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  1. bones1948

    Summer Sausage and seasoning

    Do you think there is any advantage to putting the seasoning on the venison and pork chunks and let them set in the refrigerator over night before grinding?  If so would you then grind the meat and add the cure? Bones
  2. bones1948

    Lubricant

    I need some lubricant for my slicer, grinder, cuber and stuffer.  What type lubricant do I need and how often do you lubricate these pieces of equipment? Bones
  3. bones1948

    Temperature of Beef Summer Sausage

    Thank you for the replies. Bones
  4. bones1948

    Temperature of Beef Summer Sausage

    Thank you for the replies. Bones
  5. bones1948

    Temperature of Beef Summer Sausage

    What do I need to take the internal temperature of beef summer sausage to?  Is it the same as venison summer sausage 152 degrees? Bones
  6. bones1948

    Grinder Plates

    Have been reading threads on grinder plates,  I read that if you are grinding venison or beef for chili that you should use a larger plate with 1/2 holes so the ground meat is larger.  I have a waring pro grinder and it has 3 plates fine, medium and coarse.  The coarse plate is only 1/4.  I...
  7. bones1948

    Summer Sausage and temp

    I am getting ready to make summer sausage again.  I am afraid of a fat out so if I do not let the temperature of the smoker get over 165 degrees the sausage will still get to an internal temperature of 152 degrees.  It will just take longer correct. Bones
  8. bones1948

    Grinding

    Does it matter which side of the plate is next to the blade?  Should I sand both sides of the plate? Bones
  9. bones1948

    Grinding

    Can you sharpen the knife and disk or should I buy new ones? Bones
  10. bones1948

    Grinding

    I have read where when making and stuffing sausage some people grind twice.  I have tried this and cannot get the first ground meat to go through the grinder again.  Could it be the size of the plate?  I used a 3/16 plate for the first grind and then tried a 1/8 plate for the second grind.  I...
  11. bones1948

    Fat Out

    I have been reading the threads about fat outs and see that this happens when you increase the temperature to 180 degrees.  If when making summer sausage you never raise the temperature above 170 degrees is it still possible to have a fat out?  Approximately how long will it take to reach an...
  12. bones1948

    Questions about my Summer Sausage

    First I will tell you how I smoked the summer sausage.  I mixed 2.2lbs of venison with 14 ounces of pork fat for a total of 3 lbs.  I mixed the seasoning and cure in the meat mixing for 5 to 10 minutes.  Stuffed in fibrous casings.  In refrigerator over night.  At 5 AM took sausages out and let...
  13. bones1948

    Cracked Fennel

    I have an Italian Sausage recipe that calls for cracked fennel.  I am going to Penzy's today to buy fresh spices for the recipe.  I do not and have not been able to find cracked fennel.  Can I buy regular fennel and grind it in my coffee grinder to make cracked fennel?  Could I also do the same...
  14. bones1948

    Measuring Spices

    I am frustrated.  I find a recipe and it calls for .8 or .29 of a teaspoon of a particular spice.  Trying to be exact how in the world do you figure out how much 8 tenths of a teaspoon is? I am wanting to try out different recipes but only want to make 1 lb batches so I can descide if I like the...
  15. bones1948

    Spices

    If I was going to start grinding my own spices where could I get information on how to take care of the spices, grinding and whatever it takes to get the spices ground.  I am new at this and in the past I most of my seasoning was pepper and salt so I am at a loss for what spices to use.  I do...
  16. bones1948

    Spices

    I was ready a thread where the person that you should not use any spices that are over 6 months old. I buy my spices from the grocery stores or Sam's.  Almost all of my spices are over 6 months old.  Where would you purchase fresh spices and how would you know how old they are?  I guess the you...
  17. bones1948

    Pork Summer Sausage

    I have been blessed with 3 wild hogs in the past month.  Could you make summer sausage with nothing but pork?  And if so does anyone have a pork summer sausage recipe?  What types of stuffed sausage could I make with the wild hog.  I also read that I need to leave it in the freezer for 30 days...
  18. bones1948

    Making your own seasoning

    Is it worth the effort to make your own seasoning.  I would like to make seasoning for my venison summer sausage.  My wife and I like the taste of cracked pepper and garlic.  where does one start?  When trying do you mix some up and test it with your finger and if it seem like what you want add...
  19. bones1948

    Vent on smoker

    When I smoke my summer sausage I take them out of the refrigerator and leave them at room temperature for 2 hrs.  I then put them in the smoker at 110 degrees for 2 hours with the door cracked open no smoke.  Here is my question.  I then bump the temperature up to 120 degrees and apply the...
  20. bones1948

    Beef Summer Sausage.

    My daughter in law puts venison summer sausage in my grandchildren's lunch for school.  I am almost out of venison.  Could I add the seasoning and cure to 80/20 ground beef and make beef summer sausage?  How would I go about making beef summer sausage?   Bones
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