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  1. smokininthegarden

    Ref; Summer Sausage Woes

    Hi Tom I can’t really comment on cooking them in the smoker, mostly because I only cold smoke summer sausage and link sausage. I don’t really care for super heavy smoked sausage, I prefer it very lightly smoked. So what I do for a large diameter summer sausage is place it in the smoker @ around...
  2. smokininthegarden

    Capocollo

    Yes, it was about 85% or slightly less. The pic was taken right after hanging them so the meat was very green. A day or so later the humidity dropped to mid to low 70’s which is ideal. Cal
  3. smokininthegarden

    Capocollo

    Hey again Well, you will need a hydrometer/thermometer, I use this one, it seems to be as accurate as any.(see link below) In my experience digital meters don’t work, the high humidity fries them in no time. If you are planing on doing dry cure fermented salami you will also need a heater. I use...
  4. smokininthegarden

    Capocollo

    Hey NU2 It really isn’t that difficult, all you need is a small refrigerator about 4.6 cu. ft. and a few other items and you are on your way. If you have any questions don’t be afraid to ask. Cal
  5. smokininthegarden

    Capocollo

    Hey crazy I looked at the umami system but skipped over it and went straight for the real deal. For years I wanted to try this but was terrified by reports of all of the nasty pathogens that could possibly be lurking, but finally I just said heck with it, and tried it. First with dry cured...
  6. smokininthegarden

    Horseradish sausage update

    Hi Tom, good luck and please report back with your results. I plan on trying this again soon, I’m starting to think powdered horseradish might be the way to go. Just need to try it and see. Cal
  7. smokininthegarden

    Capocollo

    They have been curing in the fridge for 9-10 days now, they made my mouth water every time I turned them. Now they are hanging in the dryer, I know I have awhile to wait, but I can’t wait to try them, if they taste as good as they smell they will be incredible. Anybody else ever made these?
  8. smokininthegarden

    Bactofirm safepro B-LC-78

    Hi everyone just curious, has anyone here ever used this culture for salami like cured meats, or dry cured meat. Just got a package of it and I am curious about what i can do with it. What will it do for a dry cured salami if added with the seasoning/cure. Or, what will it do for a dry cured...
  9. smokininthegarden

    Jalapeno chedder sausage

    Come on guys give him a break, he said this is his first attempt at making sausage, I don’t think there is anyone here that knew it all at the first try. After 30+ years of doing this I am just cracking the surface of what there is to know. We are here to help newcomers, not criticize their...
  10. smokininthegarden

    Jalapeno chedder sausage

    Mark Well your recipe looks fine as far as the spices go, lots of good flavors there. You may want to use pork butt instead of the shoulder, the butt will have more fat on it resulting in a juicer sausage. Basically you are looking for a ratio of 75% lean meat and 25% fat, achieving that with...
  11. smokininthegarden

    Jalapeno chedder sausage

    Hey Mark If you could describe the recipe you were using we may be able to help you a little better. For now, there is a good chance you are right, it probably is a fat issue. Venison is a very dry meat and chances are the amount of fat on the shoulder just couldn’t supply enough fat. Added fat...
  12. smokininthegarden

    Lamb sausage AKA Greek gyro meat

    As promised the tzatziki sauce recipe. This is a very simple recipe. Some recipes you see add minced fresh herbs like dill weed, mint etc. I have tried this but don’t care for it. I like the simplicity of the tangieness of the yogurt mixed with the bright fresh taste of the cucumber. Just my...
  13. smokininthegarden

    Lamb sausage AKA Greek gyro meat

    As a follow up here are the recipes. But first, Jimmy, SPC = soy protein concentrate. CSS = corn syrup solids. Yes sumac is hard to find, I doubt it is necessary in this recipe but I had some on hand so I threw it in. The flat bread recipe is as goes. This is a combination of a naan flatbread...
  14. smokininthegarden

    Lamb sausage AKA Greek gyro meat

    I have been working on variants of this recipe for quite some time now. Originally it was going to be a marinated boneless leg of lamb, but boneless lamb is very hard to source where I live. I did find a store that offers 85% ground lamb so that is what I am using for now, I still want to try...
  15. smokininthegarden

    Making Moose Summer Sausage Questions

    Yes, moose is very lean, so for 2# of moose meat I would add about 8oz of pork fat. The F-LC would definitely kick it up a notch. So, stuff smoke and enjoy. Cal
  16. smokininthegarden

    To keep or not to keep?

    No need to feel stupid, I have done things like that more times than I care to admit to, but yes I always toss the item, not worth getting sick over. Cal
  17. smokininthegarden

    Horseradish sausage update

    Hi danmcg Yes that has been my experience throughout this experiment. The horseradish is there but it is very subtle, more in the background. All in all it makes for a very nice flavored sausage especially with the short fermentation, I understand not everyone is setup to do fermentation and...
  18. smokininthegarden

    COLOR of Homemade Sausage

    I’ve never tried dying sausage, but as padronman says above annatto seed might be helpful for this. It is flavorless and primarily used as a coloring agent in Mexican style foods. To use, I would grind some into a powder using a spice grinder and add to sausage mixture till desired redness is...
  19. smokininthegarden

    Horseradish sausage update

    I ended up with 6 oz of it for a 5# batch, I wanted more but by the time you peel this stuff there isn’t much left. Next time I’ll get two large roots. BTW, you will wish you had a gas mask when grating this stuff. Makes chopping onions seem like child’s play. There are a few other things I...
  20. smokininthegarden

    Horseradish sausage update

    Hi checkdude. I just made another batch of this myself, this time I used fresh grated horseradish. I had to search every grocery store in town to find real horseradish root but I finally did. I agree with you about detecting the horseradish, its there, but it sort of blends in with spices so...
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