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Sausage Making Party (pic HEAVY) - Page 2

post #21 of 30
Thread Starter 
Quote:
Originally Posted by unclejhim View Post

Looks like y'all passed a good time!!

We passed good times Friday night after all of the grinding was done! biggrin.gif
Quote:
Originally Posted by driedstick View Post

CB That snausage looks flipping good,,, good times!! 

POINTS!!!


DS 

Gracias! We made some good stuff this round! Rumor has it that a few of us will be gathering to make boudin and potato sausage soon!
post #22 of 30

Looks great!

What cut was your beef?  No chance on sharing the Polish recipe is there?

Keep up the good works

post #23 of 30
Awesome CB ! Wow, what an event ! That all looks like one heck of a great time ! icon14.gif
post #24 of 30

CB as always a great post,I like the Scot eggs have to give that a try some day.What kind of eggs did you use? Points heading at ya

Richie

post #25 of 30
Thread Starter 
Quote:
Originally Posted by RW Willy View Post
 

Looks great!

What cut was your beef?  No chance on sharing the Polish recipe is there?

Keep up the good works

Sure, I share most all of my recipes.  Not sure where this one came from, but have been using it for quite a while now.

 

5 pounds COURSE ground pork butt

45 grams kosher salt

5.7 grams cure #1

6 grams white sugar

6 grams course ground black pepper

9 grams fresh garlic

Water as needed for moisture (around a cup)

 

Mix the spices and cure into 1/2 of the water and then slowly add the spice and water mix to the ground pork while mixing.  Keep mixing until the sausage gets very sticky (myosin release).  Stuff into hog casings and smoke.

post #26 of 30
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

CB as always a great post,I like the Scot eggs have to give that a try some day.What kind of eggs did you use? Points heading at ya

Richie

Richie, check out this link from my post last week.  It has all the details of how these were made.

 

http://www.smokingmeatforums.com/t/251999/pickled-quail-eggs-jalape-os-scotch-eggs

post #27 of 30

Thanks for the recipe.  I'm just getting started into the sausage journey.

post #28 of 30
Quote:
Originally Posted by CrankyBuzzard View Post
 
Quote:
Originally Posted by tropics View Post
 

CB as always a great post,I like the Scot eggs have to give that a try some day.What kind of eggs did you use? Points heading at ya

Richie

Richie, check out this link from my post last week.  It has all the details of how these were made.

 

http://www.smokingmeatforums.com/t/251999/pickled-quail-eggs-jalape-os-scotch-eggs

CB That is funny I had 3 doz. on the stove,it didn't dawn on me.Mine are made with beets LOL

Richie

post #29 of 30

Cranky Buzzard, please post lots of pictures of your Swedish Potato Sausage and Boudin process.   I sure want to make both of these when it cools down some.     Your sausage always looks delicious!

post #30 of 30
Thread Starter 
Quote:
Originally Posted by whistech View Post
 

Cranky Buzzard, please post lots of pictures of your Swedish Potato Sausage and Boudin process.   I sure want to make both of these when it cools down some.     Your sausage always looks delicious!

Thanks for the compliment!

 

I'll be sure to post both of these since I don't do them but once a year or so.

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