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Why is Winter Time preferred for smoking sausage?
One reason butchering and sausage making was done in the fall and early winter is because the outside temperatures are cooler making it easier to keep the meat from going bad. Outside temperatures in the fall in New England can be as low as 40 degrees at day break in the fall keeping the meat...- deejaydebi
- Post #35
- Forum: Sausage
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Bologna Hot Dogs
Fine looking dogs. There is no difference in most cases between bologna and hogdogs besides the casing size and the recipe you use. Once you find the recipe you like you can adjust it to make any flavored dog you like. Good Job Dan!- deejaydebi
- Post #15
- Forum: Sausage
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Fermento/Buttermilk Questions
I think you will find using cultured buttermilk from a carton will actually give you MORE tang than the dry powdered buttermilk sold for baking. The liquid buttermilk has more active lactic acid. Try mixing about a half cup of cultured buttermilk to 5 pounds of meat and let it sit in the fridge...- deejaydebi
- Post #9
- Forum: Sausage
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Dry Cured Chorizo
That is a very nice sausage! One of my favorites. Well done!- deejaydebi
- Post #30
- Forum: Sausage
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Mom Is stopping by to say hello!
Hello stranger! Good to see you also. Yes it has been awhile. I wondered about some of the old members and saw your name a few times. I'm being lazy today and thought I'd pop in and say hello!- deejaydebi
- Post #3
- Forum: Roll Call
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Chicken Mango Jalopeno Sausage
That is some nice looking sausage! I haven't added mango to sausage yet (about everything else though) can you taste it?- deejaydebi
- Post #9
- Forum: Sausage
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Another attempt at Bacon
That's some fine looking bacon there loa makamaka! Hana 'ia pono!- deejaydebi
- Post #3
- Forum: Hot Smoked Bacon
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Mom Is stopping by to say hello!
I haven't been around for a good long while and I thought I stop by and see how things were going. Jeff invited me to have a look around and boy have things changed! I hardly know the place. Glad to see he is doing so well. If there's one piece of advice I can give to you newbies it's DON'T...- deejaydebi
- Thread
- Replies: 18
- Forum: Roll Call
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First Pepperoni
Give it a week before you tweek your recipe! Pepperonis taste better after they aged a bit. Ihvae a few recipes on my website. You can find a link to it on the booton of the page under recipes I think. Nope it members sites http://www.smokingmeatforums.com/mod...daysprune=1000- deejaydebi
- Post #8
- Forum: Sausage
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looking for casing
fine cheeseclothe works well to. Check out: http://www.sausagesource.com/catalog/7i.html Nice folks too!- deejaydebi
- Post #8
- Forum: Sausage
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any port in a storm
Nice chickens DonO - clear the snow out and get them into the smoker!- deejaydebi
- Post #11
- Forum: Poultry
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Two Butts & A Picinic (Indoors)
May have to think about installing a stack on the garage roof! LOL Looking great sweetie!- deejaydebi
- Post #6
- Forum: Pork
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First Brisket Smoke
That looks pretty darn good there SmoknJhawk! Nice smoke ring!- deejaydebi
- Post #17
- Forum: Beef
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A special thanks to the ol'timers on SMF.
Well this has been one of the places I've hung my hat for over a year now. I've met some mighty fine folks and come to love and cherish most of you like my own family. Actually my own family thinks I've given up on them for you all! I've enjoyed watching, guiding and even come to take pride in...- deejaydebi
- Post #25
- Forum: General Discussion
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hello from virginia
Welcome - That smoker does take some effort and fuel but is a god one! As for the brine you have thre choices 1) use less salt 2) a shorter brining time 3) if you do neither of the above soak in plain water for several hour to equalize the salt- deejaydebi
- Post #3
- Forum: Roll Call
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What to smoke for Office christmas party
My group goes nuts for brisket and pulled pork- deejaydebi
- Post #13
- Forum: General Discussion
