Smoked Sausages are on the top of my list of favorite sausages. Taking a fresh sausage and kicking it up a few notches with the addition of smoke brings a whole new life to these beauties. The process is a little more involved but well worth it. Here you’ll see t all. The whole process come to life.
Texas Hot Links. A delicious spicy sausage that finds it’s origins out of Pittsburg, TX. This sausage (AKA Hot Guts) can be made with beef, pork, or a combination of both. From what I can gather there is no real standard when it comes to Texas Hot Guts as every butcher seems to make theirs …
I hope you are ready because this recipe is hard core!! Mettwurst is a German sausage. This sausage has many different styles of preparation as you might find mettwurst in casings, fully dried, in a jar, or spreadable. Today’s version of mettwurst is a semi dried cured and cold smoked sausage that can be eaten …
As we continue our journey into sausage making we find our self in the Banana Republic. Todays sausage is a wonderful Panamanian sausage that brings to the table delicious fresh and festive flavors. The Panamanian Chorizo Criollo is a fresh sausage that gets it’s flavors from the sweet pepper (Aji Dulce/Aji Criollo), the culantro (cousin …
Who doesn’t love a good snack stick. Tangy, smoky, and perfect on any occasion. In todays recipe we will be fermenting our snack sticks to achieve that beautiful tangy flavor. This step is completely optional but will add a complexity to your snack stick that will make them totally delicious. We are going to be …
I remember the day I bought my Smokin-It Smoker Model #4D. Immediately I fell in love with it! I loved the size, the control, the build, the programmable settings, and most of all I loved the smoky food that would come out of it. It’s been great not only for my personal use but for …
Smokin-It Smoker gets a major upgrade (Digital WIFI Controller) Read More »
