Recent content by larryp
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Commercial Seasonings
Pulling this up from way back to ask a quick question. I have a bag of a commercial seasoning.mix I bought back during the winter. It's been kept at room temp and dry and is unopened but has gone hard. It's like one big clump. Just wondering if it can still be used? Breaking g it up and/or... -
The Sausage board
That's what I'd like to have as well. I actually already have a 30"x48" stainless prep table I picked up cheap when a local restaurant was shutting down... I just don't have a mrs.-approved place to put it that's convenient for what I want to use it for right now. I'm working on that though. -
The Sausage board
Nice work. I'm using a large (18"x24"X5/8" thick) plastic cutting board. We had some extras at work in the storeroom, I asked the owner about buying one and she said to just take one. So I did. Bolted my stuffer in the center of one of the narrower ends with some gasket material between to keep... -
Cross Rib (Chuck) Sammies w/ Smokey Au Jus
Looks incredibly tasty. And I'm definitely steal... err... "borrowing" that idea for the smoky au jus. That's just brilliant. -
I keep losing my spiciness
I did these for a similar project a couple months ago. The heat-oriented ingredients I used for 2 1/2 lbs. of meat were: 180 g fresh habaneros (with all of their innards, not seeded), 2 dried ghost peppers, 20 g cayenne, 6 g chile flakes, 1 tbsp. Flash Bang sauce, 1 tbsp. Blair's Ultra Death... -
CHILI DOGS
Looks like some mighty fine sausages. I like the idea of the chili being in the dog. -
Tube bacon...
I hoped the plain pork would cut the richness a bit and give it a more meaty flavor, which it did. I probably could have even gone 3:2 instead of 4:1 and been happy. These aren't planned for breakfast sausages, I'm going to grill them and serve them on homemade pretzel rolls. I don't see any... -
Tube bacon...
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Tube bacon...
2000 grams bacon, ground twice through a 3/16" plate. 500 grams pork butt, ground once through the same plate. The two mixed together along with 15 grams dark brown sugar and 8 grams coarse ground black pepper. Fry test... this is some good stuff. Stuffed into 32/35 hog casings and... -
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