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When i made mine i got the brass fitting from a plumbing store. I took a Hex (allen ) wrench that fit tightly inside and cut off ( L ) at the bend so that it would fit up inside the brass fitting. I cleaned up the 2 different metals with sand paper so that i could braze or solder the Hex to...
I have been trying to come up with a recipe for Smoked Farmers /Mennonite sausage for the last year also. Can't seem to even find out if there is a difference between Farmers and Mennonite sausage. Not much information available online .
As for your request for dry aged Mennonite summer...
For any Canadians . Princess auto has parts for the 5Lb Kitchener stuffer. The replacement gear has steel thread (into nylon gear)instead of the brass original . And only $10. Part #8315145
I picked up a 5lb Kitchener stuffer for "parts " that was returned because of the brass shavings. ($20) When i pulled the nylon gears out to check i found that there is a bushing with brass threads pressed into the big gear. These were stripped from too much force when it bottomed out. Have some...
Here is my recipe for canadian style smokies that i make .
10Lb pork beef mix
4TBS(65gr) sea salt
2 level tsp cure #1
1TBS (15gr) white sugar
1TBS (7gr) garlic powder
1TBS (5gr) onion powder
1TBS (5gr) black pepper
1/4 tsp cayenne powder
1/2 tsp allspice
1TBS (10gr) Paprika
1/2 tsp...
Where i work we sell a "Gluten free" sausage that contains rice flour as a binder .The sausage comes fresh pre-made from a central plant and i dont recall the nutritional labeling as to what % is added.
I got an exceptional deal today on 2 of the LEM 15lb stuffers at a liquidation place. $129.00 canadian each with taxes. Have wanted one with a lower gearing for doing snack sticks ..Sold the spare to a cousin.(at cost)
Falconblack 1 Check out the 3 sizes that Princess Auto carry. I have the 11 Lb model and it works great..I personally think the 15 Lb sits up too high to crank comfortably. This will save you exchange and customs (as i see that your in Manitoba)
Was inspired when i saw your post. So i made some cocktails and skinless smokies. Used the plastic casings for wieners and tied the same as you did.Smoked 5hr. 130-160* maple and apple pellets until 130* internal then into water bath so casings were easier to remove.
10lb pork and beef mix ...
My thoughts are that it should be ok to continue drying.Just watch for any contamination that may result in fuzzy mold or( black and other colors mold other than flat surface chalky white) starting.If this happens wipe the outside with salt water brine or vinegar , then continue drying again.
Did a couple of batches of Adams river run sockeye into candy also in the last week. in past had put brown sugar into brine and also applied dry onto fish when putting into smoker. Have tried brushing with liquid honey brown sugar near end of smoking also..just makes a mess.
The last 2 times i...
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