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  1. jtnf

    Canadian Bacon using Pop's Brine 2nd try

    Well, I'm in! I have two little pieces of loin probably five or six inches in length, marinating in half a gallon of brine... The recipe at the beginning of this tread was cut in half. Day two, I injected the brine all over the place and put it back in the fridge.
  2. jtnf

    Second attempt at sausage, sticks and hot links...

    I learned that LEM does direct sale of what I believe is the same small stuffer, with stainless tubes instead of plastic, for $30 less than the local BassPro. Que sera sera. Corn Sugar... I'll have to add that to my inventory. I too am being pressured to stuff more. This new part or my...
  3. jtnf

    Second attempt at sausage, sticks and hot links...

    Well, the reviews are in... The middle-aged Polish ladies among my testers are asking for quantities to bring home to their families (high praise, that...) and the generally gruff guys in my test lab said, and I quote, "Anytime you want to peddle your sausage, come on by!" Not sure how I feel...
  4. jtnf

    Second attempt at sausage, sticks and hot links...

          Well... I had trouble maintaining a relatively low temperature and generating enough smoke, and wound up oscillating between too much and too little. I DEFINITELY need to get PID control if I'm to medium-smoke (not cold smoking, not quite hot smoking.)       That said, the taste was good...
  5. IMG-20130225-00154.jpg

    IMG-20130225-00154.jpg

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  6. jtnf

    Second attempt at sausage, sticks and hot links...

    My man cave has an occupant, so the beer fridge is kind of the spare fridge. Not dedicated, I just removed the shelves, glass floor, and drawer, and cleaned it for this purpose!
  7. jtnf

    Second attempt at sausage, sticks and hot links...

    I used about three tablespoons of Franks (I put that sh!t on everything!) Test fry proved it quite good - Hot and spicy, but not offensively so. Great, deep red color. I have the Kabs and some of the hot links in the smoker now - 122 F with the door cracked... in an hour or so I'll crank up...
  8. jtnf

    Second attempt at sausage, sticks and hot links...

    I got the littelest LEM stuffer to match my littelest LEM , and I'm already a convert! OTHER NEWBIES! Grinders grind, stuffers stuff! Ok - I made the recipes referenced above, with the listed exceptions above. One additional change on the hotlinks recipe - I omitted the dextrose (tough to...
  9. Second attempt at sausage, sticks and hot links...

    Second attempt at sausage, sticks and hot links...

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  10. IMG-20130224-00152.jpg

    IMG-20130224-00152.jpg

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    • Album: Second attempt at sausage, sticks and hot links...
  11. IMG-20130224-00151.jpg

    IMG-20130224-00151.jpg

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    • Album: Second attempt at sausage, sticks and hot links...
  12. jtnf

    Second attempt at sausage, sticks and hot links...

    Aiiiighht. I give up. I'm off to buy a stuffer! What a PITA stuffing with a small grinder can be. Two and half hours for a barely over two pounds of sausages.  I averaged about two feet of casing on the small diameter horn, and had to stop five or six times per 24" to break a vacuum and...
  13. jtnf

    Kabanosy Time

    I work in large-ish manufacturing facility (250 employees first shift, about one hundred combined on the 2nd and 3rd shifts) and I have some Polish expats among my friends there - I can't wait to get "expert" opinions on my Kabanos!
  14. jtnf

    Second attempt at sausage, sticks and hot links...

    My first attempt (garlic/bourbon, uncured and unsmoked, "an excuse to christen the new grinder") was a moderate success - Taste was good but texture started out OK and then very quickly went south. The good folk here helped me determine that the budget model LEM grinders' "stuffing plate" was...
  15. jtnf

    Kabanosy Time

    Thanks - I'll keep that handy! I found a recipe with imperial units here: http://www.wedlinydomowe.com/sausage-recipes/kabanosy
  16. jtnf

    Kabanosy Time

    I have the same questions, and also hope to get measurements for the spices. I've got a new stuffing plate and small diameter tube, collagen casings, and am hoping to make these when the snow starts flying this weekend!
  17. jtnf

    Smoked Almonds - To Brine or not to brine, that is the question

    Another (recently learned) trick - If you are going to include pecans as pictured, either keep them segregated all the way thru roasting OR use a carefully timed blanching operation on the almonds... The pecans are significantly softer than the almonds and cook a LOT faster when roasting. The...
  18. jtnf

    Smoked Almonds - To Brine or not to brine, that is the question

    I brine, then cold smoke for 4 - 6 hours in a tumbler, then turn up the heat to roast. I've never lost an almond skin! When I want to add heat, I toss the already smoked and roasted almonds in Franks Redhot then dust with a mixture of cayenne pepper, paprika, black pepper, and white pepper...
  19. jtnf

    Giving the gift of smoke...

    Oh - also did cheese, which my sister was anxious to try. Had to break it to her that cheese has to rest. Told B-I-L that if they enjoy the cheese, he should do a bunch in early March while it's cool enough to do so!
  20. jtnf

    Giving the gift of smoke...

         Cleaned and seasoned the machine, and christened with a spatchcock chicken.      That tree poking up above the shed is mesquite, and as it was scheduled to come down anyway, we took it down Sunday morning.      After some time to dry (should take about two months in Phoenix!) the BIL...
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