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Andouille Sausage Links
Stuffed these last nite, mixed in the cure that was included with the seasonings. My question is do I need to smoke them like Summer Sausage / Snack Sticks , or can I just freeze them as is and cooked them later when I want too? It’s been a Long time since using hog casings , forgot how much fun... -
Venison Andouille and other Fresh Sausages
Yours looks great, I made some tonite, my question is I can smoke it like summer sausage/Snack Sticks OR I can just freeze it and cook later like a Johnsonvile Brat later? There was cure in the packet so I used it, It’s been really long time using hog casings forgot home much fun they are… -
Brown Bag Brisket
Thanks for all the ideas , I think all go naked with it, and only use foil if it gets behind...Thanks....- wazzuqer
- Post #9
- Forum: General Discussion
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Brown Bag Brisket
Don’t have any butcher paper, was wondering if anybody had tried a brown grocery bag to wrap there brisket in when it get to 165 degrees? Or Parchment paper I have that too? I have foil but wanted to try something different, thanks...- wazzuqer
- Thread
- Replies: 10
- Forum: General Discussion
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Tough Sticks and Summer Sausage
All great thing to check and think about thanks. The casing were from last year but in the fridge , but every year I have a few left over that I use on the next batch. Air flow might of been it , was very windy on smoke day, so I closed the dampener to1/2- 1/3 open, usually its wide open, I... -
Tough Sticks and Summer Sausage
My last batches came out tougher chewing than normal. Not sure if it’s because I went from a 50-50 to a 60-40 Deer to pork ratio, or put too much smoke on them or what? Used the same seasoning’s I always use Mitchlitch/SpokaneSpice, and taste was great as always just tougher, smoke time and... -
Pastor Tacos (pic heavy)
I used a dollar store pizza pan with a long bolt thru it , worked great, yours looks awesome!! -
Goose Pastrami
Made This recipe before turned out great, got 15lbs of breasts to use up , can’t wait. -
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Meat Slicer
Pulled the trigger on the Chefs Choice 615, can’t wait to try it. Thanks for the help.- wazzuqer
- Post #8
- Forum: Meat Selection and Processing
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Meat Slicer
Great ideas I appreciate it, I was looking at the KWS 10 inch amazon had a coupon on it for $300, but sounds like it’s tuff to clean and the blade doesn’t come off easily, I will look into the chef s choice 615, yah it’s funny when shopping for them how many look the same just with different...- wazzuqer
- Post #7
- Forum: Meat Selection and Processing
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Meat Slicer
Looking to upgrade, mine blew up, I got the okay to spend $300 from the War Depart for a new one, any recommendations on what to get , mainly use for bacon and to shave steaks for philly cheese steaks ...thank you...- wazzuqer
- Thread
- Replies: 8
- Forum: Meat Selection and Processing
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Pepperoni Straws
Thanks for the advice, sounds like It might be above my pay grade, probably will just have to break down and buy them. -
Pepperoni Straws
Any body ever make any of these straws , they use them for Bloody Mary’s, wondering what they do to get them hollowed out in the center? I wanna make some thanks -
Mes 40 hanging racks
Gonna have to go to plan B, just opened the box and it a different style shelf holder crap , any ideas?- wazzuqer
- Post #5
- Forum: General Discussion
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Mes 40 hanging racks
Awesome that’s the post I was looking for! Not sure why I couldn’t find it when I searched, thanks again !! Didn’t there used to be a Modification section thread for all the tricks too?- wazzuqer
- Post #3
- Forum: General Discussion
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Mes 40 hanging racks
Got a new mes 40 s smoker! Trying to find the thread that shows how to make hanging racksfor pepper sticks and summer sausage, anybody know where I can find it.? Thanks...- wazzuqer
- Thread
- Replies: 5
- Forum: General Discussion
