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Kielbasa and Salt
Thanks. I'm just not too sure what pickling salt and granular have in common when using it in sausage making. -
Kielbasa and Salt
Granulated salt vs pickling salt? Same weight? Comments for sausage making. -
Old Penrose Sausage Clone????
I think it was Penrose that had the outstanding hot pickled small sausages when I was a kid. Now you can only find weiners in a hot vinegar mix. Anyone have a recipe, or way to get to the old style hot sausages???? Man I miss those. Thanks -
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25 lbs of deer Bologna
Same here. Looking for more ways to use our deer from this season. -
AMNPS - drying pellets
OK, I've used the search function, and the one thread that talked about drying the pellets said to use the oven at 200/20 for 20 mins. I know I've read another temp setting and time somewhere. How do you guys dry out the pellets? I have hickory chips from the company. Thanks edit - I've...- pugsbrew
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- Replies: 3
- Forum: Smoke Houses
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Hot Pickled Sausage
Now I'm motivated. What is the vinegar to hot sauce ratio you use? -
Smoking Sausage Question?
OK, so I've read numerous threads that hang sausage for a couple of hours at room temp, then put in smoker at 130 deg with no smoke, then start the smoke and raise the temp. So, is this all the same procedures, kinda? I just assumed that hanging at room temp and at 130 deg, without smoke, was... -
Smoking Sausage Question?
OK, another simple question. Home built smoker that uses a heating element. Do I need to use a water pan while smoking sausage, after drying the casings out? Smoking in the winter, very low humidity. Smoking at a max smoker temp of 165-170.temp Thanks -
I love RTIC!
RTIC 65 qt on sale, free shipping. My first buy, can't wait to get it. https://www.rticcoolers.com/shop/coolers/roto-molded/RTIC-65-White- pugsbrew
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Need stuffer recomendations!
I have the LEM 5# stuffer. I'm new at this hobby and wanted something that was SS and not have to worry about the upkeep between sausage making days. I've only made about 30#, but I love not worry about constantly worry about rust prevention between stuffing days. IMHO, SS is the way to go.- pugsbrew
- Post #4
- Forum: Slicers, Grinders, Tools, Equipment
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Another Non-fat Dry Milk Question
Thanks guys. I didn't know if it were some kind of chemical transformation that could only be achieved by breaking it down. Just a beginner here. -
Another Non-fat Dry Milk Question
OK, really stupid question, but here goes. I have read a plethora of threads and comments regarding adding NFDM. I always had a question, and it was actually asked by someone on one of those threads, but never answered. I kept reading to put the NFDM through the blender, or something else to... -
Kielbasa and Salt
That sounds right on based on their weights. Thanks. -
Kielbasa and Salt
Thanks. The salinity issue is what I was really concerned about, because I didn't know if Kosher would give the same salinity by weight. -
Kielbasa and Salt
Kosher vs granulated (regular) salt? Are the percentages the same since, by volume, Kosher is a lot lighter? -
Kielbasa and Salt
So, formulating a plan and looking at various recipes. I see anywhere from 4 tsp to 7.5 tsp of salt per 5 lbs of meat. How much do you use, and how much is too much, in your opinion? I know it's personal taste, but there has to be limit? -
The Andouille Boat
Outstanding looking sausage! What is the purpose of storing in brown bag? Thanks. -
Pellicle Formation and Cured Sausage?
Thanks, just to make is clear for further posters, CURE #1 will be added.
