I was over on the Smoking Meat forum and they talk about smoking Fattys ( Jimmy Dean sausage smoked in the smoker, whole in the big log) they say they are real good. Anybody here tried them?
Mark
chezz bubba smoked some sausage logs for camp n brew... i think it was 1lb store bought logs of bob evans sage...
it was tasty... not what some would call smoked sausage... more like sausage smoked...
you goota eat...
owrstrich
Not yet, but since I like Jimmy Dean, I may try it one day. Post your results and I will decide then. I was going to try smoking liver until I read some posts here and decided I liked liver too much to get that kind of result.
I have done the sausage smoked and it was just like O described. Liver and Onions - that the best but same postings scare me away from smoking it...
West Coast Kansan
Full Member
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I have done the sausage smoked and it was just like O described. Liver and Onions - that the best but same postings scare me away from smoking it...
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Wildcat
Jr. Member
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Not yet, but since I like Jimmy Dean, I may try it one day. Post your results and I will decide then. I was going to try smoking liver until I read some posts here and decided I liked liver too much to get that kind of result.
Hey you guys, I resemble those remarks! Geez I think it's going to be a long time before me and Manx will forget about that mess. :D
Sorry about that Iceman. All I can say is that your sauce is on the other side of the spectrum from the liver.
Quote from: Wildcat on January 02, 2007, 12:53:14 PM
Sorry about that Iceman. All I can say is that your sauce is on the other side of the spectrum from the liver.
:D :D :D :D :D :D ;D ;)
That's right, I had forgot who did those posts. Iceman and Manxman :D ;) The legend continues... :D :D or as Gizmo posted there are "only new recipes" ,,, some you just dont repeat.
I've done them a few times. Easy cookin',a lil rub and smoke is all it takes. I really enjoy em.
PigOut how long did you smoke them what temp did you bring the internal temp up to ??? and what kind of wood did you use? I bought the Jimmy Dean Maple and the Owins hot :P
I do them alot, sometimes just to add to the smoker. We really like them, and you can also put them on a rack above something else and use the drip from them as a moisturizer. I usually do them at whatever temp my other items require 200-250 and bring the internal temp to about 160.
Every time I smoke I throw at least one in . Never really used IT for em. Just 3 hrs at 200-220 . Any wood works . If I was doing breakfast style maybe a maple-apple mix or cajun style with hickory. Starting to use pecan and oak also. Its all a personal taste thing. Every time, they turn out great, cant really mess em up. Even stuffed one with cheese!
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