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Asking the Experts!
Yes I use a cure in mine and case it in Natural Caseings and Smoke it. I like the taste of cured chicken it kinda goes good with the sundryed maters,,,,,tow maters...But,,,, I dont tell myself Im a expert....LOL...... I use insta cure #1 -
Homemade Sausage Stuffer
I dont have the tooling to manufacture one,gears etc but,,,, thinking about how ya will build it seems that I will follow this thread,,,,,like to see it...finnished... good luck man -
5 different sausages (Lotsa Pics)
Great job for first time makeing sasuage? You bet ya.....good job on filling them dont looked over filled,,,,But I always will tell ya to do a test fry....I didnt when I first started and had a batch that had too much Salt in one batch if I had known I could have added more meat..... -
Gander Mountain has their stuffers on sale
Man that is a good deal.....want a stuffer bad but Im still stuffing with my grinder (stuffing plate) and jerky gun on short 4 to 5lb runs ...when I teach sausage classes here.....we had 5 in one class thurs and 10 fri night class. -
20 pounds boudin
Good job Tip.....Just hard for me to eat LIVER in any thing.....but I make a Liverless one ..... LOL good set up man....go for the gold... -
Texture Question
Just Grind as has been said by others here coarse .....that is best Now what I do is to dont Over Mix Yes add spices,Icewater, Cure (If ya smoke it) but dont Mix it to death leave chunks of fat and lean,,,,You dont want a weenie texture (emsulfideed) sp and it is all about the Grind and in... -
OTBS Nomination Thread
Thanks all, been reading posts here and There a is a wealth on information and Years of trial and error here on BBQ.....If I can help any one....I will try to help...I was shocked that I had been inducted in to such a great group. Thanks I will have to post on some the smokes and the book Im... -
apricot-walnut stuffed elk roast w/qview
Fantastic Great job as always.... -
Heavy Smudge?
When many saugsge makers talk of smokeing it it cold smoking with saw dust (smudge ) not hot smokeing with solid wood in a smoker.....Temp is the factor and time....many times sausages are cooked after smoked....my two coppers. -
I tried to stuff the SV24- came close to full: q-view
Oh Yea, very nice.- okie joe
- Post #14
- Forum: Making Jerky
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Cured Chix Thighs W/Qview
Great job ron yes the cure and the smoke its is all about the flavor.... -
Suasage smoking question!
Yhoo.... man it is not that complex man..... cook it( smoke it ) to temp and then cool to temp.... put in cold water to stop cooking and to keep caseing to keep from shrinking....blooming is before you smoke the meat and gives it the color before ya smoke ( to dry out) some for the color.... -
Bacon - is GOOD for me!
Love it....makeing bacon now....Canadian bacon got the belly in the smoker with Wine Sausage.....ya I know not pics didn't happen. lol Grils ididnt see any grils...or girls lol -
How long to dry cure
Great Book and good read......Now if ya check on the back of the The package of Morton TenderQuick...It will tell ya how much to use per lb...for dry cure....and how to make a pumping pickle.... I use 1 Tbs for each Lb of meat....Now the Sugar and other stuff is nice but it is the cure that...- okie joe
- Post #11
- Forum: Hot Smoked Bacon
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OK to freeze pork butt/shoulder?
Yes, I freeze here.....and smoke for the Freezer.Smoke up a Mess and freeze PPork....Loin...ribs... pull off before they are quite done...Foil them and vac seal....Like to have some on hand for a fast meal.....still better than Store boughtn. I do mine dry and add BBQ Sauce at table. -
Capicola Part 2 With Q/View
I think it is pork sholder....cured and smoked How much Beer/ V8 ron? Rum and coke work? lol -
Makin Bacon
Good post jerry heck of a job..... thanks Pop for the explation for the question how ya make bacon,,,, bacon=bellys buckboard=sholder and Canadian bacon = pork loin,,,all Smoked if not smoked its salt meat where i come from...Thanks -
Frogmore Stew w/ my homemade sausage
Neaver heard of it But it looks good and a very good combo....thanks gotta try. -
How long to dry cure
We need some information to help here What cut of meat, belly, loin, sholder? How thick is the meat? What is the Cure, that you are useing? How thick is the meat? Are you useing intacure ( pink salt?) or Morton Tender Quick? Is it a dry Cure? are you Brine cureing?- okie joe
- Post #7
- Forum: Hot Smoked Bacon
