i think you should get proficient w/ the equipment you have, you will learn a lot, start small, keep things cold, cure will change the dlavor, and the characteristics of the pork, and rendes it somewhat indegestible, and some bodies may recognize cure is an invader, make sausage w/out cure and...
agree w/ rg, shoot for 30% pork fat, i might even just round up to a 33%pork fat: 66% venison, don't grind the venison too much.
to make a basic venison kielbasa, use 3-5 ounces of fresh garlic(one bulb yields about one ounce of fresh garlic), 25# venison, 8.66# pork fat, .33oz. marjoram, .33...
nice work. i start my fires outside of the firebox and let all the wood/charcoal burn down to coals, then i load the firebox, and yes i use a combination of hard and fruitwoods, if i use mesquite, it is a small percentage, anyhow, congrats!
hey chef, i went to an italian themed food party saturday night and i brought sweet italian, hot italian and italian green chile....people loved it, the recipe is simple, it's the minutia that are difficult.
and i will be busy this week, will probably post more pics in about a week.
ok, here is what i made this week,
Top level, italian green chile and classic kielbasa,
lower level, more italian green chile, brat green chile, more kielbasa, more italian green chile, this is what i made yesterday and today.
@ameskimo1, thx for linking the franklin vids, i didn't know anything about him and i'll tell you, it;s a nice feeling not knowing how much ur doin right and then see an accomplished pitmaster is doin the same things i am, or vice versa. i like this guys style, attitude and bbq philosophy, i...
@driedstick, they are red bells over ring cut onion, lay down a bed of ring cut onion, salt, cut rings of red bell, salt, leave them uncovered, when the sausages are ready, about 20 minutes per [email protected], fold the red bells and onions together.
i'll be posting more after this week.
The sausages on the top left are curry sausage.
From lower left to right, spicy kielbasa, redchile bangers, sweet italian, spanish xorizo, this is the fresh xorizo, i'll cure some in the fall.
These are all recipes which i developed: meat, herbs, salt.
haven't had time to work up my new hot...