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  1. IMG_2627.JPG

    IMG_2627.JPG

    • blaise
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    • Album: Butcher Bologna ???
  2. IMG_2626.JPG

    IMG_2626.JPG

    • blaise
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    • Album: Butcher Bologna ???
  3. IMG_2625.JPG

    IMG_2625.JPG

    • blaise
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    • Album: Butcher Bologna ???
  4. IMG_2624.JPG

    IMG_2624.JPG

    • blaise
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    • Album: Butcher Bologna ???
  5. IMG_2623.JPG

    IMG_2623.JPG

    • blaise
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    • Album: Butcher Bologna ???
  6. blaise

    First time sausage making - loading casings on tube... successful but SLOW

    Some of us call it a horn, some call it a tube, both exceptable, horn is probably old school and maybe regional, and I'm certainly old school. Blaise
  7. blaise

    Dear Sausage Doctors, my sausage is 'puckered' in smoker. Too much water in mix?

    I would think that part of that time should be cold smoked, or humidity should be increased during the smoking process. Blaise
  8. blaise

    Soupy/Supie Sausage

    Throw the cow over the fence some hay------that sausage makes my day!!!! Great Job. Blaise
  9. blaise

    First time sausage making - loading casings on tube... successful but SLOW

    Have to agree with lance on pre-tubed ease of use. Still have to soak them, but the cost is high-----example from the sausage maker-----hank of 32-35 mm does 125 lbs, 29.99---- pretubed 32-35 mm does 50 lbs. $22.99   I always have some in the fridge, along with about 7 or 8 other types and...
  10. The seven deadly Spices

    The seven deadly Spices

    • blaise
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  11. blaise

    The seven deadly Spices

      I think the old time advice was aimed at just being  careful of all spices and herbs, especially on new recipes. Try it the way written first, then, eliminate, add or subtract to your individual taste. Better than going overboard and ruining a large quantity of meat.   To that end I always...
  12. IMG_2616.JPG

    IMG_2616.JPG

    • blaise
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    • Album: The seven deadly Spices
  13. IMG_2615.JPG

    IMG_2615.JPG

    • blaise
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    • Album: The seven deadly Spices
  14. blaise

    The seven deadly Spices

       An old timer once told me that these were the "Seven Deadly Spices", not because they would harm you-----but because of their potency, they could easily ruin a batch of sausage.    With the American thinking----if some is good, a lot has to be better: well better be careful with these. 1...
  15. blaise

    Butt fat? Fat butts?

    I find the 25 to 30 % fat to be about right. By the way, the Poli sight says that freezing the fat beyond 60 days, doesn't prevent the enzyme breakdown that leads to rancidity. Don't know if that is true or not. Blaise
  16. blaise

    Chile Sausage

    O.K. I tried to post photos of the original news article. Didn't work well. The recipe can be found on various web sites. Here is one.  https://cookeatshare.com/recipes/bill-pfeiffer-s-los-venganza-del-almo-chili-84515  Blaise
  17. Chile Sausage

    Chile Sausage

    • blaise
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  18. blaise

    Chile Sausage

                               Chili Sausage   Our family has always liked sausages that could be used in sandwiches. Pork sausage with the sauerkraut built in. Steak sausage with peppers onions and Italian cheese already in there.   Over the years I have developed recipes that have become staples...
  19. IMG_2612.JPG

    IMG_2612.JPG

    • blaise
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    • Album: Chile Sausage
  20. IMG_2611.JPG

    IMG_2611.JPG

    • blaise
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    • Album: Chile Sausage
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