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Welcome windmill922
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this is the place i have been looking for. somewhere to learn and get good ideas for cooken on a bbq pit or jus' some links on a 55 gal barrel. myself i get into welding up bbq pits. been building pits for about 30 years. i would like to weld up a smoker out of a 30" pipe 3/8 thick 5' in length but need to know the right way. also would like to learn how to make a good pan sausage. feel like i came to the right place. thanks windmill922
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Originally posted by windmill922 View Postthis is the place i have been looking for. somewhere to learn and get good ideas for cooken on a bbq pit or jus' some links on a 55 gal barrel. myself i get into welding up bbq pits. been building pits for about 30 years. i would like to weld up a smoker out of a 30" pipe 3/8 thick 5' in length but need to know the right way. also would like to learn how to make a good pan sausage. feel like i came to the right place. thanks windmill922
As for for the Right way to build them is anyone's guess. If I were you and had the welding techniques and the access of that type of pipe. I would build a reverse flow smoker. They are a gem. Not to take away from a standard off set style.
As for a pan sausage, are you looking to make patties or links? Aslo hot or not?.
Once again.. Welcome to S-M.Ken
I Should Have Been Rich Instead Of Being So Good Looking
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I would like to make mild & hot patties with the old timey seasoning. being from louisiana we like the spice with a little heat. i am trying to stay away from the pork and go with beef & deer meat mix. sure would like to learn what spices go into a pan sausage. then i would like to learn about links. if you have any ideas on the pan sausage sure could use the help. i will get some pic. of bbq pits. also if i can help someone out with building a bbq pit, would be glad to help. windmill
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I think you will find by going with a beef & venison mix. You will have a dry sausage. Since both are very lean. If you want to stay with beef, then add more beef fat. Make sure you stay with a 50/50 ratio.
Here are a few farm sausage recipes I have and breakfast sausage recipes.
Farm Sausage
5 pounds pork or meat of choice, grind medium
1 1/2 teaspoons black pepper
1 1/3 tablespoons salt
2 1/2 teaspoons sage
1 teaspoon thyme
1/2 teaspoon savory
1 1/2 teaspoons sugar
1 teaspoon pepper flakes, crushed
1 cup cold water
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Farm Sausage 2
3 pounds pork, grind medium
2 pounds veal, grind medium
3 cups bread crumbs
2 lemon rinds, grated
1 1/2 tablespoons salt
2 teaspoons black pepper
1 teaspoon sage
1 teaspoon thyme
1/2 teaspoon savory
1 1/2 teaspoons sugar
1 teaspoon marjoram
1/2 teaspoon nutmeg
1 cup cold water
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Breakfast Sausage
10 lbs. ground pork butts
8 T salt
1 T white pepper
2 T rubbed sage
1 tsp. powdered ginger
1 T. nutmeg
1 T thyme
1 T cayenne pepper
1 T black pepper
Once you mix, take a small bit and fry it up. adjust the seasonings to suit your taste.Ken
I Should Have Been Rich Instead Of Being So Good Looking
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Hia Windmill... nice to meetcha..kinda meetcha anyway! Enjoy!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
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welcome windmill922, good to have another sausage maker around, youn can also use very lean pork which will still have a lil bit of fat in it to help when you fry patties. pork these days pretty lean as a whole. i think you will like this site!!!Charbroil SFB
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