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- grouse
- Media item
- Dec 29, 2013
- Comments: 0
- Album: First bacon in the smoker, along with pastrami
Episode IV: the sausage wars

Pulling them off as they come up to temp.
- grouse
- Post #12
- Dec 23, 2013
- Forum: Sausage
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- grouse
- Media item
- Dec 23, 2013
- Comments: 0
- Album: Episode IV: the sausage wars
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- grouse
- Media item
- Dec 23, 2013
- Comments: 0
- Album: Episode IV: the sausage wars
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- grouse
- Media item
- Dec 23, 2013
- Comments: 0
- Album: Episode IV: the sausage wars
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- grouse
- Media item
- Dec 23, 2013
- Comments: 0
- Album: Episode IV: the sausage wars
Episode IV: the sausage wars

"Snausages" Hanging for a few more hours. light smoke over night then finish off in the morning.
- grouse
- Post #7
- Dec 22, 2013
- Forum: Sausage
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- grouse
- Media item
- Dec 22, 2013
- Comments: 0
- Album: Episode IV: the sausage wars
Episode IV: the sausage wars

We tried the hog casing last time. They were a bit big. So we are giving the sheep a go. CT has liberal deer tags. 10 so far. Season ends 31st of jan.
- grouse
- Post #5
- Dec 22, 2013
- Forum: Sausage
Venison Snack Sticks and summer sausage w/ Qview

Nicely done
- grouse
- Post #10
- Dec 21, 2013
- Forum: Sausage
Episode IV: the sausage wars
- grouse
- Album
- Dec 21, 2013
- Comments: 0
Episode IV: the sausage wars

Running Tally of sausage mix 10lbs of Venison Kielbasa with marjoram 10lbs of Venison Kielbasa 20lbs of Venison breakfast sausage 20lbs of Venison hot-dogs 5lbs of venison hot-dogs with Aleppo peppers 15lbs of Venison sausage 10lbs of venison sausage with Aleppo peppers. 90lbs of sausage for...
- grouse
- Thread
- Dec 21, 2013
- Replies: 12
- Forum: Sausage
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- grouse
- Media item
- Dec 21, 2013
- Comments: 0
- Album: Episode IV: the sausage wars
Country-Style Breakfast Sausage

I use a similar recipe but ad 5tbs of fresh ground ginger per 5lbs
- grouse
- Post #25
- Dec 21, 2013
- Forum: Sausage
Cured kielbasa?

I do 3 lbs venison, 2lbs pork shoulder. 8 tsp kosher salt 1 tsp pink salt 4 teaspoons white pepper (ground) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 3 teaspoons dry mustard Mix all, start the bind. vacuum pack over night to 3 days. stuff in hog casings Hang over night to...
- grouse
- Post #5
- Dec 21, 2013
- Forum: Sausage
FLAVORFUL BRINE FOR A TURKEY

no problem, we are very grateful for the assistance.
- grouse
- Post #6
- Dec 19, 2013
- Forum: Poultry
FLAVORFUL BRINE FOR A TURKEY

This is from Chef Jimmy, in reply to my similar question. I did 21 birds with some variation of this. They turned out phenomenal. Give it a try.
- grouse
- Post #4
- Dec 19, 2013
- Forum: Poultry
Some what of a long questions about turkey/brine and cure

I only snacked as i did the dismembering. Some of the profiles really stood out, Ones with bay, citrus, juniper. Others were very subtle. Surprisingly the Vindaloo, tandoori, Biryani did not over power the meat. I was a bit worried about that. Possibly the vineager tamed them down. What...
- grouse
- Post #22
- Dec 18, 2013
- Forum: Poultry
Some what of a long questions about turkey/brine and cure

On the second day of Ur, I Turkimus Maximus, Cemented my empire on the smoked remains of my foes. Breast meat for sandwiches Legs,Thighs, and wings for soups, tacos, enchiladas.
- grouse
- Post #20
- Dec 17, 2013
- Forum: Poultry
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- grouse
- Media item
- Dec 17, 2013
- Comments: 0
- Album: Some what of a long questions about turkey/brine and cure

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