Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. seadog92

    help please on summer sausage question

    Merry Christmas to all!! I made my first summer sausage this week and while I nailed the flavor, I had two issues. First, my fiber casing became wrinkled and second, the texture wasn't as solid or hard as I would like. It made it hard to slice thin. Did I not do something right or is this the...
  2. seadog92

    Anybody ever try ham and bacon "left overs" sausage?

    All great ideas. I added ham and bacon to andouille and it came out great.
  3. seadog92

    Anybody ever try ham and bacon "left overs" sausage?

    Well, not like any Andouille I've ever made.  However, when it's finished, I'll let you know!
  4. seadog92

    Anybody ever try ham and bacon "left overs" sausage?

    That sounds good!
  5. seadog92

    Please help re: buttermilk speading up ferment on Summer Sausage

    Thank you!  I appreciate the response.
  6. seadog92

    Anybody ever try ham and bacon "left overs" sausage?

    OK, OK, I might be nuts, but has anyone made sausage out of left over ham and bacon with fresh pork butt?  I was thinking of taking a pound of fat and meat from a store bought smoked ham, plus a pound of left over ends and pieces of my homemade bacon, a pound of fresh pork fat and a 7 lb pork...
  7. seadog92

    Please help re: buttermilk speading up ferment on Summer Sausage

    Didn't anyone have an idea on the buttermilk question?
  8. seadog92

    Please help re: buttermilk speading up ferment on Summer Sausage

    Please, forgive me if I'm asking a question that's been hammered to death, but I've not been able to find an answer to my question in the search format.  Here's my issue.  My son is coming from out of town for two days, and he asked if I would show him how to make sausage.  I'd like to try my...
  9. seadog92

    question on stuffing Collegen casing

    Greetings to all! I'm going to make summer sausage for the first time this week and I have a couple questions.  First of all, I have a new LEM stuffer and Collagen casings.  They seem so big, that I'm wondering if I should use the stuffer, or just take my wood plunger from my KitchenAid and...
  10. seadog92

    skin a heat and eat ham before smoking??

    I think I'll try it along with the buttered rum injection.  I'll post photos as I do it this week.  Thanks for the feedback.
  11. seadog92

    skin a heat and eat ham before smoking??

    I want to smoke a "smoked" heat and serve ham. I smoked one last week, and the end result was great except the skin was pretty tough and the smoke flavor wasn't very pronounced. I wondered if removing the skin before smoking would help allow the smoke to penetrate the meat better. Any...
  12. Can I "air dry" my cured and smoked bacon for short term non-refrigerated storage?

    Can I "air dry" my cured and smoked bacon for short term non-refrigerated storage?

    • seadog92
    • Album
    • Comments: 0
  13. seadog92

    Can I "air dry" my cured and smoked bacon for short term non-refrigerated storage?

    I pulled a batch of bacon out of the smoker last night, and got to wondering about using bacon as Christmas gifts.  To start, I cured the bacon in the fridge for 8 days, using salt, #1 cure and flavorings.  I cold smoked for three hours and then moved them to my Cookshack for an hour at 190...
  14. 20131110_175504.jpg

    20131110_175504.jpg

    • seadog92
    • Media item
    • Comments: 0
    • Album: Can I "air dry" my cured and smoked bacon for short term non-refrigerated storage?
  15. seadog92

    Summer Sausage Recipe

    I bought some summer sausage casings from Sausage Maker.  If I'm going to smoke these in the casing, do I still let the meat sit for four days as is, or do stuff after the first day and let hang in the fridge the last three days before smoking?
  16. seadog92

    using a cookshack in tuff shed for cold smoking

    It's called a "take off". 6" to 4". I like it because it has an air tight adhesive base. Remove the paper and stick it on. Got it at Lowes for $9.
  17. seadog92

    using a cookshack in tuff shed for cold smoking

    Thanks for the tip.  Maybe I'll just elevate the Masterbuilt.  Sticking an egg crate under would be cheaper.
  18. 8 tests...any comments or suggestions?

    8 tests...any comments or suggestions?

    • seadog92
    • Album
    • Comments: 0
  19. seadog92

    8 tests...any comments or suggestions?

    Greetings, After my first try at bacon, using just sugar, salt, cure #1 and molasses meet with some good comments, I figured I couldn't just leave well enough alone so I am trying 8 new recipes.  Each package weighs about 2 lbs, some a couple ounces over, some a couple ounces under.  I started...
  20. 20131031_153254.jpg

    20131031_153254.jpg

    • seadog92
    • Media item
    • Comments: 0
    • Album: 8 tests...any comments or suggestions?
Top Bottom
Back
Clicky