Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. murraysmokin

    Kielbasa time

    Not to hijack another posting but what is your recipe for pork Frank's? Been wanting to try my own beef/pork Frank's maybe with some cheese but would love to make my own vs buying processed franks... bologna is my next adventure as well.
  2. murraysmokin

    Kielbasa time

    I make an apple maple bfast sausage that is amazing vs bulk but I agree the sheep casings are a pain in the ass...not sure about the pretubed sheep but I use alot of the 29-32 pretubed & like the ease of use...plus the more you buy the more they give you off I generally order enough to get one...
  3. murraysmokin

    Kielbasa time

    I use the pretubed for all my sausages...I use sausage maker pretubed they are awesome.
  4. murraysmokin

    Kielbasa time

    That Kielbasa looks great...you like that 1/3 venison ratio? I have always been curious what ratio of meat allows it to considered a wild game (venison) sausage...at least for resale as wild game sausage.
  5. murraysmokin

    Mushroom swiss brats

    Never baked shrooms it is my preferred way to cook bacon & I also like doing brats in the oven sometimes.
  6. murraysmokin

    Mushroom swiss brats

    This is the basic recipe I use - nutmeg Really makes a good brat straight forward & easy to make. .5 lb cheese per 5lb Jan 28, 2013#1 I have been making brats for a little over a year now. I have done both Shooter Ricks and the Wisc. recipe. I ended up just combining the recipes together...
  7. murraysmokin

    Mushroom swiss brats

    Very true that was me a few years ago this site will definitely help you when you are ready many guys helped me when I was first starting.
  8. murraysmokin

    Mushroom swiss brats

    My favorite brat mushroom swiss. Did 30 lbs of pork butt, 2 lbs of sauteed mushrooms & 3 lbs high temp swiss. These are cooked in hot water bath read to package up in packs of 5.
  9. murraysmokin

    Cranky Buzzard

    Thanks for the replies guys I know the same for me life is busy that's for sure.
  10. murraysmokin

    Cranky Buzzard

    How is Cranky Buzzard haven't seen in a while & he was great getting me started figuring things out.
  11. murraysmokin

    Chicken sausage weekend

    Curious about your sundried tomato recipe...I have one I'll share to compare mine is sundried tomato fresh basil fresh garlic parmesan all soaked in olive oil ground with the chicken & high temp mozzarella cheese.
  12. murraysmokin

    Jalapeño, cheddar sausage question

    I use dried jalapenos for brats sticks & summer sausage it is great never had an issue depending on who is eating them depends on my quantity for heat.
  13. murraysmokin

    Question regarding powdered milk/nfdm and cultured buttermilk

    1/2 - 3/4 cup nfdm per 5lbs is what I use for everything...brats summer sticks.
  14. murraysmokin

    Scottish Eggs

    You must be a scot... the pats remind me of the best oatmeal "porradge sp?" my grandmother always made.
  15. murraysmokin

    Scottish Eggs

    Peeling the damn eggs is the hardest...nicely done.
  16. murraysmokin

    Cheddar & gouda

    Cold smoking weather in Michigan...10 lbs cheddar & 10 lbs gouda. Good stuff.
  17. murraysmokin

    My Favorites Cheddar and Jalapeno Cheddar

    Forgot the whiskey
  18. murraysmokin

    My Favorites Cheddar and Jalapeno Cheddar

    Thanks...I pre cook all my sausage and then its easy to bake them to a crispy finish.
  19. murraysmokin

    My Favorites Cheddar and Jalapeno Cheddar

    These are two of my favorites to make and eat.
  20. murraysmokin

    pre cooking brats

    I make quite a few different brats/sausage and I always throw them in a hot water bath up to a IT of 160, cool on racks the vacuum pack in packs of 5. This works for my family we are pretty busy so when we have sausage for dinner its defrost then really just mark them on the grill and heat through.
Top Bottom
Back
Clicky