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Recent content by frassettor
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Its been a while since I posted but I wanted to share a few pics with you guys/girls. My wife wanted me to make my summer sausage for the holidays. I had to use beef because I was unable to harvest a deer this year. I included a few pics of my room I had built for my "processing" and a few pics...
Has anyone ever made smoked/cured turkey,or chicken summersausage? Is it possible?
I assume you would make it with pork. If you have tried this let me know. Even if you havent or know if it can be done, please chime in.
Well...I have been actually smoking it now for about 5 hrs at 125-140 degrees, and the color is great in some areas and there are no color in the other areas!! HELP Not sure if I should leave them in a little longer with the smoke, or pull the sawdust pan out and turn the heat up to 165 degrees...
I did use damp sawdust. I have the Sausagemakers stainless steel smoker (20)lb that just has a lever to adjust the damper.When I mixed it up last night I used the 1 cup of water they suggested for 5 lbs of meat.
I am making my first batch od Andoullie today. I bought the seasonings from The Sausage Maker, added the cure, spices, and stuffed into 32-25 MM hog Casings last night. This morning I put them in the smokehouse at 100-110- degrees for an hour/hour and 15 minutes. then I turned it up to 125-130...
I bought this Torrey Grinder a year and a half ago,,,and LOVE IT. No more gettin clogged up. It doesnt miss a beat!
http://www.dougcare.com/processingeq...reygrinder.htm