Recent content by Recon1

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    Breakfast Sausage

    Forgot all about this thread. And yes, thyme was the flavor that was missing.
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    Breakfast Sausage...Again

    Thanks for telling me. I'll skip it. Still have some ground pork to practice on anyway.
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    Breakfast Sausage...Again

    Kroger has pork shoulder on sale for $1.29 a pound. Is that much different from pork butt?
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    Breakfast Sausage...Again

    Just to touch base here, the added pepper really upped the flavor. That's what it was missing. And extra tsp per pound. The wife thinks just a little bit more sage and it will be spot on. Thanks for the help. Though I am curious about that cayenne pepper.
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    Breakfast Sausage...Again

    Yeah, I know. My bottle has the same label. I'm also eyeballing that scale. It would also be great for ounces. I have a digital scale for weighing cuts of meat, but I don't trust it for small amounts. Like when you only need 2 ounces of liquid. I'm gonna mix this pork up and add more...
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    Breakfast Sausage...Again

    On the TSM website, sage is the first ingredient listed. Cure #1? I have that, but I've never seen it used in the breakfast sausage recipes I've viewed so far. Around here, all the store bought breakfast sausage have the same basic taste. Though a friend did give me some sausage from a hog...
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    Breakfast Sausage...Again

    I'm also trying to adapt the recipe. It's 5 ounces for 10 pounds. Since I don't have a scale that can weigh in those small amounts, I'm using 2 level tablespoons for 2 pounds. Kinda of a guess since weight vs volume can differ.
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    Breakfast Sausage...Again

    I've seen on other boards that when it comes to store bought mixes, people will say there is not that much flavor. That's when others chime in and say to add more of the mix. I've seen it mainly on reviews of jerky seasoning.
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    Breakfast Sausage...Again

    I'll give it a good hard shake tomorrow. I like to put in in a bowl after I mix and let it sit overnight in the fridge. Don't know if that helps, but my hamburger jerky seems to taste better.
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    Breakfast Sausage...Again

    That's actually one of the recipes I used. I can taste the sage in TSM mix. That's an ingredient I can identify. Same as making it hotter if I want. Maybe Kentucky uses a different mix. I know people that drive 90 miles to a place in Bardstown to get sausage. Got a reddish color to it, but...
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    Breakfast Sausage...Again

    Tried various breakfast sausage recipes and it was recommended that The Sausage Maker's Breakfast Mild Hot mix was pretty good. While better than what I've tried before, it's still missing something. I would love to duplicate Swaggerty's hot sausage. Kinda has more kick than Jimmy Deans...
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    Favorite commercial sausage dog for large crowd

    Johnsonville makes some good stuff if it's available in your area. Several different styles of brats.
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    Old Nesco Dehydrator

    I have an old Nesco Dehydrator that only goes to 145 degrees. If I add Tender Quick to a recipe, would the meat still be safe to eat?
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    Beef jerky

    I've done hamburger jerky in the oven. I can set my oven on 170 degrees and prop the door open with a wooden spoon. I have an old Nesco dehydrator but it only goes to 145 degrees, so I just use the racks in the oven.
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    50 lbs Through A 1/2" tube, Can You Say "SNACK STICKS GALORE"

    That's a lot of work, but it looks great. Is the LEM stuffer that much better than the one that came with the Cabelas grinder?
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