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  1. smokininthegarden

    Lean to fat ratio with chicken thighs.

    Well here we go with the finished product. To start let me say I like it, a lot. Here is a photo of the meat paste 75% pork and 25% skin on chicken thighs. If I didn’t know there is chicken in there I would not be able to tell that this wasn’t a 100% pork recipe. The finished product just before...
  2. smokininthegarden

    Lean to fat ratio with chicken thighs.

    For the first time ever I decided to try some chicken in one of my sausages. The sausage in question is a cotto salami. I made it with all pork but replaced 25% of the pork with skin on chicken thighs. It was just ground and seasoned today so tomorrow I will stuff and cook, if I like it I will...
  3. smokininthegarden

    Advice on clearing out sausage stuffer?

    When it comes to cleaning the tubes about anything will work if it fits in the tube. Some have mentioned wooden dowels, I’ve done that before. I have also used aluminum dowels that are available at a hardware store then cut to length. Amazon has a cleaning kit available just for this process...
  4. smokininthegarden

    Meat grinder parts

    Hi everyone Well this is embarrassing, I found it, it was right in the bottom of my sink where I put it after I finished using it. I swear I looked in there like 3 times but didn’t see it. It is possible I had a few to many cold ones last night. Anyways, thanks for all the comments, they are...
  5. smokininthegarden

    Meat grinder parts

    Hi Yes I tried the google thing and some look like they might actually fit but that is a lot of money to pay for something that may not fit. Cal
  6. smokininthegarden

    Meat grinder parts

    This is probably a long shot but I was wondering if anyone here can help me find a part for my grinder. It’s not a name brand grinder, one I purchased on eBay so searching the net is more or less hit or miss. I seem to have misplaced, lost, or possibly threw away, while cleaning the big nut...
  7. smokininthegarden

    Need Advice: Can't find NFDM

    Yes, a health food store might have it. The one where I live has it in the bulk food section. You can also use soy protein concentrate in its place, Kutas in his book lists them as interchangeable. For soy protein use 5%, NFDM use 12%. Cal
  8. smokininthegarden

    Dry cured pepperoni

    Here is my latest batch of dry cured pepperoni. For this batch I wanted something different from the anise and fennel heavy recipes that I have been using for many years. I searched many times for a recipe that was different but kept coming up with pretty much the same thing. Then I took another...
  9. smokininthegarden

    Canadian bacon

    O.K. my question is to smoke or not to smoke. It seems to me that traditionally this product was not smoked, but about everything I find on the net says to smoke it. I want to try making some of this but my goal is to recreate the type of Canadian bacon you got on pizzas some 40 years ago when...
  10. smokininthegarden

    Deer Sausage/Pork Mix - Meat Stall? Drop in temp as it approaches target temp

    “‘The stall happens as a result of something called “evaporative cooling.” It’s the same mechanism that allows sweat to cool down the body. Sweat works like this: when moisture sits on the surface of the skin, it’s evaporated by heat energy given off by the body. So when the water changes from...
  11. smokininthegarden

    Eggs in mix

    Smokeymose In my bratwurst recipe I use 3 LG eggs for 4# of meat, so 4 for 5 is probably about right. Cal
  12. smokininthegarden

    Eggs in mix

    Ditto what chopsaw says, that is the way I do it to, but if you wanted to wait to add the eggs until just before stuffing, there is no reason that wouldn’t work as well. Cal
  13. smokininthegarden

    Sausage netting

    O.K. Thanks for the comments. I think I found my answer on the butcher packer site. But for the record here is a pepperoni I stuffed today. I know, the netting is overkill but it looks really cool:)) Cal
  14. smokininthegarden

    My first first attempt at corning beef was little bland

    Try a dry cure. Solves the problem of taking up space in the fridge and I think works much better. For 3# of brisket make a rub of the following: 3 Tbl salt 3 Tbl sugar, white or brown 1 Tbl course ground black pepper 1 1/2 tsp ground allspice 1 1/2 tsp granulated garlic 3/4 tsp cure #1 Rub...
  15. smokininthegarden

    Sausage netting

    Can anyone tell me how to tell what size netting I have? I bought this probably about a year ago but never really used it until recently. I have no idea what I bought, my selection process at the time was, eeh that looks about right. I would like to try a size larger but don’t know what size...
  16. smokininthegarden

    Cured ham from a coppa part 2

    O.K. Guys here are the mixes. The first one is just the salt, sugar, cure mix in a chart form. Select the weight of your meat and adjust accordingly. The second one is the various spice mixtures I use. Please note if you want to make the honey cured version the white sugar in the cure mix is...
  17. smokininthegarden

    Cured ham from a coppa part 2

    When I posted some photos of the first one of these that I made, I promised to post more photos of the complete process. So here we go. Let me start out by saying these things are so easy to make it makes you feel like you must be cheating in some way. To start I buy one of these from my local...
  18. smokininthegarden

    Input/opinion on this Bratwurst recipe

    I would scale it down to 2 1/2 pounds of pork and divide all of the spices ingredients x4 that way if you don’t like it you won’t Lose 10 # of meat in the process. And I would go with Jimmy’s suggestions he knows what he is doing. Cal
  19. smokininthegarden

    Double smoked

    No reason you couldn’t, if it is already fully cooked, just be careful about how long you leave it in the smoker. You don’t want to dry it out to much. So......as low of heat as possible and just long enough to bring it up to temp. Cal
  20. smokininthegarden

    Got a brisket curing, need advice

    Yea that might be about right. I usually aim for around 30% total fat. In my opinion, all beef sausages, can be a little on the dry side, seemingly no matter what you do to them. In the latest version of my “pastrami sausage” I have been adding some pork fat to the mix to give it a little more...
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