Easy To Use Sausage Smokers
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Ann Marier
Mar 27, 2013, 5:50:02 AM3/27/13
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Please consider this free-reprint article written by:
Ann Marier
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Article Title: Easy To Use Sausage Smokers
Author: Ann Marier
Word Count: 438
Article URL: http://www.isnare.com/?aid=141023&ca=Advice
Format: 64cpl
Contact The Author: http://www.isnare.com/eta.php?aid=141023
Easy Publish Tool: http://www.isnare.com/html.php?aid=141023
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There is nothing better than waking up to the smell of smoked sausage being cooked in a cast iron pan. For the individual who enjoys smoked sausage taking the time to learn about sausage smokers will be beneficial.
The process of making and smoking sausage is not difficult. In less than a day, most people can become efficient enough to make their own. Sausage smokers come in many sizes and types. For most people, a small electric smoker will meet the needs of one family.
Before one can smoke the sausage there are a few steps to follow. First, the ground meat needs to be mixed with a sausage mix. One can buy the seasonings pre mixed from a package, or learn to make the seasoning from ones own recipe. Mix the seasoning with the ground meat and put it in the refrigerator overnight.
Then take a sausage stuffer, found at many stores in the dehydrator section and pack the sausage mix into sausage casings. Sausage casings can be bought at many stores or over the internet. Once all of those steps are followed, the sausage is now ready to be smoked in the sausage smoker. Most sausages need to be smoked about twelve hours.
Proper Care For Sausage Smokers And Smoked Sausage
When the smoking process of about twelve hours has been finished, it�s time to decide what to do with the sausage. Sausage can be stored in a refrigerator for about two weeks and then it should be considered bad. Sausage can be left in a freezer over a year. When ready to eat, just take it out of the freezer and let it thaw.
For the smoker, proper care will make it last for many years. After each use, unplug the smoker from the outlet. Sausage smokers can be wiped down with a washcloth rinsed out with warm water. Be careful when handling the unit.
Do not overload sausage smokers because the extra meat in the unit can make it difficult to clean the inside of the smoker. While cleaning the inside, be gentle around the components and don�t use a wash cloth filled with water. If one tries to use the smoker and water is still not dried, one can either break the smoker or trip a fuse in the house.
Sausage smokers are fun and easy to use. They can really add a new dimension to ones cooking. Best of all is that homemade sausage is cheaper and tastes better than many store bought brands.
About The Author: Ann Marier writes informative articles about family life,health problems, and useful house and garden Topics. Her lastest articles are all about custom outdoor furniture http://www.customoutdoorfurniture.4houseandgarden.com http://www.meatsmokers.4houseandgarden.com http://www.ultimatehealthinfo.
Please use the HTML version of this article at:
http://www.isnare.com/html.php?aid=141023
*********************** ARTICLE END ***********************
- To distribute your articles go to http://www.isnare.com/distribution.php
- For more free-reprint articles go to http://www.isnare.com
Message delivered directly to members of the group:
publish-the...@googlegroups.com
*****************************************************************
Please consider this free-reprint article written by:
Ann Marier
*****************************
IMPORTANT - Publication/Reprint Terms
- You have permission to publish this article electronically in free-only publications such as a website or an ezine as long as the bylines are included.
- You are not allowed to use this article for commercial purposes. The article should only be reprinted in a publicly accessible website and not in a members-only commercial site.
- You are not allowed to post/reprint this article in any sites/publications that contains or supports hate, violence, porn and warez or any indecent and illegal sites/publications.
- You are not allowed to use this article in UCE (Unsolicited Commercial Email) or SPAM. This article MUST be distributed in an opt-in email list only.
- If you distribute this article in an ezine or newsletter, we ask that you send a copy of the newsletter or ezine that contains the article to http://www.isnare.com/eta.php?aid=141023
- If you post this article in a website/forum/blog, ALL links MUST be set to hyperlinks and we ask that you send a copy of the URL where the article is posted to http://www.isnare.com/eta.php?aid=141023
- We request that you ask permission from the author if you want to publish this article in print.
The role of iSnare.com is only to distribute this article as part of its Article Distribution feature ( http://www.isnare.com/distribution.php ). iSnare.com does NOT own this article, please respect the author's copyright and this publication/reprint terms. If you do not agree to any of these terms, please do not reprint or publish this article.
*****************************
Article Title: Easy To Use Sausage Smokers
Author: Ann Marier
Word Count: 438
Article URL: http://www.isnare.com/?aid=141023&ca=Advice
Format: 64cpl
Contact The Author: http://www.isnare.com/eta.php?aid=141023
Easy Publish Tool: http://www.isnare.com/html.php?aid=141023
*********************** ARTICLE START ***********************
There is nothing better than waking up to the smell of smoked sausage being cooked in a cast iron pan. For the individual who enjoys smoked sausage taking the time to learn about sausage smokers will be beneficial.
The process of making and smoking sausage is not difficult. In less than a day, most people can become efficient enough to make their own. Sausage smokers come in many sizes and types. For most people, a small electric smoker will meet the needs of one family.
Before one can smoke the sausage there are a few steps to follow. First, the ground meat needs to be mixed with a sausage mix. One can buy the seasonings pre mixed from a package, or learn to make the seasoning from ones own recipe. Mix the seasoning with the ground meat and put it in the refrigerator overnight.
Then take a sausage stuffer, found at many stores in the dehydrator section and pack the sausage mix into sausage casings. Sausage casings can be bought at many stores or over the internet. Once all of those steps are followed, the sausage is now ready to be smoked in the sausage smoker. Most sausages need to be smoked about twelve hours.
Proper Care For Sausage Smokers And Smoked Sausage
When the smoking process of about twelve hours has been finished, it�s time to decide what to do with the sausage. Sausage can be stored in a refrigerator for about two weeks and then it should be considered bad. Sausage can be left in a freezer over a year. When ready to eat, just take it out of the freezer and let it thaw.
For the smoker, proper care will make it last for many years. After each use, unplug the smoker from the outlet. Sausage smokers can be wiped down with a washcloth rinsed out with warm water. Be careful when handling the unit.
Do not overload sausage smokers because the extra meat in the unit can make it difficult to clean the inside of the smoker. While cleaning the inside, be gentle around the components and don�t use a wash cloth filled with water. If one tries to use the smoker and water is still not dried, one can either break the smoker or trip a fuse in the house.
Sausage smokers are fun and easy to use. They can really add a new dimension to ones cooking. Best of all is that homemade sausage is cheaper and tastes better than many store bought brands.
About The Author: Ann Marier writes informative articles about family life,health problems, and useful house and garden Topics. Her lastest articles are all about custom outdoor furniture http://www.customoutdoorfurniture.4houseandgarden.com http://www.meatsmokers.4houseandgarden.com http://www.ultimatehealthinfo.
Please use the HTML version of this article at:
http://www.isnare.com/html.php?aid=141023
*********************** ARTICLE END ***********************
- To distribute your articles go to http://www.isnare.com/distribution.php
- For more free-reprint articles go to http://www.isnare.com
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