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Smoking 013.JPG
- paul catt
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- Album: My Third smoke on my MES30 ...Brisket and Butt
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- paul catt
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- Album: My Third smoke on my MES30 ...Brisket and Butt
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- paul catt
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- Album: My Third smoke on my MES30 ...Brisket and Butt
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- paul catt
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- Album: My Third smoke on my MES30 ...Brisket and Butt
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- paul catt
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- Album: My Third smoke on my MES30 ...Brisket and Butt
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- paul catt
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- Album: My Third smoke on my MES30 ...Brisket and Butt
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- paul catt
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- Album: My Third smoke on my MES30 ...Brisket and Butt
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- paul catt
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- Album: My Third smoke on my MES30 ...Brisket and Butt
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- paul catt
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- Album: My Third smoke on my MES30 ...Brisket and Butt
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1st Sausage .. made with chicken
Junk....your the second person today that has said something to me about powdered milk. ..I was thinking about using thighs but wasn't sure how they would grind up.....I think my next batch will have more cayenne pepper I am thinking that a mix of thighs and breast would be nice... I'm... -
1st Sausage .. made with chicken
good deal.. I saved the brine it just seems since I opened the bag there is more guts than brine can I add more water and kosher salt ? also about my food vac .. should I freeze em a little before I pack em ? -
1st Sausage .. made with chicken
ya know it wasnt bad .... but I will add more olive oil next time ... the one thing was when I used the digital therm to check the temp it squirted like a fountain .. but they do need a little more oil on a sind note Shannon gave me a idea to check with my piggly wiggly for the casings .. the... -
1st Sausage .. made with chicken
- paul catt
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1st Sausage .. made with chicken
The other day someone posted about chicken sausage and its been driving me nuts ..so now that I have my grinder I gave it a shot I used olive oil ..italian seasoning ..onion powder garlic powder ..little cayanne pepper..salt and pepper ..ground 6 boneless skinless tasteless chicken breast ... -
Sausage2.jpg
- paul catt
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- Album: 1st Sausage .. made with chicken
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Sausage.jpg
- paul catt
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- Album: 1st Sausage .. made with chicken
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What I think I know about curing ....and what I need to know
Pancetta.........drool...... -
Kielbasa start to finish for Chef Jimmy
Question ?? Do you put the cure in the water or just mix it with the spices ? That looked really good ...oh and the water bath ...170 degree's and leave the heat on ..or 170 turn off heat dump in the sausage ? -
Irish Bacon-Pictures and Recipe
Kinda like Canadian Bacon but dry cured and dry smoked ?- paul catt
- Post #6
- Forum: Hot Smoked Bacon
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What I think I know about curing ....and what I need to know
Thanks Shannon and Dave Jimmy shares your instructions with me on the yummy looking Kielbasa...it looks to be idiot proof ...now that I have Jinked myself I'm sure the gremlin will be lurking lol I had never heard of Irish bacon will have to try that too ...woooo thank god I can retire in...
