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Thread: Sausage and Smoke Cooking

  1. #1591
    Fizzy Laces Connoisseur
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    Slightly improved effort over yesterday's, pork slightly spicy pork shoulder.

    Hoping to bag a goose or two this season, goose sausage sounds good.

    Geek

  2. #1592
    32t
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    I have tried goose sausage and jerky and neither time was I impressed.

    Then again I am not a fan of wild goose.
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    Senior Member blabbermouth tcrideshd's Avatar
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    Quote Originally Posted by 32t View Post
    I have tried goose sausage and jerky and neither time was I impressed.

    Then again I am not a fan of wild goose.
    I’m with you Tim. Never a fan of goose, love to hunt them, but I took the meat to others
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    Senior Member blabbermouth eddy79's Avatar
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    Still new at this but tried some pulled pork yesterday. Went pretty well but didn't allow enough time. It stalled at about 5hr and by about 8hrs was only at 75c so had to pull out and put in oven to finish as was getting late and just needed it done for dinner.

    Came out pretty well wife and boy chowed down happily. Will look at allowing a good 12hrs next time. While set up will smoke some almonds for some snacks for me.

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    My wife calls me......... Can you just use Ed

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    32t
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    I had to get rid of some fish before we go fishing again or I would possibly be over my limit in the freezer.

    I have never smoked fish before and I will find out tomorow how they taste.


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    'with that said' cudarunner's Avatar
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    I find that small fish are easily over salted. It doesn't take much smoke to get a good flavor, then you can just use the smoker or the oven to get it done to temp.

    Good Luck my friend.
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    The Great & Powerful Oz onimaru55's Avatar
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    Quote Originally Posted by cudarunner View Post
    I find that small fish are easily over salted. It doesn't take much smoke to get a good flavor, then you can just use the smoker or the oven to get it done to temp.

    Good Luck my friend.
    Brining small fish can be tricky for sure.
    I always use a dry rub of 3 parts brown sugar & 1 part salt. Rinse off & pat dry before smoking & even the smaller fillets come out ok.
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    Senior Member blabbermouth outback's Avatar
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    Quote Originally Posted by 32t View Post
    I had to get rid of some fish before we go fishing again or I would possibly be over my limit in the freezer.

    I have never smoked fish before and I will find out tomorow how they taste.


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    Tim....in all the years I've been fishing, which has been my whole life, literally. I've never had anyone come to my house and check my freezer limit.

    Only way that would happen is if you were caught poaching and selling. Then they'll come to your house to confiscate it all.

    Come on....tis only a fish. Our tax money paid for it to be stocked....right.?
    Mike

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    32t
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    I don't mind buying a trout stamp because there is extra work/stocking for them.

    I eat what i keep and I think that the catch and release people kill much more than I do.

    I have never been checked like you say but I have the licenens from at least 10 years ago in the top shelf of my freezer to cover my rear for that roast that might be hidden in the back corner.
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    Howdy folks

    So I have a wonder. Does anyone have a recipe for a plainish pork sausage? My mum wants me to make some for her and dad but they aren't into herby sausage.

    Also, second question, any insights into a pork sausage recipe for some pigs in blankets?

    Geek
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