lastic mixing tub.
Place sausage casings in bowl of warm
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
Slice the backstrap in half but not all the way through creating a butterflied style strip.
Fill backstrap with uncooked sausage down the full length of backstrap.
Shake your favorite seasoning all over the inside and outside of backstrap.
Fold the backstrap together sandwhiching the sausage in between. Take strips of bacon and wrap around the outside of backstrap and use toothpicks to pin it together.
Using your favorite wood chips to smoke. Keep your smoker between 160'-180' and slow smoke for 5-6 hour until done.
Cut the sausages into individual links if necessary so you can arrange them on the smoker rack with some space between each link to allow the smoke to flow. Poke each link in several places with a fork before smoking.
Smoke the sausages until no trace of pink remains at the center of the sausage, about 25 minutes after closing the stove top smoker lid.
sausage machine, a KitchenAid with a sausage attachment, or a sausage funnel
heat, boil the fresh pork sausage and gizzards, along with the
riental.
Next you need sausage skins or casings. Your butcher
ou prepare the rest of recipes).
Preheat oven to 350
In a nonstick skillet, cook sausage over medium high heat, breaking
form patties or package the sausage bulk. Immediately vacuum pack and
edium high. Break up the sausage into chunks and cook, working
re too long for the smoker, otherwise, leave them as is
old water to cover the sausage completely.
Cover and bring
inutes from the time the smoker lid is closed. Check for
hours, depending on the smoker and the size and amount
ours).
Cut up smoked sausage in 1/2-inch slices
Combine marinade ingredients in a Ziploc bag.
Add pork chops and marinade in refrigerator for at least one hour.
To bottom of smoker add 3 tablespoons mesquite wood chips.
Line tray of smoker with aluminum foil (makes cleanup a breeze).
Arrange potatoes, onions, carrots and pork chops in tray.
Brush everything with marinade or spray with Pam.
Close lid and place on grill or stove-top.
Smoke over medium heat for 30 minutes.
Check for doneness before serving.
he chicken.
Close the smoker lid and smoke the chicken
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.
0 minutes after closing the smoker lid. Check for doneness with