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    Sausagefest 2024 - What are your favorite sausages?

    Thread on sausage #2 is here. Next up, hot links!
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    Central TX BBQ Sausage

    This marks sausage #2 of #7 from sausagefest 2024. Thanks to @Dave in AZ for the recipe. Since I didn't want to order bull flour, I used soy protein concentrate instead per this recommendation. In this interview, Mr. Rick Schmidt from Kreuz says you need bull flour specifically, but reading...
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    MES Overheating

    You could add a fan with a speed controller to the same circuit. Turn the smoker on and set the fan (blowing or pulling from the smoker) to a desired baseline speed for when the heating element is on (generally, a low speed). Then, when the heating element stops, the voltage drop caused by the...
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    Dry-Cured Garlic/White Pepper Bacon: Ecocure vs. Cure #1

    Good point! Fortunately, I won't be rushing things and will be curing for 14 days or so. I suppose if you use the 1/4" cure travel per day metric, I'd be at 3.5" travel after 14 days. Nearly double the width of this pork belly, so I think it'll work out fine. We'll see!
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    DIY Curing Chamber Build - Any Suggestions/Critiques on this Build?

    Omg, I didn't realize there was a meat probe attachment/add-on for it, otherwise I'd have purchased that. Haha. Oh well, the generic one seems to work just fine.
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    Dry-Cured Garlic/White Pepper Bacon: Ecocure vs. Cure #1

    Yep, I didn't see much comparison out there, so I figured I'd give it a shot. So far, it's harder to dry cure since there's 4x of it, so it took a bit more effort to get on the meat. It smells like play-doh, which was a little disconcerting. We'll see :)
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    Dry-Cured Garlic/White Pepper Bacon: Ecocure vs. Cure #1

    So I saw the "Belly Prices" thread, and started searching for some pork belly locally. Found some at a mexican market for $3.99/lb. Since these will take a while to cure, I wanted to get a large quantity so I could freeze and have a good stockpile. Maybe not the best idea since this is the first...
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    Enabler alert - 1000 count 4 mil nitrile gloves $25

    Thanks for the alert! This is a great deal! Too bad I have monster-sized hands and they're all out of 2XL, haha.
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    More Columbian Santarosano Chorizo (St. Rose Sausage)

    @I-am-Chorizo What does the doctrine say about cooking method? How do you like to cook your St. Rose sausages?
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    More Columbian Santarosano Chorizo (St. Rose Sausage)

    Haha, I love that you called the collagen casings "heretical." I was literally thinking the same thing as I made these. At least I made a couple links with natural casings... ;) And yes, I think you can say I officially embrace the conservative St. Rose sausage doctrine. :)
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    More Columbian Santarosano Chorizo (St. Rose Sausage)

    My prior batch of snack sticks took a while longer to finish than I had thought, so I didn't start smoking these guys until about 10PM. After 1AM or so, I took them out, gave them a sous vide for 30 mins at 153, cooled in ice water for 10mins and let rest for 30mins at room temp. Here's how...
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    Dave in AZ Hotdogs

    Haha, I would do exactly that. Probably would keep tweaking it until it's not a hot dog, lol. May I present this fine smoked non-emulsified coarse ground cheesy jalapeno hot dog. :) Amazing write up, thanks!
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    DIY Curing Chamber Build - Any Suggestions/Critiques on this Build?

    In case it helps, I have an Apera (without a spear), and this generic one (with a spear) is far more accurate & precise for meat. Even if I try to macerate and mix in a pre-measured solution of distilled water and then measure, the one with the spear still performs better. So yeah, I'm quite...
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    More Columbian Santarosano Chorizo (St. Rose Sausage)

    The last time I attempted to follow @I-am-Chorizo's recipe, I minced the meat a bit too much. So I wanted to try a batch that really has chunks of meat in it. I also wanted to experiment on a lot of other things: How a dice of half the meat impacts this recipe Fine-T collagen casings. I'm...
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    Dave In AZ Santa Rosano Chorizo with video, yet another St Rose Sausage, it's great!

    Just watched the video. Thanks for that! It was a nice tip to lubricate the stuffer with oil before stuffing, as it helps that little LEM stuffer push out a bit more.
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    Non-Fermented and Firm/Dry Beef Snack Stick: Any Advice to add "snap" to my sticks?

    Oh, good to know, thanks! I'll try that out and toss a bag in the freezer
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    Non-Fermented and Firm/Dry Beef Snack Stick: Any Advice to add "snap" to my sticks?

    An update! So I finally got a batch of my "aged" snack sticks. I kept finding unlabeled bags from past experiments that I found suddenly tasted amazing, but I couldn't pinpoint the batch so it was all unknown. I found one of those bags today, labelled #49 and 5-3-24. It tasted AMAZING. Exactly...
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    Sausagefest 2024 - What are your favorite sausages?

    So trying for variety, I went with the Garlic Kielbasa to only have one Polish Kielbasa on the list. Added the Central TX BBQ and the Boudin (I'm going to have to practice on that one).
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    Sausagefest 2024 - What are your favorite sausages?

    Perfect, thanks! I needed something more on the beef side and this will do perfectly.
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    Sausagefest 2024 - What are your favorite sausages?

    Awesome!! That looks amazing, thanks so much! I'll definitely make this! I think I'll just go with one kielbasa (the simpler garlic one) instead of both for variety. Now to try to source crawfish and learn how to peel them. @indaswamp In case it's hard to get crawfish, do you think a shrimp...
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