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Bird and beans
Brined the chicken (5% salt + 3% sugar), rubbed it and left it in the fridge on a rack overnight loosely covered with cheesecloth. In the smoker with cherry wood at 250 F to 160 F internal. The beans are white beans with tomato sauce, mustard, vinegar, Worcestershire, brown sugar, pork rub and a... -
smoke1_zps161owmdv.jpg
- larryp
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vacuum sealer suggestions.
I have the VacMaster Pro 140. Been happy with it so far but I haven't had it for very long. -
a couple of questions about sausage stuffers
Don't blame you on that one... I probably wouldn't feel comfy about it either if I was stuffing 25 -30 lb. batches on a regular basis.. It's seeing more of a 3 - 5 lb. batch every now and then use with me. -
a couple of questions about sausage stuffers
I learned that lesson quickly as well. Even pushing just 5 lbs. through the grinder for stuffing was enough to make me happy to spend the money on a dedicated stuffer. The LEM was going to cost well over $200 all-in to get it to where I live so I went with a Grizzly that I was able to grab from... -
GARY'S EASY BREAKFAST SAUSAGE
Looks tasty! Thanks for sharing the recipe. You can't get good breakfast sausage where I live unless you make it yourself. The general idea of breakfast sausage in Canada is "make 'em bland and without texture". Although I guess "mush" is technically a texture. -
MSG
MSG is a flavor enhancer. It adds a savory character and can also help with boosting flavor in low sodium recipes. I think it makes a huge difference in some recipes, less so in others. Foods naturally high in savory notes that are well salted to personal taste don't seem to benefit as much from... -
Question about a bologna recipe.
Not using either is probably the route I'll go since I really don't know it's purpose. I don't like liver. Any liver. I've tried over the years, I wanted to like it. Beef, pork, chicken, duck, disguised in pate, braunschweiger on rye smothered in mustard and onion, pate buried in Wellington... -
Recipe Wanted - White Hot Dogs From Rochester New York
The ingredient list tells him what's in them. He can calculate the corn syrup and dextrose based on common usage of those ingredients in sausage making and the phosphates based on the batch size so all he really needs to work out is what's included under the heading "flavorings". Of course... -
Question about a bologna recipe.
Yeah, I've used a few of his recipes already and been happy with the results. I was just curious if there was a specific purpose behind including the small amount of liver. Not doubting it, I just like learning as much as I can about the thought process behind recipe construction. Sometimes I... -
Question about a bologna recipe.
I'm planning to give the Len Poli bologna recipe a shot. The recipe calls for 3 lbs. beef, 2 lbs. pork and 1/4 lb. liver. It says that if you don't want to use the liver, replace it with bacon. My question is, does anybody know the purpose of the small amount of liver in the recipe? My (possibly... -
First Summer Susage
Really nice. Summer sausage is at the top of my short list for things I want to try making. It was actually the reason I got a grinder and stuffer in the first place but it's too cold for the smoker I have during the winter where I live (we generally spend a few months in the -20 to -50 C range)... -
Three Meat Breakfast Sausage
Interesting... I've never considered using anything other than pork in my breakfast sausage. Sounds good though, I'll have to give a blend a try. -
Sausage of Pain silliness...
So that ^ happened. They're hot, uncomfortably hot, but they're not deadly. At least, not going in... anything else remains to be seen. Nobody had to tap out so I wouldn't consider it completely successful but I don't intend to attempt to raise the bar on it either. There was nothing... -
Sausage of Pain silliness...
Thanks for the kind words. Actually, I have a feeling they're going to be too hot for me as well but I'll suffer along with the others. I almost want to hope what Reinhard mentioned will happen. But I guess that would defeat the purpose so hopefully they won't mellow too much during cooking... -
Philly Cheese steak with pepper jack
Nice! Philly Cheese Steak sausage sounds like something I'm definitely going to have to try. -
Sausage of Pain silliness...
Apologies for the lack of pictures. After a night in the fridge, I stuffed them today. I'd like to run them through the smoker but I won't have time for that before the weekend so I'm just going to poach 'em and brown 'em up on the grill at work tomorrow. I'll report back with the verdict. I did... -
Sausage of Pain silliness...
- larryp
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painsaus1_zps2vysbphk.jpg
- larryp
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- Album: Sausage of Pain silliness...
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Sausage of Pain silliness...
We have a running thing at work where one of us will occasionally bring in something of extreme heat with the goal of getting co-workers to admit defeat. The only rules are that it has to be edible (meaning it has to taste good) and it has to be an actual food item that we make, it can't just be...
