You want the meat to smoke “low and slow” for optimum juiciness. For us, the convenience of a smoker was a good investment. It has four basic parts: the bottom segment with the heating coil; the water pan; the middle drum, where the meat is hung or laid on the grill or jerky screen; and the lid. Cheeses, especially sharp or distinctively flavored varieties like blue cheese and feta cheese. I think I can use my electric smoker to slowly cure it - but don't know for how long or at what temp. Large pieces of wood work better in this method, because the burning charcoal will smoke the wood more quickly. The coil will heat the coals, and the coals will heat the chips, eventually evaporating the water in the chips and turning to smoke. Welcome to the final post in the sausage making series. There’s apple-wood, hickory, mesquite, cherry, maple and even chips that have been made from old whiskey barrels, with the aged alcohol adding its own depth. The last thing I want to do after work is cut up raw chicken. Now I am onto making homemade smoked sausage. https://www.barbecue-smoker-recipes.com/chicken-sausage-recipes.html Add liquid (judiciously) to your sausage mix, and make it an opportunity to inject another layer of flavor. So much of this process can be altered to accommodate sausage newbies. The flavors of the liquid marinate the smoke and give the meat one more step of complexity. Our smoker is an inexpensive model with an electric heating element. The meat looked done … juicy, golden and caramelized. Turkey Sausage with Jalapeno and Cilantro, Smoked Chicken/Turkey Sausage with Apples and Apricots. © Copyright 2017   Lets-Make-Sausage.com   |   All Rights Reserved. Grind a good portion of the chicken skin along with the dark and light meat. Grilled on the grill with sauerkraut topping, baked in the oven with home-style beans, sautéed with peppers and onions, browned and bubbled with marinara, or my favorite … smoked in the smoker. While you can use a charcoal grill to accomplish a similar flavor, the coals need tending quite often, and with a 14-hour pork butt, the process becomes quite involved. Wines, brandy, and liqueurs. The dog usually asks to go outside 50 times just so he can prowl around the smoker with his nose in the air. I’ll start by showing what we do with our smoker, then give some alternative methods for those of you who want a smoky flavor, but aren’t ready to invest in a “smoke specific” piece of equipment. If you don’t have a smoker, don’t despair. Our smoker came with two grill racks and a jerky tray. In the end I split the sausage into 2 batches and made both kielbasa and andouille at the same time. Always grind both the dark and white meat of the bird. Chicken, turkey, and other poultry meats are very lean, and there has to be something added to the sausage to ensure good taste and texture. Hot sauce (optional) Directions: 1. You lose some smoke, but not as much as taking off the lid. Tough Meat, Tough Decisions: Intro to Homemade Chicken Sausage 2 cups cooked brown rice. Smoked chicken sausage is great, but it is easy to over-do it. The white meat alone will be far to dry and bland. For more fun with sausage making, read my other posts: The Smoker Vs the Charcoal Grill If you don’t own a smoker, but would like to experience the delicious flavor of smoked chicken sausage, you can use your charcoal grill. Place a metal pie pan filled with the liquid of your choice on the bottom rack above the coals to act as the steam element. Suspended over the top of the heating coil is the metal water pan. Because of this, there are many homemade alternatives when it comes to smokers. Since I got the smoker in the spring I have smoked ribs, shoulder, tenderloin, chicken wings, whole chicken and sausage. Make sure to keep the skin and extra fat, the sausage needs it and chicken tends to be too lean for sausage making without it. I also find it more difficult to keep a constant temperature with the grill method because every time the lid is removed to tend the coals, the smoke is released and the grill has to start over again. These posts are a mere drop in the bucket when it comes to the creativity, technique and experimentation that comes with making your own sausage. I never use water when I can use broth, stock, or wine (see above). We also like to smoke larger portions of meat like pork butt, several whole chickens, or large pieces of salmon at a time. Mostly, because to make it requires cutting up lots of meat – which I do not like doing. The nice thing about having a smoker is that it becomes the “set-it-and-forget-it” of the grilling world. It has been a practical and delicious technique to preserve and flavor food for centuries. To prepare for smoking, we soak our wood chips in water for about an hour. It also helps regulate the temperature. Click here for ideas on Smoking Woods; Tip.

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