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  1. forvols

    Smoker reccomendations please

    I just bought a Smokin-it 3 digital wifi electric smoker. Expensive but built like a tank and you can cold smoke. I do sausages start at 110 and step up to 170 temp control is via PID and app on my phone. Sausges hit 153IT and I put them in an ice water bath. Did turkey breast and chicken...
  2. forvols

    Smokin-it 3DW

    Just ordered a Smokin-it 3DW. Cant wait to run some sausage(s) in it.
  3. forvols

    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.
  4. forvols

    Best Jerky dehydrator

    I have an Excalibur 9 tray. Its been great, had it for about 12 yrs and still going strong.
  5. forvols

    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
  6. forvols

    Old Penrose Sausage Clone????

    I love pickled sausage. I guess more I was wondering you think the natural casing would get tough vs a collagen casing? eh guess I just need to mix up a batch. Last go around (several replies and months ago) I used lil smokies..no aint none left and that version of the recipe was pretty dang good.
  7. forvols

    First time Krakow / more Owens Red Barn bologna with brisket trim

    This red barn bologna do you use it as a sandwich bologna or cheese and crackers? Baloney and bread has stood between me and starvation several times in my years. Read alot of great reviews regarding the red barn bologna. Looking for that samich slice, just wondering does this fit for a sandwich...
  8. forvols

    Pre mixed seasonings for Summer sausage etc Survey

    I run the race making BBQ sauce...Ended up with really good sauce, but lots of left over spices. Made my own sausage seasoning, it was really good but, lots of left over spices. Our house hold the only sausage we go through quickly is hot Italian, breakfast and summer sausage. I mix my own...
  9. forvols

    Old Penrose Sausage Clone????

    So I got about 6lbs of homemade natural casing stuffed smoked Kielbasa. You think that would be good to use a couple of lbs to try this brine on? The Kielbasa is not spicy.
  10. forvols

    Snack Stick ?

    85/15 ground round is about as fatty as I go for sticks...those turn out pretty good
  11. forvols

    Newbie needs equipment advice

    I couldnt help it ..ordered a Weston 7lb stuffer from amazon today for 139.99...even though I already use a Weston 11lb stuffer.
  12. forvols

    Newbie needs equipment advice

    I have the 11lb weston stuffer (same as the 7lb one shown above). Thats a great price and the weston stuffer is quality equipment. I have used mine the past few years for all my sausage/sticks making.
  13. forvols

    Pickled and I hope. Hot sausage!

    Did you use little smokies in previous recipes or kielbas. I used little smokies but will try this one with the kielbasa
  14. forvols

    To freeze summer sausage or not to

    I have done frozen 6-9 months on batches I have made using commercial summer sausage seasoning kits (cure included) before the sausage was all used up. Each chunk tasted as good as the first. Even had high temp cheddar and jalepeno still very good after 9mths of being vac sealed and frozen.
  15. forvols

    Breakfast sausge

    Yes sir we liked it. Got a good amount of seasoning mixed up to make more. Definitely a keeper recipe.
  16. forvols

    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).
  17. forvols

    .99 Pork Butt

    I ended up with 7 all 9.5-12lbs. I deboned and trimmed 4. Those 4 I ground once with med plate and package 5lbs per bag and into the freezer. Ended up with 35lbs of ground pork for later sausage making.
  18. forvols

    .99 Pork Butt

    'Round here till 5 march Food Lion has pork butts for .99Lb.
  19. forvols

    Old Penrose Sausage Clone????

    Yes they are dang good I agree
  20. forvols

    Old Penrose Sausage Clone????

    Opened a pint yesterday half a jar later I put the lid back on, they turned out pretty dang good. Agree on a little more heat. Thank you for the recipe, very close to the Penrose as I remember them.
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