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Chicken Barbecue Lollipops
THAT right there is some PRIME football food...or anytime..nicely done sir. -
Turkey or chicken stock
So if I smoke a turkey breast can I use the carcass after smoking add gibblets neck along with some carrots onion celery and spices to make a turkey stock or should I use only raw and roast turkey parts for making a stock? You know thinking the left over carcass after I slice the turkey breast. -
Fresh sausage links
Nice job. One my favorites Hot Italian sausage. I did my first batch a month or so ago, was first time to use natural casing also. They turned out great, I didn't pre freeze before vac sealing(I probably will next time) but sausages didnt mash down to much, Just took a little reshaping after... -
Need help timing for a fresh, organic turkey
20 bucks a pound...Even my wild turkeys here in East TN (had a flock of about 40 making all kinds of noise this morning right out my bedroom window at sunrise) ..about as free range and organic as you can get feel ashamed to be compared to your bird. 20bucks a pound times 20lbs equals 400 bucks... -
First try at sticks
Nice looking sticks. I don't mind some wrinkle on snack sticks. I would be gobbling those up no issue. I think with snack stick you need a casing that is not tough though it may be wrinkled. Example for the opposite is a summer sausage, you don't eat the casing. So indifferent to how well a SS... -
Venison sausage!
Yeah I would definitely recommend to him about adding some fat. Deer only gonna be some dry sausage. -
UMAI SALAMI
So if you use the UMAI salami kit is that like a hard salami or cotto or something else. I love hard salami for a sandwich, but not sure this is what I am looking for. And hate to say the example is Oscar Meyer hard salami. -
UMAi pepperoni
So would this be a good pepperoni for homemade pizza, or more of a slice, cracker n cheese pepperoni? -
Weekend Jambalaya
One my families favorite meals this and add a salad. Nicely done sir. -
Well Im 105pages deep of the 300+pages
This dang place and making sausage is addictive. I love reading the previous pages..and learning. Even seen where some you old timers started posting, same questions I have and concerns on learning..pretty cool actually. But sure hope my learning was as quick as some of yours. -
Beef Sticks
Very nice. Them dang snack sticks are worse than lays tater chips. I can open a bag of snack sticks and then they are gone...gotta be my wife eating them she sneaky.. need to put a trail cam at the kitchen fridge......well maybe not. Maybe just make more snack sticks and let it be as to who is... -
Vacuum sealing success/fail/check
Yeah same reasons for my failures, to dry jerky one time curled edges poked holes, others have been getting stuff in the seal area when filling the bag. -
Vacuum sealing success/fail/check
Just wondering about this with other vac sealer people. I have a vacmaster pro 260 sealer really like it. But I still check my seals a day or 2 after sealing and putting everything in the freezer. All of these were sealed with double seals on each end too. 11 bags of Hot Italian sausage -- no... -
caseless vs cased snack sticks
I made a lot of caseless snack stick with my jerky cannon. They turned out great. I just did my first batch of stuffed snack sticks a few weeks ago even though I have a stuffer I was afraid to try the stuffing aspect. I like them both ways. But from now will probably do stuffed casing snack... -
SS Sunday in TN
Money shots of Jalapeno/cheddar and plain SS. Bagged and tagged, ended up with 19-- 12.5-14oz vac sealed sausages. Some of the casings were a little loose, but overall really happy with this batch. -
SS Sunday in TN
Thank you. The little chub I knew it was under stuffed going in, I cut the casing to short and tried to twist it up best I could before tying off the end. LL twist up first then cut off excess casing..but the little guy sure tasted good on taste test. -
Summer Sausage with cheese question
I just made a batch of jalapeno and cheddar SS. I used waltons high temp cheddar, actually my 2 or 3rd batch using their hi temp cheese, works great. I have used the 20"x2.5" casings what came with my kit. I cut it into 3rds and vac seal so I don't have to deal with a 3lb+ sausage. Future I will... -
SS Sunday in TN
LOL..yeah those ladder back chairs are old as me and the clamp..I was in the basement and thought dang that's 16+pounds I need something strong..clamp was laying there saying pick me pick me...so what I used and it fit the smaller loop end and it was late and it was several adult beverages into... -
SS Sunday in TN
Ok 14.5hr SS was at 153* on 2 of them. Did a quick check on the others with instant read temp probe all at 150-153. So pulled them and into ice water bath until 95* and here they are hanging in the sunroom overnight its about 50* in there and will drop into the 40s over night. Driedstick -- I... -
SS Sunday in TN
12hrs in sausage is at 142* smoker is at 178(the last 2hrs). Stalled at 126-128 seemed like forever. Smoked with hickory. I am really glad I got me 2 of them maverick remote thermometers. My 3-4batch of SS and this one is taking the longest. Usually 8.5-10hrs. Using the same procedure as before...
