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Mmmmmmmm hot and juicy sausage. Wanna see mine?
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hondabbq
Posts: 1,980
Made 10 lbs of Jalapeno and cheddar, and 15 lbs of Polish sausage this weekend. Cryoed the Jalapeño Saturday. I cold smoked the Polish yesterday and let it settle overnight and just put that into cryo. I love doing this stuff.
Comments
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That's a lot of meat! I bet it ships well if you want my address just let me know-------------------------------------------------------------------------------Strongsville, OhioYes. I own a blue egg! Call Atlanta if you don't believe me![I put this here so everyone knows when I put pictures up with a blue egg in it]
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OK, how long does it take you to eat that much sausage - or do you do it as a hobby? Looks pretty impressive.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Skiddymarker said:OK, how long does it take you to eat that much sausage - or do you do it as a hobby? Looks pretty impressive.
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Going to do a 3 or 4 brisket run of MSM soon.
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@hapster will show you his sausage.
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DoubleEgger said:@hapster will show you his sausage.
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hondabbq said:Made 10 lbs of Jalapeno and cheddar, and 15 lbs of Polish sausage this weekend. Cryoed the Jalapeño Saturday. I cold smoked the Polish yesterday and let it settle overnight and just put that into cryo. I love doing this stuff.
Are you using liquid nitrogen, or something colder?
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
DO I !!!!!
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Zmokin said:hondabbq said:Made 10 lbs of Jalapeno and cheddar, and 15 lbs of Polish sausage this weekend. Cryoed the Jalapeño Saturday. I cold smoked the Polish yesterday and let it settle overnight and just put that into cryo. I love doing this stuff.
Are you using liquid nitrogen, or something colder?
Why do you ask that?
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hondabbq said:Zmokin said:hondabbq said:Made 10 lbs of Jalapeno and cheddar, and 15 lbs of Polish sausage this weekend. Cryoed the Jalapeño Saturday. I cold smoked the Polish yesterday and let it settle overnight and just put that into cryo. I love doing this stuff.
Are you using liquid nitrogen, or something colder?
Why do you ask that?
Looking at your pics again, I'm wondering if you meant you vacuum-packed your sausage.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
I know what cryogenics are.
Yes because most of us have the ability to that at home.
You couldnt clue clue into that looking at the pics the first time? -
so, as in cryovac?
edit. I just want to say I'm glad this was cleared up before I went and sourced some liquid nitrogen because the forum said I had to have it.
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Legume said:so, as in cryovac?
edit. I just want to say I'm glad this was cleared up before I went and sourced some liquid nitrogen because the forum said I had to have it.
I will clear this up.
I placed the sausages in a Food Saver bag and used the Food Saver machine to CRYOVAC the sausages in question. I then proceeded down the stairs to my chest freezer that is held at about -18C and placed them there for freezing.
I am glad you didn't succumb to the peer pressure and source out some cryogenic materials. LOL. -
you know, I was thinking that could be some brutal shrinkage with liquid nitrogen, maybe no tuck needed
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hondabbq said:Legume said:so, as in cryovac?
edit. I just want to say I'm glad this was cleared up before I went and sourced some liquid nitrogen because the forum said I had to have it.
I will clear this up.
I placed the sausages in a Food Saver bag and used the Food Saver machine to CRYOVAC the sausages in question. I then proceeded down the stairs to my chest freezer that is held at about -18C and placed them there for freezing.
I am glad you didn't succumb to the peer pressure and source out some cryogenic materials. LOL.
And I never said anyone should go buy liquid nitrogen, I never applied peer pressure for people to do so, I asked what I thought was a legitimate question, but obviously that action gets mocked and harassed on this forum.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
sorry, my bac is a little low, I didn't mean to be mean.
I really meant to mock the entire forum with the liquid nitrogen comment - the peer pressure here to buy stuff is an ongoing source of entertainment. It's clear you weren't suggesting that.
I was mocking Fred just a little with the sausage comment, but just a little.
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Legume said:so, as in cryovac?
edit. I just want to say I'm glad this was cleared up before I went and sourced some liquid nitrogen because the forum said I had to have it.Greensboro North Carolina
When in doubt Accelerate.... -
I will say this in all seriousness... @johnmitchellis a Great American!
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Legume said:Fred19Flintstone said:I like to hide my sausage.
That picture is so wrong on many levels!Flint, Michigan -
Zmokin said:hondabbq said:Legume said:so, as in cryovac?
edit. I just want to say I'm glad this was cleared up before I went and sourced some liquid nitrogen because the forum said I had to have it.
I will clear this up.
I placed the sausages in a Food Saver bag and used the Food Saver machine to CRYOVAC the sausages in question. I then proceeded down the stairs to my chest freezer that is held at about -18C and placed them there for freezing.
I am glad you didn't succumb to the peer pressure and source out some cryogenic materials. LOL.
And I never said anyone should go buy liquid nitrogen, I never applied peer pressure for people to do so, I asked what I thought was a legitimate question, but obviously that action gets mocked and harassed on this forum.Cryovac
nouna registered trademark for a process in which meat is sealed in plastic, the air removed by a vacuum pump; also the thermoplastic resin wrapping film which can be heat-shrunk onto foods
Now we can say we all learned something today.
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hondabbq said:
Cryovac
nouna registered trademark for a process in which meat is sealed in plastic, the air removed by a vacuum pump; also the thermoplastic resin wrapping film which can be heat-shrunk onto foods
Now we can say we all learned something today.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Anyway, the sausage looks good!
1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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