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  1. frassettor

    20 lbs of Beef summer sausage for the holidays..(pics)

    Its been a while since I posted but I wanted to share a few pics with you guys/girls. My wife wanted me to make my summer sausage for the holidays. I had to use beef because I was unable to harvest a deer this year. I included a few pics of my room I had built for my "processing" and a few pics...
  2. frassettor

    Chicken/Turkey Summersausage

    Has anyone ever made smoked/cured turkey,or chicken summersausage? Is it possible? I assume you would make it with pork. If you have tried this let me know. Even if you havent or know if it can be done, please chime in.
  3. frassettor

    Making Andoullie today..But ?

    I am making my first batch od Andoullie today. I bought the seasonings from The Sausage Maker, added the cure, spices, and stuffed into 32-25 MM hog Casings last night. This morning I put them in the smokehouse at 100-110- degrees for an hour/hour and 15 minutes. then I turned it up to 125-130...
  4. frassettor

    I ment Andouille

    I posted yesterday about making chorizo, and I ment to say Andouille...Sorry my mistake...Cant stop thinking about sausage! Will that work out....I will cure it, stuff it, and smoke it. To what IT temp??? Thanks you to all that help me out, This site, and its people are FANTASTIC! i WANT TO...
  5. frassettor

    Internal temp for Chirozo

    I will be making a batch of chorizo. I plan on smoking it ( I will use instacure #1, and stuff it into 32mm hog casings), What internal temp should I cook it to?? This will be all pork.
  6. frassettor

    Chorizo Help Please

    I would like to make chorizo, but have a couple of questions. First, I went on the sausagemakers website, and they have it there but it says it is a fresh sausage. It says that I don't need instacure#1, or soy protien concentrate. i would like to smoke this for flavor but dont know if I should...
  7. frassettor

    Stuff the night before???

    I will be making some of PS Seasonings summersausage this weekend, AND some hotsticks from the sausage maker...Now my question, Could I mix and stuff everything the night before, then smoke the next morning? Or will that screw everything up seeing how the cure has been sitting in the meat...
  8. frassettor

    Made hot sticks today ( pic)

    Well, I finally made the venison hot sticks without drying them out, I thought i would share a picture of how they look. Thank you everyone for giving me some much needed advice.
  9. frassettor

    How do I post pictures?

    I am making hot sticks today and would like to post some pictures when they are finished. I use photobucket for other things, can I use this? if so how?
  10. frassettor

    Please Help Experts

    I dont understand this. I got my hot sticks things from the sausage maker and on the back it says to cook then to 152 internally. The first batch I made was beef. I used 3 lbs beef to 2 lbs pork, cooked them till they reached 151 internally ( this took 6 hrs)and they turned out great! There...
  11. frassettor

    venison hot sticks

    I'm making some venison hot sticks and was wondering on the internal temp should be at. I made beef and I did it at 151 degrees, it took 6 1/2 hrs. Now its going on 8 1/2 hrs and its only at 147...Why is there so much difference???
  12. frassettor

    Sausage Maker hot sticks ??

    Im making hot sticks for the first time this weekend. I got my seasonings from the Sausage maker, and colligen casings (19mm). I will be making 5 lbs to start, I broke down the recipe for ther 5 lbs and will use 1 tsp of instacure #1. My question is...Have any of you ever tried these hot...
  13. frassettor

    Internal temp for beef summer sausage?

    What internal temp should be reached on beef summer sausage? I usually cook venison summer sausage at 150 degrees internal temp.. Thanks in advance.
  14. frassettor

    Making beef summer sausage

    I will be making a batch of beef summer, and was wondering if its the same as venision? I got beef trim, and pork trim.. I usually cook it to 150 degrees internally with venison...Can I do it with beef as well?
  15. frassettor

    Sausage maker

    I was looking at a couple of the #41100 stainless steel 20 lb smokhouses. I will get the 2 digital thermometers with it. They are 400.00 dollars. What do you think of these?
  16. frassettor

    how to make venison bacon?

    Can any one tell me how to make venison bacon.
  17. frassettor

    Internal temp

    We use a couple different companies for our sausage. ( I dont know if i can mention them or not) One says cook it till it reaches 148 internal. I usually do it till it reaches 150, however my wife was giving it a go, and she took it out at 145 the meat should be ok,your just cooking out the...
  18. frassettor

    Help With This Book

    I had recieved a mint condition of Heller's Secrets Of Meat Curing and Sausage Making copyright 1929. In the book they talk about ZANZIBAR-BRAND things like Garlic Compound, Zanzibar summersausage seasoning, "B" Condimentine. I have tried to find out about these things, but came up empty handed...
  19. frassettor

    New to site

    Hi everyone! I have a small processing home business. I have always loved making sausage, brats,ect... We currently have 2 sausage maker stainless smokers (50 lb cap), Torrey grinders, stuffers ect.... I look foward to chatting with all of you knowlegable folks!
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