(Sam Rayburn Reservoir Specific)
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(Sam Rayburn Reservoir Specific)
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| Name: |
Tall Cotton
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| Subject: |
Sausage
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Date:
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2/24/2012 7:36:19 AM
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I picked up some Cavanaugh's smoked sausage at Sams for gumbo my wife was making with one of her students. Yesterday while smoking briskets and chicken for the weekend I decided to throw one on the smoker just to see. I left it on about 3 hours at 225. Came out great so I took the other 3 and put them on too. This may become one of my favorite snacks.
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| Name: |
Summer Lover
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| Subject: |
Sausage
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Date:
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2/24/2012 9:52:19 AM
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I have had it too - goes great with horseradish and beer...
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| Name: |
Mack
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| Subject: |
Sausage
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Date:
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2/25/2012 7:37:25 PM
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Please describe this sausage. Flavor (hot/mild/spices/etc), casing (tender/tough/pork/sheep). My family is fond of Conecuh sausage, but, it is getting harder to find. Might need a sub.
Glad to see you are still smoking.
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| Name: |
Summer Lover
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| Subject: |
Sausage
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Date:
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2/27/2012 1:49:25 PM
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I will get more when I go to Sam's next - I shoot for a "Spicy Smoked Saugage". I rebag in Ziplocks after I open them, so do not have the original packaging. The casing is probably a little more tough than the Conecuh, but still good. We had some for breakfast over the weekend and the Mrs. accused me of adding spices to it (for the record, I did not).
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| Name: |
Tall Cotton
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| Subject: |
Sausage
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Date:
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2/27/2012 4:45:48 PM
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Mack, Summer is correct. It has a little bite to it but not so hot that anyone would be offended. The natural casing is relatively tough but I had no problem biting through it in a sandwich. I would suggest cutting slits in the casing when you put it on the smoker so more of the fat will render out. It is a pork/beef combo sausage. I was very happy that when I got back from a weekend in the mountains my son had not eaten it all! Now I'm tempted to fire the smoker back up and do a couple of bags, then freeze it for when I don't want to wait. I haven't slowed down much on smoking. Probably every other weekend at least. I keep getting orders from friends for briskets and now whole rib eyes.
TC
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| Name: |
Mack
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| Subject: |
Cotton?
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Date:
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2/27/2012 6:22:30 PM
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Are you still using the MB electric smoker?? If so, and without big problems, the volume of meat you put thru it is a testimonial to the value/performance. What say you??
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| Name: |
Tall Cotton
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| Subject: |
Cotton?
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Date:
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2/27/2012 7:49:25 PM
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Mack, This one has held up very well. I think they have worked out the bugs. Over the past year I would guess I have smoked over 25 times without a hitch. I think for someone who wants ease of use at an entry level price, and isn't planning on going on the competition circuit, I would recommend the Masterbuilt electric smoker. My methods, using the Texas crutch, are not Kosher by some standards, but the results speak for themselves. I have yet to not have a repeat "customer".
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They are excellent and come in "polish", "spicy", and "smoked" at the Sam's I frequent. Package says "natural" casing; it has a nice crisp bite. They are made from a pork and beef mixture. I like the "spicy" option after it's been slow smoked for a few hours. I've had Conecuh a few times and I like these as much or better, but sausages come in many styles and taste is personal. Give it a try.
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