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First time goose snack sticks
I’ve had to throw out sticks and sausage when made with ducks and geese WHEN I INCLUDED DUCK OR GOOSE FAT. The meat is fine but the fat has a very low melt point and does not work. Don’t know if this could be a factor in your case. -
New Hog Pliers Great!
After struggling with tying off the chubs, I took the plunge on getting hog ring pliers. First test with a batch of Finocchio, using the UMAI recipe. I have a nice kitchen scale but on smaller amounts have found that my reloading scale is much more exact. It will get the amount of culture... -
Adding Cheese to Summer Sausage
Been a number of comments here on regular vs high temp cheese. I don’t have enough experience to answer your question, but I recently tried some high temp cheese and it exceeded my expectations for taste and convenience. It comes ina bag of uniform pellets that mix very easily and provide a... -
First time goose snack sticks
Put your oven on 165 and put them in there to finish. Use convection if you have it. I always finish mine that way. Way faster and more consistent. -
First time goose snack sticks
You can’t beat goose as a sausage ingredient! -
UMAI Ginger Salami done, and $ comparison
My second UMAI, this one using the ginger salami recipe from Len Poli ,just came out of the fridge after about 5 weeks. It's shrunk by 40%, and is definitely very good. The UMAI bags pulled away from the sausage fairly quickly, but it didn't matter. The nice round shape stayed in tact and... -
Heat and Serve Patties
For any patty or burger I first get a measure, like a half cup, fill that with sausage and then form that into a round ball. I put that into a thin sandwich bag. I then put that into a hamburger press and press as flat as I want. I stack those in the freezer, and then vac wrap them when frozen... -
Teriyaki Snack Sticks - Whole RecTec 680 Full!!
Interested in your take on these Hagewood. You said they are great; would you recommend this teriyaki? I've had some teriyaki mixes and haven't been that thrilled, but I'd sure like to try a good one. I like other stuff by Owens; just wondered if you think this one is compelling, if you've... -
German Spaten Beir Stix
Do the collagen casings naturally crinkle up more than the natural casings? -
Advice on clearing out sausage stuffer?
I use a rod to get the sausage out of the stuffer tube, and my hand to clean out the main stuffer. I'm like you, I didn't want all that sausage left in the stuffer, especially for smaller batches, I wanted it in the sausage casings. So now after I take it out of the big stuffer I put it in one... -
Caddy Of Collagen
I started with collagen casings then went to sheep for sticks. I have been happy with them, but on this last batch I was using a less expensive home pack of casings and found the diameters had a lot of variation this time. Luckily my new temp gauge has several probes so was able to pull the... -
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Deer sausage with jalapenos and cheddar. Recipe and q-view!
Very interesting to me here is using one recipe and stuffing several different sized casings at one time. I haven’t done that but it looks like a very effective way to getting a nice variety. Have other folks done this with success? -
Hunting Success!
Here's what a fully downed honker looks like hagewood after the top feathers are removed. It's easy to ruff up the feathers and just pick them, leaving only down. You can then inspect the down to ensure its prime, with no pin feathers. If a few pin feathers you can pick those out, if very... -
Hunting Success!
Well I finally got lucky with my old recurve bow! I started bow hunting with a Bear Kodiak Hunter recurve back in the 1960's, like everyone, then went to a compound when they came out, and then after yanking off a fiber optic sight going through the dark woods one morning, etc., decided I had... -
Help! Sausage Only at 133° after 16 hrs
I always finish my sausage in our convection oven. With the convection fan running the oven cooks very evenly, way more evenly than my MES. Let’s say I smoke and cook sausage for 8 hours and like you I’m at 133 degrees. I’ll preheat the oven and finish the sausage to whatever temp is called... -
Vacuum sealing success/fail/check
With my FS it's usually moisture in the seal area, or something sharp in the bag like a fish fin or sharp bone, but I always look my sealed stuff over in the freezer from time to time and replace bags that have lost their seal. -
Honey BBQ Stix Outstanding!
You are right on the sweetness but I find it's just right for a lot of folks, especially those who are a little shy of wild game. -
Honey BBQ Stix Outstanding!
- oberst
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Honey BBQ Stix Outstanding!
I have been reluctant to use prepackaged spice mixes; just figured I could buy premium spices and add them with no more cost than a mix and be better off. That was reinforced a couple years back when I tried a terraki mix that was at best average. But then in visiting Rick Nepas last winter I...
