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  1. Santa Claus Casing ???

    Santa Claus Casing ???

    • jarhead
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  2. jarhead

    Santa Claus Casing ???

    I bought some of these to stuff and use for Christmas presents. I made a batch of summer sausage, the same one that I always make. Used the same method and times for soaking and stuffing. These were 12" casings, so I stuffed with 1-1/4 pounds of meat mix. After cooking, the casings did not stick...
  3. P1020052Small.jpg

    P1020052Small.jpg

    • jarhead
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    • Album: Santa Claus Casing ???
  4. jarhead

    Smoked Pickled Sausage

    Nepas, can these be left out or do you have to refrigerate them? Thanks. Looks mighty tasty.  
  5. jarhead

    Fermented snack sticks?

    Pork is not allowed in Muslem countries. I don't know if you can sub beef for it or not.
  6. jarhead

    Sausage Newb Equipment ?'s

    I use store bought all of the time. Make sure you get either 80/20 or 85/15. The cheap stuff has too much fat in it. I think it's 73/27. Good luck, take pics and don't forget the Cure #1.  
  7. jarhead

    Cabelas Summer Sausage Kit??

    What about powdered dextrose? Both are simple sugars.
  8. jarhead

    Looking for a "Pepper Stick" Recipe

    Sound1, I'm sending a box to a Chaplain in Quatar (sp?) A Priority Mail @ 20 pounds is $40. Parcel Post is $20 The Chaplain told me that after it hits the military PO, it don't make any difference. Save your money and send it PP. It will take 10-14 days regardless. You are right on the pork...
  9. jarhead

    Looking for a "Pepper Stick" Recipe

    Here's the one I use and like. I don't remember where I got the original recipe from and what I changed/added. It should work with pork butts. Just keep your fat content to around 20%. I've also used it with venison (70/30 venison/pork butt) Jarhead's Hot Peppered Snack Sticks 10 lbs Ground...
  10. jarhead

    Jalapeno and Cheese Sausage "Tamales"

    Good morning Dale. Those look great and thanks for the recipe. How much cheese and what kind did you add? Semper Fi
  11. jarhead

    Snack stick recipe.

    I like this one. Adjust garlic and heat to your pref. Maybe some white pepper if you want the after glow. Start cooker at a low temp and gradually increase til you hit 170F. Sticks are done at 154F IT. Ice water bath and hang to dry. I just made this as summer sausage in 2-1/2" x 18"...
  12. Snack stick recipe.

    Snack stick recipe.

    • jarhead
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  13. SummerSausage04Small.jpg

    SummerSausage04Small.jpg

    • jarhead
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    • Album: Snack stick recipe.
  14. jarhead

    smoking cheese in mes

    I'm glad that I ain't the only one that has done that. Only, I didn't take pics, so it didn't happen...
  15. jarhead

    What is the shefl life for sticks and salami?

    You might give this a shot next time. Just spray it on to prevent mold. http://www.sausagemaker.com/19011bactofermmouldspray.aspx  
  16. jarhead

    Possible Jerky Issue..Advice Needed

    Thanks BC, I like your idea. I'll definitely put it to use on my next batch.
  17. jarhead

    A Great Man Has Passed Away

    My condolences to the family. RIP Scarbelly, be seeing you on the other side.  
  18. jarhead

    Using a Lang for cooking in Pa.

    Best bet is check with your county/city HD. They have the final say. Here in MO, I used a DPP Fat-50 with no problems. Only thing was temp control before and after cooking.  
  19. jarhead

    What is Andouille?

    Source
  20. jarhead

    hot dog casing size

    Joe, I use 24/26 mm sheep for dogs and brats. The 22/24 sheep are more for links and stix, IMHO.  
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