Recent content by MICHLITCHSPOKANESPICE

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  1. MICHLITCHSPOKANESPICE

    Meat grinder recommendations.

    I also vote LEM. Never had a complaint about them. Most the complaints we get are people buying the ones from Cabela.
  2. MICHLITCHSPOKANESPICE

    Hello from Wisconsin!

    Welcome! We're in Washington state
  3. MICHLITCHSPOKANESPICE

    Expiration dates on food ?

    I used to work in a grocery store. Best by dates are just the date the company legally has to say the food is best until. Generally dry goods are good for quite a while after that date, the company just can't guarantee that.
  4. MICHLITCHSPOKANESPICE

    Need help - what's the best maple season

    To my knowledge you can absolutely use real maple sugar. I believe I've seen several recipes using it.
  5. MICHLITCHSPOKANESPICE

    Need help - what's the best maple season

    Personally I don't like Leggs. I think the maple tastes too artificial.
  6. MICHLITCHSPOKANESPICE

    Hey guys

    I found this in a book we own.
  7. MICHLITCHSPOKANESPICE

    How to ruin perfectly good Kielbasa

    It doesn't sound like you did anything wrong. Have you tried doing collagen casings and then peeling off when ready to eat? I know a lot of people who just don't like casings.
  8. MICHLITCHSPOKANESPICE

    Best Flavor pellets for Brisket

    Personally I like cherry and pecan. I'm not a huge mesquite or hickory fan though.
  9. MICHLITCHSPOKANESPICE

    Lowly brats

    fermented cucumber relish! Now that sounds amazing!
  10. MICHLITCHSPOKANESPICE

    Hey guys

    I don't make low salt sausage, so I'm unsure of the correct answer to this question. The low salt blends I have made were not specified for sausage making. As far as your question goes, the only salt needed is the cure, and from experience with making no/low salt blends, citrus and citric acid...
  11. MICHLITCHSPOKANESPICE

    beef snack sticks

    Hopefully this is helpful. Picture 1 is directions from our snack stick seasoning, and picture two is a clip from "That perfect batch) by Clem Stechelin.
  12. MICHLITCHSPOKANESPICE

    Tomatillos,

    You could can them or dehydrate them. Maybe even use them in a sausage recipe after they're dehydrated.
  13. MICHLITCHSPOKANESPICE

    Hey guys

    Technically it doesn't need any salt other than the cure. I don't know it would taste as good. I've been trying to work on low/no salt blends and getting them to taste good is really hard without salt. But from a technical stand point, if you are adding the correct amount of pink salt, then no...
  14. MICHLITCHSPOKANESPICE

    My smoker and intro

    Hello! I can't say I'll be any help with building smokers, but if you've ever got recipe questions give me a holler. Good luck with your adventure!
  15. MICHLITCHSPOKANESPICE

    New to this Forum

    No hard feelings my friend! I look forward to taking more pictures for you guys!
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