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  1. bobrap

    Pops6927's Wet Curing Brine

    Been reading a bit about some of the problems people have had with brining. Time for me to join the club :). Did a brisket in Pop's brine/cure with some added spices (pickling spice). Had to do an unexpected trip out of town and the meat sat ii the brine about 14-16 days. When I took the...
  2. bobrap

    Beef Sticks

    Thanks, Ritchie. What size sheep casings did you use? I wasn't planning on using both ECA and buttermilk. Just wondered which one might be a better choice.
  3. bobrap

    Summer Sausage For A Friend

    How salty is theirs? I used a different brand last year (Excalibur) and it was a wee bit too salty. I have some deer meat waiting to be SS! :)
  4. bobrap

    Beef Sticks

    Really like what you did here. Have a few questions, if I may. I have 28+mm sheep casings. Will they be a good size for this? I don't have any fermento, but, I have ECA and can always get buttermilk. What would be a good substitute and recommended amounts? Thanks so much for sharing this...
  5. bobrap

    Freezing Kielbasi

    Thanks, everyone.  Guess I'll have to try and not freeze it. :)
  6. bobrap

    Freezing Kielbasi

    Thanks for the replies.  What got me bothered is that the sausage that was eaten without being frozen was great.  It was eating it cold (crackers and cheese and beer kinda thing) that the texture was a bit different.  Hot with sauerkraut can't tell the difference.
  7. bobrap

    Freezing Kielbasi

    I let the Kielbasi sit in the fridge over night and vac pack the next day.  Never vac pack anything warm.
  8. bobrap

    Freezing Kielbasi

    Froze some Kielbasi a couple of weeks ago and used some the other day.  It was eaten cold and tasted like it was slightly watery.  I would guess caused by freezing (it was vac sealed).  So, the question is how long should Kielbasi last vac sealed in a refrigerator (if I or others don't eat it...
  9. bobrap

    Refreeze meat?

    Kinda goofed with my brat making today.  I use Excalibur blue ribbon seasoning and I'm out (could have sworn I had some :().  Anyway, was wondering if I can refreeze or maybe vacuum pack the meat til I get some more seasoning.  Soonest it will be here is hopefully in 2 days, but, it could be...
  10. bobrap

    Pickled Kielbasa Sticks

    Can't find hog that small.  Guess I'll try sheep.  Appreciate it.
  11. bobrap

    Pickled Kielbasa Sticks

    And thanks for yours, Richie.  Any recommendation on casing size?  Btw, got a good recipe for Lithuanian sausage?  Thanks, again.
  12. bobrap

    Pickled Kielbasa Sticks

    I'm about to order some casings and was wondering what size you used for the pickled Kielbasi?  Hog or sheep matter?  Was planning to make some Kielbasi soon and thought I'd split a batch.  Actually, thinking about splitting into thirds...smoked, fresh and pickled.  (sure miss the Jersey food. ...
  13. bobrap

    My summer sausage questions

    I normally add 1/2 the recommended amount.  Don't really know if that's really a waste or not.
  14. bobrap

    My summer sausage questions

    Thanks, guys.  I'll add some amesphos.
  15. bobrap

    My summer sausage questions

    Thanks for the reply.  Glad you mentioned the Excalibur.  I wouldn't have thought to look.  Ingredients listed are: Salt Corn syrup solids Dextrose Spices Garlic Natural spice extractives Yea, I would like to have gotten more butts, but, limit was one case.
  16. bobrap

    My summer sausage questions

    Gonna try my hand at SS and was wondering what most of you use as a meat ratio.  I've got about 7# of venison to use and a few butts for kielbasi (found a great deal on butts - .75/lb).  I was guessing 70/30?  I have a pack of Excalibur SS mix to use.  Any thoughts on that (good/bad)?  Someday...
  17. bobrap

    IDevice IGrill2 Thermometer

    Tried every probe I have.  All read wacky.  I'll try new batteries and see if that helps. New batteries didn't help.  Guess it's time to try a maverick.
  18. bobrap

    IDevice IGrill2 Thermometer

    Seems my igrill2 has given up the ghost.  Put meat in the smoker straight from the fridge and it's reading 230*.  Ice water is 100+.  Not sure if I'll get another or go with the Maverick.
  19. bobrap

    Summer sausage help

    Thanks, guys, I really appreciate the help.
  20. bobrap

    Summer sausage help

    Thanks, Dave.  When I've made the Italian, it was fresh, hence no Cure #1.  I never even thought about smoking it.  Have to  give that a try.  Out of curiosity, why do you use half of the recommended amount of Amesphos?  When I see 24hr smokes, it kinda makes me nervous.  I just picture...
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