Announcement

Collapse
No announcement yet.

Mesquite Country Sausage Recipes

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    If I want to make snack sticks, like slim jims, is there a casing for it or do I use the same hog casings I use for my smoked sausage?

    Comment


      I used a.smaller cassing I got from ACADEMY and gander mountain.

      Comment


        Ok, thanks bud.

        Comment


          Originally posted by Thundervee View Post
          Ok, thanks bud.

          Use collagen 20mm or sheep casing

          Comment


            Originally posted by mesquitecountry View Post
            Use collagen 20mm or sheep casing
            This^^^

            Comment


              Man, I appreciate the quick replies fellas! Thanks abunch!

              Comment


                Originally posted by Thundervee View Post
                Man, I appreciate the quick replies fellas! Thanks abunch!
                Yes sir!!! Have a blessed day.

                Comment


                  Andouille Question

                  On the spread sheet the Andouille has Cure listed twice and without the notation "If smoked". Question is if not smoking the andoullie do I add the cure? and is the cure 2X a mistake?

                  FYI, the jal & cheese makes an awesome Summer Sausage!

                  Comment


                    If you're smoking it, in needs the cure. If you're just stuffing and freezing it doesn't. I've been making his andoullie recipe for about 3or4 years and it's awesome! On the 2 time cure listing, one cure says 0% so I ignore it and use the bottom cure listing.

                    Comment


                      Travis, do you have a recipe for hot links?

                      Comment


                        You can use the recipe for the hot venison sausage, it's HOT.

                        Comment


                          Ok thanks

                          Comment


                            Man I'm excited to try some of these, I'm just getting into this.

                            Comment


                              Travis, I'm wanting to make some garlic and black pepper smoked sausage, do you happen to have a recipe for that. I looked on the net but all your other recipes are awesome so we wanted to check with you first. Thanks bud

                              Comment


                                Use the original recipe and add the same amount of fresh garlic as well as the garlic powder that's in the recipe. That should give you a good rounded garlic sausage


                                Sent from my iPhone using Tapatalk

                                Comment

                                Working...
                                X