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  1. weisswurst

    please help sausage issue

    If I were you I would get a definitive book on sausage making. Not a recipe book... a text emphasizing food safety. Once you have the actual knowledge of sausage making you can be creative and do your thing.There are many good books. I started with the Sausage Maker by Reytek Kutas .He wrote...
  2. weisswurst

    Too little cure?

    Very good advice Boatbum. And Reinhards also... along with others.Early on I learned about too much water mixed with some dry ingredients and cure.It is easy to get distracted.This is a sausage making no no.I always measure all ingredients into separate little bowls.I put some ice cubes in a...
  3. weisswurst

    Caseless sausage?

    I do a caseless sausage. It is the one that you put in cure and seasoning and keep in frig 3 days mixing each day. On third day  make 3 equal size rolls. Put in oven at about 160 for about 3 hours then 175  until internal temp is about 155. My recipe is different slightly because I set oven at...
  4. weisswurst

    Is this alright to do?

    I am not sure I would see the point in this.If time becomes a factor while making the sausage I would finish ( after smoking desired time ) in a kettle of water. Obviously not salamis or summer sausage..If you have the temp of sausage above 100 say 130 and you put it in 160-65 degree water it...
  5. weisswurst

    Question about storing sausge for smoking a day later

    nice job all the way around.I think the 24 hours is close enough to your real time. Having said that pork that is held too long from stuffing to smoking and finishing does tend to stiffen up. I would record some comments : color , texture , odor and what I call bite appeal. Next time do it...
  6. weisswurst

    German sausage from stuff to smoke

    Nice job , smoke blower. Good color . Not too dark.Smoke does not overtake meat and spices.The hang time after is about the same as mine. I bet you have a lot of buddies. The landjagers are great for  carrying in pocket while hiking or fishing.  And I am sure , hunting , or watching opening day...
  7. weisswurst

    German sausage from stuff to smoke

    Your process and product looks great!! After you have finished and cooled them do you age them? Not that it matters. I am just curious. Weisswurst
  8. weisswurst

    sausage curing

    If I were a "newbie " I would print the Woodcutters response and keep it in my recipe file , in front. Actually , I am not a newbie and I am going to print it. Just as a reminder. Weisswurst
  9. weisswurst

    electric smoker not what I expected

    Palladini  I have used both methods. More often the notched dowell. Either way it works perfectly.Example: if I am making ring bologna , I can easily get 5 rings on one dowell side by side.If I am doing more than five rings or some salami , etc. I drop down the distance needed and hang on...
  10. weisswurst

    electric smoker not what I expected

    In regards to soaked chips. I do not put them in a tray with water on the hot plate. I soak them for about 20 min then remove the water and let them  dry out slightly  I do agree that if the chips are water logged that can be a problem. I think damp, not waterlogged chips are less likely to...
  11. weisswurst

    electric smoker not what I expected

    I have a masterbuilt electric. Whenever there is wood introduced into a smoker compartment there is a temp control issue.Flare-ups etc.If I am smoke cooking these minor issues are not a problem.When I want to make a good smoked sausage I use a hot plate next to the smoker. My smoking wood goes...
  12. weisswurst

    making sausage

    To fellow wood worker and sausage maker.... Welcome!!! Lots of good info here...Weisswurst
  13. weisswurst

    a little sausage making

    Looks great!! Happy SM to A sausage maker ! Weissmaker
  14. weisswurst

    Can I thaw frozen brats and smoke them?

    There is no reason why you can not either smoke cook or cold smoke them.Follow advice to thaw slowly. The freeze process will change it a little as previously stated.There will be a difference in taste between " smoke cooking them " or  " cold smoking and finishing  "around 155 degrees...
  15. weisswurst

    can i finish summer sausage in the oven

    The oven may have a slight swing in Temperature , however if I am fighting 0 degrees ambient temp I think the " cold smoke then put in oven would be more reliable "  I also have the Masterbuilt insulated smoker and I still get temps that can cause me problems. I have controlled oven variations...
  16. weisswurst

    can i finish summer sausage in the oven

    I see no reason that you should not do it this way. If you follow DanMcGs advice about oven and internal temps. If you think about it what is the difference between an oven and a smoker ? Smoke , right.You can raise humidity in oven , the same as in a smoker. The oven might be easier and more...
  17. weisswurst

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

    Others have said it and I concur , mix your already cured meat and your raw meat only after you have cured the raw pork. On the other hand if you mix all your ingredients including all meat and stuff it be sure to use the raw meat as your measurement base. I doubt that the ham or bacon will...
  18. weisswurst

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

    I do not see any health issues as you said you would follow cure process for raw pork. There is a Germann sausage called Schinckenwurst.Not sure of exact spelling. And I am not sure if they used both cured ham and raw pork. Point is your idea is not from left field. From time to time I add a...
  19. weisswurst

    Smoked Polish Sausage - serving ideas

    Yeah.. What Cougar said!!! Ooops .. I have to wipe the drool off the key board again after seeing Cougars Pics. And if you want to go a step further learn to make your own kraut. Forget the old way of doing it.. mostly.  And Goooood!   Happy sausage making Weisswurst
  20. weisswurst

    Can't get summer sausage IT to 155 degrees

    As stated above , as long as you have cure in it ,the time doesn't matter. And you do not have to keep smoke on it the entire time. In fact I definitly would not. Having said that I would verify temps. Also how cold is the meat when you start?    I have had this problem from time to time. Even...
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