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    SmokinEdge Bacon Doctrine

    I did a bagged vs. air-dried experiment not too long ago, and really couldn't taste the difference after smoking. As @nlife mentioned, there's a downside to air dried in that you have to take care to not get stuff on the meat. You also can take less time fussing about cure coverage when using a...
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    Spalla Cruda....The Reveal!

    Ah, thanks for that! Glad I didn't try the inauthentic product. Guess I've got to save up a bit for the good one though, haha.
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    Spalla Cruda....The Reveal!

    Looks so amazing! I'm really curious about how it tastes. Do you think there's anything we can buy in the states that might be similar? Edit: Ah, here we go. I couldn't find Spalla Cruda in the states, but Culatello is available. I'm hoping that should be similar at least.
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    Spalla Cruda....The Reveal!

    That whole explanation made me appreciate your Spalla Cruda so much more. What heritage variety do you think would work? I can get some Berkshire Heritage relatively easily.
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    Nuremberg Brats

    We'll see! Dry ice is hard to come by over here, but I'd love to do something like this (free of course) to get feedback and generally just to pay it forward for the forums. I'll see if I can find some dry ice if I have some left after the 'fest.
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    Nuremberg Brats

    Thanks! I wasn't going to mention it for the shame, but might as well since you mentioned sage. I made this side-by-side with the cumberland, thinking it'd be a good Nutmeg vs. Sage/Mace contest... I remembered the cure, but literally forgot the salt. Once I noticed it wasn't extracted, I...
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    Roasted Green Chile Sausage

    Those look wonderful! I'm really learning to appreciate the fresh ingredients more and more. I look forward to trying this! Thanks for sharing.
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    Roasted Green Chile Sausage

    That's similar to what happened to me! The cheese tasted fine, but I found the texture disconcerting. Too many flashbacks to sausage-making mistakes. Mine was diced cheese that had dried in the fridge 3 days. Possibly because it wasn't Tillamook, but my bet is on the farm-style shredding being...
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    Spalla Cruda....The Reveal!

    Wow, that looks absolutely amazing! I need to start doing the legwork, to try to find some good heritage pigs for stuff like this. I don't want to use grocery supermarket pigs only to kick myself 10 months later, haha.
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    Nuremberg Brats

    That's true! This one definitely tastes more like a breakfast sausage than some of the others on the list.
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    Sausagefest 2024 - What are your favorite sausages?

    Back in the swing of things. Here's #6 of #7 in SausageFest 2024: Nuremberg Brats. Last one is the Garlic Kielbasa! My freezer is so full of sausage right now. Like 40lbs or so, haha. There's another 5 or six full bags under there as well. I think I'll have enough! Just one more to go!
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    Nuremberg Brats

    Hi all! This marks sausage #6 of #7 from sausagefest 2024. Thanks to @SmokinEdge for the recommendation, and @JC in GB for the original recipe as described here. As I noticed this recipe includes nutmeg, I decided to fresh-grind it. My conversion to the 1000g scale is: For 1000g of pork (900g...
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    Grillable Louisiana Crawfish (or Shrimp) Boudin

    Ok, this has been definitively solved. I tried this today, and was blown away with how good this was. The key was to think of water as the enemy. As a result, I lowered the cream of shrimp and took extra pains to ensure the shrimp was "de-watered" to a reasonable extent. I then upped the amount...
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    Cold Smoker "Widowmaker" Igniter for Reliable Starting

    Oh wow, possibly mine is a little more powerful? It's 100W, and I only need 60 seconds for a guaranteed light. That works out well, since I'd rather not leave it on unattended. If I smell like smoke, I need to change my clothes in the garage and possibly take a shower (otherwise I bring the...
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    Central TX BBQ Sausage

    To be honest, I think maybe no, that it won't be the same, unfortunately. I just tried TVP on another recipe and didn't quite get anything from it. As you've probably noted from Mariansky, there's a difference from Soy Protein Isolate and Concentrate. He mainly talks more favorably about the...
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    Lem #10 Electric Stuffer Broke :(

    So I found out to my dismay that I lost a piece while I was disassembling the stuffer. A little key thingy that helps the gear hold the shaft piece in place. I let LEM know and they simply added it, despite me flat-out losing the piece. Just another nod to LEM customer service.
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    Central TX BBQ Sausage

    So I discovered that I didn't have enough of these sausages for the party. It turns out that I've been eating too many of these... based on that, I do believe these are my favorite so far. Mind-blowing how good they are. I reduced the salt to 1.6g per kg, and the soy protein concentrate to...
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    Grillable Louisiana Crawfish (or Shrimp) Boudin

    I'd think collagen would be similar once you suck out the filling. In any case, since folks can now eat the links whole with this recipe, it shouldn't be an issue.
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    Grillable Louisiana Crawfish (or Shrimp) Boudin

    Oh, I think it's not the awareness of what they are that would bother them. They like sausages. More like what it would remind them off when the filling has been sucked out.
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    Cold Smoker "Widowmaker" Igniter for Reliable Starting

    After purchasing the Bella Cold Smoke generator, I was a little discouraged that it wasn't as easy to light as I had hoped. Either I'd not light it enough, coming back to no smoke, or I lit it too much, starting a little mini fire that I have to blow out. This led to me having to hang out next...
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