Recent content by idasmoker
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Jimmy Dean regular Premium Pork sausage, breakfast clone by Dave in AZ
Totally agree. I ditched the fake maple syrup and the bacon (as long as you have some pork backfat or other pork fat to bring the fat content up to about 25-30%. Adding typical bologna spices is a great, personal addition. I like it mildly smoked (1/2 hour to 1 hour) and then vacuum packed... -
Jimmy Dean regular Premium Pork sausage, breakfast clone by Dave in AZ
Dave, really appreciate your efforts to perfect this recipe. Like you, I enjoy trying to decipher sausage recipes, with many failed attempts. My NJ Pork Roll recipe on the Len Poli website took quite some time to develop. Again, thanks and I'll be trying your recipe real soon. -
Coming Up/Venison Landjaeger
"Yeah they took everything from me in Atlanta." That sucks. I'm from Germany and grew up on LJ's. When I lived in NJ there were several German butcher shops selling them. Now that I've been in Idaho for the past 30+ years after retiring from the military I've had to make my own. I usually... -
Coming Up/Venison Landjaeger
Thanks Rick. I usually make mine from scratch and use a LAB culture to get the pH down and do not cook them since they are originally meant to be a "rohwurst" (uncooked sausage). I'm just trying to satisfy some of my friends who wish to have this sausage in a hurry. I actually ordered each of... -
Coming Up/Venison Landjaeger
Hey Rick, I see PS Seasoning has about 4 versions of Landjaeger mix. Have you tried them all and which one do you find the best? -
Jersey Taylor Pork Roll, revised
I agree the LHP produces a very pronounced sourly flavor. You may well be better off using F-LC or F-RM-52. By the way, the reason I use LHP this time is because I also made pepperoni according to my friend Eric's recipe as found on: https://twoguysandacooler.com/pepperoni/. He used LHP, so... -
Jersey Taylor Pork Roll, revised
I see there's been some recent discussions regarding this sausage. I am the originator of this recipe that is posted on the Len Poli site. I just wanted to add a few comments on how I have made this recipe somewhat easier since it's been 14 years since I posted that recipe. Here's my... -
Dried blood for black pudding
Several years ago I too was searching for dried pork blood and couldn't find any US vendors. I had to order some from England. To be honest, the dried blood, while convenient, does not taste as good as using fresh or frozen blood. You can find the fresh or frozen at most well stocked Asian... -
No casing
I use cellulose casings that are then peeled off afterwards (same casings that are used to make commercial skinless hot dogs). They usually are available on ebay or from here: http://www.sausagemaker.com/cellulose-sausage-casings-s/1926.htm?gclid=CLvE9ejny80CFciIfgod-skLzA -
Smoked Kielbasa — It's about time!
Kevin, great to see you back. I missed your posts over at the other sausage making sites. Nice to have another sausage maker who knows what he's doing and produces wonderful product. Poaching after smoking is the way to go in my opinion as well. -
Recipe Wanted - White Hot Dogs From Rochester New York
Here's my recipe which is pretty darn close to the real thing. I posted this here: http://www.wedlinydomowe.pl/en/viewtopic.php?t=6959&highlight=white+hots Weiner (Weisswurst) Recipe (White Hots) (All amounts listed are per 1 Kg meat) Percentages 900g Pork butt, finely... -
Landjaeger for the first time - with pictures (QVIEW)
It looks like you have about a 40 to 50% fat to lean ratio. I agree, try to get it more in the 20 to 30% range. I am glad your Fermento dropped the pH to a safe level and provided enough tang for taste. I never got that and that's why I only use T-SPX starter culture in mine. You could use... -
pepperoni
Old Frenchie, I've never found buttermilk or Fermento to produce a product that was tangy enough nor did it reduce the pH to a safe enough level if making semi-dry sausage such as pepperoni, Landjaeger, salami, etc. I think you will like the Smooth Acid Blend (SAB) especially if you have used... -
sausage drying rack
That one should work great. I use this one, which is enameled steel: but I see the one you mentioned is less money. -
pepperoni
ECA works well as long as you follow the recommended steps but I have found a product even better which produces a taste almost as good as using starter cultures. It is as easy to use as ECA but has a less acidic flavor while still lowering pH to a safe level. It's called Smooth Acid Blend and...
