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    Fresh Sausage pics- Porketta andAmish Style Sausage

    First try at posting pics, so forgive me if I do it wrong. Equipment ready to go: Stuffing some Porketta links here: Finished a few of them and ready to freeze: Stuffing Amish Style sausage into collagen casings:
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    test

    gonna give it a try
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    Looking for a recipe for smoked chili dogs

    So we couldn't find a recipe but just decided to wing it and try something new. We ended up making a 25 lb batch of ground pork and venison, added the cure, added 2 large cans of Hormel chili, stuffed into hog casings, and smoked it the next day. Turned out ok but a little dry- definitely...
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    Looking for a recipe for smoked chili dogs

    Open to trying anything at this point.
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    Looking for a recipe for smoked chili dogs

    Doing a big venison grind and stuff tomorrow night and a buddy wants to try to replicate some sausages a local locker made a couple of years ago. He calls them "chili dogs" and they are made with what seems to be natural casings, cured, and smoked. They seem to have some chili seasonings and...
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    Anyone have a good breakfast sausage recipe?

    I was looking over the net on Friday trying to find something different and found the folowing recipe. It turned out pretty good. 3 pounds lean pork butt or shoulder 1 small onion, chopped (about 1/2 cup) 1 tablespoon kosher or coarse salt (2 teaspoons table salt??) 2 teaspoons dried sage...
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    Iowa Chops

    Fairbank here, just NE of Waterloo
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    Venison Bacon Question

    A new twist I have been doing with my bacon is sprinkling some butcher grind black pepper on the bottom of the pans before puttingg the ground and seasoned meat in, and then sprinkling more on the top of the meat after it is pressed into the pan. Smoke as normal, and you have pepper bacon...
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    Pepperoni snack sticks with Q-View

    The ice bath, or the cold water shower, would have put a quick stop to the cooking process. I don't know that it would have necessarily changed the taste, but it may have kept your sticks a little bit more moist. Rinsing the sticks with cold water is kind of cosmetic thing. The biggest thing...
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    Snack Stick Curing

    The guys here are right- grind, mix, stuff, and then let cure over night in the casings. Waiting longer will increase the chances of stripping the gears on your stuffer and blowing he casings out, especially the fragile snack stick casings. The cure will make the meat bind, become firm, and...
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    Another Hawkeye here

    Thanks for the welcome guys, I will see what I can do about posting the pics- computers aren't my specialty.
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    Another Hawkeye here

    Re-read directions and see that I should have added a few things. I buy most of my seasonings and equipment through the website www.curleyssausagekitchen.com . It is owned by a relative and my smoking mentor. My current setup primarily consists of a 15lb. SausageMaker stuffer, 25 lb. LEM...
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    Another Hawkeye here

    New guy from Iowa here. I have lurked here and many other smoking related sites for awhile now and figured time to jump on board and try to contribute some. I guess I am a 5th generation "meat man". The previous 4 generations worked in the locker business. I can't claim to be that skilled...
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    Simple Salmon Qview

    a basic brown sugar based cure mixture works great. Can get salty if brined too long however. Couple days seems to be plenty.
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    First grind... with Qview...and some questions..

    HOT water works best. After grinding, try running some crackers- saltines or oysters, through your grinder. Seems to help clean things out pretty good.
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