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  1. buzzy

    Pig pudding

    Only finding ponhaus & scrapple recipes. The pudding has no buckwheat or cornmeal in it. Just meat, seasoning & lard. Talked to a amish guy today but couldn’t tell me or didn’t want to about puddin. He did say what they call ponhaus has no meat in it but scrapple does. Everybody thinks they are...
  2. buzzy

    Pig pudding

    Butchering this weekend & want to try making pig pudding ( puddin) or pan pudding whichever you go by. I understand it’s a PA dutch thing but can’t find anything on making it. I’m not talking about black sausage or blood sausage. When I was a kid we made it but can’t recall want went into it. It...
    • buzzy
    • Thread
    • Replies: 4
    • Forum: Pork
  3. buzzy

    Texture off on summer sausage again.

    Sorry for the late response but been working. It was lems eca. Thought couldn’t go wrong there.
  4. buzzy

    Texture off on summer sausage again.

    That is pretty much what I did exactly. The only thing that comes to mind is not a good consistency on 2nd mix. I don’t make 100 ‘s of lbs of smoked cured sausage in a year but they all turn out pretty good. Have bite through problems sometimes when using natural skin but that’s about it...
  5. buzzy

    Texture off on summer sausage again.

    That’s something I never would have a thought of doing when smoking cured sausage. Will make note of an try. I do shut vents around 145. Do you use any type of water pan? Thanks
  6. buzzy

    Texture off on summer sausage again.

    I can make adjustments. Isn’t that part of life adapt or give up? So after what u just stated I’m thinking I’ll never completely understand smoked sausage making. 1- how do I hang sausage in my smoker for 24 hrs when overnight temps are low to mid 20s. Is it not going to freeze some? Thought we...
  7. buzzy

    Texture off on summer sausage again.

    Are u talking about separate mixes or separate total process? I can hang 8 sticks in my smoker with no problem. Can't see me hanging just 2 sticks for a day long smoke. Sorry!
  8. buzzy

    Texture off on summer sausage again.

    Thanks dave That makes sense & something I did think about. Usually takes 14-16 hrs to stuff & smoke. Grinding , mixing & stuffing would take about 18 hrs. I do need to get some sleep. Not that old but that would make for a long day & night. Maybe u could swing around by an take a shift. 😜
  9. buzzy

    Texture off on summer sausage again.

    I used a little less than 2/3 c TQ for the 20#. The bologna was made separate. Hand mixed to a sticky mix. Then in frig over night w/o eca. Like stated before treated the same as my deer bologna that never comes out crumbly. Same pork/ venison ratio just different seasonings & eca. Is it...
  10. buzzy

    Texture off on summer sausage again.

    My mistake on eca. It was 3.4 gram/#. Good catch thanks
  11. buzzy

    Texture off on summer sausage again.

    Can’t really say about ratio. 10# butt to 10# venison. Cut up a Boston butt with fat cap. Mixed up real good. Treated it the same as the deer bologna. Some cut up pieces of the meat where partially frozen when ground. Mix in seasoning then in frig overnight. Next morning mixed in nfdm with...
  12. buzzy

    Texture off on summer sausage again.

    Here is a pic of summer sausage I just made with a pic of some of my deer bologna. The ss is spot on flavor wise but crumbles when sliced. Used eca, stuffed & in the smoker. Started at 120 to dry then to 130 with smoke for 4 hrs. Then up 10 degrees every hr until 170. This was a 20# batch. Added...
  13. buzzy

    Feeding deer in Pennsylvania???

    Chopsaw thanks for the like
  14. buzzy

    Feeding deer in Pennsylvania???

    If u have the feeder in a DMA area it’s illegal to feed or use minerals for them. What Winterrider said is the reason for it. We had to take ours down 6 years ago. Sure do miss watching the deer & turkey. Every now & then a bear.
  15. buzzy

    Nuns, Covid, whiskey

    All of them gave me a chuckle. Thanks!
  16. buzzy

    A-MAZE-N Maze Smoker tray goes out but LIZZQ Pellet Smoker Tube stays lit

    X2 on what thirdeye said.
  17. buzzy

    He’s Cured

    :emoji_laughing:
  18. buzzy

    Easy made souse

    Thanks but not sure if watery mouth is a good thing or bad thing. :emoji_laughing: Will be making some in 3 weeks after butchering in 2 weeks.
  19. buzzy

    Taco Spaghetti

    Will be trying this recipe. Looks awesome.
  20. buzzy

    Thoughts on when to mix NFDM

    Right. Did wrong on the way I stated that.
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