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Knife mfg confusion.
For the knife enthusiast here I have a question. I was looking at knives on line and came across Wusthof which I am familiar with the brand just don't own any at this time. Second part of this question is I also am looking at Henckels and am a bit confused because they seem to be one in the...- makeme
- Thread
- Replies: 9
- Forum: General Discussion
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Success of a bbq related store?
Does anyone know of a store that is dedicated to bbq supplies and other cooking related items, that has made it? I manly want to know about brick and mortar but on line stores as well. I am kicking around the idea of opening something along those lines to include your general bbq items like...- makeme
- Thread
- Replies: 20
- Forum: General Discussion
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Frendly poll
I am not new here but have not been here in a good while. I have a question and would like some input, so please indulge me and be as honest as you can. If you live close to a store and they have something you want or need but you could also get it off the internet and it may be a bit cheaper...- makeme
- Thread
- Replies: 38
- Forum: For New Members
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UDS for smoking?
Will a uds smoke or cure sausage ok. Just concerned it may be to direct of heat. What temp do you recommend for a cure type smoke? Thanks in advance. PS Never mind the cooking temp I just found several older post concerning that but still need to know about using the uds. -
Time for some casing questions.
Ok my meat is seasoned, ground and chilled, along with my grinder. So I broke out the hog casings to soak and rinse out. This actually went better than I thought it would except for the fact that the casings were in much shorter lengths than I thought they would be, the longest being about 3... -
Stupid question, no really.
Ok my math skills are sorely lacking I am afraid so I have to ask. I bought some Italian seasoning mix and all it says for directions is .033 X meat lb, what the heck is that in oz per lb or is this not even the information I am needing? -
Emulsifying?
When should you emulsify fat before adding to the mix or what kinds of sausage will benefit the most and for what reason. I am guessing Italian or breakfast sausage does not need this process. -
Fat added
I am getting ready to try making some more sausage and wanted to ask if I use bone in butts do I need to add any extra fat? It seems the last batch I made may have been a little on the dry side or maybe I cooked the samples a little to long, anyway I made Italian and breakfast, this was the... -
what amount of spice mix.
What amount of spice per pound can anyone recommend for Italian and breakfast sausage. The spices I bought from a butcher have no guidelines for usage and I did not ask but from the sausage of his that I have had they were a bit to tame for my taste buds I will be grinding a pork butt and some... -
just experiamenting.
I have not ground my own meat as yet but I have wanted to do some experimenting. So found a local butch shop that makes a lot of sausage and bought some pre-made seasoning mix for Italian and breakfast. I then bought some ground pork and mixed up about a pound each. The breakfast sausage... -
Smoking suasage?
If I stuff some hog casings with Italian sausage and throw them on my smoker will the casings allow the meat to absorb the smoke? Or will just the outside get any smoke and is that enough for the flavor? Dave -
Another casings question.
I have a package of 8oz hog casings, Home pack Brand good for traditional sausage such as Italian, polish, bratwurst and chorizo. It does not say what the length of the casings are or how many lbs of sausage can be stuffed. Anyone know what the break down say per foot of casings, to the amount... -
Plate size question, newbe
I am new to sausage making and have not yet began doing so because I am still in the process of setting up my manual #32 with a motor, almost there. So now my attention has turned more toward other things like recipes, how to and now plate size for grinding sausage, in particular stuffing...
