Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. stevensondrive

    Questions About Smoked Gator Sausage

    I'm not sure why you have no responses.  but from what I know anytime you smoke sausage of any kind it need cure.  As far as questions 2,3,4 I would think you would smoke it like any pork sausage.  times/temps and methods would probably be the same.  Most folks don't go by time alone.  They...
  2. stevensondrive

    can a salt free sausage be made?

    Morning Dave I have been using the sausage book "Great Sausage Recipes and Meat Curing" by Kutas.  I've really enjoyed his breakfast sausage recipe and need to make some more.  it seems to go quickly  lol
  3. stevensondrive

    can a salt free sausage be made?

    my neighbor just got put on a salt free diet.  I thought about making him some fresh sausage but didn't know if it would be a problem making the sausage without adding the salt.  It will not be smoked.  Probably grind, season, regrind and put into patties.  my thought was to make a breakfast...
  4. stevensondrive

    Stuffer recommendation?

    you might have found the problem.  It shouldn't be hard to crank when empty.  is it too late to return it?
  5. stevensondrive

    it took me 2 days to find/buy Powdered Dextrose

    I just checked.  they got it now.  when I checked a couple weeks ago nothing came up.  that seems a little odd one bag was $9/lb and the other was $10.59/2lbs.  seems rather high even with free shipping.  $2/lb from local store was half Amazon.  I love Amazon, but their prices are always cheap.
  6. stevensondrive

    it took me 2 days to find/buy Powdered Dextrose

    One of the sausage recipes I was making called for Dextrose.  Seemed like a simple thing.  Grocery store: nope!  they didn't even know what it was Small family grocery store that actually sells causings and lots of seasonings: yes/nope!  they had a box of it but said they weren't licensed to...
  7. stevensondrive

    Second attempt at sausage, sticks and hot links...

    how did substituting Frank's Hot Sauce for the pepper flakes turn out??  I love Franks!!  what substitution ratio did you use?  How much Franks for a Tablespoon of peper flakes?
  8. stevensondrive

    Stuffer recommendation?

    here is a thought.  crank it empty.  then go to a store that sells them and compare how it cranks empty.  If you is much tighter then you have found your problem.  of course you need a store that has display units.  hopefully you do...... another option is to call the manufactorer (I really...
  9. stevensondrive

    Stuffer recommendation?

    I have the LEM 5 pounder.  I can easily crank it with one hand and  little effort.  If your wife can't crank it down it makes me wonder if you don't have an issue with the tolerances being too tight.  Yes you need to add a little of lubriation to the gasket.  Hopefully someone on here can give...
  10. stevensondrive

    IRISH WHISKEY SAUSAGE

    I'll drink to that!! ;-)
  11. stevensondrive

    Grinder is Here it's Sausage Time

    SWEET!!  congratulations! I love making breakfast sausage.  I ended up making all of mine into patties to cook up individually.  Some guys put it into quart sized ziplock bags and flatten it out.  How do you intend save it? I probably should have said I love eating my breakfast sausage. 
  12. stevensondrive

    Making some sausage - Krakowska, Linguica, Extra Hot Italian & Italian Face Melters

    seriously??  4T of red peper flakes is the HOT one??  How much thermo-nuclear material do you put in the face melter??  do you add cayane pepper??  I just gotta know B 
  13. stevensondrive

    35lbs of Breakfast Sausage w/son

    that's a great story!  nothing beats making your own sausage!
  14. stevensondrive

    first attempt at stuffing casings was ..... tough

    .
  15. stevensondrive

    first attempt at stuffing casings was ..... tough

    That was a lot easier with the plastic off. Lol
  16. stevensondrive

    first attempt at stuffing casings was ..... tough

    I appreciate all the great suggestions!!  any suggestions on forming into links?  We had one burst when trying to twist into links.  of course we restuffed that meat into other casings.
  17. stevensondrive

    first attempt at stuffing casings was ..... tough

    That is exactly what I have. THANK YOU!!!
  18. stevensondrive

    first attempt at stuffing casings was ..... tough

    Just got my LEM 5 stuffer.  Then went to our local Humphrey's Market and was delighted to find out they have natural casings.  A "hank" was only about $27.  much cheaper than anything online.  They came with 2 plastic sleeves one red and one clear with "wings" that we figured to put behind the...
  19. stevensondrive

    Sausage Stuffing And A Book Recomendation

    Great Sausage Recipes and Meat Curing by Rytek Kutas is what I use.  I absolutely love the book!!!!  It goes into the details you need for safety.  with this book you have all the details you need to make sausage.  My next sausage will be Sicilin-Italian sausage with wine and cheese.  you will...
  20. stevensondrive

    What do you do with a Butt after the first date?

    what is wrong with freezing cooked meat?  there is only 2 of us in our house.  If I didn't freeze it I would end up throwing away the majority of what I cooked.
Top Bottom
Back
Clicky