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  1. wnctracker

    Help: Non-pork, Non-Beef venison sausage?

    So do you know if 1 tsp cure = 1 tsp salt as far as flavor? Sent from my iPhone using Tapatalk
  2. wnctracker

    Help: Non-pork, Non-Beef venison sausage?

    Hey "tropics" that Italian mixed 50:50 with venison was PERFECT! my wife said it was the best recipe she's tasted. Not dry at all. I'm curios though why you use the cure since it's fresh sausage? Could I replace the cure with regular salt or is it a necessary ingredient. If I did, would it be...
  3. wnctracker

    Help: bought some flavorless bacon

    Great, glad to have a plan now.  Thank you !
  4. wnctracker

    Help: Non-pork, Non-Beef venison sausage?

    Thanks, I saw your thread and the recipe that you posted looks great, I'm wondering if venison added to it 50:50 would work or be too dry to enjoy?
  5. wnctracker

    Help: Non-pork, Non-Beef venison sausage?

    First, I realize that sausage itself isn't particularly healthy regarding fat content but I want to make a venison sausage that is pork free and Beef free (not by my own choice).  Most recipes I've seen combine pork and venison to add moisture to the sausage.  I've found very little recipes that...
  6. wnctracker

    Help: bought some flavorless bacon

    Thanks for the advice. It's slicked though so would that change the ability to cold smoke, would I tie it back together as a chunk to cure it? Sent from my iPhone using Tapatalk
  7. wnctracker

    Help: bought some flavorless bacon

    It's only 1 lb. I don't believe it's cured, it cooked up grayish in color. Zero salt flavor. He called it bacon. Maybe it is pork belly I'm. Not sure. What are my options? Marinade Korean style and bake or turn it into smoky delicious bacon in some way? Sent from my iPhone using Tapatalk
  8. wnctracker

    Help: bought some flavorless bacon

    I bought some bacon from the butcher the other day. When I cooked it it had no smell. When we ate it, it tasted like unflavored pork rinds. What can I do to put some flavor in this remaining lb of sliced bacon? Sent from my iPhone using Tapatalk
  9. wnctracker

    HELP: Why did half of the casing come off my sausages?

    Thanks y'all! Sent from my iPhone using Tapatalk
  10. wnctracker

    HELP: Why did half of the casing come off my sausages?

    Sent from my iPhone using Tapatalk
  11. wnctracker

    HELP: Why did half of the casing come off my sausages?

    Yeah that does help. Thank you! So avoid the "poaching?" The major issue is my smoker. It's very basic side firebox smoker so temp regulation is a real issue. That's what got my attention about the water method If is were to smoke them 2 hrs at low temp say 110 then put them into water at 110...
  12. wnctracker

    New to the site in North Carolina

    Thanks for the advice! Sent from my iPhone using Tapatalk
  13. wnctracker

    New to the site in North Carolina

    I've come to learn and I have lots of questions. :-) Sent from my iPhone using Tapatalk
  14. wnctracker

    HELP: Why did half of the casing come off my sausages?

    First, this is the only time I've ever made Kielbasa, venison with 30% pork fat and AC Leggs mix.  I made 30 lbs using LEM Collagen smoker safe casings.  I filled them and let them sit in the refrigerator for 18 hours. The next day I tied strings to make links and it tore right through collagen...
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