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  1. donr

    Taco Sausage

    Fine looking sausages. Did the queso fresco melt when you grilled them or did it remain whole? I have grilled queso fresco before. Slice that little round into flat little slabs and put directly into a hot pan. It doesn't really melt, just kind of carmelizes a little. Lovely.
  2. donr

    Meat Pizza Crust

    4 Gluten Free pizza crusts (read: 100% beef peperoni) waiting to go into the smoker. A slice of the finished product. Smoked over hickory. 4 hours at 140° then 2 hours at 167-170°. When I smoked the meat crusts they shrunk. Not unexpected. But they flattened out quite a bit, turning my...
  3. donr

    Garlic Shrimp & Cheese Grits

    Sometime, throw in some Emeril's Essence and cook with chicken stock to go with those shrimp. And a pat of smoked butter. Don
  4. donr

    Meat Pizza Crust

    A large Italian sausage patty with a boatload of cheese. They will be cut into fairly small slices, but still may need to be eaten with a knife & fork. The pie tins are about 1-1/4" thick. I am thinking like Chicago deep dish. Going to fill them up with cheese and some crushed tomatoes on...
  5. donr

    Meat Pizza Crust

    Since I am a geek working in a building full of geeks, we are having a Pi Day celebration on March 14th. I have decided to make gluten free pizza pie for the event. I am going to make the crusts from either Italian sausage or smoked pepperoni. The sausage ones will be easy enough, but I'm not...
  6. donr

    Does smoked butter need to mellow?

    I use smoked butter on cajun shrimp & grits. I actually smoke mine on the wrappers so I can get them wrapped right & back in the box. It only smokes is on 5 sides, but I can live with that.
  7. donr

    Sage breakfast sausage

    If you are weighing the sage, it shouldn't matter, as they are both dried. Rubbed will just be more noticeable in the sausage as little leaves. I have noticed that the ground gives my sausage a slight green tint, but you can't directly see the sage. If they are calling out a volume, I would...
  8. donr

    Jerky Nozzle

    You could take an existing steel nozzle, cut it shorter, de-burr the end, then squish it into a flat nozzle.
  9. donr

    Jerky Nozzle

    The Sausage Maker sells one that says it's for 5lb stuffers. https://www.sausagemaker.com/Jerky-Nozzle-for-5-lb-Sausage-Stuffer-p/18-1211.htm LEM also sells the fancy thing for the meat grinders that has a roll of paper mounted underneath...
  10. donr

    Summer Sausage with cheese question

    I am using LEM's 1-1/2" dia. x 12" fibrous casings. I like the smaller casings because the slices are cracker sized. The shorter casings means I don't have to eat 4lbs of it once I open one up. I will be using hickory, but I opted for habanero cheese. I may throw some cheddar into one of the...
  11. donr

    Salt and Spice Smoker

    Time would depend on how smokey you want your stuff. Personal preference really. I love the tumbler. I was thinking about something like that for cold smoking flour. Now I know what to build. It's like a clothes dryer for food. Thanks
  12. donr

    Summer Sausage with cheese question

    I am going to make some summer sausage with cheese in the near future. Do I need to add extra cure #1 for the weight of the cheese, or do I just base it on the weight of the meat? Don
  13. donr

    New UMAi Casings

    Where did you get them from?  I couldn't find them on the UMAi website.
  14. donr

    Paleo bacon

    Uncured bacon is cured.  There is just some odd FDA legal reason they can (have to) call it uncured. Most use concentrated celery juice powder, which contains both nitrites and nitrates.   The Sausage Maker is the only place I have seen that sells celery juice powder that has instructions for...
  15. donr

    Dry brining?

    Make sure after you apply your salt/seasonings that you wrap the hunk-o-meat tightly.  I prefer to vacuum pack them when they will fit, otherwise I put them into a ziploc bag and suck out as much air as possible. The salt/sugar will suck out natural moisture.  Most of the liquid mixed with the...
  16. donr

    What to do with sheep casings

    Do you know someone locally who could make you a smaller tube? Measure the i.d. of the tube, or the wall thickness and do a little math. Get a Stainless steel tube that will go through the 3/8" tube. Cut off most of the 3/8" tube, smooth off the end that's left. Put/press the new tube...
  17. donr

    Smoked Salad Dressing

    I have smoked olive oil before.  If you make your own dressings from scratch smoked oil could be used in most dressings.  
  18. donr

    June 2017 Throwdown!!! BURGER BLOWOUT!!!!

    I have a question on Seafood, never having ground it. Is flaked fish good enough, or does it actually need to be run through a grinder? Thanks Don
  19. donr

    cold smoke (pork belly)

    The little nasties really start to multiply at 40°f.  This is why there is the 40°- 140° in 4 hours rule.  You can smoke uncured to your hearts content if you keep the temp. around the meat below 40°f.  Which I can't imagine is easy.  I know enough to know I don't have the patience or diligence...
  20. donr

    cold smoke (pork belly)

    Is the OP referring to cured or uncured Pork Belly?   I interpreted  "Cold Smoking Pork Belly" as uncured pork belly.  Would this not require the cold smoking chamber temps to be kept under 40°F?  Which is doable by someone with more patience and diligence than me.   Don
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