<![CDATA[Sausage strips]]>I know these were talked about either in a Livecast or Podcast, and I found them at the grocery store so I thought I’d try them. They are good, but not great. If they were thicker that would make them a lot better, they are maybe 1/16in thick. If they had a hot version as well, that would make me like them more.
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]]>https://waltonsdev.nodebb.com/topic/2501/sausage-stripsRSS for NodeThu, 17 Sep 2026 20:57:29 GMTSun, 19 Jul 2020 14:00:03 GMT60<![CDATA[Reply to Sausage strips on Mon, 20 Jul 2020 00:13:01 GMT]]>Tex_77 sort of looks like Spam. My guess would be to make it like venison bacon. Grind up the meat block, add some seasonings and a binder, let it set in a pan in the fridge before sending it to the smoker. It does look like some venison bacon I have made in the past.

]]>https://waltonsdev.nodebb.com/post/19700https://waltonsdev.nodebb.com/post/19700Mon, 20 Jul 2020 00:13:01 GMT<![CDATA[Reply to Sausage strips on Sun, 19 Jul 2020 17:44:03 GMT]]>Thanks for the review, Tex_77. I expect that I would prefer them thicker, too. I don’t even like my bacon that thin.

Jonathon, I was thinking about how to go about it. My first thoughts were to press a bulk sausage into some sort of square or rectangular mold (like a baking pan or loaf pan) to set up, then do enough smoking (or parcooking) so that it is firm enough to slice.

]]>https://waltonsdev.nodebb.com/post/19680https://waltonsdev.nodebb.com/post/19680Sun, 19 Jul 2020 17:44:03 GMT<![CDATA[Reply to Sausage strips on Sun, 19 Jul 2020 17:36:26 GMT]]>Tex_77 What store? I’ve been looking so I can do some and see if they are worth figuring out hwo to do at home. I have to say, they look amazing but that’s probably cause Im hungry!

]]>https://waltonsdev.nodebb.com/post/19679https://waltonsdev.nodebb.com/post/19679Sun, 19 Jul 2020 17:36:26 GMT