Recent content by berninga87

Diesel, Good question, it's mostly a personal preference. Most any sausages that I make except for jerky and snack sticks are treated as raw meat in my home. I use the cure to add that little bit of extra flavor, but don't rely on it to actually "cure" the meat completely, so I add a little...

Well I didn't back back to this post as soon as I thought I would. The hot dogs have been really good and getting better with more time in the freezer. I opened a bag after 2 weeks, 4 weeks, and 6 weeks and they've been better every time! Kiddo keeps asking for them. Time to make more soon!

Here is the recipe that I used for the hot dogs with my adjustments, for anyone wanting to duplicate. 2.5 lbs ground venison 2.5 lbs ground pork butt/shoulder 1 T kosher salt 1/2 t pink salt 1 cup ice water 1 T dry mustard 2 t Hungarian paprika 1 t ground coriander ¼ t ground white...

tallbm, I think you've covered all the details! I am going to have a look at the LEM frank seasoning. So far my sausage making has been about 50/50 between pre-packaged seasoning mixes and making my own from scratch. I can't complain about either so far except the pre-mix items tend to be heavy...

Summer sausage, brats, snack sticks, and hot dogs for sharing/gifting this year.

Brown, thanks for the heads up. I dont think I'll be trying the peel off casings any time soon. That looks like a good bunch of franks as well tallbm. Would you be willing to share your recipe/methods? Im curious how it would compare to what I did.

JJ, I used a ninja food processor with the top mount motor and pulsated about 10-15 seconds at a time. Could only fit about a pound of meat in there at once to get a good blend without stressing the motor too much. Joe's link to the original recipe is the one that I used. Only major...

I've been getting more into making sausage making lately and I've made 16lbs brats, 8lbs sticks, and 8lbs summer sausage recently(not many pics to post but they have been a hit!). So my daughter is 5(almost 6) now and I thought I'd go for a product that most middle class kindergartners love—hot...

Thanks guys! We really enjoyed the chops, no extra sauce or seasoning needed. A couple days later I took the leftovers and cubed them up. Saute in butter and a little more of the rub in cast iron. Add lettuce, tomato, sour cream, hot sauce, and some lightly pan fried corn tortillas. Final...

It's been a little while since I was last on SMF, but I smoked a pork loin tonight that was just awesome and wanted to share with everyone here. Started out with about a 3lb section of pork loin. Score the fat cap across the top. Rub with a little mustard, coat with bbq rub, and stuff extra rub...

Thanks for the reply! I'm not sure what happened. I tried to post this in sausage on tapatalk and somehow it got in the wrong section. Can an admin please move it for me? Thanks!

So I've just kind of gotten into sausage making(with a lot of help from SMF). I've made a few brat recipes and this venison/pork recipe below which has been my favorite so far. My question is; can I use turkey as a substitute for the venison in this recipe? Does anything jump out to anyone as a...

Thanks! I agree, it's definitely closer to jambalaya, but thats the name the recipe had when given to me. Maybe Ill make some of my own tweaks and give it a name of my own. I used 1 quart chicken stock total and that cut it pretty close, I think I would use more in the future or cut the rice...

Thanks! My only complaint is that I didn't make enough for left overs. :mad:

A fried gave me his dirty rice recipe after we had it while fishing in Canada and I have to say it's become one of my all time favorites. Brown 2 pounds of sausage (your choice). Leave drippings in pan and remove sausage to drain. Recipe calls for chicken liver as well but that didn't make it in...