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Recent content by runnerbl

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  1. runnerbl

    First time for brats

    http://www.smokingmeatforums.com/t/135556/bratwurst-seasoning-help#post_927142
  2. First time for brats

    First time for brats

    • runnerbl
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  3. runnerbl

    First time for brats

    Used Shannon recipe. Tasted what was left over in tube. So far so good
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    image.jpg

    • runnerbl
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    • Album: First time for brats
  5. runnerbl

    discounted sausage stuffers

    I went to get 15lb stuffer and they were out.  Talked to asst mgr and he was VERY generous and sold me the new 15lb model for $140.
  6. runnerbl

    Venison Polish In The Oven

    Are these ready to eat as is or do they need cooked?
  7. runnerbl

    Pops6927's Wet Curing Brine

    Thanks Reinhard.  I didn't put any water in the first batch of sausage I make.  Didn't see that in Pops country style breakfast sausage thread. Still tasted good.  Will look for your post in other forum.
  8. runnerbl

    Country-Style Breakfast Sausage

    Noticed you did not use any sage.
  9. runnerbl

    Pops6927's Wet Curing Brine

    Reinhard..I am assuming you are saying Cure#1.  I have never added water when making sausage, although I have only made it once.  What is the correct liquid amount per pound of sausage?  What is the purpose of adding water? The cure I am guessing you are using 1/2 tsp per #?
  10. runnerbl

    Pops6927's Wet Curing Brine

    breakfast sausage...just wanna give it some smoke flavor.  I can cold smoke in winter but when I run out in summer wanna make sure I can make it safely
  11. runnerbl

    Pops6927's Wet Curing Brine

    Can I cut up a pork butt and put in brine then grind up as sausage. Want to smoke it.  Or, do i just need to add cure to the my normal fresh grind procedure?
  12. runnerbl

    TENN COUNTRY SMOKED BREAKFAST SAUSAGE 1st THREAD with Q-VIEWS

    If you used cure#1 then I think it would be fine.  That is what the cure is for.
  13. runnerbl

    TENN COUNTRY SMOKED BREAKFAST SAUSAGE 1st THREAD with Q-VIEWS

    Did you cold smoke the sausage?
  14. runnerbl

    10lbs fresh belly ready to go

    http://www.smokingmeatforums.com/t/108099/bacon-extra-smoky http://www.smokingmeatforums.com/t/124885/bacon-made-the-easy-way http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
  15. runnerbl

    10lbs fresh belly ready to go

    I let the slabs set in the freezer until they were somewhat firm.  When I sliced them I let the slices fall in my hand the way they would be in the package. I would do 8-10 slices and then lay them in the bag.  With the slices still being fairly cold they held their stiffness which let me...
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