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UMai bag questions
I am contemplating trying some dried sausages with these bags & I have a couple questions for those who have tried them. 1) Did you stuff the bags directly, or use casings? 2) The kit they sell comes with a BactoFerm product and Cure #2. The bactoferm I understand as far as seal off your bag... -
Ideas on what to smoke!
I've done salt, pepper, flour, olive oil, mac & cheese, meatloaf, Italian Sausage & Beans. I know people on here have done the pretzels, cheetos & chex mix. -
Ideas on what to smoke!
Cold Smoking Salt Pepper Other Spices Flour (real good in sausage Gravy) Olive oil Chex mix Pretzels Cheetos Hot Smoking Macaroni & cheese Meatloaf Burgers Brats/Italian Sausage Any typical bbq dish Baked Beans Pizza Garlic Bread -
Pastrami Beef Ribs... A second attempt.
In your first try you mentioned that the ribs were too salty. I noticed this the first time I tried pastrami as well. When cooking you have moisture that leaves the meat. This will concentrate whatever flavor is in there (salt). I suggest soaking the meat in ice water to help pull some of... -
Love Bacon-Can't MakeIt.
Keep good notes, it's like a science experiment. I suggest smoking both cures at the same time. I also suggest dividing the 2 cures into smaller pieces. Smoke them all for 1 amount of time. Label and put 1 piece of each in the fridge. Then smoke the remaining pieces again for the same amount...- donr
- Post #38
- Forum: Hot Smoked Bacon
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Syracuse Casings handling
The pre-tubed hog casings I got from SausageMaker said to soak for 24 hours. It didn't say, but I assume that is changing the water several times during that period. Don -
Advice for getting better texture & definition in fresh sausage
They do make 1/2" plates for #8 grinders. Whether they are universal, I don't know. I don't know if you can grind meat using a stuffing plate that has the Kidney shaped holes in it, but that may be an option as well if you don't want to hand chop. There is an episode of Good Eats about... -
Hawaiian Snack Stick Fail
I would try canned pineapple. (in a small batch first). My wife's aunt is allergic to fresh pineapple, but can eat canned pineapple. Apparently pineapple contains bromelian also (works quite similar to papain) This link explains it a little. https://communities.acs.org/thread/3188 This... -
New Years Venison Sticks
I have some Red Moruga Trinidad Scorpion pepper seeds if you want to take next year's batch to 11. Don -
Pepperoni snack sticks recipe, other methods of preparation
You could use Smoked Paprika and/or substitute a little bit of liquid smoke for some water until you get your smoker set up. It would give you a better idea of what the taste would be. -
BEEF SALAMI
C, I can't speak for OP, but they appear to be 1-1/2" dia. x 12" long, they hold about 1 lb.. I like that size because 1) It fits on a Town House cracker with just slicing and 2) I don't have to eat 4 lbs of sausage when I open one. -
Move over bacon
I don't make large batches of sausage for casings. I use mine instead of a sausage stuffer as well. Don -
First time Summer Sausage - Master Forge Gasser - Feedback please
I personally prefer to use the 1-1/2" dia. x 12" long casings. They are already cracker sized and I don't eat near as much as when I crack open a giant chub. This would also get the one end further away from the heat. The small chubs should lay down on the racks and you would be able to fit... -
Smoked cheese
I too suggest using slicing for cracker sized hunks. Your favorite cracker size is different than others as well. I fancy aged white cheddar & pepper jack. Sam's Club sells a "three alarm colby jack" with Jalapeno, chipotle & habanero peppers that's just lovely. I like hickory personally...- donr
- Post #8
- Forum: General Discussion
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First Fatty - Breakfast
Not sure on the turkey bacon, but since it's wrapped on the outside, I wasn't really worried about it getting done. More worried about getting the sausage on the inside done. I could only find skinless chicken thighs. I'll see if I can't locate some not so jiggly chicken fat somewhere. If I... -
First Fatty - Breakfast
I am attempting my first fatty tomorrow morning. - Breakfast I am doing this more or less kosher. (practicing for a holiday party where a few folks eat sorta kosher). Pop's seasoning Ground Chicken thighs Turkey bacon Dinced Onions - Sweated Diced pickled jalepeno peppers Shredded... -
Tips for smoking cheese in a gas grill
I have cold smoked stuff in my gas grill with my AMNPS to great success. I have a 4 burner (front to back) grill. I pull a grate off, remove the middle 2 heat deflector things so I can set the AMNPS onto the floor of the grill. My grill will pull air in from a gap around the floor so the air...- donr
- Post #2
- Forum: Smoked Cheese
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Will this work??
Bob, Do you have room to stand them up in a rack, use a, intermediate rack (like some of the jerky pans/racks, or hang them like slabs of bacon? You may be able to fit more in this way? Don -
Non Traditional Bacon Cure Ingredients
BaconFreak.com has a bunch of different flavors they sell, that should give you some ideas. I have tried a couple, interesting. Just personal opinion below: I find the sweet flavors end up tasting like burned sugar when I fry it up. The sugar tends to burn in the pan, making it really hard...
