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Started By
Message
Rebel sausage seasoning
Posted on 11/24/18 at 4:34 pm
Posted on 11/24/18 at 4:34 pm
Been seeing a lot of talk on this board lately about this stuff and decided to give it a try.
This will be my first time making sausage and i will be placing an order on their website so i am coming here to seek help on what to order. I am going to smoke it, so i'm guessing i should get the smoked sausage seasoning? Or do y'all recommend a better seasoning? I saw they have cajun or country sausage too.
I plan on getting the dehydrated green onions from them, it says to mix with water, never heard of that, should i do that?
Should i order their hog casings or get from somewhere else?
This will be my first time making sausage and i will be placing an order on their website so i am coming here to seek help on what to order. I am going to smoke it, so i'm guessing i should get the smoked sausage seasoning? Or do y'all recommend a better seasoning? I saw they have cajun or country sausage too.
I plan on getting the dehydrated green onions from them, it says to mix with water, never heard of that, should i do that?
Should i order their hog casings or get from somewhere else?
3
Posted on 11/24/18 at 11:38 pm to beenHADdat
The Rebel smoked sausage seasoning is very good. Make sure add cure to it. I use an ounce of cure for every 25 lbs of meat.
I buy a hank of natural casing at the butcher. A hank will make approx 100 lbs of sausage.
The onions are dehydrated. That’s why you soak them first.
I buy a hank of natural casing at the butcher. A hank will make approx 100 lbs of sausage.
The onions are dehydrated. That’s why you soak them first.
Posted on 11/24/18 at 11:55 pm to pdubya76
can you use fresh green onions instead?
seems like a no brainer to use fresh
we have an abundance of em that my wife grows...
just wondering if there was a good reason to use dehydrated vs fresh.
seems like a no brainer to use fresh
we have an abundance of em that my wife grows...
just wondering if there was a good reason to use dehydrated vs fresh.
Posted on 11/25/18 at 4:26 am to Pepperidge
I don’t see why you couldn’t. Use what you like and see how it turns out.
Posted on 11/25/18 at 9:48 am to pdubya76
I saw in another thread where someone mentioned they used fresh green onions but another poster recommended using dehydrated green onions because they hold up better when you freeze them.
Posted on 11/25/18 at 9:51 am to pdubya76
I was always under the impression that water was not supposed to touch your meat, thats why im asking. Makes the meat turn a grayish color.
Posted on 11/25/18 at 10:38 am to beenHADdat
The water is for the green onions. They’re rehydrated separately before you add to the sausage.
I always added some cold water to the seasoning prior to adding to meat mixture. Just enough to help
It dissolve. I’ve never had the meat turn grey. Keep everything super cold while grinding etc.
I prefer the sausage seasoning like it is. I don’t add anything and it’s good for breakfast, jambalaya, gumbo, sausage dog etc.
I always added some cold water to the seasoning prior to adding to meat mixture. Just enough to help
It dissolve. I’ve never had the meat turn grey. Keep everything super cold while grinding etc.
I prefer the sausage seasoning like it is. I don’t add anything and it’s good for breakfast, jambalaya, gumbo, sausage dog etc.
This post was edited on 11/25/18 at 10:40 am
Posted on 11/25/18 at 2:00 pm to pdubya76
they sell the seasoning with and without the cure mixed in...
I just get the feeling that it is better to buy it without and add the cure on your own.
Rebel sells a Prague powder cure seperately
I'm going to kill a couple flat heads for ground meat and sausage soon...the ground meat goes the fastest around my house. But interested in trying to smoke sausage in my electric smoker.
any recommendations on the best wood to use?
I think pecan would be a good choice, but if someones tried it and is terrible, I'd like some input on that
I just get the feeling that it is better to buy it without and add the cure on your own.
Rebel sells a Prague powder cure seperately
I'm going to kill a couple flat heads for ground meat and sausage soon...the ground meat goes the fastest around my house. But interested in trying to smoke sausage in my electric smoker.
any recommendations on the best wood to use?
I think pecan would be a good choice, but if someones tried it and is terrible, I'd like some input on that
Posted on 11/25/18 at 2:29 pm to Pepperidge
quote:
I think pecan would be a good choice, but if someones tried it and is terrible, I'd like some input on that
Pecan and hickory were pretty good. My favorite for sausage is the competition blend pellets from wal mart. It's a mix of hickory, pecan, and maple if I remember correctly. It is a more subtle smoke flavor that goes well with gumbo and such
Posted on 11/25/18 at 2:48 pm to celltech1981
what about casings? what should i use?
Posted on 11/25/18 at 2:51 pm to beenHADdat
quote:
what should i use?
I use natural hog casings. They are cheap and last forever. It says you live in port allen, give bergeron's a call and see if they will sell you some. When I lived in Baton Rouge I bought them from Matherne's. Call around and see who has them. I now get them from Breaux's mart in Laffayette. 50 ft of casings costs about 3 bucks.
Posted on 11/25/18 at 4:18 pm to Pepperidge
I use pecan or hickory. They both give a good flavor. Vines uses hickory if youve had their sausage.
I agree on buying seasoning with cure and adding it myself. A bag of pink salt will last a long time. I add one ounce per 25 lbs. I use a small digital scale to make sure everything is consistent. So far I haven’t had any issues.
I agree on buying seasoning with cure and adding it myself. A bag of pink salt will last a long time. I add one ounce per 25 lbs. I use a small digital scale to make sure everything is consistent. So far I haven’t had any issues.
Posted on 11/25/18 at 5:40 pm to beenHADdat
quote:
Makes the meat turn a grayish color.
Nope, ice water added meat while stuffing will help things go smooth. Won't hurt anything.
Posted on 3/24/23 at 11:30 am to beenHADdat
where to buy in baton rouge or nearby?
Posted on 3/24/23 at 11:32 am to sarge1109
Sullivans in Clinton has the Rebel. I’ve been mixing it 50/50 with Bergeron’s sausage seasoning.
You can order the rebel on their website if you prefer that route.
You can order the rebel on their website if you prefer that route.
This post was edited on 3/24/23 at 11:34 am
Posted on 3/24/23 at 12:14 pm to beenHADdat
Have used rebel for 25 years and have never wet it nor used the preservative BUT I only smoke enough that we can use in one year. The pan sausage seasoning is great as well
Posted on 3/24/23 at 12:18 pm to sarge1109
Vines in mcomb or the original location has it.
Posted on 3/24/23 at 2:48 pm to Ol boy
I made a batch of link sausage with the country sausage seasoning blend. It says enough for 50 lbs but I put the whole portion in a 25lb batch and I thought it came out great. I normally is Leggs brand sausage seasonings but the rebel stuff had a great flavor imo. I also use their bbq rub that’s good stuff too. The grocery store in Poplarville MS has it on the shelf normally.
Posted on 3/24/23 at 4:01 pm to Ol boy
quote:
Vines in mcomb or the original location has it.
Rebel makes Vines seasoning for their sausage as well.
Posted on 3/24/23 at 4:50 pm to pdubya76
quote:
Rebel makes Vines seasoning for their sausage as well
Lol yeah I wanted to order some but wasn’t gonna be able to get it in time for the wknd I wanted.
Buddy of mine said he would just pick up some “vines” and we would use it.
Got it and looked at the pack and it was rebel.
First time I had ever used it but I liked vines and the sausage and summer sausage we smoked came out real good
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