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  1. W

    Cold smoked venison sausage

    Quite possibly..but also if it dried too fast you could get the dreaded hollow center. Is your humidity level up high enough?
  2. W

    Hello again

    What unit did you purchase and what were your reasons?? Im looking at a RecTech and a few others as well.
  3. W

    New Member saying Hi!!

    Beautiful area!!!
  4. W

    New Member saying Hi!!

    Here ya go!!
  5. W

    New Member saying Hi!!

    YIKES!! I posted wrong recipe!! It was for a friend... I'll leave it anyway... I'll post correct one in a moment...sorry!
  6. W

    New Member saying Hi!!

    Kit s... Sure I'll share any recipe I have... I use the Soprasatta recipe by Rytek Kutas....his book.. GREAT SAUSAGE RECIPES....I also add 8 TLB good Red Wine and 1/4 tsp Bacoferm.
  7. W

    New Member saying Hi!!

    For sure... Sometimes I wonder how I made it for so many years dancing thru the rain drops eating all those plain salt cured sausages!!!
  8. W

    New Member saying Hi!!

  9. W

    New Member saying Hi!!

    Thank you!! I go to Kingston fairly often..I live in Cairo Greene County....
  10. W

    New Member saying Hi!!

    Thank you... That grinder sure is a gem, I had motor rebuilt two years ago.. runs like a beast. I also have a huge HOBART grinder... I use that to process Deer during hunting season. Make a few bucks Christmas $$
  11. W

    New Member saying Hi!!

    Im 70 YO...Been making sausage and Soprasatta most of my life, started as a child with my Grandparents and Dad. Learned a lot since those days ESPECIALLY how lucky we were to not have poisoned ourselves!! Back in Italy they cure with salt only... plain salt! Yikes!! Hope to continue learning and...
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