Recent content by bacon_crazy510

OK, first impression. It's a good sausage. It definitely needs the cayenne pepper. The red pepper flakes alone give good flavor, but it lacks a little heat. Like I said, I don't want to burn my face off, but a little warmth would compliment the rest of the flavors. Next batch I'll use 1/2 the...

Brother, coming from you, I'm humbled. Thanks!

Yeah, I'm a little over the top. You should hear my wife talk about it... Every. Time.

Hello all, Work has been chaotic, and working "on call" doesn't give me the ability to plan... But I have a medical procedure later today, so I've had the last few days off and thought I'd take advantage. I was in Texas a few weeks ago and went for a BBQ lunch... The restaurant offered a...

Found it! Thanks!! Found it! Thanks!!

I'll look it up! I don't know how I missed it... I was going through the index in the "1001 sausage recipe" book and didn't see it. Ill pull out the green Bible and find it. Where was that shop in Wisconsin? I find myself there from time to time for work. If I can find parking for my 18 wheeler...

I've been to Mannino's, C. Rallo, and Valenti's, but never to Jeremy's, or whatever their called now. I'll go check them out.... Thank you Sir!

@chopsaw you're just down the road from me.... What is the name of the sausage shop around the corner from you? (please, and thank you!)

I've found plenty of polish sausage.... I'm looking for "polish dogs". Are they the same as kielbasa?

Hi all! It's been awhile since I've posted. Work has been crazy. Polish dogs aren't a "thing" in Missouri, so I decided to try my hand at making them. I couldn't find a recipe here, or in any of my Marianski books, so I used The Sausage Makers "polish sausage" mix. This was only my second...

Tell me about it! That's why I'm starting to make my own. It's still an investment (money and time) but I enjoy it, and know what's in it. I pack sandwiches for work, and am spending north of $18 a week just on lunch meat. Am I a cheap donkey for making my own? Don't care! I've been researching...

Here are the curds I used. They have 135mg salt per 1 ounce serving. I used 10 ounces (10% of the 6.25 pound total weight of the batch) so that's only an additional 1.35 grams of salt.

That's looks delicious @chopsaw ... Dierburgs has NOTHING on that!

Yeah, maybe the curds. I chopped them by hand, and there was some curd "dust" in the mix. As for the casings, they were in a salt brine. I rinsed them several times, and flushed them several times as well. They also soaked in fresh water for about 18 hours, so I don't think it is salt. They...

Erhmagerd. I just licked my phone screen hoping to taste it. I'm headed your way for dinner! That looks awesome. Thanks for sharing!