Recent content by kauai808

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  1. kauai808

    Looking for 1st time tips

    I prefer 17mm collagen casings but you need a smaller tip. I don't like the sticks to feel like i'm eating a sausage but thats just me.
  2. kauai808

    Looking for a good sausage recipe that you enjoy

    Ok thank you. I think i'm gonna order some casings on Amazon now.
  3. kauai808

    Looking for a good sausage recipe that you enjoy

    Oooh thats a great idea. Is there a preffered casing I should get?
  4. kauai808

    Looking for a good sausage recipe that you enjoy

    I'm open to all recipes. Does fresh mean no cure? I've only ever cured my sausage overnight and smoked the next day.
  5. kauai808

    Looking for a good sausage recipe that you enjoy

    I've done kits and pre made spices for sausages but they where ok. The Portuguese sausage in hawaii is by far my favorite. It has vinegar in it that give it a nice subtle taste.
  6. kauai808

    Looking for a good sausage recipe that you enjoy

    Sorry I meant sausage recipe. Changed title. Thank you though, that looks good.
  7. kauai808

    Looking for a good sausage recipe that you enjoy

    With the amount of recipes on this site it gets overwelming with which one to choose. Not looking to make summer sausage or snack sticks. I'm gonna be smoking them. Looking for something I can bring to a bbq or something like that. What are a few that you like? Mahalo.
  8. kauai808

    Letting it cure in fridge.

    Thanks. These will be in 17mm collagen casings.
  9. kauai808

    Dried Ahi

    I used the belly for this. I should of grilled the belly since its the fattest part. I didn't want to use the sashimi grade either so belly it was.
  10. kauai808

    Dried Ahi

    It came out good. Just a little under 10 hours. Used soy sauce, brown sugar, garlic, ginger, and liquid smoke.
  11. kauai808

    Dried Ahi

    Just put a batch of teri Ahi in the dehydrator. Hope it turns out good. I set it at 145f for 10 hours. Hope that works.
  12. kauai808

    Letting it cure in fridge.

    I’m gonna do 30lbs of snack sticks in the next few days. My smoker can only do around 10lbs at a time. Thinking of doing all 30 in 2 days. If I mix and cure the sausage over night for the first 2 batches the next day, will it be ok to do the 3rd batch the day after or is 2 days in the...
  13. kauai808

    hawaiian flavor profile

    Not sure. I use green papaya on Hawaiian “smoke meat” for about an hour and half before I put it in smoker. It will turn to mush if it stays on too long.
  14. kauai808

    hawaiian flavor profile

    We make Kalau pig all the time. It’s basically steamed from all the banana leaf and stalks. It gets its flavor from the banana and the salt since there is no flame when you bury it I the ground. You put porous river rocks over wood and light the wood until the rocks are red hot. I tried to...
  15. kauai808

    Feral Hog Hams for Thanksgiving with Qview!!!

    Man, this thread makes me want to try my own wild hams. Great job!
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