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  1. okie sawbones

    Is Berkshire Pork Back Fat Good?

    Pork back fat is all that I use in sausage making. I get it fresh from the grocery butcher at a buck a pound.
  2. okie sawbones

    smoking pork belly for bacon

    I've done it both ways. No discernible difference to me.
  3. okie sawbones

    Blackened Rockfish...

    I haven't had rockfish since I left Washington state. Those look great. We cook elote frequently here in Texas as a side to Tex-Mex. I can see where blacked fish would pair well also.
  4. okie sawbones

    Sweet Italian Sausage Recipe

    Sweet is synonymous with mild.
  5. okie sawbones

    1st Lockhart-style sausage

    Okay, thanks. Probably a 3mm or 4 1/2mm.
  6. okie sawbones

    Sweet Italian Sausage Recipe

    Italian Sausage Ingredients 15 to 18 feet natural hog casing 32-35mm, or pack in bulk 7 pounds fatty pork shoulder 2 pounds hard pork fat 6 tablespoons fennel seeds 2 teaspoons coriander seeds 1 tablespoon dry basil 1 tablespoon dry oregano 1 teaspoon cayenne pepper 3 tablespoons sea...
  7. okie sawbones

    1st Lockhart-style sausage

    What size plate(s) did you grind with?
  8. okie sawbones

    Favorite injection for pork butt?

    You can't go wrong with just apple juice and salt.
  9. okie sawbones

    Thanks to whoever recommended Walton's sausage spice

    I made a 10 pound batch today, using Holly Regular Pork Sausage seasoning. A test patty was well received by family. :emoji_boar:
  10. okie sawbones

    Gout

    Very true. Red meat has a lot of purines. I'm with Ray, turkey breast.
  11. okie sawbones

    Dumb Wood Question

    Excellent wood when cured.
  12. okie sawbones

    High-end pellet grill rec?

    I was in the same boat as you. I looked at several pellet smokers, and ended up with https://mgrills.com/collections/blazn-grill-works. I got the Grid Iron version. It has been going strong for many years. I use an A-Maze-N smoker maze with every cook. As we all know, it is not as good as an...
  13. okie sawbones

    Edible collagen casings

    I'm damned if I do, damned if I don't. I've never had problems with natural casings before, but this batch is sorry.
  14. okie sawbones

    Edible collagen casings

    Thanks. I see 38mm is not strong enough to hang, but the snack sticks size you can hang.
  15. okie sawbones

    Edible collagen casings

    I have never used collagen casings, only pig and sheep guts. The last batch of Polish sausage I made used 38mm hog casings. Unfortunately they are almost inedible -- very chewy. Are there any downsides with using collagen casings?
  16. okie sawbones

    Your PS Seasonings Experience

    I see the directions for Owens Breakfast Sausage has you mixing half venison and half pork. Has anyone used just used pork? Good results?
  17. okie sawbones

    How do Ferrell Hogs taste?

    My one experience with feral hog meat was nasty. Never willing to try it again.
  18. okie sawbones

    Too much pink curing salt

    Water, and more seasoning. I did some research into this today, as it got me curious. I found a person saying an old sausage recipe from the 40s had much higher curing salts than we do today. Doing nothing would probably be safe. Another article said you'd have to eat 22 kgs of sausage at one...
  19. okie sawbones

    Too much pink curing salt

    That would work as well. Just depends on how long it has been brining.
  20. okie sawbones

    Too much pink curing salt

    Yep, need to know if this is a dry brine. If liquid, you could pour off 2/3.
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