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  1. lonestarsmoker

    Grinding hamburger

    Was not sure where to put this but I figured it was grinding meat so I am trying here first. Anyone out there making there own hamburger meat? What cut of meat are you using and what size plate do you use? Thanks Dan
  2. lonestarsmoker

    Dry tasting sausage

    Hi folks. I just finished making a trial batch of breakfast sausage. I made a 2 lb. batch of sausage using the following recipe: Homesick Texan Breakfast sausageIngredients:2 lbs of ground pork 1 tablespoon of sage2 teaspoons of marjoram2 teaspoons of thyme2 teaspoons of red pepper flakes1/2...
  3. lonestarsmoker

    Spice question

    Making Rutek;s Chorizo this weekend. His recipe calls for hot ground pepper, does he mean cayenne. Thanks Dan
  4. lonestarsmoker

    Weighing vs. measuring

    Has anyone converted their recipe measurements to weights for scaling recipes? Would this be a good practice or should I stay with measurements? Dan
  5. lonestarsmoker

    Supplies

    I know there are lots of places to buy sausage making supplies. I try not to use kits if I can. I like to use my own spice mixes. Where is a good place to buy casings by the hank. It does not necessarily need to be the cheapest. I am looking for inexpensive but good quality. Any help would be...
  6. lonestarsmoker

    New to forum

    Hello all. I just found this forum. I have been making sausages for about 3 years now. I am a big BBQer as well. I belong to the PNWBA here in the northwest, we do alot of BBQ competitions. I am interested in learning how to make semi cured sausages as well as learning a little more on cold...
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