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I made a video showing whole quick process, takes just 10 min to make then 1-4 days curing. This is a Filipino dish, a cured pork or thick bacon, usually very sweet, salty, and red-colored from anatto. It is usually used as a breakfast meat and is pretty much considered Filipino Bacon by my...

I've got 15 lbs or so of venison round and shank. Loin is separate. I'm trying to decide something good to do with it, the "best" use. Looking for suggestions. Here is what I normally do, and why I'm not feeling them just now: 1. Snack sticks. Normally 50% venison, 50% pork. Most often...

While researching commercial hotdogs, I came across a regional type called “red dogs” or “red hotdogs”, or just hotdogs but a real red color. Mostly it is just red dye, but some folks love the look, so I went for that. I thought it would be a fun thing to make, and I wanted to make a hotdog...

I put this recipe together after a good bit of research. First, I read every post here and on Meatgistics that came up with “hotdog”, “frankfurter”, or “weiner”, looking for recipes and notes on recipes. Actual info was very sparse, almost everything pointed towards Marianski recipes. I made a...

This is an amazing smoked sausage from Colombia, that is an instant classic for me--good enough to go in any Top 5 with the likes of Italian, Smoked Polish, Brats, and Texas Beef sausage. My wife tried the test patty and immediately said, "This is like Chinese dumpling filling or shu-mai, love...

I was going to make hotdogs, but ended up experimenting and making Chicken Satay with Peanut Sauce brats instead. I was looking for cut up frozen beef, and found 3 kg of cut up chicken thighs and saved skin and breasts instead. Hot smoking on pellet grill now, holding 165 in smoke setting for...

I read all the threads that come up here using Search for Landjaeger, but they either are the authentic fermented and dry-cured, or the fact it is cooked and dried instead is kind of skipped over. I could not find a cooked version, where the fact of replacing the authentic ferment and...

There is a thread on this recipe here. Been posted here about 6 times, I converted all the odd batch size and units, they are all same recipe. Might be from diggingdogfarm originally. https://www.smokingmeatforums.com/threads/wisconsin-bratwurst-recipe.316607/#post-2365717 Anyways, made some...

Someone was asking for Jimmy Dean clones, I thought I posted this here, but I posted it on meatgistics.waltons.com on 7Oct22. Here is a copy paste so I can link to it. Chasing a recipe and testing is like an adventure and detective story for me, I love the process... so this post is mostly...

Copy/paste from another forum I posted it, since I can't link to there. Lot of extra work, not going to insert the 15 pictures again, maybe a couple. Pictures can be seen at meatgistics dot waltons dot com in original thread...

I posted all this elsewhere on internet. Owner doesn't want links to info outside his forum, making it hard to refer to stuff already written and posted elsewhere. So I'm gonna copy paste my thread here rather than spam it all into someone else's. I've made this 4 or 5 times now, refining...

I made a big order of casings yesterday. While shopping, it became evident some prices were over 2x other shops. Different places had better deals on natural vs. Collagen. I have been buying LEM because I can get it in 1 day from Amazon. Anyway, here are some prices of 6 different places. I...