Recent content by Justanothermom

I whole heartedly agree that keeping recipes simple is the way to go. If making the extra effort to gather whole fresh ingredients why muck them up in the kitchen? I took on a large batch for starters not understanding the complexity of the chemistry involved. Had to take a break to catch...

Thanks Corey

I have a household member who can't tolerate nitrates, it messes with his heart. Another has to watch his salt very closely. I started making cure free jerky several years ago and have wanted to try sausage for some time. I'm super happy with my spices, now to conquer the texture.

I tried a pattie in the pan before stuffing. I wasn't happy with the texture but thought the cooking process in the casing would improve my product enough to make it a passable first attempt. Nothing I've done warrants throwing anything away. Yes to meatballs and chili and whatever else my...

I don't have a smoker, yet. I put them on a slow alder fired grill, didn't puncture the casings and let them sit a few minutes before serving. Cooking them hot would of course effect their juiciness but these were sawdust awful. I have some good pointers on how to adjust both recipe and...

I suspected the vinegar was playing a part and figured I would need more salt. Wasn't aware the salt actually breaks down the proteins. Understanding "how" things work is important to me. You give specific info I can work with. I've made a few 100 pound of jerky over the last 5 years and...

I used the trim off of a brisket and an inside sirloin, both from Costco. I was wondering about the different types of fat which is something I haven't given much thought to before this. Kind of common sense that you would want fat that has more tissue for integrity. Which cuts of meat would...

Fantastic info, on point and so complete. Very glad I joined this site, thanks

As an accomplished cook I dove into my first sausage making attempt (all beef kielbasa) with great confidence... oops. It's mealy as heck. Can this be fixed or do I write off the whole batch? What is stuffed in done and will be used for chili. There is another 15# all mixed in my freezer...

I just ran my first batch of sausage, kielbasa. I'm an accomplished cook and jumped in with great confidence... My product is mealy as heck, not suitable for a plate but tolerable for chili. I'm using 100% beef at 70/30 ratio. I built my own recipe which is light on salt for health reasons...