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Welcome TO SV
I just started looking more closely at SV last night, and behold, today I find a new topic for a forum on it! Is it a sign??? Thinking I could try it without anything real fancy first and if I like the results, get some equipment. I read a post yesterday where Cranky said he had a steak done SV...- bladeguy
- Post #13
- Forum: Sous Vide Cooking
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Another New b
If you like pulled pork, I'd start there. It is almost impossible to ruin a pork butt, and you will learn about your smoker in the process. Look through the threads or ask here in your own thread and you will get some excellent advice and recipes. Don't be confused by conflicting advice, many of... -
How much Red Pepper?
I'm with Tropics on this one......test patty and then add if desired. I have made some things too hot they were unenjoyable, and it is a lot of math to add meat, figure out the other spices, in order to salvage a batch. Add a little heat, test fry, and then use that to gage how much more to add... -
Ribs.....yeah baby....back.
Ribs salted, rubbed, and on the smoker. Beautiful spring day here in Wisconsin, so I'm in my tank top.....sorry, though, no pics of that, but here is what you are really looking for...... Going a higher temp than I usually do, but being baby backs, that should be fine. Would like to have... -
Ribs.....yeah baby....back.
- bladeguy
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Ribs.....yeah baby....back.
Been a while since we had ribs. Last time I tried, the meat smelled terrible out of the cryo. So, I'm thinking I'm overdue. More to come. -
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- bladeguy
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- Album: Ribs.....yeah baby....back.
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- bladeguy
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- Album: Ribs.....yeah baby....back.
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A little late on this but....can I freeze my sausages immediately after stuffing?
Mmm, tossed in marinara over spaghetti with some peppers and onions, or plain on bun....I will take them either way. Nice job. -
More potato sausage
Tots sausage.....ooooohhhh, like the sound of that. -
A little late on this but....can I freeze my sausages immediately after stuffing?
Should be no problem smoking in an offset. I'm sure some dk on here. Bear in mmind, if you will not get the sausage to 140 in less than 4 hours, then you need cure #1 or TQ in the recipe. If a short hot smoke getting to 140 in less than 4 hours, then no cure needed. -
First time Sweet Italian Sausage
That's a loaded question....I could spend a lot of your money answering. That said, look down the road and consider what you might want to make going forward. Will you need casings for that? Is there a spice you use a lot that is less expensive on the site you are ordering? Do you want any... -
1st timer making Pops recipe: Country-Style Breakfast Sausage - Simple ingredients = Excellent flavo
I like Diamond Crystal Kosher Salt. All salt will work, however, a few things to keep in mind. Salt varies in density in type and brand. So to get the same amount of sodium requires various volunes of salt. I recommend weighing your salt rather than using volume, that way you are assured that... -
First time Sweet Italian Sausage
You could also sub sugar, but it isn't a one to one ratio. My kielbasa had sugar in it rather than dextrose, for two lb.'s as in the recipe above, my recipe used a heaping half teaspoon of sugar. If you want to try it that way before buying dextrose, it would not hurt a thing. Dextrose is... -
1st timer making Pops recipe: Country-Style Breakfast Sausage - Simple ingredients = Excellent flavo
For breakfast sausage, I go one coarse grind, mix it in and then stuff or do whatever else you want to with it. I have had luck linking collagen casings, however, you have to leave a lot of room for the twists or you will have blow outs like crazy. Also, keep the casings dry on the outside, or... -
First time Sweet Italian Sausage
This looks similar to the recipe I just used for smoked Kielbasa, and it was great, so I think this one would be a winner as well. I'd suggest using fresh garlic over the garlic powder......I did this last time and the difference is huge. Not bad with powder, but the real garlic takes it to a... -
Ring Bologna
Where do you find the time??? I, for one, am glad that you do!!! -
Sausage Goodness
My wife doesn't like you, Nepas.....you give me too many ideas and it drives her CRAZY!!! -
Smoked Kielbasa and Hot Dogs
Thanks Nepas, but these have to be ordered in advance. I give them away, but the shipping and handling charges are ridiculous. Now, if you are ever in Wisconsin, look me up, and I will have one of each ready for you. :biggrin:
