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Since they do absorb the smoke flavor, could after they were cleaned and turned... soak them in wine? would they impart that flavor as well?? Just a noob blonde question... has anyone tried this??
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The only one on the block with the super fastest turbo charged
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See no reason why not. Be a pretty miniscule amount of flavor, but I'd guess so. Sure make 'em smell better ;{)In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts -
I'd add the wine inta the recipe ifin it were me Kelly. Although soakin em won't hurt nothin, just not sure how much yall would gain.sigpic
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Nope won't work.
I always add some vinegar to the water I soak my skins in.
Cuts soaking time to around 10 mins.
Casings don't taste of vinegar after.
Bear in mind that intestine is a membrane. It's designed to allow the passage of fluids. So any liquid that comes out of the sausage in the resting period will just replace anything on the skins themselves.
The skins taste of smoke mainly because the meat they are in contact with absorbs the smoke, plus nothing to flush the smoke particles out.
But what tip said is best.
add any booze to the sausage mix itself :-)Made In England - Fine Tuned By The USA
Just call me 'One Grind'
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thanks you guys! you are all so brilliant!
The only one on the block with the super fastest turbo charged
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Hhmmm, a hickory liquid smoke brine for the casings.....Comment
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They sell smoke flavored synthetic casings, why not wine flavored. Shoot, we'll buy anything.Originally posted by MossyMO View Post
Tom
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OK who hijacked Mossy's account? I think I best kill this screen name and email himOriginally posted by MossyMO View Post
In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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In all honesty I did hesitate before I posted that taboo word "liquid smoke". I guess it does rank right up there with using the term "oven" !!!Originally posted by Richtee View PostOK who hijacked Mossy's account? I think I best kill this screen name and email himComment
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In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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If that doesn't work how about steaming them with the wine. Rytek always speaks of how steaming with beer got him going.If You Can Not Stand Behind Our Troops,
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I'm pretty sure that was AFTER they were stuffed tho. Steaming casings before hand would NOT be a good idea ;{)Originally posted by JustSmoke2 View PostIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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Me badddd thought she was going to soak them after then been stuffed and smoked. But in my defense I lost my glasses coming out of the field from deer hunting and I am using a 4 year old pair to get by with. lolIf You Can Not Stand Behind Our Troops,
Please Feel Free To Stand In Front Of ThemComment
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I've steamed sausages in beer - to be honest, it makes very litttle difference to steaming with water.
put the beer in the mix - and that makes a difference. :-)Made In England - Fine Tuned By The USAJust call me 'One Grind'
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