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Jimmy Dean clones
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Jeff T
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Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska

PostPosted: Mon Dec 17 07 1:41 am    Post subject: Reply with quote

oops.... wait a minute i did say in my original post that the clones were from top sectret recipes in the first place disregard my post above.......
D`OH ...... i`m always messing up just like Homer..... Confused
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SoEzzy
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Location: SLC, UT

PostPosted: Mon Dec 24 07 4:47 pm    Post subject: Reply with quote

http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=008i0R

Same, same 2002
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Jeff T
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Joined: 08 Mar 2005
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Location: Norfolk, Nebraska

PostPosted: Mon Dec 24 07 8:53 pm    Post subject: Reply with quote

SoEzzy wrote:
http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=008i0R

Same, same 2002


hahaahehehe Razz
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polock
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PostPosted: Fri Aug 01 08 12:57 am    Post subject: Reply with quote

back to the topic of this thread, has anyone made any of the 3 recipes.. i am going to make up some sausage and i love jimmy dean so just wondering if it is close to the same ? or at least good stuff...
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Jeff T
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Location: Norfolk, Nebraska

PostPosted: Fri Sep 19 08 12:14 pm    Post subject: Reply with quote

I have tried all three recipes & thought they were pretty good. Jimmie Dean sausages are the most expensive brands here so i tend to make my own or buy a less expensive brand.
But yeah as far as ground breakfast sausage go i thought the recipes are good.
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bigbro.51



Joined: 22 Nov 2008
Posts: 1

PostPosted: Sat Jan 03 09 5:33 am    Post subject: Jimmy Dean Clone Reply with quote

polock wrote:
back to the topic of this thread, has anyone made any of the 3 recipes.. i am going to make up some sausage and i love jimmy dean so just wondering if it is close to the same ? or at least good stuff...


I've been using that recipe for a year now. Since I quit eating pork, I use it to make beef bulk. Its the only recipe I've found so far that makes beef bulk taste similar to pork.

Hey - Anyone know how to sign up for the emails from these forums. I used to receive email from sausage@thesmokering but I forgot how to sign up for it. I had to get rid of my Internet service after my wife died and just recently got back on line. I miss those emails. I used to post to a guy named bigwheel. Sure would like to hear from him again.
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oden010



Joined: 09 Feb 2010
Posts: 5

PostPosted: Tue Feb 09 10 8:02 am    Post subject: jimmie dean clone Reply with quote

I just tried the recipe without the accent. It tastes like ground pork with red pepper, that's it.
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Olewarhorse



Joined: 02 Jan 2012
Posts: 1

PostPosted: Mon Jan 02 12 3:41 am    Post subject: Jimmy Dean clone seasoning Reply with quote

Made sausage using this recipe. It is missing sugar and needs additional red pepper. Add 11/2 teaspoon of sugar and 1/4 teaspoon more of ground red pepper. Jimmy Dean sausage sold in stores does not contain parsley but it does contain sugar. Sugar aids in browning when the sausage is cooked. It helps meat brown better and faster.
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Zmokin
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Joined: 22 Jan 2012
Posts: 86

PostPosted: Tue Feb 07 12 10:31 am    Post subject: Reply with quote

OK, now that we've determined that Jimmy Dean sausage recipes are all over the web and copied time after time after time, what's the best cut of pork to use for making these sausage recipes? What's the best percentage of fat to use?

Would a nice tenderloin mixed with backfat make a better sausage than ground shoulder, or is it a waste of a good tenderloin?

What do you think of mixed meat sausage?
Would 1/3 boneless skinless chicken thighs, 1/3 marbled ribeye, 1/3 sidepork make a good sausage?
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Zmokin
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PostPosted: Mon Feb 20 12 4:18 am    Post subject: Reply with quote

I'm gonna try this recipe for a skinless breakfast sausage

Pork Sausage - Per 1 pound pork.
1st. coarse grind pork meat & fat.
2nd. thoroughly mix pork & seasonings + water
3rd. re-process through grinder on medium.
4th. squeeze into 3/8" diameter X3" long sausages

Breakfast Sausage
2/3 lb. Pork Roast (boneless)
1/3 lb. Pork Back Fat
½ tsp. Salt
½ tsp. Black Pepper
1 tsp. Sage
1 tsp. Onion Powder
1 tsp. Thyme
1/8 tsp. ground cloves
1/4 tsp. Coriander
1 tsp. Marjoram
1/8 tsp. Ginger
¼ tsp. Nutmeg
1 tsp. Brown sugar (or sugar substitute)
1 oz. Maple syrup
1 oz. Water
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Last edited by Zmokin on Thu Feb 23 12 2:28 am; edited 1 time in total
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brentski
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Joined: 22 Feb 2010
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Location: DFW Texas

PostPosted: Mon Feb 20 12 9:31 am    Post subject: Reply with quote

Makes me want to get the grinder out...
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Zmokin
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Joined: 22 Jan 2012
Posts: 86

PostPosted: Fri Feb 24 12 3:49 am    Post subject: Reply with quote

Zmokin wrote:
I'm gonna try this recipe for a skinless breakfast sausage

Pork Sausage - Per 1 pound pork.
1st. coarse grind pork meat & fat.
2nd. thoroughly mix pork & seasonings + water
3rd. re-process through grinder on medium.
4th. squeeze into 3/8" diameter X3" long sausages

Breakfast Sausage
2/3 lb. Pork Roast (boneless)
1/3 lb. Pork Back Fat
½ tsp. Salt
½ tsp. Black Pepper
1 tsp. Sage
1 tsp. Onion Powder
1 tsp. Thyme
1/8 tsp. ground cloves
1/4 tsp. Coriander
1 tsp. Marjoram
1/8 tsp. Ginger
¼ tsp. Nutmeg
1 tsp. Brown sugar (or sugar substitute)
1 oz. Maple syrup
1 oz. Water


Well, it tasted OK, but not what I'm hoping for. I fear the problem is trying to go low sodium & no MSG, it's not enough salt for the taste I want. I think without the salt, the syrup and sugar make it too sweet, so next time I'll leave those out. I might try doubling the salt and adding some garlic and cayenne. Anyone got suggestions how I might want to tweak this recipe? Things to add? Things to leave out? Quantities to change?
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