Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Batch of deer jerky and summer sausage
Took around 27 hours to get the sausage finished due to cold temps outside, so I was doing it in batches. Slightly sweet from hickory/cherry blend and hard cider in the water pan. Very tasty! Thanks for watching. -
Batch of deer jerky and summer sausage
I cured it with insta cure no. 1. When I started making jerky 6-7 years ago, I started with Kutas' recipe for the basis and have just modified it according to the flavor I wanted each time. -
Batch of deer jerky and summer sausage
First batch finished curing after 24hr and time to get it drying/smoking. I'm doing this batch with hickory. I made this batch a bit sweet and hot by adding in some sugar/maple syrup and hot sauce instead of Worcestershire. curing Loaded onto racks In the smoker First batch is done and... -
Smoked Elk Roast with Q-view
Wow, my jaw hit the floor. Looks amazing! -
Smoked Bear and Venison Sausage Stew
Never had bear before. What's it similar to? Stew looks great! -
Venison hot Italian sausage
My buddy and I took/processed this 185lb buck this week. We took 30lbs and decided to make summer sausage and jerky, but to stave off hunger pains while doing so, we cranked out about 2lbs hot Italian sausage that we hot smoked with cherry and then finished on the grill to crisp up the casings... -
Liverwurst
Yeah, it can be an acquired taste. I grew up eating liver and onions but didn't like liverwurst/braunschweiger until I was in my late 20's, 5 or so years ago. Love it now, though the recipe as it stands doesn't have a really strong liver taste, it does have that creamy, liver texture. -
-
-
Liverwurst
I don't know how using snoots (couldn't get them) but I would try them or reduce the amount of pork by 1lb and increase liver by 1lb to make the liver "pop" more.. -
Smoked Boudin .....to cure or not to cure ?
Never had cured boudin, but it might be tasty if not traditional. Looking forward to seeing what you end up doing. -
Meat Grinder: Kitchener (Northern Tool) vs Cabelas or LEM
I make sausage in ~10lbs batches 6-10 times a year and my Cabelas pro grinder has held up fine for the past 8 years. I would love one of the 1hp commercial grinders, but then again I don't do a high volume on a weekly basis. Depends on your usage. -
Say cheese!
You just reminded me that I have some in the fridge...hmm I think some cheese brats are in my future! -
-
Smoked Bacon Wrapped Stuffed Pork Tenderloin with Boudain with Q-view
All I can say is "wow"! -
Salt Pork and Pork Skins.. update 10/8/12
Two requirements for my beans: sazon and salt pork!- zzerru
- Post #14
- Forum: Hot Smoked Bacon
-
Brown sugar-Maple syrup bacon
Maple bacon is my favorite, hands down. Great job!- zzerru
- Post #11
- Forum: Hot Smoked Bacon
-
Liverwurst
Got it loaded up into the stuffer and used casings left over from summer sausage. All stuffed. Into a hot water bath at 180 degrees for an hour, then into smoker at 180 degrees with cherry until temp hits 152. I didn't hear my temp alarm and it got to 160. Slicing up a tester... -
Liverwurst
Me and my buddy Corey decided to prep for a cold Michigan winter by making some liver sausage. We are using Rytec recipe liverwurst. Without further ado, the sausage-making: The pork and tripe. The seasonings and cure. Grinding. The liver. Ground and mixed. Will... -
ABTs
It lessens the heat of the peppers. Had a big group over with some folks who can't handle even jalapeño hot.- zzerru
- Post #4
- Forum: Hot Smoked Bacon
