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Chourico Recipe?
A bit later than promised but better than never! Im thinking to smoke until 152 IT then ice bath. The article above has over 24hrs which definitely isn't happening lol. Aiming for 8 to 10. I went a tad heavier on spices but not significantly. Ended up using 1 of the 10 pork shoulders I picked... -
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Whole Pork Picnic for Grind?
Thanks that's what I figured but I am overly cautious with anything sausage now lol... Am I okay to buy them whole, freeze and defrost/cube at a later point? Or should I get them processed now and freeze. -
Whole Pork Picnic for Grind?
Whole pork picnic are on sale near me for 99 cents per lb. Normally about $2.50. I've been trying to find a good butt on sale for sausage but haven't had luck for under $2/lb. What is the meat to fat % on a whole picnic? I know butts are roughly 80% to 20%. Is this worth grabbing a few for... -
Hot Italian Attempt..... #4? #5?
Way better texture. Not crumbly. 1st one I'd call a success. Definitely not as spicy as I thought with the fry test. Flavors settled in quite well. Next i have to learn is venison kielbasa -
Hot Italian Attempt..... #4? #5?
Well with more game meat in the freezer I know ill want to do more sausage. In attempt to get a better texture i picked up a 6lb pork butt to experiment with. I've really taken a ton of the previous advice for this batch. I also treated this very similar to my game buying it in December, cubing... -
Sausage Making
Long delayed update. Crumbly again. Life's been super busy sorry. But as I attempt again my mind is wondering how to fix this. Going to get a meat stuffer instead of using the combo attachment on my grinder. Hoping that should help keep the Temps down as I think it's getting to warm trying to... -
Sausage Making
Thanks for the tips yall. Any recommendations on an accurate scale? The 2 I've bought seem to have the same issue with being fairly accurate in low amounts . -
Sausage Making
Alight. I made this again and writing down what I used recipe wise. Attempting to convert tbsp to grams was difficult but it's a start. Per 1LB of Venison 70/30 grind Salt 5.5G Black Pepper 1.2G Fennel Seed 1.2G Minced Garlic 2.5G Crushed Red Pepper 1G Anise 0.25G Caraway 0.25G Coriander... -
Hot Honey Meat Sticks
Those look great. Hot honey sounds a great blend. -
Venison Summer Sausage
Yes a binder and water are in the future batches. I did par freeze but did get a little warmed than I wanted it to. Thank you! -
Christmas Eve Breakfast Fatties
Sorry for the delay. Very busy with the kiddos. Strawberry creamcheese pancake Fatties 1lb maple sausage and 1/3lb sage flattened out with strawberry preserves spread over half of it Next I put about a pancake and a half of sliced with fresh strawberries and a block of cream cheese cut in 4... -
Christmas Eve Breakfast Fatties
Love the advise on the weave thanks guys. Will update and add the strawberry pancake fatty recipe -
Christmas Eve Breakfast Fatties
Planning to do 2 breakfast Fatties for breakfast at the fire house. My go to is a strawberry pancake cream cheese fatty with fresh berries. No weave and comes out great. Wanting to do a loaded breakfast fatty with cheese,eggs, hasbrowns the works. I want a bacon weave but whenever I've done... -
Venison Summer Sausage
Unwrapped out the fridge. Small one was hand stuffed.. Overall very happy. Has good flavor. This is just a little dry but may be since it's the small one. -
Venison Summer Sausage
Well around 3am we were at 145. 5am hit 152. In ice bath now until 120IT then will be loosely wrapped in some butcher paper for 2 days in the fridge -
Venison Summer Sausage
Just bumped to 155 with a 118IT.. time for a 2hr nap -
Venison Summer Sausage
3hrs at 120 with 95IT bumping it up to around 135. -
Venison Summer Sausage
Made sure they were stuffed tight after soaking the casings a bit to loosen them up. Had a little extra so we have a mini one too i hand stuffed.. Ended up cutting the long cases in half. Tied with butcher twine which worked great. Doing a cherry and pitboss classic blend. In the smoker at... -
Venison Summer Sausage
That sounds like a dream. I have a pit boss Lockhart pellet which treats me pretty good. Not getting the red color I'm used to like previous after mixing. Think it's from only the 6hr cure? Should I be concerned?
