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Made another sausage ( donair )
Ha..you came up with such a fancy old fashioned real sausage name it didnt even occure to me it was of your own design! Definately have to save this recipe for my next try. -
Made another sausage ( donair )
Wow Tim you're pretty fancy! Not only do you have the tri linking thing down , but you pack the cut up links in foam trays with shrink wrap! Maybe you could post a how to for the tri linking thing? Any specicifc reason for it? It seems like alot of work just to split the links a few minutes... -
Vertical stuffer has shipped!!
Well i ended up making bratwurst with the new stuffer. Besides the stuffer sliding around a bit while cranking it was much much easier this time. My wife ended up doing the cranking while i fed the casing. I think it saved me a few hours overall. Once i started i didnt look at the clock again... -
Vertical stuffer has shipped!!
I haven't quite decided what to make yet, but im getting very anxious to try the stuffer. It's going to be nice to not have the "double ground" meat texture and actually see some chucks of fat and meat in my sausage. The grinder/stuffer works but it results in too much of an emulsified style... -
Vertical stuffer has shipped!!
Its half the price of the other clones and a third the price of the high end F.Dick ones. It really was a no brainer for me. Maybe Debi will chime in and let us know how its held up? -
Red or White Kielbasa?
My best guess is that white is all pork and red is all beef. Could also be the difference between fresh and smoked versions. -
Vertical stuffer has shipped!!
Yay, i'm so excited my new stuffer is on its way and will be here tomorrow! I finally justified getting a dedicated stuffer, but really only because i found one from Grizzly tools on amazon for 66 bucks. Its a knock off no doubt, but is still stainless and vertical. I can't store and my family... -
Question for Sausage smokers
The one time i made smoked pork kielbasa i smoked it until it was cooked and then froze it once it was cool. I kind of had no choice because the only smoking apperatus i had was my propane grill. Somehow i managed a mostly cold smoke for 5 hours on it by smoking indirectly and using flame only... -
Fermento substitute
Last weekend i made what i would call a "mock" pepperoni style sausage. It basically used lean ground beef and pepperoni spices along with some tenderquick, rolled into a log shape and then was dried in the oven at a low temp for 6-8 hours. If fermento is in fact merely buttermilk powder, i... -
Made my first mozz cheese
Way back when...mozzarella was actually made from buffalos milk not cows milk. Otherwise it wasnt considered mozzarella. Awhile ago i tried some buffalo mozzy but i dont remember it being that much better than the cows milk version. I have made mozzy using the half hour recipes and the hour...- nogoer
- Post #24
- Forum: Cheese Making
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16 hour maple/hickory side bacon smoke with a side of beefribs and jerky
Tim, i was inspired by your masterbuilt setup when you posted it but i wasnt able to find one locally. I ended up getting a brinkmann electric bullet type. My plan was to put a wood box over it with a pipe linked to another box of wood or cardboard. I realized though i would need to raise the...- nogoer
- Post #9
- Forum: Hot Smoked Bacon
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First belly meat bacon smoke
Just to warn you, you might be reading for awhile I finally was able to procure some belly for bacon. My mothers fiance knows some guys who were butchering a pig and they saved me some of the belly...about a pound peice. There are two main areas of concern...the cure and cold smoke. The...- nogoer
- Thread
- Replies: 0
- Forum: Hot Smoked Bacon
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16 hour maple/hickory side bacon smoke with a side of beefribs and jerky
What are you using for a cold smoker? I finally got a peice of belly that im going to start the cure on tonight. My mothers finance is a bit of a farmer and had a friend he split a hog with. They saved me a peice of belly. Only problem is im not quite geared up with a cold smoker. I'm trying to...- nogoer
- Post #3
- Forum: Hot Smoked Bacon
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Frozen Smoke
Oh man had i known this last weekend i would have smoked both chickewns i bought. Costco is a great buy on whole chickens and they come in two packs. Our first ever smoked chicken was the other day and we loved it. I could have just smoked both at once. One question though...doesnt a frozen... -
Boston Butt Prices
Yeah thats about right for us in CT. I was at stop and shop last sunday and they had a couple butts marked at 1.99. I checked them twice to see whether it was a sale price or not. It appeared that 1.99 per pound is regular price, although i meant to ask the meat counter guy but forgot. Butts... -
Sheboygan Bratwersts
If you leave the bread crumbs out it's going to make for a drier sausage. I'm pretty sure they are in thier to soak up some of the milk in the recipe to hold the moisture in while they are being cooked. I'm sure you could omit the breadcrumbs but the recipe will need some adjustments most... -
Where to find decent priced pork belly
My wifes mother and aunt both work at my local grocery store and i kind of know the main "butcher" there. I've made requests for sausage casings before(yet unfulfilled) of him. I think your right about thier actual ability to get pork belly, i just haven't pushed the right button yet. I'll have...- nogoer
- Post #24
- Forum: Hot Smoked Bacon
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first fatties!!!!!
I made a fatty for the first time yesterday as well. They are quite delicious! I didnt manage any kind of a smoke ring though. In fact nothing i smoked yesterday had any kind of a smoke ring. I did 2 racks of spares, a fatty and a skirt off one of the racks. Maybe i didnt use enough wood? I used... -
Where to find decent priced pork belly
I always forget about blue jay orchards unless its pumpkin season. They have a very large orchard and ill bet they have wood all year round from broken limbs and pruning. Thanks!- nogoer
- Post #19
- Forum: Hot Smoked Bacon
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Where to find decent priced pork belly
Ahhhh, did not know that. Ill have to start looking harder when im driving around to find some orchards. The wood will be green though right and need a few months before i can use it?- nogoer
- Post #12
- Forum: Hot Smoked Bacon
