Soak wood chips in water for 30 minutes. I ruined the country style ribs and before smoking these I smoked some buffalo turds. As a flavorful side dish to your sausage patties, here is a quick, easy and delicious recipe for making sausage gravy that is great on everything from the patties to biscuits and hash browns. One of the best ways to wake up in the morning is to the smell of fresh coffee, and something sizzling on the grill or in the frying pan. Quarter If you are a cold-smoke aficionado, now is the time to dig out your Smokehouse Smoke Chief, load it up with your favorite wood-flavor pellets and let them absorb tons of cold smoke for 30-60 minutes. It just comes down to what you like and what you have in your freezer. Add an extra dash of spice for a fuller/bolder taste! Lamb Shanks, All Fish Thighs Prime Rib Steak To the meat and spice mix, all you have to do is add 1-cup of cold water if you are making the 10-12 pound recipe or about 1/8th cup water for each pound of meat. This is going to be a favorite for making your wild hog sausage! All Turkey This allows for a flat and even cooking. CS Ribs Smoked Breakfast Sausage. Remember, you are not trying to cook the sausage, just add a layer of smoke flavor. Short Ribs Older Post I like to buy the Jimmy Dean sausage in the spicy variety, carefully remove the plastic wrapping and lay it in the smoker while everything else is smoking.. it takes up very little room and is great as sausage biscuits, sausage gravy, sausage and eggs, etc. Salmon Write By: Smokehouse Products on May 16, 2016. Pork Belly Give it a try, you can unsubscribe anytime. Venison: Here is an ideal blend that compliments a lot more than just venison. Using a smoker temperature of 200˚ F, a rope of this sausage reaches 160 degrees in 60 to 90 minutes. Fatty, All Pork As a tasteful variation, you can replace the water with beer, soda pop or even orange or mango juice for an exotic twist! Join the discussion today. I like my breakfast meats. Purchase whatever kind of wood chips you want to use for smoking your meat. All Beef They’re smoked inside and out for a delicious breakfast option loaded with bacon, eggs, cheese and hash browns. We have been making everything Smokehouse since 1968 when we introduced the first Electric Smoker with the Little Chief. Cook your sausage on medium-heat until a nice crusty dark brown. Once your meat, spice and water are blended well, you’ll get the best flavor throughout the sausage by letting it rest in your refrigerator for 12-hours or more. Breast Meatloaf Steelhead Trout I have done this a number of times after reading this page. Melt butter slowly in medium sauce pan. We did a few patties with hickory pellets for 2-hours, and they were everyone’s favorites! Chops Fill the chip tray in your smoker so it’s even with the top before pouring the wood chips into a container with water. If you are looking for instructions for smoking sausage in a smokehouse at low temps then this is not the correct page.. you should go to the forum and look at the sausage category for that type of information. Scallops Top it all off with a creamy jalapeño sauce to wake up your buds, your taste buds, that is. Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it! Be the first to get notified about weekly smoker recipes! Hey all, I got a Masterbuilt Electric Smoker last weekend and made some terrific brisket. Corned Beef I have a newsletter devoted to this amazing novelty here. Today, we offer a full line of electric smokers, gas smokers, wood chips & chunks, BBQ pellets, wood grilling planks, jerky & sausage supplies, brines & mixes, and a variety of parts & accessories. Back Ribs Tri-Tip Pork sausage bought at the grocery store either has too much or too little fat, so you are going to end up with a “grease patty” or a dry piece of fried cardboard! Baby Back Ribs Spare Ribs Onto the grill or into the frying pan, you want an ideal “internal” meat temperature of 160 degrees F. When using pork or pork fat, just make sure that it is not cooked rare/medium rare! Brisket Pulled Pork This gives everything a chance to better intermingle and spread out to the mix. ... We recently bought a little Masterbuilt electric smoker, and have been experimenting with it, having never smoked a single thing before. Thanks for turning me on to smoking meat. Classic: Lots of sage with a bold and hearty traditional flavor that is reminiscent of the great-tasting sausage patties we all know and love. Leg/Drumstick Pork Sirloin, Chicken Take the frozen patties from your freezer and just “nuke” them in the microwave for about 30-60 seconds for your future breakfast/brunch plans. Tenderloin ... specifically what kind of sausage, what kind of smoker, ... My understanding is the sausage should stay between 32-38 degrees during the entire preparing and smoking process. ! We have been making everything Smokehouse since 1968 when we introduced the first ... Wake up your smoker with Smoked Bacon Breakfast Burritos. + Free 5-Chapter eCourse on Smoking Meat Basics, Wide-Cut Individual Smoked Pork Spare Ribs, Double Smoked Holiday Ham Glazed with Maple Syrup. Crown Roast Leg of Lamb When the temperature reaches 160˚ F, the venison sausage is ready to eat! If you are using wild game or wild pork, make sure that your sausage grind has enough natural fat. This page is about smoking sausage but perhaps not in the way you are thinking of. Wild Game: A great blend of the traditional spices and sage, but with a “hint” of sweetness. Smoked Deviled Eggs with Smoke Chief or Little Chief, Smoked Seafood (Shrimp, Clams, Mussels and More). And while ground pork is likely to be the top choice for most folks, you can make great sausage patties with everything from venison and elk to domestic beef.