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  1. bobrap

    Summer sausage help

    Thanks CrazyMoon and Dave.  I was thinking of trying just a homemade spice combo, but, I have a pack of Excalibur SS mix that I think I'll try first. Seems SS is a little scarce around me.  When some folks heard I was going to do SS, all I heard was "I want some!"  So, I'd like to get it right...
  2. bobrap

    Summer sausage help

    Got some venison that I plan to use for summer sausage (it is summer, right? :)). My questions are: Best casings to use and size. I have some that have a protein (?) lining. What other meat should I add since it's venison. Or just pork fat and recommended ratio. And of course, a good recipe...
  3. bobrap

    SMF Recipe Collection - Update for June

    Thanks for doing this!  Your work is greatly appreciated.
  4. bobrap

    Excalibur seasonings

    Wanting to make the kielbasa and the standard ingredients are so simple, I wondered if this mix is a bit overkill.  I've used their brat seasoning before and that's pretty good.  Decisions...decisions
  5. bobrap

    Excalibur seasonings

    I was given some Excalibur bratwurst and Kielbasa seasonings and was wondering if anyone has used them and you think of them.  Kinda hard to pass up free.   Thanks.
  6. bobrap

    Smoked 'n Sous Vide Venison Summer Sausage

    The bags I got are commercial and really not all that thin (but then what do I know about thin?:)).  Wondered if would be easier going in to a moist bag.
  7. bobrap

    Smoked 'n Sous Vide Venison Summer Sausage

    Wanted to ask one more thing.  Should cloth casings/bags be stuffed wet or dry?
  8. bobrap

    Smoked 'n Sous Vide Venison Summer Sausage

    Thanks, Dave.  Was planning to vac seal first....(I think).  Seems like a good way to do it.  Thanks Mossy.
  9. bobrap

    Smoked 'n Sous Vide Venison Summer Sausage

    Probably a dumb question, but, would it make any difference to sous vide if I use cloth instead of fibrous casing?  Got some bags locally and getting ready to try this and some Taylor Ham.  Thanks.
  10. bobrap

    Another "My first bacon"

    From what I read elsewhere, no problem freezing.
  11. bobrap

    Another "My first bacon"

    Thanks, Ritchie.  Didn't think of that (go figure).
  12. bobrap

    Another "My first bacon"

    Picked up my bellies (2) yesterday.  Went for $2.10/lb.  Weight is about 21# and 24#.  These are pretty rough, meaning not trimmed at all.  If you can see, the right side has some thick extra meat attached.  I skinned one and cut it in half.  I found that on the thinner parts the fat is that...
  13. Another "My first bacon"

    Another "My first bacon"

    • bobrap
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    IMG_1703.JPG

    • bobrap
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    • Album: Another "My first bacon"
  15. IMG_1701.JPG

    IMG_1701.JPG

    • bobrap
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    • Album: Another "My first bacon"
  16. bobrap

    Another "My first bacon"

    Will do.
  17. bobrap

    Another "My first bacon"

    Thanks, Ritchie.  Gonna give that a try.  Off topic...happened to score some Taylor Ham down here in TN.  Miss late night diner food!  Food here just isn't the same as the stuff I grew up with (Elizabethport).
  18. bobrap

    Another "My first bacon"

    I'm going to use Bear's recipe for my first attempt at some bacon.   I'm getting a couple of bellies from a local business that makes salt cured bacon and country hams.  I believe they're about 20#s each.  Not sure of price, probably between $1.90 & 2.00 per lb.  Since this is my first go, I'm...
  19. bobrap

    BACON (Extra Smoky)

    Disregard...started a new thread.
  20. bobrap

    Masterbuilt Smokers (Bear’s Thoughts & Findings)

    Seems you and I are about the only ones who bought the sig series. :)  Just got off the phone with Masterbuilt and was informed it's a gen 2.5.  It comes with the full angled drip tray, but, can be modded like the one Bear has (BT 2.5).  The parts and shipping cost me $14.  Now I'm chomping at...
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