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  1. checkerfred

    First Snack Sticks - failure and sucess QVIEW

    Thanks Cougar!  Gonna try again soon and will try your smoking time/temps
  2. checkerfred

    Ipoli ingrediets?

    again, I'm a newb here so I maybe wrong on this: I think msg is just to enhance the flavor...I think you can eliminate that The phosphates I believe are to help the sausage retain moisture and the citric acid I think is to help retain the color of the sausage and perhaps act as a preservative...
  3. checkerfred

    Fermento/Buttermilk Questions

    Thanks Cougar!
  4. checkerfred

    Fermento/Buttermilk Questions

    I'm trying to make some venison summer sausage from Rytek's book...I tried a small test batch the other night....it calls for Fermento.....I've been reading about it on here and have a few questions. First off, does this stuff work by actually going through a fermentation process? I haven't...
  5. checkerfred

    Ipoli ingrediets?

    I'm a newb to sausage making but read somewhere that Accent flavor enhancer is msg....so I looked and sure enough, Accent is msg on the phosphates, he tells you somewhere on his page the phosphate that he uses and where he buys it from....not sure if it can be left out, or substituted....I was...
  6. checkerfred

    First Snack Sticks - failure and sucess QVIEW

    well I've had them in the fridge for 2 days now and they look much much better...when I sliced one, it looks very similar to Cougars....they taste even better too now
  7. checkerfred

    First Snack Sticks - failure and sucess QVIEW

    Thanks Cougar!  What is your progression on smoking time and temps?  In your thread, you said you went about 4 hours....what temp do you start at and how long/how much do you bump it up? About the probe, I was worried that it might give a false reading if left in there the whole time....on...
  8. checkerfred

    First Snack Sticks - failure and sucess QVIEW

    ok, update, I've had them in the fridge for about 26 hrs in paper bags and they seem more firm and have a little better taste....I still want to try and figure out where I went wrong...I think I needed more smoke and my probe seems off I put it in boiling water again and at first it hit...
  9. checkerfred

    First Snack Sticks - failure and sucess QVIEW

    I'm not 100% sure on this...I did put the probe in boiling water and it read close to 212...I think I'm about to spring for a maverick thermometer and amaz n smoker They were in the smoker about 6 1/2 -7 hrs When you dry them out, do you do so at room temp? or in a fridge?  I used AC Leggs...
  10. checkerfred

    First Snack Sticks - failure and sucess QVIEW

    So I started my sausage making experience off with making snack sticks using AC Legg seasoning...I have made these before using a LEM mix but in the oven and not a smoker.......anyhow, they taste ok but they don't have the same look/texture as what I've seen others post here....I started out...
  11. checkerfred

    Rytek's Sausage Book - Questions

    Thanks Starch!  will check it out....right now I'm working on just smoked sausages but hope to eventually move to dry cured stuff
  12. checkerfred

    Holy Boloney!!

    man that looks so good....have you ever made it with liver?  I don't particularly care for liver so I'm curious as to how different the taste is compared to with it.
  13. checkerfred

    First pulled butt

    I missed a sale the other day...seems like it was 1.49 or 1.59 per pound....can't remember...it was definitely in the sub $2 range though
  14. checkerfred

    Ingredients Questions

    Thanks Nepas!  I have some stuff coming on the way so I'm going to start with some Snack Sticks using an AC LEGG mix and then work into some smoked sausages!  Thanks for replying!
  15. checkerfred

    Ingredients Questions

    No problem Dan, I've been reading so much about sausages I feel like I'm studying for the final exam at Sausage Making University LOL....I haven't had sausages talking to me in my dreams yet so its all good haha
  16. checkerfred

    Ingredients Questions

    actually, I was looking back at where I had written it down, and the 10.99 was for filet mignon tips...the guy said that would be a decent substitute...said veal was 17 or 18.99 per pound...I think I'll just substitute lol.....I guess I won't be a purist, at least not right now hahaha My father...
  17. checkerfred

    Ingredients Questions

    Thanks! I will def. try it!  Though I can't find veal around me either hahha.....I did in the bigger cities but it was 10.99 a pound and then I still have to drive there....is there a good substitute for veal?  I assume all beef or pork would work fine?
  18. checkerfred

    Ingredients Questions

    yeah...you'd think that a big city would have a place that carries stuff like that...I'm sure there is someone, but by the time I spend several more hours looking and calling, and then the gas to drive there, I'm better off paying the $20 or so shipping lol
  19. checkerfred

    Ingredients Questions

    I called around today and even the butcher supply company in my area doesn't carry natural casings except for a little packet.  They do have some spice mixes and stuff that I could use though.
  20. checkerfred

    First try at Ribs - Qview

    Thanks Everyone!  Thanks for commenting!
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