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Good morning, fellas. Wanting to make quick American pepperoni. Got all the stuff except a drying chamber. Can I do this without a drying chamber? I plan to ferment on the bread-proof setting in my oven. I have a dehydrate setting on the oven also -- but it is 150F. I could find a...

Howdy Anyone have a good formula that bakes up into a great bread bowl? Gonna have a lot of crock pot soups and stews this winter, and occasionally the kids over for supper too. Anything more special than a good chewy French Bread ? should it be chewy, or more softer? What do you use to...

Howdy All Can somebody suggest what I'm doing wrong? I have the 5# / 7L stuffer from Hakka, which worked well the first couple of years. I've had it four, now. It seems like it is harder to use than it used to be -- as in, only Superman can crank the crazy thing. What do I need? Better...

Howdy All I am looking for a brining formula for corned beef that is using ground spices and weights in grams or ounces -- not whole spices, or spoons. I don't have the whole spices, and since I only have ground spices, certainly need to find equivalents from whole to ground -- the usual =...

Hey Fellas I'm almost sure this formula is wrong. I renamed it should the person come along and see this. But, for 5 pounds of ground beef, this seems like way too much herbs and spices. If she really makes this like it is written, I don't think anyone would taste the beef. Here it is...

Howdy All How long -- to what IT do I shoot for?? Wanting the Pastrami for sandwiches -- about 150, 160 ish?

Howdy Fellas Just got a wild hair, and I am not sure how to search this out. ... I would like to know is there something I can buy that can use a caulking gun to stuff sausage sticks? If there is something, what would it be called? Is there a home made mod I can make? Thanks for your...

Hey guys -- normally post in the smoking and sausage making forums, but am really getting interested in Sous Vide cooking --especially for poaching my sausages to correct temperature without fat-out. The newer gadgets that are called Sous Vide / Water Ovens look like rectangular crock-pots...

Howdy All I was asked to share a Jitrnice recipe while posting to the latest Boudin thread this past week. Checkdude asked, so here ya go! Jaternice / Jitrnice (Yit-ther-nitz-eh) is basically Bohemian Boudin!! As I mentioned in the other thread, I have a "Dump Cook" style Jitrnice...

Hey Fellas Need some help. I don't have any hot Paprika. Would you substitute some cayenne -- say 1/2 the amount -- for the hot Paprika? Like 5g Hot P, and use maybe 2g or 2.5g cayenne instead? or just skip it? Or more equal? Thanks for your consideration, guys. rex

Hello All Have a question regarding venison in sausage, like Kielbasa, etc. I had 7.5 lbs of hind-quarter venison meat and 2.5 lbs brisket fat trimmings that I cured with #1, and all the salt for two days before grinding. (I got excellent bind doing this.) I then added the S/P, garlic and...

Howdy All Been thru several Andouille threads. The successful ones add brown sugar over their chips in their chip tray. There were some un-answered questions regarding ability to successfully use brown sugar in a tube or tray mixed in, or over the top. Any one able to share success stories...

Howdy All Was going back online to order another batch of Amesphos for my sausage and loaf-bacon making. Can't seem to find the product, and now the company seems to be gone too. Does anyone know what happened? If they are gone, what would be another product (name) to use? Thanks for your...

Howdy All Have been researching Czech Klobasy recipes, and doing sorta okay. But, I decided to see how the European Czechs are making sausage nowadays, and was using google translator. In several instances, they are using "salt pork," "salt beef," and they are smoked at the end. Should I...