Is there a list somewhere for a newb?
Also where does everyone buy them. Local or online?
If its sausage, I sort of fished around last year and this is what I came up with. Each sausage has a predominate flavor/spice.
Thyme/Cayenne - Cajun
Garlic- kielbasa (Polish)
Sage- breakfast or country
Paprika- chorizo or mexican
Corriander- hot dogs
Garlic- Liver- boudin- braunschweiger??
As to specifics like Pastrami, you know juniper (the gin flavor), is there but those are all seen in different recipes around the boards.
I actually get mine from McCormick or Butchers and Packers or The Ingredient Store (AmesPhos) or the grocery store for Dryed MIlk
After our site here, Ipoli is my #2 research site. <Chuckles> I wish it would add a search engine.....LOL
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Hope it helps guys. It did me.
There is just so much to grasp at once, I found it was best to do what I liked first and get good at it, like smoking a nekkid chicken. You'll have times when you have extra ground meat (really you will), I make it a point to have a mystery sausage recipe spices needed for those cases. I am not burning the house down with sausages. My time responsibilities changed sizably 6 months ago and I have been slowed down on sausages. I have a freezer full of double cryo-packed butts too!
I want to learn more about the grind and can't find squat about the things, I don't know about bologna and I am only guessing about hamburger. I would like to learn. I am guessing its another one of those dang procesing/grinding/curing for dumbies 101 books. I wonder if you can get 'em on cassette?
CF, there are oodles of spices depending on what you are making. I buy my spices locally from stores that sell bulk, it is much cheaper than buying pre-packaged spices at the local supermarket. You can buy in small quantities and put in in your own jars when you get home.
Check out "The Spice House" online for smoked or hot Paprika, dried peppers, pepper powders, etc.
For bulk NFDM, Soy protein, Dextrose, Cure #1 & #2 and casings, I use B&P or The Sausage maker.
Heh, I blundered into that once. I had been experimenting with seasoning brines for pork loins, and one time I added aromatics including coriander. I got a pork loin that tasted like a hot dog.
I have been using the following web site for a long time to buy in bulk and package sausage seasoning's, they specialize in AC Leggs, which in my opinion is about the best breakfast sausage recipes available.
Most butcher shops here in the south (Tenn) use it.
Their prices are very reasonable.
I've been using PS Seasoning lately and have been happy with their packaged blends (Andouille, bratwurst, 7 pepper hotsticks, etc). They also sell individual spices, but I have not purchased any of those. When I need individual spices, I go to a local store that sells bulk spices - I really should compare the local store prices with PS prices and see how that comes out.