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Smokin-it 3DW
Just ordered a Smokin-it 3DW. Cant wait to run some sausage(s) in it.- forvols
- Thread
- Replies: 14
- Forum: Electric Smokers
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New toys
Got me a couple on new (upgraded) food processing equipment's 10in KWS slicer and LEM 500 vac sealer.. Think these along with my Weston #22 grinder and 7lb Weston sausage stuffer Im set to hopefully to make some good stuff. Roast beef and Pastrami.. coming up.- forvols
- Thread
- Replies: 2
- Forum: General Discussion
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Instat cure #1
I bought several 1oz and 4oz packs of cure #1 (pink salt) about 3yrs ago. The packages are unopened . Question does cure #1 lose the curing properties over time if unopened is what I have still safe to use? Thanks -
Breakfast sausge
I used a breakfast sausage recipe from this site. I believe it was from Gary (found it in another thread). My daughter and I made 10lbs sausage test fry was excellent. So thank you Gary (hope thats whose recipe it was). -
.99 Pork Butt
'Round here till 5 march Food Lion has pork butts for .99Lb. -
Blackstone 36in griddle in the house
Just got me a Blackstone 36in griddle at wally world for 227.00. Gas grill is sold, so got webers(22in performer, and 22in WSM), the blackstone and a Camp Chef 2burner for my outdoor cooking.- forvols
- Thread
- Replies: 2
- Forum: Blowing Smoke Around the Smoker.
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Stuff and Hang or into the Fridge
Getting ready to stuff some hot links in natural casing. I have usually just stuffed and into the fridge over night, then smoke or vac seal. Question should I stuff then hang in open air and let the links bloom/dry for a couple of hours then put in the fridge over night (its what I usually do... -
6mth old hog casings
I have about 6-8ft of Lem hog casings that have been stored in heavily salted water with a dash vinegar sealed in a Tupperware bowl with lid and in the fridge for the last 6mths. Do you think they are still good to use or should I just throw away and rinse out some new ones. Going to make a 5 or... -
17lb of pork but cubbed..now what??
I got 17lbs of pork butt sectioned up to fit grinder. 5LBS will be breakfast sausage(currently out so need some). But what for the other 12lbs..I got a Waltons smoked Kielbasa mix (but would like to increase the heat), Got a Waltons hot link mix. Got some left over hot Italian seasoning (and I'm... -
Turkey and other stuff
Since the main item was turkey thought I would post it here. I had a 20lb and 15lb turkey 20lber I cooked in the roaster over with a roasted garlic and herb injection. 15LBer I deboned breast and seasoned with Cajun in side and just black pepper out side. Pounded out the breast halves rolled and... -
Turkey or chicken stock
So if I smoke a turkey breast can I use the carcass after smoking add gibblets neck along with some carrots onion celery and spices to make a turkey stock or should I use only raw and roast turkey parts for making a stock? You know thinking the left over carcass after I slice the turkey breast. -
UMAI SALAMI
So if you use the UMAI salami kit is that like a hard salami or cotto or something else. I love hard salami for a sandwich, but not sure this is what I am looking for. And hate to say the example is Oscar Meyer hard salami. -
Well Im 105pages deep of the 300+pages
This dang place and making sausage is addictive. I love reading the previous pages..and learning. Even seen where some you old timers started posting, same questions I have and concerns on learning..pretty cool actually. But sure hope my learning was as quick as some of yours. -
Vacuum sealing success/fail/check
Just wondering about this with other vac sealer people. I have a vacmaster pro 260 sealer really like it. But I still check my seals a day or 2 after sealing and putting everything in the freezer. All of these were sealed with double seals on each end too. 11 bags of Hot Italian sausage -- no... -
SS Sunday in TN
Niece and Nephew (13/11yrs old) spent the weekend with us. So Friday evening we made up some SS. 3 plain and 3.5 jalapeno/cheddar. Stuffed into 2.5x20" casings. Each full one weighed 2lb15oz, the half weighed 1lb8oz. So the stuffing was pretty consistent. In the WSM now at 118*. Some picts: 1)... -
Grinder knife and plate last how long?
I have a Weston #22 grinder with a 7MM and 4.5mm grinding plate and use the same grinding knife on both plates. I was wondering how long will the grinding knife last, say doing 220#s a year of meat grinding. Reason I'm asking is I am currently shopping to stock up my meat grinding/sausage... -
Add NFDM to a commerical SS seasoning kit?
I'm going to be making a batch of SS using High Mountain seasoning kit. I have used the kit before with great success, but this time after reading about the use of NFDM I was wondering would there be any benefit for me to add NFDM to the High Mountain SS seasoning kit? If so how much NFDM per LB... -
HOT Italian and Snack sticks
My first time making Hot Italian links and stuffed snack sticks. The Italian excellent flavor snap and heat. Snack sticks still in the dehyd (wanted to try them that way vs smoker). I have made several batches of SS plain and jalapeno and cheese, fresh breakfast sausage and one batch of smoked... -
How much fat to add
I got in on a good sale on whole porkloins(99ct a lb) and got 6 of them. They weigh 9-11lbs no bone but not a lot of fat. I generally rub and smoke these then vac pack which it is fantastic. But now I have started making sausage I would like to use some for that. How much pork fat should I add... -
How many links
Good day all, Using a 5lb mixed batch of sausage about how many stuffed 6inch links can you expect to get for say a bratwurst sized casing?
