Recent content by mnrookie
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Curing Question?
Thanks for the great replies. I'm glad to hear I can still throw it in the smoker. I'll plan on doing that this weekend. -
Curing Question?
This past weekend I made up about 10lbs of venison brats. After mixing, and getting ready to case them, I realized I didn't look far enough in the recipe to add cure to smoke it (stupid mistake). I was only going to smoke them for a short period of time to get some color on them, and add some... -
Anyone have a good burbot(ling cod) recipie?
I'm with Rstr Hunter, we call them eelpout here in Minnesota. I've not had it before...but have heard from many to boil in 7up or Sprite, then just dip in butter and enjoy. -
First Time Resuts w/ Q-View
Alright finally I figured out the picture sharing so now I can share with you guys my first attemt at some polish sausage and some summer sausage. Thanks to you all of your help with answering my questions. The Polish I made with about 80% beef and 20% pork and I added some cheddar cheese in... -
Ingrediants Help!!
Well I ran to a couple of the gorcery stores to find all that I need to making some sausage tomorrow but couldn't find a few things. I also called a few butcher shops around town and they didn't have any of these or didn't know where I could find them. So basically I need help trying to find... -
New To Sausage Making - Tips?
Thanks to all for the input. I'm getting excited to try it out. One more question on the casings to use. What is everyone's thoughts on using callagen casing instead of the natural hog casings that you stuff when they're wet? I've only used callagen in the past when making venison sticks. I... -
New To Sausage Making - Tips?
Thanks for the welcome. Quick question...probably a dumb one. A lot of recipies in the book aren't for just straight beef sausage...or even a beef/pork mixture. Is there any type of guideline when substituting with beef? Such as to make sure there is a 70% beef to 30% pork? Or does it... -
New To Sausage Making - Tips?
I've been an avid spectator of these forums for a while but this is the first time posting anything. Anyways I'm new to smoking meat about a year ago. Haven't really smoked much except for some venison sticks until I came onto these forums and smoked a couple of meat loafs and some fatties...
