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Who's cooking Q 12/15-12/16
I am planning on a batch of venison summer sausage. I have to dig through the freezer, tonight, to get to my trimmings. Things should go much easier this weekend. I had to put on my electrician hat last weekend, and install an outdoor 20amp, dedicated outlet. I was getting tired of running an...- bombo80
- Post #9
- Forum: For New Members
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deer jerky
Great looking jerky I have always done my jerky like that. I have a freezer full of Elk. I just need to make time to do some jerky. Maybe after Christmas. I will be off work that whole week. -
smoked salmon with a sweet sauce or glaze
I have done this in the past, and it really turned out tasty http://www.sausagemania.com/kippermania.html It takes some time to do it, but i think the results were awesome. -
Jumbo Wieners and Smoked Bratwurst
It's really funny, how a person wants things a certain way. Coming from the professional ranks, as a sausage maker, I knew how my sausage kitchens were set up, and what I wanted/needed to be able to produce something just as good, in my backyard/garage. I'm getting closer with each addition to... -
Jumbo Wieners and Smoked Bratwurst
All my pics are also located in my photo gallery on this site. -
Jumbo Wieners and Smoked Bratwurst
More pics of my setup, and sausage making this weekend. -
Jumbo Wieners and Smoked Bratwurst
Here was my weekend project. I ended up with a 25# batch of Smoked Brats, and a 37# batch of Jumbo Wieners. I didn't use nearly as much of the 50/50 trim as I was anticipating. I only added, roughly, 5# fat to 15# venison. Here are pics of my garage/workshop/sausage kitchen. Also, pics from... -
venison jerky
Nice setup I am in the process of re-thinking my smoker. I like the way yours is setup. I would like to build one on a wheeled frame of some sort, so I could actually roll it around to different locations, or haul it somewhere else and do some smoking. Good job on the jerky !!!- bombo80
- Post #11
- Forum: Making Jerky
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Internal temp
The schedule I used, when I made sausage professionally, says for porduct that has pork added to it, it should be cooked to an IT of 148* - 152*. With all beef product, an IT of 142* - 145* is all that is necessary. So, without really knowing what you made, and what meat was used, here is my... -
Help smoking brined bacon & hams
Debi hit it right on the head, with the smoke schedule. I was finishing reading the rest of the responses as I was reaching for my smoke schedule. She nailed it. Good luck and post some pics too. -
Tried My Summer Sausage Tonite And.....
I used to run the summer sausage, overnight, at 98*, for 12 - 14 hours. This gave enough time for the starter culture to kick-in and do it's thing. Now, I smoked it at that point, but remember, with artificial casings, the smoke will not penetrate. So. the smoke is more for external smell... -
Newbie from Minny
A hearty welcome from the south side of the metro area. I also saw that smoker on sale. seems to be a decent unit. Good choice. Later, Bombo -
Tried My Summer Sausage Tonite And.....
When I used to make summer sausage professionally, we always used a lactic acid starter culture. It was freeze dried, and very concentrated. It only took about 1/2 tsp. for a 100 pound batch of sausage. There are a few different types available, from different suppliers. I was researching... -
Time for some Venison sausage ....
Sonny, temps vary, depending on what you're making. I don't have my smoke schedule sheets with today. Sometimes they find their way into my lunch bag. I'll get back to you tonight on that. Maybe somebody else has access to their house temps. -
Time for some Venison sausage ....
This weekend I am planning of making two kind of venison sausage. Jumbo wieners and bratwurst. I was planning on making summer sausage too, but my casings are questionable. (bug infestation) I need to get new ones. So, already having hog casings, I am making wieners and brats instead. I... -
I am making potato sausage for the first time
hash browns, or we even used bags of french fries too. when we did use "real" potatoes, we just washed them and ground then through a coarse plate first, with the onions too. Then ground the meat, coarse too, mixed the two together, and ground them a second time through a finer plate, added... -
I need suggestions on making my own smoker
I'm not sure what you could use for insulation. The extra wood siding will definitely help. I still think you might need to seal the inside with some type of polyurethane, or something that is heat tolerant, and won't give off any odor. I'm not sure about leaving it bare wood, unless you get...- bombo80
- Post #7
- Forum: General Discussion
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Smoking Buffalo
I had an earlier post where I mixed ground Buffalo with Goose breasts and a pork butt and made a very tasty meatloaf (fatty). -
The King and BBQ Bologna
lips, ears, snouts, sphincters, (LOL) eye lids, etc ..... definitely can be some scary stuff, but it still tastes good. -
The King and BBQ Bologna
The issue I have with bologna is, it has WAY too much sodium in it. Also, you can't tell what they are using, for meat, to make it. I do like fried bologna sandwiches too, but it's been a long time since I've had one. I've been on a weigh loss program. Smoking stuff is not very conducive to...
