Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. pantherfan83

    Greetings from Indiana

    Welcome from down south in Evansville.
  2. pantherfan83

    Natural or Callogen casings?

    Natural for everything except sticks.
  3. pantherfan83

    what amount of spice mix.

    I'd call and ask the place you bought the spice mixes from. I'd add what they recommend, then fry up a little test patty. If you prefer it stronger, then add more, mix thoroughly and test again.
  4. pantherfan83

    Honey-Cured Bacon

    Depending upon how big your belly pieces are, you could use 1 gal or 2 gal ziploc and squeeze the air out. If they are too big, just submerge them in a food lug with a weight on top to keep them submerged. You can try the vac sealer, but I don't think its necessary.
  5. pantherfan83

    MES temp controller off?

    Mikey, you need to take a pill. I've noticed that you've had negative things to say lately after ronp posts. From everything I've seen, ron is a great guy and really tries to help people that have problems/questions. If you don't like the MES, instead of coming in here are spouting off, why...
  6. pantherfan83

    Fattie corn dogs and some smoked fried wings

    The Nathan's dogs must have cure in them. I think the pink you are seeing is from the cure from the dogs curing your sausage. You see that on fatties when you bacon wrap them too.
  7. pantherfan83

    Wieners e/q-view

    Nice looking dogs & QView. How was the texture? It doesn't look like you emulsified them a whole lot using either a food processor or by putting them through the grinder more than twice. I did when I made mine, but it was a major pain (mess and time wise) and swore never to do it again.
  8. pantherfan83

    Which stuffer do you use?

    LOL!! Sorry Mark. Hope you get it.
  9. pantherfan83

    Which stuffer do you use?

    This 15lb stuffer could be a good deal for someone if the bidding doesn't go too high. http://cgi.ebay.com/15-LBS-VERTICAL-...A1%7C294%3A200 Current bid is 112.50 + shipping.
  10. pantherfan83

    MES replacement problem

    So what did you find out?
  11. pantherfan83

    Which stuffer do you use?

    I've 5 lb Grizzly stuffer for about a year and a half now. I think Grizzly's is the least expensive and is identical to the LEM and Northern Tools 5# (plastic gears). If I had it to do over again, I would get a 15# with metal gears. I think Northern Tools usually has the best price on their...
  12. pantherfan83

    Making Linguica

    Great Job! Thanks for sharing your QView and the recipe!!!
  13. pantherfan83

    Louisiana Sausage Recipe wi/ Q-view

    I'm sure it was. Definitely looks like it tasted good. Good job and good QView!
  14. pantherfan83

    Louisiana Sausage Recipe wi/ Q-view

    Sausage that has been cured with Sodium Nitrite can be pulled at 152 F and can be smoked longer at lower temperatures (e.g. 170 F and below). Sausage that hasn't been cured should be cooked to 165 F and need to use higher temps (e.g. 225+ F) so it gets done faster and spends less time in the...
  15. pantherfan83

    MES replacement problem

    Here's some things to try:Unplug from wall for a few minutes, then plug back in and try again.Try plugging into a different electrical outlet.Disconnect and re-connect the control panel. Are you using an extension cord? What temp did it reach when you seasoned it? If all else fails, call...
  16. pantherfan83

    Louisiana Sausage Recipe wi/ Q-view

    Just to clear things up, if you smoked it to 152F, then you didn't cold smoke it. Cold smoking is done at at temperatures around 90-100F and does not cook the meat.
  17. pantherfan83

    dogs

    That is considered the sausage Bible. It's now in its 4th revision, I don't know what has changed from the copy you have. Another book I highly recommend is Charcuterie: http://www.amazon.com/Charcuterie-Cr.../dp/0393058298
  18. pantherfan83

    Louisiana Sausage Recipe wi/ Q-view

    Cajunsmoke13, Looks great! How long did you cold smoke it? At what temp?
  19. pantherfan83

    Louisiana Sausage Recipe wi/ Q-view

    Yes, pecan is the preferred wood for andouille and tasso.
  20. pantherfan83

    Dry-cured sopressata . . . anyone?

    Does your recipe say at what temp its supposed to be smoked at for 48 hours? Obviously, it would difficult/impossible to smoke at a temp lower than the outside air, but it's doable if you're talking about 90-100F. Then you'd just be talking about supplying smoke without adding much/any heat...
Top Bottom
Back
Clicky