Recent content by amberg

Not sure if you can read the recipe, but it is stated above, it is not my favorite but it is not to bad. Here are a few pics from today, my buddy is always in a hurry so I did not get to get the pics. I wanted to get. Two small hind quarters and shoulders and the back strap from today. And some...

Sorry so late! tallbm1 This is the recipe that we used for many years, as I think that it is lacking a little in the sage for me, as I always added about a Tb. more for my taste as I like a lot of sage. Breakfast sausage 22# meat 1/2 cup salt 3 heaping TBS sage 3 TBS black pepper Sprinkle with...

Look pretty darn good to the new guy, Wish I were eating some!

I agree, as I usually make my own breakfast season, I did try the LEM breakfast season, and also thought that it was not to good to me. As I like a lot of sage and pepper. I have found that the ac legg # 110 is edible, with some extra sage and black pepper. The most of my sausage making has been...

IF you are ever down this way, look me up! I am not hard to find. Maybe we can smoke some meat, and have some Va. beer. Hee, hee.

Don't forget the new guy. lol!!

We loved the both the LEM Chorizo and the Sweet Italian in the 5 lb. packs, As to let it be known, We have not tried many seasons yet.

The Chorizo was very good I think, even the wife liked it. I think that I am going to use the 26 mm casings next time instead of the 21 mm casings, As I can do the Italian and the Chorizo, and the Kielbasa with one casing. The Kielbasa is yet to be done. Not long I hope. As I like to mostly do...

Wow, that looks good!

Orange, Spotsy, area.

Did a couple venison and beef SS in the smoker a couple weeks ago, they turned out ok I think. Not a very good money shot, but it does taste good!! I think that the smoker temp. got a little to high on the summer sausage. It got up to 190 for about half hour before I noticed it. The taste is...

Big ol boy there, looks like he made some good looking sausage!

Thanks guys, I try to read the posts on here every chance I get. I like checking out all the sausage and stick recipes. Next time pork butts go on sale I am going to make up a 5# batch of kielbasa. Will try to post up some Qview. Getting pretty cold up here now, 30's and 40's all week, 20's by...

Not much, but I do like bacon. Sausage is Even better.!

Love to cold smoke bacon and hams, shoulders, also. Hmmm! As stated we always killed hogs every year and salted the meat down, Which I do not recommend in this day in time.