Recent content by torp3t3d0
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Tubesteak Tuesday
Never made any, but want to try….blender to emulsifying? I don’t understand that step. Can you explain? -
cost of making smoked sausage
I don't make my smoked sausage to save money but to capture the flavors I want and the fun of doing it!!! -
Uncured pork belly
do it all the time...depending on location..."Fat Back" is cheeper and does the same -
Polish Sausage in 9 hrs.
Is there any chance e of getting your recipe....Have been lookin but can't find one I really like....your picture is the texture I like....would love to have the recipe -
Beef Smoked Sausage (Hillshire Farm)
does anyone have a recipe that comes close to the last of these sausages? -
Bacon: hang vs flat
Tried to hang mine when I started. Bought all the rigs to make it happen. Did not like the looks when hung as they stretch out. So I lay flat. And love the results -
Closing Casings
I just twist the link three times in one direction and then with the next link I twist the link three times in the opposite direction...this equates with each link twisted six times....never had a failure in four years making link sausage..... -
Breakfast Links~ Foamheart
I think I'll get some sheep casing from Syracuse Casting and try them in that........ -
Breakfast Links~ Foamheart
Do you use collagen or sheep casing to stuff.....if collagen, what method do you use to get the length?.....I have been using collagen and using a sharp knife to get the length.... -
sausage temps.
When I have to bring the sausage to 155 degs, I bring it home in a 165 deg water bath..... -
Calculations (and my other newb questions)
Your knife is in backward....made the same mistake a few days ago...switched it and all was ok -
Calculations (and my other newb questions)
Thanks fellow sausage guy....none meant
