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  1. murraysmokin

    Cudighi - Upper Peninsula Michigan

    It was not on my radar at all...my buddy at work said u gotta try this...now I'm intrigued...lol
  2. murraysmokin

    Cudighi - Upper Peninsula Michigan

    Looks good the stuff I had i didn't taste the clove, nutmeg or cinnamon...but thats interesting.
  3. murraysmokin

    Cudighi - Upper Peninsula Michigan

    Had a friend bring me in some Cudighi. Anyone in here have any experience/recipes for this sausage? Just curious as I told him I would give it a shot.
  4. murraysmokin

    Summer Sausage/Cure

    So my opinion is this using the 40-140 4 hrs belief...2.5 hrs on the smoke...then sousvide @ 145 should be enough to pasteurized
  5. murraysmokin

    Summer Sausage/Cure

  6. murraysmokin

    Summer Sausage/Cure

    I have been making summer sausage for a bit now. So Friday I made a 25 lb batch half jalapeno/cheddar and half cheddar, 70% venison/30% pork . After I stuffed the cheddar I realized I did not add the pink curing salt...I decided to proceed with my process...which is overnight in the fridge...
  7. murraysmokin

    Pork loin, Cordon Bleu, plenty of q-view

    This the one I used but I doubled the stuffing to have a little left over as a topper. https://www.simplyrecipes.com/recipes/apple_cranberry_stuffed_pork_roast/
  8. murraysmokin

    Brisket cook

    Turned out good took it to 202 deg pulled it covered & let it rest for 1.5 hrs...the bark is the best.
  9. murraysmokin

    Brisket cook

    Have a brisket going today s,p, & g...going good so far.
  10. murraysmokin

    Hello from Michigan

    Welcome from the Eastside...Clinton Township.
  11. murraysmokin

    First time making bratwurst

    I think the best thing about making your own sausage is the ability to experiment with different flavors & ingredients. Fry test prior to stuffing then if you want to add more seasonings you can until you get what you want...I hot water bath all of my brats up to temp 160 that way when we...
  12. murraysmokin

    Smoked sausage recipe recommendations

    I would use natural casings, dont forget the NFDM, small batch it, do some fry tests before cooking to make sure you got the seasoning right, measure to ensure proper amounts of pink curing salt (cure #1), & up date this post so we know how it went for ya...oh yeah take notes on your process to...
  13. murraysmokin

    Cheddar & Gouda

    Yes I use the Amazen to cold smoke...got the gouda at costco & the cheddar is the Tillamook good stuff.
  14. murraysmokin

    Cheddar & Gouda

    Amazen smoker with pitmaster choice & apple pellets...is always my go to...then vacuum seal & let it sit for a while if you can resist the temptation...I did fresh mozzarella once & didn't like it that much the gouda is the first to go then the cheddar around here.
  15. murraysmokin

    Cheddar & Gouda

    15 lbs of each should last for a little while. Love this time of year in Michigan.
  16. murraysmokin

    Texas Sausage

    Just happened to get a bunch of jalapeno peppers and found a way to make my own salt...dehydrate them then blend with kosher salt...I am in on trying this very soon.
  17. murraysmokin

    Belgian Sausage

    More of a white typically sold fresh...not overly seasoned...I'll start experimenting.
  18. murraysmokin

    Sirloin Tip or Eye of Round for Jerkey?

    That's a lot of trim off a eye of TBD round...that is my go too for jerky...hands down...I also like a high heat slow roast just like prime rib. Lol
  19. murraysmokin

    Sirloin Tip or Eye of Round for Jerkey?

    I use eye of the round...what'd you end up using?
  20. murraysmokin

    Belgian Sausage

    As a kid my dad bought s Belgian sausage...boiled & fried it any ideas on what this "Belgian " sausage was? Meat store & butchers are long gone.