Recent content by steelchef

Ok Dave, I'll just wait patiently to hear from you. My latest batch turned out really well.

I'm curious about how your garlic bacon turned out Dave

Thanks Dave, I've been smokin' and sausage makin' for many years but only recently tackled a belly. Some sort of primordial fear I guess. Since the first bunch of bacon turned out well I thought I'd use the hide to make those little treats. You're right though, the stores have lots of them.

Hi Dave I have a pre-mixed base rub which is the usual 2 pts salt, 1 pt sugar to which is added 1 teaspoon Cure #!. Using 1 cup of that that as a foundation I added 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp white pepper. The rest is elementary. Ziploc it for 3 or more days...

I will do my best. The pork tongue intrigues me. It's cheap, readily available, (here at least) and there is virtually nothing on the net about it. I've still not decided what to do with this one but will post it, regardless. If anyone wants advice on rubs or times they need only ask. We...

Awesome!  I would appreciate if you would post the technique used for the 'piggy puffs.'

I recently did a whole belly cutting off one roast and dividing the rest into 2lb pieces which each had a different rub. There were regular, maple, garlic sausage and breakfast sausage. All were declared very successful and today I get another belly plus a beef tongue and a pig tongue to play...

It all looks Sooo good! Great job Dexter. I have to try that method of doing cheese. My temps have obviously been too high. It's a good time of year, (up here in the frozen north.) Our temps are around 25 - 35F. Thanks for the excellent pics.

I hear ya pal.  I totally misread the appetite for this variation. We have a local group of sausage makers called "the Toobers." The initial reaction from these folks mislead me into believing that the idea would be more widely accepted. Nontheless, I will continue this journey if only for...

I was unaware of 'Fossil Farms' until you posted this. Canadians do not have the broad range of products that you folks are accustomed to. It is a great tip however and I guess the only way to replicate these recipes is to experiment. I won't be able to begin production until January but have...

To Al, Sprky, Johnny W - et al, Thanks for the welcomes! Yeah, I'm gettin' a bit of age on me and since retiring 3 years ago, I've pretty much abandoned other pursuits and hobbies in favour of developing new sausage flavour combinations. As much as I love the old standbys, it seems that a...

Welcome Slay! I'm new to this forum as well but not new to making sausage or smoking meat. I've found some of the other forums and their members to be a bit judgemental/ purist on the subject of sausage making. My way of thinking is; 'if it's in a casing, it's a sausage.'  A debatable POV but...

Thanks Venture, The link you provided is concerned with regular sausage combined with polynesian ingredients. It's the same result I got when Googling. I'm looking for experiences in creating sausage with the ingredients inside.  Thanks anyway Colin

Merry Christmas to all.  I have found a few moments, (while the wife is napping) to get a leg up on my New Years experiments. I've found and tested a few Middle Eastern and European formulas that incorporate fruits and nuts. The idea of a Hawaiian style sausage with ham, dried pineapple and...

Thanks for all of your input folks. I'm quite familiar with Photobucket and do download images from the camera to the computer. I've been doing this for years but have always used the IMG link to post on other forums and for sending large packages to friends and family.  I guess all I can do is...