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A Cajun and European Sausage.
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Topic: A Cajun and European Sausage. (Read 1184 times)
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Bentley
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Mayberry
A Cajun and European Sausage.
«
on:
July 21, 2023, 04:25:21 PM »
A Modified Andouille being Cold Smoked, if such is even possible when it is 89° and a Sicilian Sausage! Both will be tried on a Detroit Style pizza for dinner. Really liking these dried hog casings!
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BigDave83
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South West PA
Re: A Cajun and European Sausage.
«
Reply #1 on:
July 21, 2023, 06:48:19 PM »
Are these the casings that come packed in salt? Been a long time since I made sausage but that was all I ever used.
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Bentley
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Mayberry
Re: A Cajun and European Sausage.
«
Reply #2 on:
July 22, 2023, 10:59:09 AM »
No. These have to be soaked in water for a few minutes before use.
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Bentley
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Mayberry
Re: A Cajun and European Sausage.
«
Reply #3 on:
July 22, 2023, 11:07:01 AM »
Have not tasted any of the smoked yet. It...I would call it Warm Smoking instead of cold smoking for about 2 hours with the Costco blend, then 1 hour hot smoke on the Memphis with the Blazen Smoker going too. If it tastes as good as it looks, will be pleased!
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02ebz06
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Rio Rancho, NM
Re: A Cajun and European Sausage.
«
Reply #4 on:
July 22, 2023, 11:42:42 AM »
Have not seen those casings.
Where did you get them ?
I've been getting the pre-cut ones from Sausagemaker.
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Bruce here - These are my cooking toys:
Lone Star Grillz 20x42 Pellet Grill (on order), CampChef XXL Vertical Pellet Smoker, Grilla Grills Primate (on order), Pizza Party Emozione pizza oven
Bentley
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Mayberry
Re: A Cajun and European Sausage.
«
Reply #5 on:
July 22, 2023, 12:27:53 PM »
Amazon. That is what the current round of Salami is in. 43mm & 50mm. The above is 43mm, they go as low as 32mm.
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Last Edit: July 22, 2023, 12:31:54 PM by Bentley
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ZCZ
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Re: A Cajun and European Sausage.
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Reply #6 on:
July 22, 2023, 06:19:12 PM »
Good looking sausage.
How was it?
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2013 Memphis Pro
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Titus 3:3-7
Bentley
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Mayberry
Re: A Cajun and European Sausage.
«
Reply #7 on:
July 22, 2023, 09:32:59 PM »
I enjoyed it, but I did not have enough pork for a full recipe, and when I start adjusting ingredients it never come out great! A little dirty smoke too!
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Bentley
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Mayberry
Re: A Cajun and European Sausage.
«
Reply #8 on:
July 23, 2023, 08:29:37 PM »
Needed more fat for both flavor and texture. Also needs a few days to have the smoke mellow! Had it in some red beans and Rice, it was edible, but it was not gonna win any awards!
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ZCZ
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Re: A Cajun and European Sausage.
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Reply #9 on:
July 23, 2023, 11:49:01 PM »
Ship it to me. I’ll eat it!
Al
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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7
BigDave83
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South West PA
Re: A Cajun and European Sausage.
«
Reply #10 on:
July 24, 2023, 06:57:37 AM »
It looks good from here. I would eat it, dice some up for in my omelet, probably go well in the egg bites also.
Would you consider this cooked and ready to eat with the 2 hours of hot smoke? Is there any type of cure in it?
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Bentley
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Mayberry
Re: A Cajun and European Sausage.
«
Reply #11 on:
July 24, 2023, 11:38:57 AM »
No, it needed to be cooked in with the beans. About 1/2 tsp of #1 cure.
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yorkdude
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Lake Elbo-Manhattan Kansas
Re: A Cajun and European Sausage.
«
Reply #12 on:
July 24, 2023, 05:14:05 PM »
Obviously cant taste it but it looks awesome.
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A Cajun and European Sausage.