Recent content by weinnmann
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Horizon and yoder
I have been looking for a offset stick burner also and have my mind set on a Yoder but I just need to decide which model. The people at Yoder have been very nice to talk with and very patient with my repeated questions.Show me smoke I love the pic of the jack you mounted to the front of your...- weinnmann
- Post #4
- Forum: Wood Smokers
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Need Advice on Smoking Sausage
I am just seeing your post and I see there are alot of suggestions but one that I see right away is in your second picture you can see alot of air pockets in the casing. When stuffing the casing your mixture should flow nicely out of the stuffing tube to fill the casing evenly but there will be... -
First time sausage tomorrow!!! Got a few questions
That depends on what type of sausage you are making and what you like. I personally like a course sausage so I start with a 3/8 plate and then the second time through use a 5/16. After the first grinding I mix the seasoning in and mix by hand very well and then grind through the 5/16 plate which... -
jalapeno cheddar smokies
Cooking it fresh will produce more heat because peppers seem to loose there heat when heated if that makes sense. We have experieinced the same thing when canning salsa. If we want it to be hot it has to be blazing inferno when fresh. I leave the seeds in the peppers when using in sausage, that... -
jalapeno cheddar smokies
Did you seed the peppers before dicing them up or leave the seeds in them? -
roll call on brands of pellet grill
Thanks for the invite Red I have a Traeger Lil Tex for about 4 years now but thinking about getting a stick burner- weinnmann
- Post #30
- Forum: Pellet Smokers Group
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My meat grinder is on the way
Its really a taste preference but I think it can really change how a sausage tastes sometimes good and somtimes not as good. I prefer this sausage fresh but I do most of my brats smoked, no casings just a meat log smoked to form a skin and they are great. -
Any body use this product?
I usually try for 85-87.5% for all of our sausages, the breakfast patties when cooked in a pan have just a small amount of grease in the pan when done, whereas store bought is drownding in grease. We don't have issues with the brats being dry as long as they are not cook at too high of heat... -
Any body use this product?
Wow that is a fatty sausage.I never make mine that fatty and they seem to come out juicy do you cook them to an IT or till you have the color and texture you want on the outside? What do you estimate the fat content is of a average pork butt? I have always heard its around 80-20 when cut off... -
My meat grinder is on the way
Oh and one last thing my name is a full German name and they have been known to make a decent tasting sausage over the years, some of the recipes we have are passed down for many years and if it wouldnt have been for me some of them would have been lost. No one else at my age in the family has... -
My meat grinder is on the way
It really is a great book that will teach you not only about recipes and different styles of sausage but about safety when making sausage. Here is a simple recipe we use for sausage 5 lbs meat 1 table spoon salt 1 table spoon black pepper 3/4 teaspoon sage, this will have to be adjusted to... -
My meat grinder is on the way
You will love the cabelas grinder I had th 1/2 hp and now sold it to get the 1 hp, they are the best out there. If you want some recipes I would get the sausage book by rytek kutas it has a lot of good info for making sausaage -
Reverse Seared Ribeye with Tatonka Dust
- weinnmann
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Reverse Seared Ribeye with Tatonka Dust
Got my Tatonka dust that I have heard so much about in the mail the other day and had to try it on a ribeye steak. Started out with a nice thick cut ribeye and dusted it with Tatonka Dust. When I first sprinkled it on my first reaction was go easy with it because of the black color you assume...
