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Kielbasa Time
Really looks good....my first attempt left me un-satisfied as the sausage was "dry"...did not have the business I was hoping for....any ideas what my problem may have been...I use pork butts with no additional fat added......thought that might be it. Pete (torpedo) -
Got a belly from my Grandson, SO I MADE BACON , steps & q-view galore
Just a "nubie" comment.....Tried hanging the bacon when I got started and didn't like the "stretching" of the slab that occurs.....so I went to doing them just on the racks....keeps them more consistent in thickness...... -
My first Batch of Kielbasa Sausage.....woo-hoo!
thanks for sharing...... Pete (the subman) -
My first Batch of Kielbasa Sausage.....woo-hoo!
would you share the recipe? Pete -
BACON (Extra Smoky)
Did my first "dry cure" using the Bearcarver method....cured in the frog for 5 days and froze for 3 hours before slicing.......(first attempt made salt pork that was so bad I threw out).....this is great tasting....used maple sugar to give it a maple flavor that my grandkids love.....thanks Bear... -
BACON (Extra Smoky)
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- Album: BACON (Extra Smoky)
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First bacon belly , wet brined POPS
if you want the BEST maple extract check out Mapleine (http://www.walmart.com/ip/Crescent-Mapleine-Imitation-Maple-Flavor-2-fl-oz-Pack-of-6/29473368) My mom only used it for making maple sugar when I was a kid (too poor for any store bought stuff) and I've used it for over 40 years.....use a...- torp3t3d0
- Post #7
- Forum: Hot Smoked Bacon
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First bacon belly , wet brined POPS
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Costco bellies.... THANKS for the lead on that..... Dry brined bacon Aug. 2015... 8/23 money update
#1. My Dad was a sausage maker (for fun) and left me 5# of the stuff....I have enough pink salt to satisfy all of northern va..... -
Breakfast sausage patties
I actually smoked some of mine....missed the smoked one I got in NC as a kid....these came out tasting a lot like the sausage you get from Cracker Barrel.... -
Costco bellies.... THANKS for the lead on that..... Dry brined bacon Aug. 2015... 8/23 money update
Dave and Mr. T: have learnt a lot about bacon from ya.....everytime I read one of your posts I keep asking myself, "why don't you do that"?....Never had luck with the "dry" cure....first couple of time I made "salt" pork....so I went with Pop's Brine and have had good luck..... Want to try the... -
Breakfast sausage patties
What's the issue? I do the same, but I use the papers I get from Sausage Maker in Buffalo, NY.....looks like you have it down. We peel mine off still frozen brown it, add a fried egg and cheese on toast/bagel/english muffin and chow down -
UMAi Landjager
Just bought some of the UMAI mixes as well....will report when I use.... -
Pork cushion meat. Fat content?
Resturant has it everyday for $1.14 a pound....never used it.....interested in what the discussion uncovers -
PWE Maple Sausages
I love making sausage but I had/have a hard time with the collagen casings.....never could get them to work...any hints you can give? Pete
