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  1. fished

    Summer Sausage Experiment

    I was able to take today off work.  I mixed up 16 pounds of meat for the SS.  13 pounds of ground pork butt and three pounds of 80/20 hamburger.  I used a Hi Mountain SS kit and it's stuffed into 1.5X12 inch casings.  That made 20 sticks of SS.  Into the mix I added four cups of hot pepper high...
  2. fished

    Hi Mountain SS Cure

    Thanks for the advice Bear.  Both times I have made bacon was following Bear's method.  I has always came out good.  I wouldn't change that process. Ed
  3. fished

    Hi Mountain SS Cure

    Thanks Dave, your input is always welcome with me.  The reason I was asking is that we have already made some SS using the kit.  It was ok.  We preffered the taste of the LEM kit we used before better.  I was thinking about getting rid of their seasoning packages (just keeping the cure, if it's...
  4. fished

    Hi Mountain SS Cure

    The kit or cure package doesn't say what the percentage is, only that it is sodium nitrite.  I guess I'll just use the rest of the kit, following their directions.  Going to mix up some summer sausage tonight to smoke tomorrow. Thanks Ed
  5. fished

    Hi Mountain SS Cure

    I've used the search bar and couldn't find the answer.  Hi Mountain's cure is yellow.  It seems like I read before on here that it's the same as the Cure #1, which is pink.  Is that correct? Thanks Ed
  6. fished

    Hi Mountain Summer Sausage Kit - no refrigerating time?

    Sorry guys, I forgot I was doing a search on the yellow cure in the Hi Mountain kit.  I didn't look at the date on the thread.
  7. fished

    Hi Mountain Summer Sausage Kit - no refrigerating time?

    Hello Robbieh, there's a section here on smoking cheese.  I've done about 10 pounds following all their great advice.  The people on this site are great, always willing to answer questions and provide a helping hand.  I'm like you, this stuff is still new to me.  There are plenty of experinced...
  8. fished

    My first try at Bacon.

    That bacon looks great.  My wife wouldn't like much pepper, but I would. Thanks Ed
  9. fished

    First meal with my first bacon!

    That looks great.  I would eat it!  Nothing like home made bacon. Thanks Ed
  10. fished

    Fun with foods (Hacking a Sams Pizza)

    That looks great.  We do the same thing with Pappy's Murphy's pizza. Thanks Ed
  11. fished

    A little advice needed

    Thanks for the feed back guys.  Dave, my grinder only came with two plates.  The on I used looked like about a 1/4 inch plate.  We ran about 3/4 of the meat thru the grinder again.  The first time I used this kit, I only did a one grind.  I wasn't happy with the texture.  The fat content looks...
  12. fished

    A little advice needed

    I forgot to add.  I'm thinking of using Shinner Bock beer instead of water to the mixture.
  13. fished

    A little advice needed

    Good morning everyone.  Hope your New Year is getting off to a good smoky start.  I have about 12 pounds of pork butt ground up.  I also have about two pounds of 90/10 hamburger, and a high mountain summer sausage kit.  My plan is to do a couple of SS with the kit with high temp hot pepper...
  14. fished

    Question for the experts

    I already have some high temp hot pepper cheese, just didn't know how well it would work for casingless sticks.  It works great for summer sausage.  I may just have to try and see what happens. Thanks Ed
  15. fished

    Getting moisture back into dried sausage??

    Don't forget the garlic to go along with the beer and onions!
  16. fished

    Question for the experts

    I've read and drooled over a lot of posts about casingless snack sticks.  For those who do them,  have you ever used cheese in them?  If you have how did it work out? Thanks Ed
  17. fished

    Homemade sausage links help

    From my short time on this forum I have learned that going by weight is the best way to go.  Lots of things such as grain size and mosture in the air affect volume measurements.  There are lots of great guys with vast knowledge on this forum who are willing to help us new people understand and...
  18. fished

    Sharpen your grinder blade and true the plates

    CB Very good video's and directions.  I haven't sharped mine yet.  I've only used them about five or six times.  But even at that it would be good to know that they are sharp and true. Thanks Ed
  19. fished

    My First Links

    Another bunch of great looking sausages.  You guys are just too good! Thanks Ed
  20. fished

    Kielbasa !!

    Reinhard That looks like some great sausage!  I like the mixing tool also, it would probally work good for 5 pound batches too.  If you don't mind, where did you get it? Thanks Ed
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