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  1. diyelker

    Bactoferm advice for summer sausage

    I like a good amount of tang in my summer sausage. I’ve used ECA and fermento in the past with good results but would like to try bactoferm. I know nothing about how to use it and I want to make sure I’m using it correctly and safely. How should I use bactoferm f-lc? Does it go in with the...
  2. diyelker

    Which smoker and why?

    So, the more I do this, the more I enjoy it, and I'm getting slightly better with each round as well. I mainly will be smoking summer sausages, snack sticks etc (I'm sure I'll branch out more in the future). I have a small electric smoker and it does the job, but it needs a good amount of...
  3. diyelker

    Alabama Bound SS

    Nicely done. Those look fannnnntastic. Priced accurately for our troops Thumbs Up
  4. diyelker

    Best summer sausage to date

    Thanks guys. Second batch was great too. Honestly couldn't tell much of a difference in any of the recipes. All recipes were somewhat similar so I guess I'm not overly surprised. One question for the experts though....they came out of the smoker nice and tight and looking good visually...
  5. diyelker

    Best practices for sausage making

    Thumbs Up
  6. diyelker

    Best summer sausage to date

    A couple of random thoughts/tidbits and opinions. I'd really like to try the bactoferm route, but just haven't done it yet. I hope it'll get me even closer to that commercial grade taste. I'd like to leave it in the smoker all the way to the finish temp, but I can't trust my smoker. I...
  7. diyelker

    Best summer sausage to date

    It's a 50/50 venison/pork butt mixture. Coarse grind I made 4 different recipes on this run so that I could experiment. Here is one.. 10lbs. 50/50 1/4 tsp ground coriander 1/4 tsp ginger 1 tsp marjoram 2 tblsp paprika 1/2 tblsp onion powder 1/2 tblsp garlic Dextrose 3 tblsp black pepper (I...
  8. diyelker

    Best summer sausage to date

    Batch #2 is in the smoker as we speak. The experimental quest continues..
  9. Best summer sausage to date

    Best summer sausage to date

    • diyelker
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  10. diyelker

    Best summer sausage to date

    Thanks to all of the info on this forum I've finally made a summer sausage that I'm pretty proud of. My past attempts were all ok, but none of them left you needing more. I've learned and modified some things and finally this one is really good. I have a few things that I learned on this one...
  11. IMG_5162.JPG

    IMG_5162.JPG

    • diyelker
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    • Album: Best summer sausage to date
  12. diyelker

    Purposely dried pepperoni sticks?

    Thanks guys. I suspect that you are correct. I've never made anything like this. Is it a difficult process? It seems like a lengthy process that must be monitored closely? And, I posted in the wild game section instead of the sausage section because that is what I'll be using. Venison/pork.
  13. diyelker

    Purposely dried pepperoni sticks?

    So, most of the snack sticks and summer sausages that I've made end up having the same consistency or moisture level and I'm not unhappy with it. It's good stuff. Now. I recently had a pepperoni snack stick from a well known meat market from the south Seattle area. It is dry. But not in a...
  14. diyelker

    Casing size for brats

    I agree...too big. They weren't even stuffed to the max either. Not sure if I just got a fluke batch or what. I'll be eating them nonetheless.
  15. diyelker

    First Sausage....Not so good!...Redemption!!!

    Martin: please expand on that. It has helped my summer sausage noticeably. Good technique means???
  16. diyelker

    First Sausage....Not so good!...Redemption!!!

    So, are most of you guys using NFDM or similar in your fresh sausages or brats? I've used it in summer sausage with great results, but not the fresh brats. Should I?
  17. diyelker

    Casing size for brats

    Sorry for the fuzzy phone pic but that's all I've got on this one... I've used hog casings a couple of times before, but for whatever reason, these were bigger. I didn't care for them. I guess I'll have to keep shopping. The new recipe blend worked well though...and I had my helper who was...
  18. diyelker

    Casing size for brats

    Thanks guys. Yeah that's kind of what I thought. I ran down the road to das schlaut haus and picked up some hog casings. I'll stuff those babies after bit.
  19. diyelker

    Casing size for brats

    I have some 21mm casings that I have no plan for. I'm thinking these are too small for venison/pork brats? I'm fixing a batch of brats this afternoon and I'll use these if y'all think they'd work.
  20. diyelker

    LEM Original Sticks

    What do you do to the ends? I always tie mine, but its a pain. It looks like you pinched the ends or something? They look great by the way. Your a machine.
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