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  1. jhend

    Whole pig rotisserie?

    Hey Al, I would be interested in the whole pig on a spit thread if you can find it. Thanks John
  2. jhend

    Summer sausage "skin" is tough

    Yes that may help.
  3. jhend

    Summer sausage "skin" is tough

    Did you hang them to dry before or after smoking and can you post a picture?
  4. jhend

    Drying rack

    Thanks for sharing your drawing Stayhot.
  5. jhend

    Drying rack

    Click on the paperclip to insert attachment. John
  6. jhend

    Home made maple syrup.... MONEY 2-26-16

    Big picture global syrup production very interesting.  http://www.bnn.ca/Shows/Commodities.aspx
  7. jhend

    Mr. T's "Old-Timey Baked Beans"

    They look great AK
  8. jhend

    Buffalo Wings!

    Those look really good. Is that a blue cheese dip?
  9. jhend

    GARY'S SMOKED BAKED BEANS

    Hey AK, I see Lococo has picnic shoulders on for $.99 this week and was thinking of smoking one over some beans while they bake. How did this recipe turn out for you assuming you did this recipe. Thanks John  
  10. jhend

    Cold smoked deer sausage

    I have been thinking of the 5lb because I make a lot of pepperettes with natural lamb casings and have read that the smaller stuffers are best for this application. John
  11. jhend

    Cold smoked deer sausage

    Thanks for the info JJ I want to get a stuffer just have not got around to it yet. John
  12. jhend

    Cold smoked deer sausage

    Here is the casing \ bag I make and use. One reason I like the cotton bag is because it breathes as you are stuffing it less chance of trapping air in it but it still needs to be stuffed tight.
  13. jhend

    Cold smoked deer sausage

    I use cotton bags and stuff from a meat grinder. I have never used a vertical stuffer but is the same in principles are the same, needs to be stuffed tight  turn \ twist  tie as tight as possible prick to release air pockets.
  14. jhend

    Cold smoked deer sausage

    The short answer is yes, the casings were not stuffed tight enough. What type of casings did you use and how did you stuff them ie stuffer or off a meat grinder? John 
  15. jhend

    Summer sausage in muslin bags.

    Ok I finally located the SS recipe and here it is. First of all I started off with 22lbs of meat and spiced all 22 with the first recipe for a predominantly pepper flavour, after stuffing 11lbs I added the second recipe to the remaining 11lbs to spice it up a little. Recipe #1 16 lbs Beef 6...
  16. jhend

    Summer sausage in muslin bags.

    Ontario smoker this is the recipe I used and prorated it for 20lbs of meat. I have been looking for my recipe notes they are not in the book I usually keep them in. I will post the recipe for the spiced SS when I find them. I used readycure went by the manufactures recommendations so I...
  17. jhend

    Bradley cold smoke retrofit ( first cheese )

    Thanks driedstick, I was thinking I would have to dismantle it for hot smoking (not really a big deal) but I hot smoked some ribs and realised that it was better to hot smoke this way for more consistent temperature i.e. no heat loss from the oven when adding wood.   
  18. jhend

    Summer sausage in muslin bags.

    I forgot about this thread as well but have been enjoying the SS. For me the original recipe needs a little more Black Pepper. Other than that I am very happy with the out come and the 6 that are left are vacuum sealed in the meat cave to prevent them from getting to dry. Summer Sausage with...
  19. IMG_00001539.jpg

    IMG_00001539.jpg

    • jhend
    • Media item
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    • Album: Summer sausage in muslin bags.
  20. IMG_00001340.jpg

    IMG_00001340.jpg

    • jhend
    • Media item
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    • Album: Summer sausage in muslin bags.
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