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help me out with a recipe
Electric coffee grinders - the type with the whirly food processor type blades - work really well. Except for nutmeg...don't try putting a whole nutmeg nut in one. Just don't.... ;) I've used a Braun grinder for years: -
Goetborg Summer Sausage? Q-View added
Ten pounds mixed and put in the refrigerator last night! I'll stuff it in beef middles later this evening, then smoke them tomorrow. I'll try to take a few pictures along the way. -
summer sausage recipes
I'm in the middle of making some Goetborg Summer Sausage for the first time. 10# mixed and in the refrigerator, but not yet stuffed and smoked. Recipe on my thread titled 'Goetborg Summer Sausage?' I'll be able to let you know how it tastes after tomorrow's smoking. -
Northern Tool Huntrite Stuffer?
Pretty much true. I bought one of the last 15# Kitcheners from Northern a few months ago when they had it at a super low price. ($129.00) It's identical to the LEM model 607. I bought a set of LEM stainless steel stuffing tubes for it. The smallest tube in the set is 5/8" dia. I've used it... -
Goetborg Summer Sausage? Q-View added
Has anyone made this recipe from Rytek Kutas' book? (I've made minor changes - basically omitting the beef hearts and increasing the amount of garlic) Goteborg Summer Sausage by Rytek Kutas Ingredients for 10 lbs. 8 lb. beef (chuck or round) 2 lb. ground pork 2 tsp. Instacure #1 1 Tbsp. black... -
buckboard bacon dry cure recipe w/Prague Powder #1
Salt, sugar, seasonings & spices are usually weighed out or measured based on the amount of meat being cured. Prague powder is calculated based on the weight of the meat for dry cures and for sausages, so it depends. Equilibrium, or brine cures use a different method based on the weight of meat...- gearloose
- Post #2
- Forum: Hot Smoked Bacon
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Repurposed recipes?
Have you ever taken a recipe for one type of sausage and used it for something entirely different? For example, taking your favorite fresh Italian sausage recipe and adding cure to it, then smoking it? Earlier this week I mixed up ten pounds of Kabanosy snack sticks. Yesterday, I stuffed them... -
Grinder knife and plate last how long?
Not sure if they work well, or not, but TSM now offers a pair of ceramic sharpening plates for grinder plates and knives. (common grinder sizes available) One plate replaces the perforated grinder plate and sharpens the knife. The other plate has a square hole, is used in place of the knife... -
Andouille time!!
This idea of using zip ties really appeals to me. I use a lot of collagen casings, and they just will not stay twisted. Tying with kitchen string is a time consuming PITA. I'm going to try the zip ties on my next batch of sausage. -
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Question about LaPlace, La. style Andouille
Thanks, Dean. I appreciate you taking the time to answer. -
Andouille recipe from the CIA
There IS a problem with some older recipes that were migrated to the new forum. I made a report of this to the site admins. I did NOT change the recipe. I reformatted it so that the 175 gr salt measurement was not against the Prague Powder without a space between them. I did NOT blame you... -
Recipe migration bug
Here's an example. This recipe, and the CIA Andouille recipe, was a copy/past from a .rtf file I opened in Apache OpenOffice 3. http://smokingmeatforums.com/index.php?threads/just-sharing-a-recipe-texas-hot-links.264905/- gearloose
- Post #3
- Forum: Report Issues
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Recipe migration bug
Someone was very concerned about the amount of cure #1 in my CIA Andouille sausage recipe. I checked, and the migration to this new forum completely scrambled the recipe. For some reason, the recipe is now in a single line inside a set of [ code ] [ /code ] tags. I stripped out the code tags...- gearloose
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- Replies: 2
- Forum: Report Issues
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Andouille recipe from the CIA
I use 1 level tsp per 5 lb of meat, which is standard for the home sausage maker. The move to the new forum has scrambled the recipe. I'll try to fix it. There, fixed it. I think you were looking at the requirement for salt and assuming it was the cure #1. The actual amount in the recipe is... -
Andouille recipe from the CIA
I look forward to hearing how yours turns out. I make no claim that an Andouille recipe from a New York culinary school is going to be anywhere close to authentic, but it is quite good. When I was doing the food vendor thing at local festivals, it always sold very well. There's a guy in my... -
Question about LaPlace, La. style Andouille
While this joint was making it's move to its new home, I made 10 lb. of Andouille using Starriddin's recipe - http://smokingmeatforums.com/index.php?threads/authentic-andouille-recipe-from-the-andouille-capitol-of-the-world.172026/#post-1260225 That recipe uses a full cup of minced fresh garlic... -
Andouille recipe from the CIA
This is a great recipe. I used to sell a lot of it at local summer festivals & homecoming events, but it's nothing like the Andouille sausage sold in Laplace, La. Of course, I've had Andouille sausage made by other sausage companies from Louisiana and they are nothing like the Andouille from...
