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  1. Led Freddie

    Tasty and fast Meat Stix

    Ive used apple vinegar but the balsamic adds depth of flavor besides the tang. on the carousel, im honoured, thank you.
  2. Led Freddie

    Tasty and fast Meat Stix

    Funny you mention checking the temps. Ive bern watching my onboard thermometer with a wary eye. I had a couple sausage batches burn out the fat. I now keep an oven thermometer inside and my spike thermometer to verify. my on board is running hotter by 5 degrees. I will be watching close as im...
  3. Led Freddie

    Tasty and fast Meat Stix

    Good question., im going with heat build up. I use a digital thermometer and always poke the thickest points on each stick.
  4. Led Freddie

    Tasty and fast Meat Stix

    Yes i used collegen casings. I think the pork and venison combo would be great. I'd be temptedadd some cracked red pepper to it as well if you can find some.
  5. Led Freddie

    Tasty and fast Meat Stix

    it was a typo.. I've corrected it. It should have read 1/8th. I dont have a gram scale that fine so basically put a half measure of a 1/4 tsp in the mix.
  6. Led Freddie

    Tasty and fast Meat Stix

    Thanks Dave for pointing that out. My typo. I used 1/8th a Tsp. I corrected my typo. thanks.
  7. Led Freddie

    Tasty and fast Meat Stix

    I had half a pork butt staring me in the face and crying out for attention. I've been wanting to make some meat stix snacks for a while and it felt like time to do it. I've seen many recipes to pepperoni but wanted instant gratification so I took a favorite sausage recipe and twisted it...
    • Led Freddie
    • Thread
    • meat sticks pepperoni salami snack sticks
    • Replies: 33
    • Forum: Pork
  8. Led Freddie

    The first batch of Umai Salami fermenting ~ now the fear sets in

    So with such a variation in fermentation time (from 36 to 72 hours) When does one end the fermentation? Its there something to look for or is it about the time required to attain a flavor?
  9. Led Freddie

    The first batch of Umai Salami fermenting ~ now the fear sets in

    Thanks everyone. Breathing a little easier now. I just checked the temperature on the hour for 3 hrs and its right at 72. I'm using a fridge to ferment in before moving to the cold fridge later this week. I grabbed this picture at 3 hrs post stuffing. It's already taking a deep red colour on...
  10. Led Freddie

    The first batch of Umai Salami fermenting ~ now the fear sets in

    Greetings all. It's been a while since I pulled out the grinder to make anything. I've got a batch of hot Italian sausage thats going in the smoker in the morning and 2 400+ gr chubs of Salami in Umai casings now fermenting. I bought a couple kits to try them out so used their included recipe...
  11. Led Freddie

    Opah! Making Greek Sausage on the road ~ w/ recipe

    Just served the last of it at a party last night. It's a do again for sure, I likes it. The next on the list is a modified Chorizo batch with beef, pork and added beef fat. Most likely be on that before new years because , whatever doesn't get done before new years eve, never gets done in the...
  12. Led Freddie

    Spanish chorizo

    Im about to make this again with a combination of beef and pork with an addition of beef fat to moisten it up. I'll be smoking half the batch and freezing some fresh for frying. i'm looking forward to dry curing this come spring when we're home. The wife says no to having them hanging in our RV...
  13. Led Freddie

    Opah! Making Greek Sausage on the road ~ w/ recipe

    Dry rather than fatty. I know I could have boosted the fat content but I am trying for lean. The feta flavor is there but not visible. I'm pleased and will do this again. I do much prefer it as a fresh sausage.
  14. Led Freddie

    Opah! Making Greek Sausage on the road ~ w/ recipe

    These bad boys took a full 10 hours to come up to 155 but I'm stoked. ZERO fat loss... nada, zip, negatory and they smell killer. Now i gotta wait till morning to sneak a taste... argh!
  15. Led Freddie

    Opah! Making Greek Sausage on the road ~ w/ recipe

    RVing and smoking, what a great way to spend winter. Normally I dont share a recipe until it comes out of the smoker but I just sampled some fresh and good Gawd... ITS AWESOME! My wife who is the smoke queen of the castle even uttered the rare phrase, " I love this one." I should have made links...
  16. Led Freddie

    Peppery Tucson Smoked Sausage ~ Easy sausage feasting while RVing

    My grinder/stuffer is a gret travel companion. doesn't take up much room, the wife likes it and its quiet to operate. I took a batch over to a pot luck music night and brought back an empty plate. The biggest obstacle making it in the RV is organizing space for the operation and clean up. Doing...
  17. Led Freddie

    Peppery Tucson Smoked Sausage ~ Easy sausage feasting while RVing

    We've settled into a great little RV park in Tucson we've frequented for 5 years. Far Horizons is a smaller 55 plus park ideally located close to stores and more so, fine brew pubs. My wife ventured out and smoked a brisket. The 8 hours of Hickory was a test of the tolerance levels of fellow...
  18. Led Freddie

    Turkey and sage sausage ~ in time for Canadian Thanksgiving.

    Tried something different for thanksgiving for the two of us. Turkey thighs were on sale so I grabbed 4 and headed home. TURKEY / Sage SAUSAGE 4 Turkey thighs/ deboned and skinned Minced medium course prior to mixing seasonings 1 cup fresh cranberries, minced 1-1/2 teaspoons salt 1...
  19. Led Freddie

    Greek style sausage

    Opah! looks great.
  20. Led Freddie

    First Timers Simple Italian Sausage ~ Spice it up to your liking.

    I had to try out my new Grinder/ Stuffer that's going on the road with us. I know a lot of folk have separate machines but because I like to make small batches enough for fresh eating or quick use, this guy works fine for me. That and the fact its getting packed up in the Motor Home to travel...
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