These things came out tasting amazing but the skin really had some snap to it. I’ve got to tweak the recipe to change that next time around. Other than that these were great. 4 hours on 125-150. Cold plunge 5 mins. 20 mins 275. Made with brisket, hatch chile, jalapeños, and Monterrey cheese.
by Deuce_Deucee92
11 Comments
Don’t you want the snap to it? As long as I don’t get molten grease in my eye I’m all for the snap.
Those look awesome, nice work chef
Yes PLEASE! Looks delicious. Smoke some beans and bingo!
Damn those look bomb!
Nice!!!
If you are cooking till full done immediately, there is no reason for the cold bath.
That is just to stop cooking for storage. And 5 minutes might not be enough
What was your process after stuffing?
I always suggest giving them as much space as possible to get air all the way around and put in fridge overnight to dry the casings real well
Love it!! I follow Chuds BBQ on YT and am probably more proud of my sausages than anything. Love using trim from briskets and butt to make something spectacular. What stuffer did you use? I used to use a kitchenaid and then upgraded my equipment as making sausage has become so much fun. It’s a mess at first, but the most satisfying result of all.
Looks delicious.
What kind of smoker you smoke them in