Recent content by pikestabber

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  1. pikestabber

    Dried Jalapeno for summer sausage - Question

    I grow jalapenos and cayenne peppers, mix at rate of maybe 3 jals to 1 cayenne, dehyrdate completely, and grind into a fine powder. This is my go to for adding heat to any sausage. I'd say we use 1/2 tsp per pound of meat for stuff we share and 1tsp per pound for stuff we eat in house as my...
  2. pikestabber

    Canadian Bacon Final Temp?

    It will get to 145 no problem, but I might suggest keeping it on the smoker to 145 so you know it's at a safe IT. Then freeze. Once thawed, just fry it until heated through. It won't be dry by any means and then you have no questions about if it's at a safe IT. That gives you flexibility to use...
  3. pikestabber

    Pulled Pork Summer Sausage

    Looks great to me. What did you personally think of the flavor?
  4. pikestabber

    First Cheese Smoke---uggg!

    I have to respectfully disagree. I always cold smoke cheese for two hours, vac seal, then try after about 2 weeks and it seems to be perfect; but straight out of the smoker it is far too pungent and acrid to eat. The 2 week mellowing phase is the key. That's not to say that your method isn't a...
  5. pikestabber

    Venison Ring Bologna

    Thanks, guys. We're on day two of eating this and no end in sight ;)
  6. pikestabber

    Venison Ring Bologna

    Side note: smoked with about 3 parts hickory chips to 1 part maple chips in a CSSV 18 to internal of 152. Ice bath (aka, snow bank), then bloomed for a couple hours. Then in the fridge. Our normal overnight lows of -20 in January have been high teens with daytime temps in the 30s to low 40s...
  7. Venison Ring Bologna

    Venison Ring Bologna

  8. pikestabber

    Venison Ring Bologna

    Made 25 pounds of Venison Ring Bologna this weekend using Curly's seasoning. The only modification was adding a tablespoon of Serrano pepper powder and 5 cups of NFDM (not sure if that's in the acronym line-up, but that's Nonfat Dry Milk--acts as a binder and helps retain moisture--goes in all...
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  11. pikestabber

    Venison Pepperoni

    Yes, the fennel. I actually wanted to use anise seed, but after three tries at local grocers, I still couldn't find it. Fennel was a workable substitute, though, and tastes pretty similar.
  12. Venison Pepperoni

    Venison Pepperoni

  13. pikestabber

    Venison Pepperoni

    I researched a few recipes for venison pepperoni before trying my hand, and after finding a few that sounded good, I did some mixing and matching of ingredients and some tweaking to my own tastes. What I came up with follows, and I do have some pics--although I didn't get any pics in the smoker...
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