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What do you fry it in, and is coffee the only thing you add ?
That was my condiment lolSo you gucked it up.Omg. This was such a good idea!
I made a creamy spread with a tomato, jalapeño and avocado. Muenster cheese.
I meant the oil. Crisco?What do you fry it in, and is coffee the only thing you add ?
Cast iron fry pan but any would work. Yup, just the drippings and the coffee. It's thin, not a gravy gravy.
Mild freezeI plan on doing some rib eye burgers tomorrow for dinner.
When i cube the meat, should i lightly freeze it or get it to room temp?
I meant the oil. Crisco?
Did not like the beef sausage. The texture ruined it.
They looked really good for my first try though.
Had a great smoke ring, perfectly made sausages and the seasoning was good. But that damn texture! lolDid not like the beef sausage. The texture ruined it.
They looked really good for my first try though.
Not a fan of beef sausage....unless ya put a lot of pork in it.
Had a great smoke ring, perfectly made sausages and the seasoning was good. But that damn texture! lolDid not like the beef sausage. The texture ruined it.
They looked really good for my first try though.
Not a fan of beef sausage....unless ya put a lot of pork in it.
Next time, im just going to use a pork shoulder.
yeah kinda. Like it didnt crumble apart but thats the way it felt in your mouth lolHad a great smoke ring, perfectly made sausages and the seasoning was good. But that damn texture! lolDid not like the beef sausage. The texture ruined it.
They looked really good for my first try though.
Not a fan of beef sausage....unless ya put a lot of pork in it.
Next time, im just going to use a pork shoulder.
Was it crumbly?
yeah kinda. Like it didnt crumble apart but thats the way it felt in your mouth lolHad a great smoke ring, perfectly made sausages and the seasoning was good. But that damn texture! lolDid not like the beef sausage. The texture ruined it.
They looked really good for my first try though.
Not a fan of beef sausage....unless ya put a lot of pork in it.
Next time, im just going to use a pork shoulder.
Was it crumbly?
It wasnt dry and i used all the fat from the brisket and we added beef fat to the filet mixture.yeah kinda. Like it didnt crumble apart but thats the way it felt in your mouth lolHad a great smoke ring, perfectly made sausages and the seasoning was good. But that damn texture! lolDid not like the beef sausage. The texture ruined it.
They looked really good for my first try though.
Not a fan of beef sausage....unless ya put a lot of pork in it.
Next time, im just going to use a pork shoulder.
Was it crumbly?
The only things I know that will cause that is over cooking or not enough moisture/fat.
It wasnt dry and i used all the fat from the brisket and we added beef fat to the filet mixture.yeah kinda. Like it didnt crumble apart but thats the way it felt in your mouth lolHad a great smoke ring, perfectly made sausages and the seasoning was good. But that damn texture! lolDid not like the beef sausage. The texture ruined it.
They looked really good for my first try though.
Not a fan of beef sausage....unless ya put a lot of pork in it.
Next time, im just going to use a pork shoulder.
Was it crumbly?
The only things I know that will cause that is over cooking or not enough moisture/fat.
But maybe it was overcooked... that does make sense.
One casing cracked. I was proud of that low number lol.It wasnt dry and i used all the fat from the brisket and we added beef fat to the filet mixture.yeah kinda. Like it didnt crumble apart but thats the way it felt in your mouth lolHad a great smoke ring, perfectly made sausages and the seasoning was good. But that damn texture! lolDid not like the beef sausage. The texture ruined it.
They looked really good for my first try though.
Not a fan of beef sausage....unless ya put a lot of pork in it.
Next time, im just going to use a pork shoulder.
Was it crumbly?
The only things I know that will cause that is over cooking or not enough moisture/fat.
But maybe it was overcooked... that does make sense.
What temp did you take it to?
Shouldnt be more than 160 internal. If your casings crack that make it dry as well.
One casing cracked. I was proud of that low number lol.It wasnt dry and i used all the fat from the brisket and we added beef fat to the filet mixture.yeah kinda. Like it didnt crumble apart but thats the way it felt in your mouth lolHad a great smoke ring, perfectly made sausages and the seasoning was good. But that damn texture! lolDid not like the beef sausage. The texture ruined it.
They looked really good for my first try though.
Not a fan of beef sausage....unless ya put a lot of pork in it.
Next time, im just going to use a pork shoulder.
Was it crumbly?
The only things I know that will cause that is over cooking or not enough moisture/fat.
But maybe it was overcooked... that does make sense.
What temp did you take it to?
Shouldnt be more than 160 internal. If your casings crack that make it dry as well.
Kept it around 250 for 1 1/2 or so, i think... lol I drank almost a whole 5th of buffalo trace during that long prep
Have you ever used that fiber-whatever casing? The maroon one?