Smoked Summer Sausage & Smoked Chicken Recipes From SmokinTex

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February 2020 www.SmokinTex.com Volume XIII, Issue II

Q: Why don't you have to soak the wood before putting it into the smoker?

A: With other smokers you have fire to heat up the wood and then you have to add water to create more smoke.

SmokinTex uses a heating element to heat up the wood which burns it slow and creates more smoke but without fire.

We feel it's a more even application of the smoke flavor to your meat or fish.

Brisket Chili

Add leftover smoked brisket to your chili for a nice smoky flavor. We promise you will love it!!

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Smoked Summer Sausage

By Sodaking27

Everyone loves summer sausage! Makes a great appetizer.

Ingredients:

4lbs. Ground chuck
1lb. Ground pork shoulder
7.5 teaspoons Morton Tender Quick
2 tablespoons mustard seed
3 tablespoons garlic power
2 tablespoons 1/4 cracked black pepper
1 teaspoon cayenne pepper
1 tablespoon red pepper flakes
1 tablespoon salt
5 - 2.4" X 12" MAHOGANY FIBROUS SUMMER SAUSAGE CASINGS (soak in warm water 30 minutes before using)

See the rest of this great recipe here.

Smoked Andouille Sausage by Mark B.