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    Nuclear Hot Links

    OK, I'll trust your expertise! Since I have a giant sous vide setup for all sausages (links of all types on standby at 151F, enabling folks to do a quick sear on whatever they want), I'll just tell folks to eat the Boudin straight out of the bag. Also that they should feel fine not eating the...
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    Sausagefest 2024 - What are your favorite sausages?

    Still working out on the Boudin recipe(#4), but since the cheese was getting too dry in the fridge, I had to jump and get started on the Jalapeno Cheddar recipe (#6) a bit early and out of order. Here's a link to that thread: Jalapeno Cheddar. They were great! Nuremberg Links (#5) are next!
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    Nuclear Hot Links

    Oh whoops, I posted this in the wrong thread. Sorry about that! I'll try to fix by moving the Jalapeno Cheddar bit there. But yeah, as for the Boudin... I understand that eating the collagen is optional: some folks suck it out and toss, and others eat the collagen. I get that, but for the...
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    Nuclear Hot Links

    SausageFest 2024 #4 is the LA Crayfish (or shrimp) Boudin, and despite being the recipe I had most looked forwards to, it feels like a bit of a failure for me: it tastes absolutely delicious, but it also doesn't hold its form when being grilled. As it gets heated on the grill, the contents...
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    Jalapeño Cheddar Sausage

    This marks sausage #6 of #7 from SausageFest 2024. Thanks to @SmokinEdge for the recommendation, and @HushyQ who provided the reference post. My implementation of the original recipe is pretty much verbatim, except that I was a bit light on the cheese (which turned out to be a blessing) and I...
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    Father's Day Sausage

    Absolutely! This TX sausage I made recently only has black pepper, salt, and cayenne. I was blown away with how good it was. I imagine yours is similarly excellent. So I definitely see the merits of simplicity. :)
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    Nuclear Hot Links

    Thanks for your help and inspiration! I'm having fun with it, and enjoy sharing the fun over here at SMF!
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    Sausagefest 2024 - What are your favorite sausages?

    Yes! Love those chunks of meat! :) As it so happens, I just finished lunch of St. Rose Chorizo right now! On the left is the reaper links and on the right is st. rose. (I need to start using a sharper knife for these cuts. @I-am-Chorizo's looks so much cleaner, but oh well, I was hungry :) ).
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    Dry-Cured Garlic/White Pepper Bacon: Ecocure vs. Cure #1

    Interesting! All of the bacon seems to be firming up and curing as expected, but the ecocure group has a much sharper shade of red to it. Even on the pork skin. (The other change is I had to add a room-sized dehumidifier to the drying chamber to keep it at fridge-level humidity (<50% RH). I...
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    Nuclear Hot Links

    Interesting! I have no idea how roasted fennel will taste. I'm going to have to try this! Thanks!
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    Nuclear Hot Links

    Haha, yeah. The nukes are just there for dares. A form of food punishment :) I like the reapers. It's nice to have something just spicy enough to cause you to slow down and appreciate it.
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    Father's Day Sausage

    Looks beautiful! I'm really learning to appreciate white pepper in my sausages. Those look like they taste great!
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    DIY Curing Chamber Build - Any Suggestions/Critiques on this Build?

    Makes sense. So even though I stored it in storage solution, when the solution somehow evaporated and the probe was less protected then my Apera probe was done for. Since this didn't happen for the Milwaukee, that's probably why it's still working. Possibly a good argument for getting a cheapo...
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    Sausagefest 2024 - What are your favorite sausages?

    Just finished #3 of the set: Nuclear hot links. Onto Jalapeno Cheddar now! Just got the diced sharp cheddar drying in the fridge now.
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    Nuclear Hot Links

    (Note: I accidentally started talking about the Boudin in this thread, so there was a bit of discussion on that. Here's where that Boudin conversation starts). This marks sausage #3 of #7 from sausagefest 2024. Thanks to @SmokinEdge for the original recipe here. To choose this recipe, I...
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    DIY Curing Chamber Build - Any Suggestions/Critiques on this Build?

    Strange. The Mikwaukee is still working, but the Apera is totally kaput. Maybe a luck of the draw thing. Like, I would expect the readings to drift slightly after a year (and maybe they have), but the Apera is totally unusable whereas the Mikwaukee is still somewhat accurate. 🤷
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    DIY Curing Chamber Build - Any Suggestions/Critiques on this Build?

    My Milwaukee still seems to be working well, and it's well over a year old. Possibly the gaskets on the Mikwaukee are better (for storage), or their probes are more resilient, or maybe I got a bad Apera, I don't know. My point is that, I expected the Apera to be stellar and I was disappointed...
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    DIY Curing Chamber Build - Any Suggestions/Critiques on this Build?

    I have the Apera (without spear probe), and I've measured pH with it on many occasions. At high pH, I find it's not very accurate, less so than paper. Watch out though -- if you store the probe in storage solution, it can still evaporate slowly. Once my probe dried out, there was no recovering...
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    Central TX BBQ Sausage

    Just a MES 30 electric smoker with a mailbox mod. I used hickory pellets processed through a burr grinder on an A-MAZE-N maze smoker.
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    Central TX BBQ Sausage

    Ah, I see! Yeah, that makes sense that a very strong bind would be needed at 220-240f.
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