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- blaise
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- Album: Umai Soprressata ----All Done-----My Humble Opinion
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- blaise
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- Album: Umai Soprressata ----All Done-----My Humble Opinion
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- blaise
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- Album: Umai Soprressata ----All Done-----My Humble Opinion
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Hog rings and hog ring plyers
The big advantage is one handed and one person crimping on large sausage-----bologna and summer sausage----helps if ring pliers are spring loaded. Blaise -
SALT-----And the CRUNCHIES
Without going into a history of salt -----added ingredients, or how they are made. I am referring to the "new fad sea salt craze". In particular the Himalayan mined pink salt----from the Himalayan mountains of Pakistan and from Utah, U.S.A. These are the salts that will not completely dissolve... -
SALT-----And the CRUNCHIES
- blaise
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SALT-----And the CRUNCHIES
Once again, this is more for the less experienced. I used to think--salt is salt-----then the sea salt fad started, with all the health claims----good and bad. Not going to discuss that. If you ever took a bite of sausage or any food for that matter, and hit the "Crunchies" ----sort of... -
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- blaise
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- Album: SALT-----And the CRUNCHIES
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- blaise
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- Album: SALT-----And the CRUNCHIES
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- blaise
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- Album: SALT-----And the CRUNCHIES
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- blaise
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- Album: SALT-----And the CRUNCHIES
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- blaise
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- Album: SALT-----And the CRUNCHIES
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Umai --- Pepperoni-- bagged ----tagged and ready to hang
Has anyone ever had casehardening issues from using these bags? Blaise -
Umai --- Pepperoni-- bagged ----tagged and ready to hang
Well I am heading to 4 weeks and am at 38%-------shooting for about 40 to 45%-----50% on the pepperoni. Will post pics when sliced, diced and digesting. Blaise -
What is this film on the outside of my casings?
The outside is usually the inside-----what you are seeing is probably from the scraping-----should be harmless----saw this on the farm quite often. Check out the process at this link https://butchersapprentice.wordpress.com/2010/11/26/hog-casings-from-scratch/ Blaise -
Texas beef smoked sausage
The two groups of people that know beef------the Texans----and the Jewish people. I grew up around around some Jewish families-----the best roast beef and sausage imaginable. One of their secrets---the cut of beef. Tough cut didn't matter-----flavor did, Chuck, flank and especially brisket. ... -
MAKING AN INEXPENSIVE TUBE SMOKER
These have worked great for me-----use them in my grill----cold smoke ----hot smoke. I'll give you a ballpark figure on time-----the 12 in., 4 to 7 hours----seems to depend on pellet type, humidity and draft. So anyway, I'm going to try to show you, mostly with pics----it's simple but harder... -
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- blaise
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- Album: MAKING AN INEXPENSIVE TUBE SMOKER
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- blaise
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- Album: MAKING AN INEXPENSIVE TUBE SMOKER
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- blaise
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- Album: MAKING AN INEXPENSIVE TUBE SMOKER
