Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. smokininthegarden

    Deer and Wild Hog Processing Day 2020

    Just out of curiosity how does wild hog meat compare to what comes from the grocery store? I live in Montana, probably a different part of the state than you were in, I live in the mountains, anyways we don’t see many wild hogs around here:) I’ve always thought it would be really cool to be...
  2. smokininthegarden

    Drying Andouille (one week in)

    Robert Please report back with your final results. I have been thinking of trying this exact same thing for some time now, I will stay tuned to see what your results are. Cal
  3. smokininthegarden

    refrigerate prior to fermenting salami or not?

    I always grind the meat then mix in everything but the fermenting cure then let rest overnight in the fridge. The next day mix in the cure then stuff and hang immediately. My thoughts are as soon as the cure is added get the meat up to temp to let the little guys do their thing. Not sure if...
  4. smokininthegarden

    Poultry vs beef

    You are correct, I stopped by the store that I got the turkey from and read the package, up to 15% solution injected. It has been so long since I’ve bought any turkey to use in this way I didn’t even think about that. I guess I’d better put a note in my recipe reflecting this problem. Thanks...
  5. smokininthegarden

    Poultry vs beef

    Can anyone comment on amount of salt needed for these two types of meat? Does one need more/less than the other? I just made a turkey pastrami, first time, although delicious and seems to have all of the pastrami flavor it also seems a little salty to me. I used the same recipe I use for the...
  6. smokininthegarden

    Sweet Spanish chorizo

    Hi cougar, actually it was your recipe that you posted that gave me the idea to start looking for different types of Paprika to use other than the tired old stuff available in the grocery store, it really makes a difference. Cal
  7. smokininthegarden

    Sweet Spanish chorizo

    Hi Dan I hadn’t seen that book before but I just ordered one so it should make for some interesting reading. Cal
  8. smokininthegarden

    Sweet Spanish chorizo

    By the way, the aji panca paste, the espelette flakes, and the Aleppo pepper are available on eBay. The choricero paste can be found online, just google “choricero paste” then look for la espanola meats, they sell it in jars. other than that it is a pretty straightforward recipe, you are just...
  9. smokininthegarden

    Sweet Spanish chorizo

    Well here it is, feel free to change anything to your liking.
  10. smokininthegarden

    Sweet Spanish chorizo

    Sorry I’m having a hard time getting up to speed with the new system am I the only one?
  11. smokininthegarden

    Sweet Spanish chorizo

    Hi guys. This just might be it. I have been searching for a recipe for sweet spanish chorizo for some time now with no luck. Most of the Spanish chorizo recipes you find on the net are just reworked Mexican chorizo recipes, not what I wanted. So I started from scratch and developed my own...
  12. smokininthegarden

    Kielbasa - Slightly Different This Time

    That is interesting, I have made a lot of kielbasa over the years but always linked in natural casings. Lately I have been working on a semi fermented kielbasa summer sausage the recipe will be a little more spicy than the link sausage I make but should be delicious, the flavors of kielbasa...
  13. smokininthegarden

    stuffer handle location preference?

    I have had both, both stuffers were horizontal stuffers the first had the handle on the back of the stuffer turning it clockwise to the axis of the stuffer chamber. My latest has the handle on the side of the stuffer turning it lengthwise to the stuffer chamber. Both work well but I think I...
  14. smokininthegarden

    First attempt curing

    Very good, both of us were simply trying to make sure you had everything right. Sounds like you are on track to making some fine cured meats, you will love them. Cal
  15. smokininthegarden

    First attempt curing

    SKade I like the dry cure, in my opinion that is the only way to do it. But as Dave says you will need cure #1 if it is going to sit in the fridge for the 3 weeks or more it will need to cure properly. cal
  16. smokininthegarden

    A question about sausage

    Hey chopsaw, no I always make my own seasoning mixes.
  17. smokininthegarden

    A question about sausage

    Hi guys, thanks for the comments. I’m going to agree with Dan also that the alcohol is the culprit. I did two other batches of sausage with the same 25% grind and they turned out perfectly, but I only added wine to them and they didn’t sit nearly as long in the fridge. As far as drying out that...
  18. smokininthegarden

    A question about sausage

    Hi all, can adding high proof alcohol to a sausage mixture cause it to become crumbly? I made some chorizo the other day and added some tequila to it for flavor I let it set in the fridge for about a week before I got around to using it. I had planned on doing a semi fermented sausage with it...
  19. smokininthegarden

    Curing Chamber setup questions

    What I do with my very small fridge is place a heating pad, one that is intended for propagating seeds indoors on the bottom of the fridge, they are cheep and waterproof and with my setup it keeps the temp inside the fridge about 20 deg above room temp. Which is just about where you want it...
  20. smokininthegarden

    Adjusting Pepperoni color

    Another option would be to use annatto powder instead of paprika, it should have less of an effect on the flavor. Cal
Top Bottom
Back
Clicky