TentHunter
Moderator
Tomorrow morning for Easter Sunday, we're having a continental breakfast at church. We're suppose to bring something, so I decided to make up a batch of Junior Beef Smokies smothered in BBQ sauce.
A couple sheep casings soaking.
Five pounds of ground beef mixed with the kielbasa seasonings: Salt, Marjoram, fresh garlic, Pepper, Mustard Seed, Onion Powder, Nutmeg, and some Cure #1.
Stuff into the sheep casings & twist into links... then onto the MAK with the A-maze-N-Pellet-Tube and some 100% Hickory pellets for an hour of cold smoke. The leftover sausage was formed into a patty and added as well. After 1 hour the MAK was turned on to smoke mode (about 170°).
While they smoke let's cook up a batch of homemade BBQ sauce.
As soon as the juniors reached an I.T. of 150° they get dunked into a cold water bath...
Then dried off, trimmed and into the fridge overnight.
Tomorrow morning they're destined for the Crock Pot with the BBQ sauce.
YUM!
A couple sheep casings soaking.
Five pounds of ground beef mixed with the kielbasa seasonings: Salt, Marjoram, fresh garlic, Pepper, Mustard Seed, Onion Powder, Nutmeg, and some Cure #1.
Stuff into the sheep casings & twist into links... then onto the MAK with the A-maze-N-Pellet-Tube and some 100% Hickory pellets for an hour of cold smoke. The leftover sausage was formed into a patty and added as well. After 1 hour the MAK was turned on to smoke mode (about 170°).
While they smoke let's cook up a batch of homemade BBQ sauce.
As soon as the juniors reached an I.T. of 150° they get dunked into a cold water bath...
Then dried off, trimmed and into the fridge overnight.
Tomorrow morning they're destined for the Crock Pot with the BBQ sauce.
YUM!