Search results

  • 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.
  1. I

    More Columbian Santarosano Chorizo (St. Rose Sausage)

    It is curious because before getting to know the virtues of the smoking process I used to cook my chorizos in a charcoal grill (Being this the traditional method descended from heaven that most street vendors use) but after understanding smoking, I just toss them in a hot pan or my "plancha" for...
  2. I

    More Columbian Santarosano Chorizo (St. Rose Sausage)

    Respected Sir...In my regionally biased opinion (and those heretical collagen casings aside)...this is the Real Deal, this is Royalty! :emoji_laughing: I am glad that you could notice the texture vs all ground version. I hope more fellows embrace the conservative St.Rose sausage...
  3. I

    More Columbian Santarosano Chorizo (St. Rose Sausage)

    OMG...this is gonna be good! Really wanna see that cut-shot
  4. I

    Rings and Wieners

    Finally got my Colombian-Style hot dog with top Quality wieners. Couldn't be happier.
  5. I

    Hot dogs

    I'd recommend You give it a second chance. I complained a Lot with My first wieners batch but in the end I was very happy with the results. I just have a kitchen aid and a small Food processor. Here's what worked for me: ♦️Three 3mm grinds (freeze and regrind is a must) ♦️Separate lean and...
  6. I

    Rings and Wieners

    Dear @SmokinEdge, I want to specially thank You for the help and assistance that You have given to me in several Sausage proceses. I am beyond happy with these wieners. Without your help I would have committed several mistakes. Here the final product and the cut-shot. Feedback is highly...
  7. I

    Rings and Wieners

    It's happenning guys! It's happenning! 🥳🥳 Take a look!
  8. I

    Dave in AZ Hotdogs

    Congratulations Dave. Impressive research job and very helpful for hot-dog fans who need guidance like me. Will There be a video?
  9. I

    Rings and Wieners

    I found it very hard... don't really know if I'll do it again or not because I liked what I got from the fry test, but all this work makes me think 🤣
  10. I

    Rings and Wieners

    Yeah! I did a tiny fry test and I liked it a lot. Something suitable to make a really good hot dog or maybe a "Salchipapa". I am smoking them tomorrow morning for about an hour and Then cooking them in hot water (all this according to Mariansky's book). Is this the Best thing to do?
  11. I

    Rings and Wieners

    It's Been a painful Journey without the right equipement. But I feel I've already overcome the hardest part. Tried my best to get good frankfurters. Time Will tell 🥲 Here, My emulsion attempt and the stuffed sausages.
  12. I

    Rings and Wieners

    Good Morning guys! Here's My update. With it flaws this what I have done so far: Divided lean and fat and froze Ground both separately in 5mm or so plate Added salt, cure and S-E to lean meat, froze and ground again through 3mm. Ground fat again separately through 3mm Put everything on the...
  13. I

    Rings and Wieners

    When does protein extraction happen here? 🥲...I just don't want to screw it.
  14. I

    Rings and Wieners

    Thanks for your answer. 1. Chill to the point of freeze between passes? 2. Should I grind everything together? I mean...fat and Lean? 3. Should I add the salt and cure salt after the 3 grind pases? 4. When should I toss the seasoning in? @SmokinEdge recipe is pretty clear but I am not sure...
  15. I

    Rings and Wieners

    As it is a first attempt, I am doing just 1.5 kg. And the smallest plate is 3mm.
  16. I

    Rings and Wieners

    Off from work went to the nearest butcher...thought I was all set, but found an obstacle here. Do not have the mighty juicer. How can I get the emulsion? All I have at hand is a KitchenAid and a small home-grade pulse Food processor. Is everything Lost?
  17. I

    Rings and Wieners

    Mindblowing to me! only thing I do not have at hand is sheep casings. Can I use the regular pork casings I use for chorizos? I mean...besides having a thicker sausage, will there be any other change?
  18. I

    Hot dogs

    Wandering around the subforum for a straightforward hot dog recipe. Dear @SmokinEdge could you guide me to find the right thread? Thanks in advance. PS: Haven't had the time to put my hands on whole pork leg for the ham project.
  19. I

    First batch of Brats

    I am going to need this recipe dear Sir.
Clicky