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.
-
How to form sausage patties?
If I have a bunch to do, I measure out the meat into 3 oz patties or whatever size I am making, put them in the fridge for 30 minutes to be nice and cold so the fat isnt sticky, then use my patty press with a deli sheet above and below the ball of meat. lay them out on sheets of freezer... -
Amazen products
Funny, I just had the same experience yesterday. oh well Amazon gets another one. has anybody tried the octagon shaped pellet tubes? I was thinking that might be better for keeping it where I want it.- jimmyinsd
- Post #5
- Forum: Blowing Smoke Around the Smoker.
-
cost of making smoked sausage
for those of us that are using wild game.. kind of hard to say its cheaper going to a store as the lockers have gotten very expensive for turning venison trim into the various products.... and there is always the question of whose meat you get back and how was it cared for prior to processing... -
Snack Sticks in the PitBoss #4
I have had people tell me they do sausage at all kinds of crazy high temps, but typically you dont want to exceed about 170 degree smoker temp to try and prevent what they call "fat out" which is when the fat pieces liquify and kind just run through the casing until it pools somewhere or leaks... -
Sausage making plunge
I too started with the kitchen aid grinder attachment, and many are happy with that, but if you are going to be making 10 pound batches and doing it very often, my advice would be to just bite the bullet and get yourself a quality grinder. it is a HUGE leap between that kitchen aid... -
Smoker Build in Progress. (Pic. Heavy)
very nice! really impressive craftsmanship.- jimmyinsd
- Post #27
- Forum: Smoker Builds
-
First Time Venison Ring Bologna
very nice work, I would be curious to see more on your custom pellet smoker. Did you happen to do a thread on that or keep any documentation of your build? -
Hi-Country and Hi-Mountain Sausage Kits
I had a Hi Mountain jerky kit on my shelf so for the hell of it I followed the ground meat jerky instructions, I used ground goose, added a bit more water to make the mix flow better and then stuffed into 20 collagen and then smoked. probably the best stick I have made. I will definitely do... -
Has any used this book: Great Sausage Recipes & Meat Curing - Rytek Kutas
i was pointed to his book early on, some things I have tried and not liked, some are staples in our freezer. I was put onto Rytek by another poster on here when I was looking for a venison summer sausage recipe, I modified it to my liking but it was a good place to start. Also it is a very... -
First Time Making Sausage, Got Some Questions
just my 2 cents here, avoid casing from amazon or other retail outlets. buy from somebody like syracuse casing, a sausage making supplier, or go to your local sausage makers like a butcher shop or other and buy from them. even if you pay a little more, IMO you will get much better quality... -
I upgraded from a Kitchen Aid meat grinder attachment to a...
congratulations... i remember the day I made the jump... fighting to get some goose breasts ground up in the kitchen aid.... called a buddy to see what he had and he loaned me his brand new, never been used 1HP Cablelas grinder, I did 30# of goose breast in less time than it took me to get... -
Sous Vide finishing
has anybody had a sous vide unit fail due to fat or other residue from cooking unbagged sausage with it? -
Fresh ham steak???
I brine almost all my pork chops/steaks, which is a lot. so yes I would say go ahead and brine them up and grill away.... and now I am wanting ham steak... ( I actually prefer grilled ham steak to a smoked ham) -
1st Time Venison Summer Sausage
give this a whirl, you wont be disappointed. I used this as a starter and have made a few modifications, but this is a damn good starting point. I think I usually do 10# batches that start with 5# venison, 4# ground pork, 1# ground beef. I use buttermilk powder instead of the fermento... -
Summer Sausage Seasoning
Here is the one I have been using and while some of my other recipes have changed from when I started a few years back, this one is always a crowd pleaser and will not likley get tinkered with to much. I do add mustard seed because I think sausage needs mustard seed... -
Fried Turkey Newbie
I have had a turkey fryer for about 10 years and so far all its made is a lot of sweet corn. We have a 8% brined bird about 12# for this year and I decided since we arent under a foot of snow this year to try the fryer. I am not sure on anything at this point. brine or no brine? ( i dont... -
Freezer burnt pork doable for sausage?
I dont really see the freezer burn. brine one and grill it, maybe you will enjoy it as a chop still. if not you are out a little salt and charcoal but at least you didnt waste all the effort to make a sausage that you ended up throwing away. -
Need guidance on smoking NON-cured sausages
you cant safely do that with fresh (sausages NOT containing cure) I have always done like Al stated, freeze them raw, take out what I want for the meal, and just smoked them at a higher temp when I make them. traditional sausage smoking techniques that are designed to prevent "fat out"... -
Polish sausage fail
definitely go with that, that is part of what we use polish for every year, and not by accident. in fact we just had this last night and even though I am not a big soup guy, I usually eat a bowl full the size of my head... it is that good. -
Steamers to Finish Sausage
looks like I will need to study up on sizing a sous vide for finishing my sausages! does anybody just vac seal them after smoking, sous vide, and skip the blooming step? do they still lose color or not finish as plump?
