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  1. sausageboy

    what one book

    No doubt! I have almost 60 sausage making and meat curing books.
  2. sausageboy

    what one book

    It's not easy to 'find' what is omitted! LOL And I did say real sausage....not sausages laced with milk powder, fermento, etc. There is no perfect book.
  3. sausageboy

    what one book

    What one book? "Charcuterie" by Ruhlman and Polcyn is 'okay' but it's riddled with bad advise, errors, omissions and shortcuts. INHO, the best all around book for someone serious about real sausagemaking and meat curing is..."Home Production of Quality Meats and Sausages" by the Marianski's.
  4. sausageboy

    1st time making Mortadella

    Looks good! If it doesn't taste anything like American bologna....that's a good thing! IMHO!! LOL
  5. sausageboy

    canning venison

    Here are the guidelines for canning strips, cubes or chunks..... http://nchfp.uga.edu/how/can_05/strips_cubes_chunks.html Here are the guidelines for ground or chopped..... http://nchfp.uga.edu/how/can_05/ground_chopped.html
  6. sausageboy

    Hungry guy ready to smoke

  7. sausageboy

    Hi from PA

    Welcome!
  8. sausageboy

    Head Cheese

    Looks good! Just like Grandpa used to make!!!!
  9. sausageboy

    Your favorite cheeseburger cheese

    Habanero Cheddar!
  10. sausageboy

    1st MES 30 smoke with Pork loin and AMAZN smoker W/ QView

    Very nice!!!
  11. sausageboy

    January 6th 2012

    Got up to 54 here today, 56 yesterday.
  12. sausageboy

    Urgent Beer Can Help

    Beer and soda cans are also lined.
  13. sausageboy

    Well as promised my build

    How about a pilot and thermocouple safety control for a gas fireplace?  http://www.ebay.com/sch/i.html?_nkw=Safety+Pilot+kit&_sacat=0&_odkw=Safety+Pilot&_osacat=0&_trksid=p3286.c0.m270.l1313  
  14. sausageboy

    Well as promised my build

    Nice smoker!!!!
  15. sausageboy

    Keeping Burgers the Same Size

    The best thing you can do to deal with shrinkage is make your burgers bigger at the start!!!! LOL That stuff  (soy/milk/bread) is gross in a burger!!! IMHO! A coarser grind also helps limit shrinkage.
  16. sausageboy

    Jerky making was easier than expected-- (witih Q-veiw)

    Looks tasty!!!
  17. sausageboy

    Jambalaya!!! With J-View!!!

  18. sausageboy

    Johnsonville brats

    This is my recipe for a classic old-fashioned all-pork Wisconsin-style brat.  For a beer brat, just add a little beer to the mix. This is a classic Wisconson bratwurst flavor profile.  Wisconsin-Wannabe Bratwurst   5 lbs. well-fatted pork shoulder/butt  3 Tbsp. kosher salt  1 Tbsp. sugar  2...
  19. sausageboy

    Trying to decide on which smoker

    If it were me, I'd go with the Masterbuilt electric...... http://www.samsclub.com/sams/shop/product.jsp?productId=prod1180971&navAction= The 30" is less that $200...
  20. sausageboy

    Quick help on quality books

    All of the Marianski books are excellent..... http://bookmagic.com/
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