so in my GOSM. 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. Anyone have any pointers? I usually throw some on my keg towards the end of the cook. I don't see much benefit to re-heating it at that low of temps. pre-cooked meatbalss for MOINKBALLS? Location: Memphis, TN...Formerly of Decatur, AL. Smoke sausage for about 3 hours turning them every 45 minutes. 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. Mmmm. Cured, Smoked, and Fully Cooked Sausage products can be as simpleas further processing your fresh sausages with the instructions listedbelow. Let the sausages cook in the smoker for 2 hours. After that time it is ready to eat. 1) Do not exceed 30% fat in a cooked sausage. There are functional ingredients included in these blends to, assist in making the best possible meat product. It doesn't take long for it to be ready, especially the pre-cooked/smoked stuff. Use a meat thermometer to make sure their internal temperatures are 165 °F (74 °C). For the novices, it is even recommended that they take their time and not … To optimize the finished product it is suggested to use one ofthe many Old Plantation blends formulated for perfection of theseflavors. As long as it is fatty enough they will not dry out. Sign up for our newsletter to receive specials and up to date product news and releases. I like double smoking it, do it a lot. One of my buddies loves it and I will throw some on the smoker specifically for him. Don't slice it or let it split, because it can dry out. color [due to the curing reaction) in the finished product. Sausage smoking time varies across different cooks. 2) Darker meats such as beef and venison will result in a richer. I like it chared with a little black. The sausage I bought is already cooked. Coarse grind the meat through a 1 inch plate. Some would say it takes 3 hours and your meat is ready for eating. To manufacture a Cured, Smoked and Fully Cooked meat product using one. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. ON Topic Version :). Smoking pre-cooked sausage. Sausage, Smoked Polish, and Bologna and Frank flavor profiles. ** Other cooking techniques are welcomed for when your cookin' in the kitchen. I dont it all the time. I've also double smoked sausage, as Guerry mentioned above, then gave it a little char, diced and added to my baked beans. Others 4 hours. what about slicing it lengthwise to absorb more smoke? bag of Old Plantation Seasoning the following procedure is recommended: 1.00 Ounce Legg Cure (6.25% Sodium Nitrite). Want to stay up to date with this post? Smoking temperature is kept at 225 to 250 degrees Fahrenheit. *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . After about 2 hours, check your sausages to see if they’ve changed in color. My initial thought was low heat like 180 for 2 hours. I have a Q feast coming up and I thought I'd throw some spicy smoked sausage in the mix. Don't forget about the Throwdown Thingies! Thanks fellas. 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. Sign Up Now › line of Cured, Smoked, and Fully Cooked Sausages include Smoked Sausage, Smoked Polish, and Bologna and Frank flavor profiles. To optimize the finished product it is suggested to use one of, the many Old Plantation blends formulated for perfection of these, flavors. 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 … 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. Stuff into edible casings and, In addition to the suggested tips in the Fresh Sausage section, also. 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) …
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