Also from Evansville, Indiana

Discussion in 'Roll Call' started by pantherfan83, Jul 31, 2008.

  1. pantherfan83

    pantherfan83 Smoking Fanatic

    Hello all,

    I've been making sausage and smoking for several years. Mostly Andouille, chicken/turkey, and various cuts of beef/pork. This Christmas I asked for the Charcuterie book and I've been inspired/addicted ever since.

    My current equipment is:
    LEM electric grinder
    Grizzly 5lb vertical stuffer
    Masterbuilt Smoker from Sam's http://www.samsclub.com/shopping/nav...=5&item=356446
    Food Saver vacuum sealer

    In the 1st 6 months of 2008, I've made:

    Smoked
    Andouille Sausage
    Tasso Ham
    Kielbasa with fresh marjoram
    All-beef Hot Dogs
    Canadian Bacon
    Bierwurst

    Unsmoked
    Italian Sausage (hot & sweet)
    Mortadella
    Mexican Chorizo
    Breakfast Sausage with fresh ginger and sage
    Chicken Sausage with sun-dried tomato and basil
    Bratwurst

    Soon I'm going to get a belly and have a go at making my own bacon. I'm also going to make some venison sticks and maybe venison and/or elk summer sausage. Eventually, I'd like to get into dry curing salami, pepperoni, Spanish chorizo, etc.
     
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Wow, Panther, that is an impressive list of sausages there!! You'll be right at home in the SMF Sausage subforum. Folks will banging on your door wanting advice, tips and recipes.

    Welcome to the SMF family!
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome to SMF glad you joined us. There is lots of good info here. Nice list of what you've done but as a word of caution looking at the Qview and recipes will make you expand that list.[​IMG] Have fun and happy smoking
     
  4. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Welcome to the SMF, Patherfan. You are on your way.

    PS -- "Pather" makes me think of Pinckneyville, IL HS...
     
  5. pantherfan83

    pantherfan83 Smoking Fanatic

    Nope F.J. Reitz Panthers H.S. Evansville, IN.
     
  6. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Ahh, yes... was trying to remember if any of those e-town schools were Pathers.
     
  7. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum Pantherfan, glad you joined us!
     
  8. norrell6

    norrell6 Meat Mopper SMF Premier Member

    Hey Panther,

    I have family (brother and sisters) that graduated from Reitz. I have had Elk summer sausage and something like a slim jim and it was real good. I am curious, how did the Mortadella turn out. Looks to me like that would be complicated. I guess I should have said welcome to the SMF first though. Glad to have another Hoosier here. We have been getting a lot lately.
     
  9. smokin out the neighbors

    smokin out the neighbors Smoking Fanatic SMF Premier Member

    Welcome to SMF from the North Side of E'ville, Go Bears! Glad you found us and may your smoke be thin and blue and blow my way. Be sure to share some Qview with us.
     
  10. okie joe

    okie joe Smoking Fanatic OTBS Member SMF Premier Member

    welcome to smf. you've come to the right place for swapping tricks of the trade. I'd love to hear more about your sausage experiences.
     
  11. pantherfan83

    pantherfan83 Smoking Fanatic

    I was pretty happy with it. Followed the recipe in the Charcuterie book. It was my first time stuffing a beef bung, but it was pretty easy. The hardest part about the Mortadella (not necessarily hard, but time consuming) was putting the small batches of ground meat in the food processor and processing it. It wasn't that bad, because it was only 6 lbs or so. Not nearly as bad as the time I made 20 lbs of all-beef hot dogs. The hot dogs have turned me off of doing anymore emulsified sausages. Back to the Mortadella... after I got it all processed, I scraped it into my stuffer, put on my largest tube, stuck the bung on the tube all the way to the end and started cranking. I wasn't sure since the bung was so much bigger than the tube if it would fill properly or if it would leave a bunch of air pockets. It really worked out pretty well. After I got some meat into the end of the bung, I just left the tube stuck in all the way and then backed it out slowly as it filled. It ended up being about 6-inches in diameter and 14-inches long. It barely fit in my roaster when I poached it. It took quite a while to get the internal temp up to the required temp. Cooled it, then sliced it up and ate the heck out of it. Gave quite a bit of it to family and friends and they liked it too. I put the pistachios in it. I like them, but I'm not sure they added a whole lot to the taste. More than anything I think their more for aesthetics.
     
  12. pinkmeat

    pinkmeat Smoking Fanatic

    Welcome...are you near Attica, IN?
     
  13. pantherfan83

    pantherfan83 Smoking Fanatic

    No, I'm about 190 miles south of Attica.
     
  14. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    welcome to smf Patherfan!!!! theres a bunch of sausage makers on here so you will not be alone!!!! sounds like you are pretty much all set. lookin forward to your posts!!!
     

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