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  1. diyelker

    Bactoferm advice for summer sausage

    I like a good amount of tang in my summer sausage. I’ve used ECA and fermento in the past with good results but would like to try bactoferm. I know nothing about how to use it and I want to make sure I’m using it correctly and safely. How should I use bactoferm f-lc? Does it go in with the...
  2. diyelker

    Which smoker and why?

    So, the more I do this, the more I enjoy it, and I'm getting slightly better with each round as well. I mainly will be smoking summer sausages, snack sticks etc (I'm sure I'll branch out more in the future). I have a small electric smoker and it does the job, but it needs a good amount of...
  3. diyelker

    Best summer sausage to date

    Thanks to all of the info on this forum I've finally made a summer sausage that I'm pretty proud of. My past attempts were all ok, but none of them left you needing more. I've learned and modified some things and finally this one is really good. I have a few things that I learned on this one...
  4. diyelker

    Purposely dried pepperoni sticks?

    So, most of the snack sticks and summer sausages that I've made end up having the same consistency or moisture level and I'm not unhappy with it. It's good stuff. Now. I recently had a pepperoni snack stick from a well known meat market from the south Seattle area. It is dry. But not in a...
  5. diyelker

    Casing size for brats

    I have some 21mm casings that I have no plan for. I'm thinking these are too small for venison/pork brats? I'm fixing a batch of brats this afternoon and I'll use these if y'all think they'd work.
  6. diyelker

    First summer sausage try

    Ok guys, venison/pork is in the fridge thawing a bit for tomorrow. I have a few last minute questions. I'm planning a 50% mix of venison and pork butt. Question 1. Should I add any more pork fat to it, or leave it alone with lean venison and the pork butt? I plan on using a dry buttermilk...
  7. diyelker

    Flavor binder 86 vs NFDM vs soy flour

    So which one do I use for summer sausage? Seems like I see the first two are used in many recipes. What about soy flour? Pros/cons of any of these? I was trying to avoid having to order FB 86. Walmart carries the 2 latter options. Thoughts? Guide me. Thanks gents.
  8. diyelker

    Hello!

    New on the forum. New at sausage making. I'm a hunter and my main smoking interests involve venison products. I'm from downstate IL...not Chicago. Anyways, just saying howdy.
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