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  1. bacon_crazy510

    Cajun Green Onion Sausage

    Hello all, Work has been chaotic, and working "on call" doesn't give me the ability to plan... But I have a medical procedure later today, so I've had the last few days off and thought I'd take advantage. I was in Texas a few weeks ago and went for a BBQ lunch... The restaurant offered a...
  2. bacon_crazy510

    Polish Dogs

    Hi all! It's been awhile since I've posted. Work has been crazy. Polish dogs aren't a "thing" in Missouri, so I decided to try my hand at making them. I couldn't find a recipe here, or in any of my Marianski books, so I used The Sausage Makers "polish sausage" mix. This was only my second...
  3. bacon_crazy510

    Hog casings - ever seen this??

    I made a batch of PS Seasoning # 443 ham sausage today. I added freeze dried chives and cheese curds to the recipe. I stuffed it in hog casings I've had, and used, with no issues in the past. It was chilly here today, and the temp wasn't coming up the way I wanted, so after 4 hours in the smoker...
  4. bacon_crazy510

    Question about curing - ham sausage

    First of all, I'm almost in tears about Bearcarver. I knew the announcement was coming soon, as he was under hospice care. I bet he would of had an answer to my question. Rest in peace, Bear. Onto my question. I'm going to make PS Seasoning's "ham sausage" this coming weekend. The...
  5. bacon_crazy510

    Belly and Loin Bacon

    Good afternoon all! Last weekend I started to cure a 12 pound pork belly and a 9 pound pork loin. For the belly I used "The Sausage Maker" brown sugar cure. I made a brown sugar wet cure from scratch for the loin. Fast forward to last Friday... I pulled them from the brine and soaked them in...
  6. bacon_crazy510

    Fibrous Casing Capacity - Question

    Good afternoon all! I got a pack of 2-1/2" x 14" fibrous casings from PS Seasonings... They aren't clear on the capacity. Both the 14" and 20" say "about 2 pounds". Do any of you have any knowledge as to the capacity of the 14"? Thanks in advance! Steve
  7. bacon_crazy510

    Garlic Kielbasa

    Happy new year! I finally got my smoker from The Sausage Maker, so my first project was a small batch of garlic kielbasa. It turned out great. I'm going to put this smoker to good use! Here is the recipe I formulated... 2100 grams pork shoulder 900 grams pork back fat 54 grams kosher salt...
  8. bacon_crazy510

    Smoke generator

    Merry Christmas all! As a 50th birthday gift my wife bought me the Sausage Maker's red (black!) roof smoker. I'm still waiting for delivery, but I'm already planning my smokes. I was thinking about a cold smoke generator, instead of using the dish that comes with it. Do any of you have a...
  9. bacon_crazy510

    Tocino Spam, version 2

    I really enjoyed the first Tocino Spam I made, but I wanted to tone down the salt a little. I'm very happy with the latest batch. Here's the latest version... 1) lbs ground pork, partially emulsified 1/2) pound minced ham 3) tablespoons sugar 2) tablespoons cornstarch 1) tablespoon Morton's...
  10. bacon_crazy510

    Tocino Spam

    I like Spam, and especially "tocino" Spam. (I like Filipino tocino too) I haven't been able to find it in forever, so, when I saw a YouTube recipe I thought I'd give it a go. I did adjust the recipe a little, as I wanted it cured, for flavor and color. I didn't take any pictures at the...
  11. bacon_crazy510

    Pork fat

    I finally found a source for back fat near me in Missouri. It cost .99c a pound... I remember when I could get it for free. Heck, I'll take it!
  12. bacon_crazy510

    Old Bay Sausage

    Good morning! I saw a recipe on FB for an Old Bay seasoned sausage. I took it and ran with it with a few modifications. Here is my take on the recipe: 5 pounds pork butt - 10mm plate first grind 4.5mm plate second grind 35 grams Old Bay seasoning 9 grams garlic powder 4 grams onion...
  13. bacon_crazy510

    Argentinian Chorizo / Bratwurst

    I decided to make more sausage on Saturday - I saw an Argentinian Chorizo recipe I wanted to try, and a coworker at my new company likes the brats I made, so he ordered a gang of them. I altered the Chorizo recipe and added Cilantro to the mix. It added a good "herbaceous note" to the final...
  14. bacon_crazy510

    Oktoberfest Bratwurst

    Hello all... It's been a long time since I've posted. Some major life changes happened. I decided to retire from my carrer of 29 years and leave California. I was born there, but "things" got to a point where I needed to make a change. I had an opportunity in Missouri, so my wife and I moved...
  15. bacon_crazy510

    Charcoal Seared Caribbean Braised Oxtails (pic heavy)

    Happy October to you all! My wife and I are hosting a bbq potluck this afternoon, and have a bunch of friends coming over. I was asked to smoke pork ribs, and to do something different. The ribs are smoking as I type - but the something different? I whipped it up yesterday .... here goes the...
  16. bacon_crazy510

    Pan Seared California Halibut

    I love me some halibut! My wife saw fresh halibut at our local seafood market, so she picked up a nice hunk for me. I made the pan sauce first - I melted a healthy (lol) amount of Irish butter in a pan. Once it was bubbling, I threw in some mushrooms, seasoned them with salt and pepper and...
  17. bacon_crazy510

    Beef Ribs - Last Day of Vacation (PIC HEAVY)

    Well, all good things eventually end. My vacation is over. I might as well go out big. I was given a gift card for Snake River Farms - I decided to order their "American Wagyu" Beef ribs. I'd have a hard time justifying the cost, but, it was a gift. The rack weighed in at an even 7 pounds...
  18. bacon_crazy510

    California Wildfires

    My vacation is winding down - I just got back from a motorcycle trip up to Crater Lake, Oregon. I finally talked my brother into going on a moto adventure with me, and now he's swearing he's down for another ... I knew I could convert him to a long haul rider! Like I said, my vacation is almost...
  19. bacon_crazy510

    Pickle Brined Fried Chicken

    My wife picked up a pack of chicken thighs at the local market - I've been vacuum packing them with butter and various spices, and sous vide'ing them, but this time I had 2 left, and wanted to try something different. My wife just finished a jar of pickles, and we always save the brine and soak...
  20. bacon_crazy510

    Hickory Smoked Double Cut Pork Chop

    I went up to Bud's Custom Meats in Penngrove a a few weeks ago ... I picked up a few double cut pork chops. I had a hankering for a piece of smoked pork yesterday, so I pulled one from the freezer, and the wife was kind enough to brine it once it was thawed. After brining for a few hours, I...
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