Recent content by bfelgar
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Stuffer Upgrade
I have a grizzly 15lb stuffer that I've been using for a few years that works pretty well. The problem I have with it is that it needs to be clamped down and if it is clamped to a table that isn't bolted down the whole table will move when I'm stuffing. I was wondering if the hakka, weston or... -
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Jalapeño, cheddar sausage question
I just finish 90lbs of jalapeno cheddar. I've used pickled, dried and fresh and fresh is by far my favorite. Bright green color and more jalapeno flavor. -
Soda vide to finish sausage without bagging
Anybody finish your sausage in a water bath without bagging them? I do large batches when I make sausage and my joule will heat up to 10 gallons so it would be awsome off I didn't have to separate and bag first so I can bloom. Also, what temp? -
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Brisket chilli question
I was thinking of smoking a brisket for my chili and pulling it at 160 then finish it in the chili cook. Any suggestions/ experience? -
Summer Sausage finishing question
I got a joule and the first thing I did was call them to see if out was ok to put sausage directly in the water. They said that it was not recommended and would void the warranty but I'm going to do it anyway. I usually do 50+ #s at a time and I'm not going to vac seal to cook and store. -
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- Album: Cheddar Jalapeno Pork Keilbasa
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Cheddar Jalapeno Pork Keilbasa
- bfelgar
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- bfelgar
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- Album: Cheddar Jalapeno Pork Keilbasa
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20160726_200242.jpg
- bfelgar
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- Album: Cheddar Jalapeno Pork Keilbasa
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20160726_165811.jpg
- bfelgar
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- Album: Cheddar Jalapeno Pork Keilbasa
