Smoked sausage
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holley & of course, don’t forget to go Blue! Put a little variety in your colors.
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holley & of course, don’t forget to go Blue! Put a little variety in your colors.
calldoctoday said in Smoked sausage:
holley & of course, don’t forget to go Blue! Put a little variety in your colors.
Lol… Knew that would wake someone up.
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Finished product of my smoked sausage using snack stick seasoning! These turned out amazing! Thank yall for the help!
holley not sure, what’s the team Color’s all about, I’m new to the site.
Thanks
Terry -
holley not sure, what’s the team Color’s all about, I’m new to the site.
Thanks
Terrypepperettes said in Smoked sausage:
holley not sure, what’s the team Color’s all about, I’m new to the site.
Thanks
TerryWelcome to you as well. The colors are kind of a tongue in cheek thing. Something Austin and Jonathon started.
Do a search on color wars. Perhaps some insight.
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We all know that BLUE is the only team to choose!
Seriously though, PapaSop is right, it’s all tongue in cheek and we have a lot of fun with it. -
Finished product of my smoked sausage using snack stick seasoning! These turned out amazing! Thank yall for the help!
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holley nice job!
pepperettes and holley welcome to our community.
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holley not sure, what’s the team Color’s all about, I’m new to the site.
Thanks
Terrypepperettes Welcome to the neighborhood, we hope you have a lot of fun & learn a lot along the way. Yes indeedy, like Bob Stehlik & PapaSop say, Blue is all you’ll ever need. But what really matters is all the fun & ribbing we get that comes with it!
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holley
First of all, welcome to the community.
Your sticks look great. I’m guessing this is not your first attempt at this? Please share your process, smoker and whatever else. Obviously we like pics around here.
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PapaSop thank you! No this isn’t my first time I’m still pretty new to sausage making but I think I have finally got the whole process down
I have a small master built smoker and I am using waltons temp schedule.holley said in Smoked sausage:
PapaSop thank you! No this isn’t my first time I’m still pretty new to sausage making but I think I have finally got the whole process down
I have a small master built smoker and I am using waltons temp schedule.Perfect! Keep us posted.
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Great looking product holley . Is there really another color team besides blue? Asking for a friend.
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Great looking product holley . Is there really another color team besides blue? Asking for a friend.
samspade Yes, there is Grey, but you know what they said about Lukewarm!
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Ahhhhhh. Oh yes grey, it’s the new orange.
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holley and pepperettes welcome to the community. This can can be a very rewarding hobby and a bit addictive. Lot of folks here willing to pass along their experiences. Feel free to share yours and ask questions. Go Team Orange, don’t be led astray.
holley great looking snack sticks, congrats on creating a great product.
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holley said in Smoked sausage:
@dennyo
I have more in the smoker and 30 lbs in the fridge to finish smoking this weekend 
Oh Goodie! Can’t wait. I’ve got another batch of bacon in the brine and it will get first seating into the smoker. Then it is on to the deer grindings.
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While I was at my local Costco to pick up some meat for my next project, I also grabbed some batteries and road salt. Do you know what they wanted to charge me with? A salt and battery!
Great job on the meat products! If it was warmer here in Canada, I would be smoking my snack sticks rather than just oven temping!
-30 Celsius …my snack sticks would be shrinking! -
samspade Yes, there is Grey, but you know what they said about Lukewarm!
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While I was at my local Costco to pick up some meat for my next project, I also grabbed some batteries and road salt. Do you know what they wanted to charge me with? A salt and battery!
Great job on the meat products! If it was warmer here in Canada, I would be smoking my snack sticks rather than just oven temping!
-30 Celsius …my snack sticks would be shrinking!pepperettes hahaha
needed a good laugh. -
While I was at my local Costco to pick up some meat for my next project, I also grabbed some batteries and road salt. Do you know what they wanted to charge me with? A salt and battery!
Great job on the meat products! If it was warmer here in Canada, I would be smoking my snack sticks rather than just oven temping!
-30 Celsius …my snack sticks would be shrinking!pepperettes That reminds me I’m out of corn!!
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Picking up corn? Are you going to put them in a batch of wieners you’re making?
I bet you’re making Corn Dogs, huh?
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