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  1. pantherfan83

    1st Time Venison B-Sausage step by step w Qview

    Looks like you did a good job and the end product turned out great. PantherFan loves him some good breakfast sausage patties. Based on my experience, I have a few possible suggestions for you:When cutting your meat, cut it in long strips instead of cubes. The strips are a lot easier to feed...
  2. pantherfan83

    the lazy man smoke - less work?

    I just looked at Trager's website. I don't see where they can be set low enough to smoke sausage without rendering all the fat out (even the commericial units) anyone have any experience?
  3. pantherfan83

    New insulated build...

    I'm excited to see your build. Just one question. Are you really going to roll it much? I don't see how it will turn without picking up one end.
  4. pantherfan83

    the lazy man smoke - less work?

    I have a 40" SS model from Sam's and I have no problem generating smoke at low temps (130F - 170F). One thing you might do is put a couple lumps of Royal Oak in when you are pre-heating. The charcoal will keep the chips/chunks smoking even when the element is off. Add another lump every hour...
  5. pantherfan83

    garlic sausage question

    I think the confusion is coming from the word "cook", then mentioning an MES smoker. I think to most of us here, "cooking" a sausage implies a fresh sausage (such as a brat) that you are going to pan fry, or grill over high heat (e.g. over 250F). For this case, you don't need cure and you can...
  6. pantherfan83

    Bratwurst casing issues

    What kind of casings did you use? Natural hog?
  7. pantherfan83

    Advice on Making Great Summer Sausage

    In addition to the sites Meat Hunter mentioned, there's this one: http://www.butcher-packer.com/. I like it the best. Prices are cheaper across the board over The Sausage Maker and shipping prices are a little better. They have everything you mentioned except Fermento (but they do have...
  8. pantherfan83

    Venison Bacon, need help today 11-9-09

    Their site is a little confusing. For instance, they have two seasoning items (e.g. 119-B and 119-C) with exactly the same descriptions. The B item's price was slightly more than the C item's. After much digging around, I figured out that all items ending in -B is enough seasoning for 25 lbs...
  9. pantherfan83

    Venison Bacon, need help today 11-9-09

    I googled and found this: It looks like the right website: http://www.psseasoning.com/index.cfm...roduct_id/2198
  10. pantherfan83

    Venison Bacon, need help today 11-9-09

    You can also make a bacon-like product from ground venison like this: http://www.smokingmeatforums.com/for...ght=Deer+bacon They say it is killer stuff. I'm going to try it sometime.
  11. pantherfan83

    Pizza Fattie & Pterodactyl Eggs

    I don't think it is the smoke ring. It is where the cure from the bacon penetrated the fresh sausage and cured it too. That's the pink color that sausage gets when it is cured.
  12. pantherfan83

    last time making a fattie i think

    Try cranking up the heat of your smoker at the end and brown the bacon until crisp. For instance this one looks like the bacon is pretty crisp: http://www.smokingmeatforums.com/for...ad.php?t=78836 If you don't like it, don't worry about it. Just do what you like.
  13. pantherfan83

    Advice on Making Great Summer Sausage

    This is the same recipe that I follow. I did make one change though. I now use Encapsulated Citric Acid instead of Fermento. It's cheaper, plus I can get it from Butcher-Packer (where I get all the rest of my supplies), and I like the taste better. Note: The Encapsulated Citric Acid cannot...
  14. pantherfan83

    some venison sticks today

    Nice. Love the food porn!
  15. pantherfan83

    Advice on Making Great Summer Sausage

    Are you going to use Cure #1 (sodium nitrite) in your Summer Sausage? For cooking instructions, I would do this (if using cure). If not using cure, don't follow these instructions. Hang sausages to dry at room temp in a well ventilated area (or with a fan blowing on the casings) for 1-2 hours...
  16. pantherfan83

    Texture Question

    What size plate are you ordering? I don't think 3/8 will give you what you want. It will be coarser, but the meat chunks will still be smaller than what I think it sounds like you are looking for. You could hand cube/chop some of the meat and mix it in with the coarse ground meat and that...
  17. pantherfan83

    Dried japs question

    Why don't you just call the butcher shop?
  18. pantherfan83

    Fattie question

    Gene, Jimmie Dean sausage is not cured either, so using your fresh sausage will not make any difference. When cooking non-cured sausage, you just want to keep your temps above 250 F (above approx. 125 C). You are cooking/grilling the sausage at these temps. The low & slow smoking method is...
  19. pantherfan83

    Linking question

    What he said. Basically, you pinch your links and you twist every-other sausage. Doing it this way, it doesn't matter which way you twist it. Lets say this line is your stuffed sausage casing (un-twisted) _________________ 1st, you make two pinches in your sausage to form the 1st and 2nd...
  20. pantherfan83

    garlic sausage

    Ruhlman's "Charcuterie" book has a garlic sausage recipe in it.
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