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.
-
Souse vide questions, bringing sausage up to temperature
I did a batch of hot dogs by putting them directly into the water and I thought the finished product tasted washed out. I had ground a batch of meat and mixed it with Leggs bologna and frank seasoning, I stuffed some of it into sheep casings for the hot dogs, and rings casings for ring... -
Need help with some “not” dogs.
I grind all my pork and venison fresh through a 4.5 one pass and then freeze it in 1 and 2# packages, when its time to make sausage I have my meat ready for most of what I make. Bologna and Hot Dogs are the exception, as those meats are thawing I will catch them about day 2 of the thaw and... -
R.I.P. Bearcarver (John)
RIP Bear, and a final thank you for all the wisdom and experience you shared over your years here, and 1 final thank you for your service to our country and the ultimate sacrifice you made on her behalf.- jimmyinsd
- Post #90
- Forum: For New Members
-
Church sausage
LOL, My mothers family is all Irish Catholic from the Shakopee area with a few in Chaska and other surrounding towns... I used to visit them at least 3 or 4 times a year growing up in the 70s and 80s and always attended Catholic Church over there, often different churches depending on when... -
Natural hog casings
I echo what is said above. water is the key, I also typically soak mine a lot longer than what the instructions say, changing the water multiple times. I want to add that I have tried the pre tubed ones and typically they dont fit on the stuffer tubes I have so I end up sliding them off the... -
Your pro tip to empty the sausage stuffer?
has anybody ever tried dumping a few cups of water in and lowering the piston? would that water push by the meat or would it force the meat out and then water behind it? I typically just take the tube off and use a little ball of paper towel pushed through with a wooden spoon handle, and... -
Anyone have a MidWest style ring Balonga recipe?
not sure what didnt meet the family friendly requirement, or even helpful. I have been here long enough to know that some people ask for a item that needs more information, I was simply stating why "midwest style" wasnt enough to go on. and no, I dont have a recipe to share as I have made... -
Anyone have a MidWest style ring Balonga recipe?
I have spent my whole life eating ring bologna, one thing I can tell you is that there is no such thing as "Mid western" ring bologna, just as there is not such thing as mid western summer sausage or bratwurst, each area thinks that their regional butcher makes a sausage that represents their... -
Kitchen Aid mixer meat grinder
that is exactly why I gave up on the KA grinder attachment after one use, the meat was cold/firm to start with, but not really frozen and it was a terrible PITA, and it really heated up the wifes mixer, I decided right there to look into a dedicated grinder and have never looked back after... -
Venison hotdogs and bologna
excellent work on the dogs, its on my things to do list once I get all my pork ground up for the winter sausage making season. -
New to sausage making ?
do these places that cant sell the pork fat make their own sausage in house? or perhaps they are contracted for their pork fat with some major sausage maker already? -
Snack Stick Smoking Question
how difficult was it to wire in the PID on the MES? I have been thinking about adding one to mine, but am not wanting a big mess of wires and crap hanging outside the unit. Also how difficult are they to program? I am a big fan of simple, especially in the wee early morning hours when I am... -
Summer sausage cheese
I have a local cheese plant, i go in and grab a firm cheese like cheddar, make some big chunks out of it and throw in in the food processor, and pulse it until its the size of crumbles that I want for what ever the sausage is I am making. Seems to with stand the temps that it take for sausage... -
Mailbox mod question
one other tip I can add, get yourself a few of those flat sheet magnets and use them as dampers for your intake on your mailbox/ammo can. this way you can control the rate of burn, I tried foil tape, had a little issue with it not burning fast enough to maintain combustion, took a little...- jimmyinsd
- Post #14
- Forum: Electric Smokers
-
Doggies! (Nice & Hot)
looks good, must be the time of year, i have been eating a lot of dogs myself lately, I am not a big horseradish guy, but spicy brown mustard and a pile of coleslaw on top of the dog... that good summer time eats to me! I about crapped though when I saw how much natural casing dogs have gone... -
What kind of "beef" do you prefer in your pork/beef sausage??
if you want great beef flavor and thats why you are adding the beef, IMO sirloin is the most flavorful cut on the animal, and is pretty lean. Also it wont break the bank for price. if you want to find something that already provides a fair amount of beef fat with the lean beef, then brisket... -
Dried Jalapeno for summer sausage - Question
if you are going to rehydrate the dried jap, why start with dried jap? could you get the same by just seeding some fresh jalapenos and then popping them in a dehydrator or low temp over to remove a bit of the excess moisture? is this a convenience thing? -
Pictures Of Your UDS Heat Diffusers
I went to walmart and bought the largest clay flower pot base that I could find, seems that its about 15" in diameter, wrapped it in foil, and it sits on a rack that is perched about half way between the cooking grate level and the top of the coal basket. no drilling required and cost about...- jimmyinsd
- Post #5
- Forum: UDS Builds
-
New member and new to smoking, show me the way please wonderful folk!
Welcome from South Dakota, I echo the above sentiment by another member, cut your teeth on the cheaper cuts of meat like chuck roasts, you still get awesome flavor, similar cuts so you will get valuable experience and that builds confidence for when you want to dive all in with that spendy... -
Amazen products
do those seem to do better than the pellet maze in terms of not flaring up when used in an open air condition? I have a maze that I use in my mes 40 and if the mailbox door gets bumped open the damn thing will ignite and burn up all the pellets and make a shit load of heat. I think the tubes...- jimmyinsd
- Post #7
- Forum: Blowing Smoke Around the Smoker.
