Smoked chicken and roasted garlic sausage with Q-View.

Discussion in 'Sausage' started by fpnmf, Dec 20, 2010.

  1. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Used the recipe from Charcuterie:

    3 lbs skinless,boneless chicken thighs

    2 lbs pork.  

    3 tbs kosher salt

    1 tsp pink salt

    3 tbs fresh thyme leaves

    3 tbs roasted garlic paste-----yummie!!! Made it fresh here,the house smelled like a garlic factory.

    1 tbs CBP

    1/2 cup red wine

    Chopped the meat. Mixed the spices with some of the wine and tossed with the meat.

    Let it rest a few hours. Mixed with kitchenaid added the rest of the wine. Very sticky.

    Rested all night then into the cold stuffer.

    Waitng on the pecan dust to arrive to smoke. (to 165 IT)

    This stuff smells so good. The taste test was real nice.

    More pictures after the smoke.

    [​IMG]

    Have a great day!!

       Craig
     
  2. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Looking good
     
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Finished,cold shower and dried.

    I didn't know what to expect taste wise.

    Tastes like polska keilbasa, can't really taste the chicken or the garlic.

    Very good  

    [​IMG]
     
    Last edited: Dec 20, 2010
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    They look good!!
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Good looking sausage - glad it turned out good for ya
     
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking sausage.  Too bad it didn't taste like chicken though. [​IMG]
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...
     
  8. meateater

    meateater Smoking Guru SMF Premier Member

    All this great sausage is killing me! [​IMG]   Nice job!
     
    Last edited: Dec 21, 2010
  9. jeffesonm

    jeffesonm Smoke Blower

    I've had good luck omitting the pork fat and just using skin-on thighs.
     
  10. werdwolf

    werdwolf Master of the Pit OTBS Member

    If you want more chicken flavor drop the pork.  You will need a binding/moisture retaining agent like soy protein concentrate.  With the roasted garlic (double yum) the flavor mellows so that you could have easily doubled that amount and that would also act as a binder.

    Still looks and sounds great as is.
     
  11. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Thanks. No pork and double the garlic paste is a great idea. I will try that for sure.

      Last night when I opened the the big ziploc bag to vac seal there was an odor from the Merlot.

    The taste had changed some after a day in the fridge. Very good.
     

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