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  1. weisswurst

    Smoking fresh sausage

     I agree with the other posts. Fresh sausage that is smoke cooked without cure is an entirely different product. The lower temps that  are associated with curing and smoking is a danger zone if smoke cooked.Happy sausage making. Weiss wurst.
  2. weisswurst

    Sausage without casing?

    early on I did sausage in a tin foil wrap.This was about 2 and a half inches in dia.I mixed my meat , cure , spices , let set for a day or two. I then rolled it on table until it was  as dense as I could get it. Then I folded a sheet of heavy duty tin foil so it was 2 ply. I rolled it like a...
  3. weisswurst

    sasage hanging question

    In response to the chilling part of your question..To do it the way you described " would not hurt anything , your sausage would be safe (watch for contamination out side ) If outdoor temps were  in the 85 or above range i wouldnt do it , especially not in the sun. I would immerse it in cold...
  4. weisswurst

    Literally cold smoking sausage....

    It may sound like I am being picky about terms but I am not..You cold smoked your sausage. This imparted the good smoke flavor to the meat. You then decided because of your equipment and process that you wanted to freeze it until you felt you can finish it. I see no problem with that. Now you...
  5. weisswurst

    Literally cold smoking sausage....

    I would say it would be fine , be sure meat is thawed slowly before finishing.I would not thaw in microwave or a hot water bath.The casing could dry a little but I would just massage it with water and let it ( casing ) soften up a little ( if it appears too dry ). I do recall doing the same...
  6. weisswurst

    Ring Bologna in beef rounds

    After looking these rings over , if I were you i m not sure I would trust them. I would be more than willing to sample them , along with some good 10 year old Wisconsin cheese and Lowensenf German mustard. Some good german Bauer bread.If you care to send them , I wouldnt feel put upon. I am...
  7. weisswurst

    how much water is too much water?

    This is a general answer. I agree with the very little or no water.I use just enough water in my recipes to disperse spices cure etc.When I am stuffing I start one end of the casing in a bowl of ice water. This is strickly to lube it. Most of that water comes out.If i want to dry cure or make...
  8. weisswurst

    sasage hanging question

    It almost seems like you have two questions in regards to tying with twine ( or Butchers string )I frequently ty the ends with string.This is going to be a little tricky to explain.If you are tying one end to hang such as a salami or summer sausage that is the typical diameter and straight ...
  9. weisswurst

    MORE Bologna....

    Fantastic looking Bologna.Your recipe is almost identical to mine.Sometimes I make a Ring Bologna very similar except it is coaser ground and for that robust ring I use coarse black pepper  , mace and now and then I use whole mustard seeds. Your recipe and finished product ( also your process )...
  10. weisswurst

    Smoked Sausage

    I am with dave Omak on the education part of sausage/ meat curing.Learn a lot and have fun with it when you know you are doing it safely. Smoke cooking fresh meat will give you a different outcome  , product and taste wise.A cured sausage that is properly smoked is not the same as a fresh...
  11. weisswurst

    Kielbasa in the smoker!

    Homemade Kielbasa , Sauerkraut and a beer . as Andy may have said "  ooooh dooggie " Good job. Weisswurst
  12. weisswurst

    Help with Lebanon Bolo

    Thanks.... I learned something also. Weisswurst
  13. weisswurst

    Smoker seems slow ... 12 hrs

    I would go with what the folks said about initial no smoke and drying otherwise that time does not seem unreasonable.If you are uncertain , I would verify actual temps with an oven thermometor.What is the thickness ? Obviously that will make a difference. Good Sausage making Weisswurst
  14. weisswurst

    Smoking Johnsonvilles

    i am with Kevin on this one. the store brand Johnsonville looks like they have more than 82% fat. One question would be " how does Johnsonville define and quatify "fat" I am not knocking Johnson ville or the idea of smoke cooking them. To be smoked they need cure. they would have a different...
  15. weisswurst

    Beef, Pork, Elk, & Chicken -Trail Bologna- Q-View

    Trail ohio Yep weiss wurst
  16. weisswurst

    Beef, Pork, Elk, & Chicken -Trail Bologna- Q-View

    Bah Humbug  Just kidding... it looks great!!!!I said Bah Humbug cause I will never get any.  Do you know where " trail" bologna got its name?Really nice job. !!! Weisswurst
  17. weisswurst

    Bologna question ????

    my 2and a half cents   also be sure your cure measurement is correct. weisswurst
  18. weisswurst

    Bologna question ????

    my two cents; There is a difference between summer sausage and bologna.Here is my method for bologna. about an hour at about 110-120 w/ no smoke. another 3or 4 hours with smoke at about 150-155. immerse in about 175-185 degree kettle of water. the temp will drop. keep water temp about 165 for...
  19. weisswurst

    Smoking and Curing

    i agree with those that think in this case you were going to make a fresh sausage.also i agree that , although there are knowledgable people on this site you should study about curing. Rytek Kutas " Sausage maker ' is the one I started with.The food safety aspect is where you need professional...
  20. weisswurst

    Deer Sausage Info

    a lot of good comments. The horn stuffers will work but they are a pain.The book by rytek kutas is my bible.there are several others but for the beginner to learn how to safely make sausage this is the one.In the beginning i would stay away from the more exotic stuff.As far as venison compared...
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