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A few weeks ago I came across several packs of pork belly in Costco. They pork had been skinned and cut into sections 3-4" inches thick. The price was VERY reasonable so I grabbed a few (around 5-7 lbs total ) to make some bacon. With these many sections, I knew using my bacon hangers in the...

Here's some sausages my sons have been asking about for some time: German bockwurst. My wife loves it too so I was compelled to put aside some other SMPs (smoked meat projects) and concentrating on knocking out some wurst. First I need the protein: 8 pounds of pork shoulder, fairly lean. Two...

Here's something relatively quick-n-easy for a Saturday night dinner. Thawed a whole frozen chicken, placed it in simple brine in the morning. Later that day, drained and dried the bird, gave it a good herbal rub-down and placed it upon the Weber Poultry Roaster (aka 'Beer Can Roaster without...

Here’s something a little different: Thai Chicken Sausage. I’ve made a variety of chicken sausages over the years and discovered a few things in doing so: 1. With any good sausage, you need adequate fat. This is especially true when using poultry as it tends to be quite lean. 2. You cant...

Its been a while since I had the opportunity to put anything in the smoker, so when pork loin went on sale recently, I put on my R95 mask, maintained a proper social distance and snagged 10lbs — and made plans for some Canadian-style bacon. :emoji_blush: This will not be a QUICK process, mind...

It's been a few years since I've made homemade smoked bologna and so here we go... Nothing too unique about this recipe (very similar to the version I made here: https://www.smokingmeatforums.com/threads/more-bologna.128336/#post-866045 ) with some slight modifications. I used leaner cuts of...

Right after Christmas, I ordered some more natural hog casings (38/42mm) from Butcher & Packer, so I was planning on making some sausages to start the new year. Last week, I also picked up a nice pork shoulder on sale for 79¢ a pound and decided to reserve it for kielbasa. Anticipating the...

Greetings, all! It's been a while since I was a regular contributor to this fine Forum— heck, over three years since my last posting!!(where does TIME go?)—but I joined this fine fellowship way back in 2011, met plenty of great friendly folks; learned a lot, and enjoyed sharing my smoking &...

Well, its been a little over three years (!) since I last made home-made kielbasa and I figured its time I finally get back into some serious sausage making. As luck would have it, our local grocer had twin-bagged pork butts on sale for a mere 89¢ a pound. I promptly snagged three large packs...

After nearly a year hiatus from any sausage-making or smoking of fine meats, I was finally able to get back into 'it' with something relatively easy— Canadian Bacon! I had about 12 pounds of fresh pork loin—3lbs went to making a large batch of Chile Verde—the rest I claimed for smoking. I...

After a 6-month (!) or so hiatus form ANY sausage-making, I've finally managed to free up some time to get back into grinding & stuffing! Only question: Do I remember how?   I'll start off this weekend with something relatively 'easy'—the family has been hollering for some bockwurst. We'll...

I picked up on sale a large brisket a couple of days ago and decided, with the early spring weather upon us (sunny & mid-80's here today), it'd be a great time to fire up the smoker for a good, long smoke. A 12-pound bruiser; and not too bad a shape. Sale for $1.69 a pound, I was tempted to...

I made another batch of braunschweiger, using a different recipe than the one I use last time. That particular recipe used a combination of three proteins (chicken, pork and beef). This recipe is much simpler with regard to the ingredients, but requires more ‘steps’ by the sausage maker. First...

After about a month hiatus from sausage-making, it’s time to break out the big grinder & other goodies and get to work.  I wanted to try something new AND also do something more ‘routine’—so I decided to make some regulars: kielbasa ( a 5-pound batch) and 4-pounds Jimmy Dean knock off bulk...

Not everyone in my household is a fan of the traditional Easter dish of roasted leg of lamb (), so in order to please the tribe, I decided to smoke a pork shoulder & serve pulled pork sandwiches as well. I got the shoulder rubbed well with my traditional pork rub & placed it into the MB X-Wide...

I picked up ten pounds of lean top round recently. After chilling them well to near frozen, I sliced the lot into approximately 1/8-1/4" wide strips—depending on how distracted I was during the slicing. I decided to make two flavors—a basic black pepper jerky (my son's favorite), and teriyaki...

I picked up several large pork loins a few weeks ago and finally had a chance to prep some to make more canadian bacon. First thing to was to cut up manageable sections on the long loin pieces, trim off excess fat & silverskin. About 8.5 lbs went into a brine containing salt, sugar, real maple...

Everyday I check this forum, I'm always amazed at the variety of smoked & fresh sausages being produced on a fairly regular basis by the talented & friendly people here.  Inevitably, I wind up saying, "I gotta make that!," or "Oooo, that's going on the list! SO the end result is I've a...

Made some good Deutschland-style sausages this past weekend. One version is a fresh (non-smoked) Bockwurst, a recipe I’ve made several times before. It’s probably our family’s favorite as it tends to disappear within a week, no matter how large a batch I make. This bockwurst batch will be five...

I’m making two different Polish sausages— one is a basic ‘kielbasa’ I’ve made many times before with slight variations. The second is a new one for me. Many of you are familiar with it (and some have made it). It’s called, “Kiełbasa Krakowska Wędzona (Smoked Krakow Sausage), a larger diameter...