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Pops6927's Wet Curing Brine
One more question that has probably been asked many times before. Using Pop's brining recipe calling for one cup of salt, would that also be one cup of kosher or does it have to be adjusted? Pop's recipe is using table salt, right? Tried searching without any luck. Than ks and don't slap me... -
Hot Hungarian Paprika Salami
Was that your own seasoning mix or commercial blend? Mind sharing? :) -
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Jerky from sticks spices
I don't hunt, but, I have a friend who gives me about 4 venison hams and some ducks and geese during hunting season. When it's gone...hope it repeats next season. :)- bobrap
- Post #19
- Forum: Making Jerky
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Jerky from sticks spices
Finally got around to doing the jerky with the seven pepper mix from Owens. Came out great and everyone keeps asking when I'm going to make more. Gonna run out of venison too soon at this rate!- bobrap
- Post #17
- Forum: Making Jerky
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Sage breakfast sausage
I've seen a lot of different recipes calling for sage (of course, it's breakfast sausage! :rolleyes:). My question is ground or rubbed and what is the difference? Does one assume that if a recipe doesn't state which, ground is used? Thanks. -
Hot Italian Sausage
I guess I'll order the smaller casings. I have some of their 28+ sheep casings that I tried for some brats. Some folks thought them to be too "skinny". -
Hot Italian Sausage
Did this over the last weekend and came out pretty good. Never used anise before and thought the fennel was a bit low. so...added my normal amount of fennel seed and the anise. Don't think I'll do that again with the same quantities :oops:. Glad I like fennel/licorice. Used 32-35mm casings... -
Hot Italian Sausage
I normally do the same, Dan. Just worrying a little about the third day since I'm not using any cure. -
Hot Italian Sausage
Just wondering how long you guys let the meat sit in the fridge before stuffing. I was going for 48 hrs and stuff today. but, something came up. Think any problem if I put i off til tomorrow? Thanks, looking forward to this (as are a few buds :)) -
Hot Italian Sausage
I don't have a problem with Accent/Msg either. I do eat Chinese :). Since I don't have Accent I wondered if there was something similar that I might have. I'm a fennel lover too. I have whole and ground. You think the same amount of ground as cracked would work? -
Hot Italian Sausage
Gonna try this over the weekend. Don't have/use Accent. What's the purpose of it and is there something I can sub? Also, what's the reason for cracked fennel and whole fennel? Thanks, looking forward to this! -
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Jerky from sticks spices
I do the same. Just wondered what folks do to check the seasoning of jerky before drying.- bobrap
- Post #11
- Forum: Making Jerky
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Jerky from sticks spices
Exactly what I was thinking. Do you guys ever do a "fry test" to check what the jerky tastes like?- bobrap
- Post #9
- Forum: Making Jerky
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Jerky from sticks spices
So jerky from sticks mix will work? How hot is this stuff?- bobrap
- Post #5
- Forum: Making Jerky
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Jerky from sticks spices
Ritchie, if you sent me a PM, never received it.- bobrap
- Post #3
- Forum: Making Jerky
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Jerky from sticks spices
Probably a dumb question, but, has anyone used stick seasonings to make jerky? I usually use ground venison and I've heard some good things about Owens 7 pepper stick seasoning. Thought I'd to give that a try. When drinking a few adult bevvies, sometimes the "Bob, any chance of some more heat...- bobrap
- Thread
- Replies: 23
- Forum: Making Jerky
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Pops6927's Wet Curing Brine
Looked at that and figured that was what was going on. Glad I’m not throwing away a brisket. Thanks for the help. -
Pops6927's Wet Curing Brine
I’d say more slimy than slick. It dripped/ran off the meat when raised from the water.
