Recent content by xfitjay
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Bratwurst recipe needed
This is my favorite from Diggingdogfarm: https://www.smokingmeatforums.com/threads/looking-for-a-johnsonville-style-brat-seasoning.122171/#post-813818 I highly recommend using fish sauce. -
Sausage Link Technique
Yep. Experienced both a back up and a blow out. A few more batches and I should start to get the feel for it. Any other tips or advice you can think of? Thanks! -
Sausage Link Technique
Natural casings. Also, I tried the 3/4" and 1" tubes. I couldn't tell a big difference between them except it was easier to get the casing on the 3/4" tube. Any thoughts about tubes? -
Sausage Link Technique
Thanks for the advice about pinching. I went back and was able to pinch and twist some of them, so I think I have a feel for how to do it now. For most of this batch I think I'll just cut them to length then grill/fry them up. We have them for breakfast with my wife's homemade sauerkraut. We... -
Sausage Link Technique
I wasn't sure how much meat one casing would take so I underestimated now many I would need. The first batch of casings were soaked overnight. The second batch for one hour. I think it might have been casings from the second batch which broke. I wound up using 3-4 casings for each 5# batch... -
Sausage Link Technique
First time stuffing sausage. I made up 15# of Bratwurst using Martin's Wisconsin (Sheboygan?) recipe. I fried up some of the leftovers. My wife and I really like it. I stuffed all the sausage and then when I went back to make the links the casings broke. Did I over stuff the casings? I left the... -
Meat grinder and sausage stuffer at Northern tool - sale price
I got 5# grinder on sale a couple of years ago and I've been very happy with it. I don't grind a huge amount of meat so it suits me just fine. I do about 10-15# at a time every 3 or 4 months. I also got the foot pedal from LEM. That way I don't need to keep touching the on/off switch with... -
Sausage Newbie Question about a grinder.
I have the Kitchener from Northern Tool. I usually do batches of 10#-15#. It works fine. I know the LEMs are great grinders. On sale at that price the LEM would be very tempting. You might want to look into a foot pedal control switch from LEM. Makes controlling the grinder very convenient. I... -
-
Mold on Bacon
This morning I pulled out a slab of some bacon I cured and smoked about a month ago which had been sitting in my basement refrigerator and it had mold on it. My search of the forum seems to indicate that mold isn't a problem and I can just cut off that part of the bacon. I wondering why I got...- xfitjay
- Thread
- Replies: 4
- Forum: Hot Smoked Bacon
-
Slicer Blade Sharpening Advice Needed
I got an old Globe 660 slicer a couple of weeks ago. It had been in storage and someone wanted to get rid of it. Everything seems to work fine. However, I've never used a slicer like this and need advice on sharpening the blade. It has the stones and I've figured out how to move them in place...- xfitjay
- Thread
- Replies: 1
- Forum: Slicers, Grinders, Tools, Equipment
-
Pops Breakfast Sausage! I promise I will not call anyone names when they use an Electric Meat Grind
I got a Kitchener #12 last fall from Northern Tool, and it's been great. No problems so far. I do about 15# at a time and it handles it well. I got a 2" stuffing tube from LEM and I grind it into poly stuffing bags to put in the fridge or freezer. Got the bags from LEM as well. This way I cut... -
Bacon first timer help!
I did my first bellies using a nitrite free recipe and using Rulhman's recipe. While they weren't total disasters, they did require quite a bit of soaking to make them edible. I also hot smoked them because I wasn't set up for a cold smoke. Since then I've used Pop's Brine Cure and Martin's...- xfitjay
- Post #22
- Forum: Hot Smoked Bacon
-
Buckboard Bacon Color
Thanks. Makes sense - I've got two bellies and four shoulder pieces for the BBB in a 5 gal bucket. Six bellies in another container - with maple flavoring. Got to get them smoked before Christmas. -
Buckboard Bacon Color
I've had some buckboard bacon curing in Pop's Brine for about 8 days now and based on my first try at BBB I thought I would cold smoke it today. When I took it out of the brine I noticed more variation in the color of the meat than I remembered from my first attempt. There are some spots which...
