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20160218_203744.jpg
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- Album: Tonight's Endeavour
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20160218_203823.jpg
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Elbert German Sausage Clone
Oh, and a local guy makes it to their recipe. Can't find the recipe, or the supplier -
Elbert German Sausage Clone
I know it's a long shot. I basically am looking for someone to chime in who has been there and partaken. What I know: served as cut lengths on bun. Not a short link like brat. Flavor is well balanced, and I can't assertion what's in it. Black pepper by visual, but not as high flavor note... -
Elbert German Sausage Clone
I am looking for a clone recipe for the sausage served at the German Sausage festival in Elberta, AL. It is great, but I only get a couple a year. I don't even know where to start. -
More kielbasa
The cut shot looks great. Just finished a plate of lasagna, and still could eat about a pound of that. -
My First Breakfast Sausage
Thanks Chola. I like my experimental recipes. Did not get the expected results. First was heavy sage; second was not hot and spicy. -
My First Breakfast Sausage
Well I ground the sausage. I missed the flavor profile I wanted for both. The regular is heavy on sage, and the hot is not. Family likes them. I like less sage, but it's good. The hot is more regular sausage to me, but wife and daughter don't like spicy so they like it. I will keep both... -
My First Breakfast Sausage
Thanks Whistech. I thought rendering the skins made cracklins, but was not sure. I have a variety of hi mountain seasonings that got for Christmas. Any flavor work better with pork? -
My First Breakfast Sausage
Patties this time. I don't have any casings other than snack stick sized collagen. Plan to freeze individual patties and then bag for storage. -
Rosemary Sausage ....
I have managed not kill a rosemary plant for about 7 years. It is about to outgrow it's pot. Gotta transplant to yard this spring. Down here in the South Alabama climate it does well. Even got some wild type over in the Gulf State Park. Your sausage looks good. Recipe is interesting. May... -
My First Breakfast Sausage
We had a green picnic ham thawed, but no one wanted pork. I decided to make breakfast sausage. So here we go. I deboned and trimmed to get 7 lbs of cubed pork this morning. Using 4lbs for regular, 2 lbs for hot, and 1 lb snack sticks. I have 13 ounces of skin. What do I do with that? The... -
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Schweinebauch
That's good stuff. Have not seen that commercial down here. -
Schweinebauch
That is probably illegal in 39 states. Send to me for legal disposal. -
A MAZE N Question
I am guessing too much air flow thru chips causes a burn out instead of smolder?- flagg
- Post #3
- Forum: General Discussion
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A MAZE N Question
Are there other fuel options than pellets for the tube and tray units? I prefer chips due to convenience of local purchase.- flagg
- Thread
- Replies: 3
- Forum: General Discussion
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Kinds of fish to smoke
I smoke king and spanish mackerel all the time. Mackerel are quite oily and hold up to sugar-salt dry cure and heavy smoke. -
First Attempt
Finally used my Christmas gift last night. I got a #8 LEM grinder, don't know the actual model. My daughter and I ground 5 lbs of bottom round and split into equal batches. Used Hi Mountain jerky mix to make pressed jerky and snack sticks. Put the jerky in 170*F oven while we struggled to...- flagg
- Thread
- Replies: 1
- Forum: Making Jerky
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Help please
I don't really understand it yet, but I think the addition of nitrates acts as an extended release so salami, ham, etc can be aged long term. Not to say your butcher is wrong, but I would get a second opinion. I may be overlooking something, but you should err to side of caution. Botulism is...
