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  1. indaswamp

    Authentic German Rouladens (Pics)

    I'm not much on dill pickles, but I'd definitely give that a go! Like! Lots of germans settled here in Louisiana too.. but I've never seen that dish before.
  2. indaswamp

    Honey BBQ Sticks

    I'm in for the ride. Homemade mix or premix?
  3. indaswamp

    Klobasniky (Kind of)

    Nicely done! Looks fantabulous!
  4. indaswamp

    What kind of Mushrooms

    All depends on the mushroom...some are very expensive.
  5. indaswamp

    What kind of Mushrooms

    Could be armilaria mellea, a.k.a. the honey mushroom. But can not verify 100% without doing a spore print. Spore print should be creamy white.
  6. indaswamp

    So 30 lbs of sausage later?

    What I do is once the sausage reaches 144*F, I start the clock. After 30 minutes, I pull them. The temp may continue to rise, and that;s ok. But at that point it's safe to eat.
  7. indaswamp

    Fermented/Smoked Pepperoni and Romano Cheese Snack Sticks...

    Thanks SE! Give it a go, it's a great combo. Thanks Al! Do you still have your little drying chamber? Thanks pushok2018! That sucks about your chamber dying. My first chamber was a used freezer. It died about a year after setting it up for dry curing. I bit the bullet and had to buy new...
  8. indaswamp

    So 30 lbs of sausage later?

    If you smoke them to 144*F internal temp. and hold it for at least 30 minutes, you can pull them. This pasteurizes the meat and they are safe to eat. Will also be a whole lot more juicy.
  9. indaswamp

    Fermented/Smoked Pepperoni and Romano Cheese Snack Sticks...

    I ended up with 62 sticks 24" long. I cut each stick into (4) 6" long pieces for vac sealing...perfect snack portion for the woods....
  10. indaswamp

    Honey Smoked (Cherry/Hickory) Turkey Breasts!

    Thanks Sowsage! I cleaned their freezer out so nothing would spoil in the unit. Thanks Jimmyj, I've been making a lot of lemonade with lemons lately... I did save quite a bit of it and brought it back to them when the power returned. They were thankful and told me to keep what I wanted to...
  11. indaswamp

    Fermented/Smoked Pepperoni and Romano Cheese Snack Sticks...

    No problem Jake. Will help all I can. Thanks Jimmyj! The cheese really contrasts with the pepperoni spices.
  12. indaswamp

    So 30 lbs of sausage later?

    Yep. I like a narrow diameter hopper body on a stuffer rather than a larger one. You can apply more force to a smaller surface area with the same amount of crank pressure. Avoid the large diameter hoppers....
  13. indaswamp

    So 30 lbs of sausage later?

    Yeah...a grinder does a poor job stuffing casings, and works the fat over too much IMO. WElcome to the wonderful world of sausage making. Ask away, we're here to help.
  14. indaswamp

    So 30 lbs of sausage later?

    Yep.. Live and learn. Ambitious indeed stuffing 30# through a jerky gun! Bet your hands are sore! LOL! Just remember low an slow when you smoke so no fat out. Looking forward to the pics. to come..
  15. indaswamp

    Fermented/Smoked Pepperoni and Romano Cheese Snack Sticks...

    Thanks Jake! I thought I had used up all the goose meat. Would you believe I found ANOTHER gallon bag in one of my freezers today, 2 kg. of goose meat! Thinking of making a salami with them. I have some 4-4.5" beef bungs that just arrived I want to use. Want to make something to slice for...
  16. indaswamp

    Fermented/Smoked Pepperoni and Romano Cheese Snack Sticks...

    The recipe: Goose/Pork Pepperoni and Romano Cheese Snack Sticks Pepperoni Stick Recipe I use and Like (a variation of Marianski's recipe) 2kg lean trimmed goose meat (grind thru 3mm plate) 3kg. 70/30 Pork Butt (grind thru 4.5mm plate) 1.7% fine pickle salt 0.3% cure #1 2% total sodium 0.2%...
  17. indaswamp

    Fermented/Smoked Pepperoni and Romano Cheese Snack Sticks...

    I made these 3 weeks ago. Fermented, then smoked and onto the drying chamber. Dried to 40% weight loss in 12 days. I ran across a good sale on pork, $1.49/# AND found Romano cheese marked down 60% off. Been wanting to make some of these for a while...now's my chance. I used 40% Canada goose/...
  18. indaswamp

    Honey Smoked (Cherry/Hickory) Turkey Breasts!

    *Note- this is a formed meat roll made from two turkey breasts using meat glue. You can see the seam clearly on the bottom breast in the first picture.
  19. indaswamp

    Honey Smoked (Cherry/Hickory) Turkey Breasts!

    Smoked 160-200*F for 2 hours, then cranked up the heat 265-275*F to finish to 160*F. Pulled and let rise to 165*F...All in they smoked for about 4 hours.
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