LOL!
This is going to be good and your smoking Monday that gives us time to get there or would you rather do UPS?
Warren
I can't help it...I'm a food nut and looks like I am in good company here on SMF.....
I have an extremely high metabolism and I am very active. I just LOVE good food!!YEP! I weighed 165 when I joined!I can't help it...I'm a food nut and looks like I am in good company here on SMF.....
That seasoning mix is for 30# of fresh sausage; 15# green onion and 15# of regular fresh sausage. I have another bowl of almost equal size of the base seasoning for the 25# of smoked.Pretty light on the seasoning!
That seasoning mix is for 30# of fresh sausage; 15# green onion and 15# of regular fresh sausage. I have another bowl of almost equal size of the base seasoning for the 25# of smoked.
25# of the base seasoning mix weighs in @ 253 grams, which is comparable to the weight of most store bought mixes made for 25# of meat.
Only way I know that you can buy wild hog is at a grocer in town that started carrying 'wild hog sausage'. No idea how it tastes, I just happened to see it in the freezer case.
Sausage looks great, Way to go,That is something I would like to try, Maybe next spring, we will be doing a bike trip through there as well as most of the southern US. Any good places to try food wise that would have wild hog? I love the food in Louisiana,
Thanks, but looks can be deceiving.....I left the green onion sausage in the freezer a little too long, the top 1" layer was frozen solid when I mixed in the seasonings. When I put it in the stuffer, there were still 1" chunks of frozen meat that clogged up the stuffer tube. That interrupted the even flow of meat paste; would go from nothing to a gusher and that allowed a lot of air pockets in the links-even had two blowouts because of it. Next time I do 3 sausages in one day I'll remember to pull the last batch and put it in the frig. to avoid that issue. The air pockets won't be that much of an issue on fresh sausages, more so a problem when smoking links on the smoker.
Good looking stuffing skills.
Watching for the smoker pics.
The crushed red pepper flakes are cayenne from the garden. They run hot so I backed off on the amount.
gotta have that crushed red pepper. Sounds bodacious. We do love making sausage
HT
Nope. I have just been doing it for many years and had some good hands on teachers. I have a handful of sausages I make and I'm always branching out. I still have not dipped my toes into dry cured products, maybe one day....