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Pork Butt Pricing?
- oberst
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Pork Butt Pricing?
Just got a deboned pork butt of 10 pounds for $1.38 a pound, starting to cut up below. There was just a few ounces of waste I trimmed out. Some nice fat but not a whole lot; seems about right for sausage. In the case was another butt, with bone in and heavy skin on for $.76 a pound. I've... -
Pork cutup.jpg
- oberst
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First time goose summer sausage w/ Q-view and pics
Did that Little Wizzard detect even small shot, like #6 for example? Ive been looking for a reliable shot detector because of just what you said: dental costs!! -
Nepas Visit!!
- oberst
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Nepas Visit!!
Headed to Florida last week to see family and was driving past Ft. Pierce where I knew from his posts that Rick Nepas is enjoying the winter with his wife in their big 5th wheel trailer. They invited us to drop by, and as you might imagine, I was very excited to see how Rick turns out one batch... -
Smoked squirrel gumbo
So few folks know how good squirrels are! I live in town and pick some off in my back yard when the neighbors aren't outside. Clean and eat them all in addition to those I hunt in the woods. I smoke and pressure can them; out camping and fishing it takes a couple minutes to have hot smoked... -
Sausage reaching temp issue
My Masterbilt has problems uniformly finishing my sausage sticks to target temp. When they have been in long enough and maybe temps are only 135, I finish them in the oven set to convection bake, where the temp seems to be exceptionally uniform, at least in my oven. It finishes the sausage... -
Austrian Kantwurst Hybrid Dry Cured
Exactly the kind of recipe I'm hoping to get good at. The humidity and temp controls look great. Very interested in result! -
Dried Polish in the Hopper: On Track?
10 days of drying in the low 50 degrees range after the day and a half cold smoke and my moisture is down to 78%. Marianski calls for going down to 87%, and beyond that if one prefers. Take a look folks; I'm encouraged! This is my best looking sausage effort to date. Of course that's... -
17 polish 2.JPG
- oberst
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- Album: Dried Polish in the Hopper: On Track?
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17 Polish.JPG
- oberst
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- Album: Dried Polish in the Hopper: On Track?
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Dried Polish in the Hopper: On Track?
Well shoot! I initially hung this sausage in the low 50's for 65 hours with humidity around 65%. Now what the recipe calls for at 35-42 degrees and 85-90% but that was as close as I could get it. Cold smoked a day and a half around 50 degrees. Now going into a third day of drying, in the... -
Pheasant for Christmas?
Interested in your assessment of how well this worked out. The birds sure look fantastic! -
Dried Polish in the Hopper: On Track?
- oberst
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Dried Polish in the Hopper: On Track?
A bad head virus knocked me down this week, wiping out a 4 day deer and duck hunting plan, so I decided to plunge in with my first dried sausage; I picked the Marianski dried Polish recipe. Used elk and pork, plus hand cut fat back bits. My last batch of Polish semi dried came out a little... -
12-24 smoker.JPG
- oberst
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- Album: Dried Polish in the Hopper: On Track?
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12-24 links.JPG
- oberst
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- Album: Dried Polish in the Hopper: On Track?
