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  1. J

    New girl here

    I whole heartedly agree that keeping recipes simple is the way to go. If making the extra effort to gather whole fresh ingredients why muck them up in the kitchen? I took on a large batch for starters not understanding the complexity of the chemistry involved. Had to take a break to catch...
  2. J

    New girl here

    Thanks Corey
  3. J

    New girl here

    I have a household member who can't tolerate nitrates, it messes with his heart. Another has to watch his salt very closely. I started making cure free jerky several years ago and have wanted to try sausage for some time. I'm super happy with my spices, now to conquer the texture.
  4. J

    New girl here

    I tried a pattie in the pan before stuffing. I wasn't happy with the texture but thought the cooking process in the casing would improve my product enough to make it a passable first attempt. Nothing I've done warrants throwing anything away. Yes to meatballs and chili and whatever else my...
  5. J

    New girl here

    I don't have a smoker, yet. I put them on a slow alder fired grill, didn't puncture the casings and let them sit a few minutes before serving. Cooking them hot would of course effect their juiciness but these were sawdust awful. I have some good pointers on how to adjust both recipe and...
  6. J

    New girl here

    I suspected the vinegar was playing a part and figured I would need more salt. Wasn't aware the salt actually breaks down the proteins. Understanding "how" things work is important to me. You give specific info I can work with. I've made a few 100 pound of jerky over the last 5 years and...
  7. J

    Need Help Troubleshooting Mealy Sausage

    I used the trim off of a brisket and an inside sirloin, both from Costco. I was wondering about the different types of fat which is something I haven't given much thought to before this. Kind of common sense that you would want fat that has more tissue for integrity. Which cuts of meat would...
  8. J

    New girl here

    Fantastic info, on point and so complete. Very glad I joined this site, thanks
  9. J

    New girl here

    As an accomplished cook I dove into my first sausage making attempt (all beef kielbasa) with great confidence... oops. It's mealy as heck. Can this be fixed or do I write off the whole batch? What is stuffed in done and will be used for chili. There is another 15# all mixed in my freezer...
  10. J

    Need Help Troubleshooting Mealy Sausage

    I just ran my first batch of sausage, kielbasa. I'm an accomplished cook and jumped in with great confidence... My product is mealy as heck, not suitable for a plate but tolerable for chili. I'm using 100% beef at 70/30 ratio. I built my own recipe which is light on salt for health reasons...
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