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Venison Question
Hello All Have a question regarding venison in sausage, like Kielbasa, etc. I had 7.5 lbs of hind-quarter venison meat and 2.5 lbs brisket fat trimmings that I cured with #1, and all the salt for two days before grinding. (I got excellent bind doing this.) I then added the S/P, garlic and... -
My really bad experience(s) with my new Camp Chef
you can refreeze your meat -- save it for next time- Polka
- Post #3
- Forum: Pellet Smokers
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Brown Sugar in a pellet tube
Well -- we can call the dogs off for right now. The plans have changed, so won't be doing andouille for her right now. Thanks again for the advice and suggestions! I will make some andouille later next month. My son is about to use up the rest of his stash. R -
Brown Sugar in a pellet tube
Thanks for your kindness. I'll have a chance to look around, myself, over the next couple of days. Hope we have some sort of success. Otherwise, I'll do the foil packet in the chip tray thing. Thanks for your consideration! R -
Brown Sugar in a pellet tube
Thanks--but, I'm not sure what you're talking about. I'm finishing up, and smoking a batch of bacon Sunday / Tues for her, and she's giving me the meat for the andouille. I'll get to it probably in the next two weeks give or take. You make it sound like if you find something you will drop... -
Brown Sugar in a pellet tube
I'll be using the stock chip tray. Actually it is a Smoky Mountain 26 inch, but you get the right idea of the tray in Mes. Will this make a difference? Originally I was wondering if it were possible to use a pellet tube, or an ampns tray with sugar mixed in the pellets, or placed on top of... -
Brown Sugar in a pellet tube
Thanks much to everyone for your input. I will probably do the foil pouch bit. I appreciate the remarks, also, about flavoring the meat, not the smoke. Traditional smoked andouille from Louisiana is smoked with sugar cane and pecan. Most folks trying to do this as traditional as possible... -
Brown Sugar in a pellet tube
Yes, and some of those threads are less than a year old. Just wondering what has happened since. I have a friend on hospice, who would like a batch of andouille. I wanted to do it up right. Sugar cane for smoke is mostly out. Do you suppose an asian market, or mexican market might have a... -
Brown Sugar in a pellet tube
Howdy All Been thru several Andouille threads. The successful ones add brown sugar over their chips in their chip tray. There were some un-answered questions regarding ability to successfully use brown sugar in a tube or tray mixed in, or over the top. Any one able to share success stories... -
Amesphos
Thanks to everyone for their links, and remarks. I wasn't sure that these were all the same compound(s). And, I had purchased Amesphos previously, so I was wanting the same for that reason. I'm in no great big hurry. I might shop around now that I know more of what I'm looking for. And... -
Amesphos
Howdy All Was going back online to order another batch of Amesphos for my sausage and loaf-bacon making. Can't seem to find the product, and now the company seems to be gone too. Does anyone know what happened? If they are gone, what would be another product (name) to use? Thanks for your... -
Sausages for hot smoking intro
Dobri Dim. Dobre Den! Vitame Vas! Len Poli does have a Klobasa Sremska. This is his link. It is the very last one on this page. http://www.lpoli.50webs.com/Sausage%20recipes.htm#COOKED It can be cured, and smoked, or it can be make like a salami. Then, I also came up with a Klobasa... -
Sausage basics.
You were okay to think that, but no cigar. Sorry to pop your punkin. But, jump in with both feet in making your own. You will never turn back. Great stuff. Enjoy! R -
Sausage basics.
Food safety concerns, smoke only sausage that had cure added to it first -- so, you might have to start making your own <grin -- it is habit forming>. Fresh sausage, like you bought, are usually simmered in water, butter, beer, onions, bell peppers -- any or all -- and then browned off on a... -
Butcher talk - ordering brisket in foreign country
Maybe, calling is breast? Lamb comes that way sometimes. Just a thought. R -
Bouncy fresh sausage
Did you happen to go from the freezer to skillet? Oftentimes, cooking frozen patties can make for some texture issues in ground meat products. I live north of Longview, and I know the seasoning product well. It is a good product, and it is not part of the problem. It doesn't have a binder in... -
salting, curing meats before grinding into Klobasy sausage?
Hey Kris some nifty sites you found, I haven't seen them until now. Must be a bit new. Regarding mace. My recipe is based on those Czechs of western Bohemia where there is a decidedly Barvarian German influence crossing over. My recipe that I posted is to some folks a coarse ground... -
salting, curing meats before grinding into Klobasy sausage?
In using that venison, just make sure you add some fat -- no less than 25% of the total meat weight. 30 would be better. Brisket scraps is what I use. Works like a charm. That comes out to 1 LB of fat to 4 lbs of meat -- minimum. 1 1/4 to 3 3/4 would be better if you are able and willing. R -
salting, curing meats before grinding into Klobasy sausage?
Kris, Here is the Czech Klobasa recipe that you might try after you perfect your Kielbasa to your liking! This is usually a fresh sausage, but easily can be cured and smoked, just like the Kielbasa. WILBER, NEBRASKA -- CZECH COOKBOOK, 1963 KLOBASA – WINE SAUSAGE aka Cream Sausage 10 lbs...
