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  1. stanjk

    Summer Sausage and Liquid Smoke

    As already stated above, it's all comes down to preference. But, larger dia. casings will take longer to reach finished internal temp. 
  2. stanjk

    Turkey Sausage

    I'm with JC on the fat and skin issue; try both and let us know. Have done chicken but never turkey, so interested in results/recipe. 
  3. stanjk

    How long should I smoke beef jerky?

    As far as the beef; the leaner the better, basically the round cuts, top, bottom, eye, etc.... I usually smoke for 3 - 4 hours @ 90° - 120° and  then  continue drying (without smoke) inside the smoker until I get the desired texture. Let us know how it comes out. 
  4. stanjk

    Flavors

    Foamheat, no need to smuggle in cheese, it is legal in personal use quantities, generally 10 pounds or less. I usually go to Mexico twice a year and always declare it and never had a problem. Got all the info from CBP.gov
  5. stanjk

    First Cold Smoked Brats Recipe

    Sounds like a good plan. You may find your links will try to "untwist" try to hand 3' lengths; only solution, I know of, is to tie each link. Don't forget the Q view.
  6. stanjk

    Salutations from South Florida

    Welcome! Always good to see another S. Floridian in the group. Lots of good info here from a lot o knowledgeable members here. Love smoked Kingfish dip. 
  7. stanjk

    Octopus,bacon & foraged greens.

    Nice job on the O. The fish market looks great. I'll be in Sydney CBD in about 2 weeks, on holiday, and it looks like a great place to visit and have lunch. Could you give me an address/direction to it? Much appreciated! Thanks for the beautiful post. 
  8. stanjk

    Andouille Foamheart

    Thanks for the quick response. I had a feeling that "tradition" had something to do with it. Nothing wrong with that, and Pop always knew what he was talking about.    And you can't argue with good results!
  9. stanjk

    Andouille Foamheart

    Nice work on the Andouille FH, great post. One question, where you stated 'Its all mixed except for the 1/4C of seasoning I reserved for just before stuffing tomorrow.'  Why the holdback on the seasoning until just before stuffing? I've never heard of this being done before. Thanks for your time.
  10. stanjk

    Polish and plain hot dogs

    Try this site: meatsandsausages.com   Since everyone's taste varies it's a good place to start and the recipes are good. A lot of good info about making sausage.
  11. stanjk

    Hanger Steak: New to me on the West Coast, w/ Q-view

    A great piece of meat for sure! Those 4 big pieces are usually trimmed up and divided into two steaks by following that seam of connective tissue down the middle. Sometimes the two steaks are butterflied to even out the thickness. And like John stated above, grilled hot and fast, not past...
  12. stanjk

    Beef clod - any thoughts?

    Thanks Dave, try to contribute when I can help. 
  13. stanjk

    Beef clod - any thoughts?

    Check this site: beefinnovationsgroup. Good site to show you how to break down primal cuts, like whole beef clods, and make value cuts from them. 
  14. stanjk

    Jalapeno Bacon Polish (Q-View)!!!

    Great job on the sausage! Nice touch adding the Jalapeno peppers. I'll have to try that next time I make my regular Polish smoked sausage. Thanks! 
  15. stanjk

    Need a crowed pleaser!

    Here's one that was liked by all. Summer Sausage - Boar - Smoked 6 pounds boar shoulder, cut in 1" squares 4 pounds fatty pork trimmings 70 grams salt 13 grams cure #1 13 5/8 grams phosphates 9 grams marjoram 29 grams powdered dextrose 13 1/4 grams mustard seed, whole 14 grams black pepper...
  16. stanjk

    i need help with sausage links please

    +1 for Syracuse. Tried others but find them the best.
  17. stanjk

    Pork Butt necessary to freeze??

    Another option; if you have a vacuum sealer, is to poach the pulled pork right in the bag. The finishing sauce suggested by Chef Jimmy sounds great.
  18. stanjk

    Spanish Octopus in red wine.

    Nice job on the O  Moikel; one of my favorites. The Chorizo must have put that over the top, have to remember that next time. Cheers!
  19. stanjk

    Smoked Polish Sausage - serving ideas

    Don't forget some good rye bread, and a good mustard ; some Golabki (stuffed cabbage rolls) on the table wouldn't hurt either.   
  20. stanjk

    Italian Sausage Substitute

    Try this site: http://lpoli.50webs.com/Sausage%20recipes.htm#FRESH Look under Italian, I think this may solve your problem.
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