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  1. sausage joe

    Special treatment for lamb?

    I believe lamb should be lightly smoked. I use a cookshack 55. I use just a few sprigs of rosemary, and a small amount of garlic to generate smoke. The smoke flavor comes from the residue in the unit itself.
  2. sausage joe

    Question about binders

    Dan McG how would you compare this binder to soy protein concentrate
  3. sausage joe

    Question about binders

    I normally use soy protein concentrate for binder. I am thinking about trying this. It claims to be a blend of instantized sodium phosphates. This product is also called hunter’s special meat binder.  Has anyone tried this or have any opinion about this product. It can be found here...
  4. sausage joe

    Smoked beef tongue

    I used a my standard maple brine for 2-3 days. I smoked the meat at 225 for 3-4 hours. The internal temp is really not important since you will be cooking it again but 160 f is a safe bet. I skinned the tounge after cooking . It turned out every bit as good as you can buy in the store.
  5. sausage joe

    Smoked beef tongue

    Here is a picture of a tounge I smoked with some cottage hams. I just used the same brine. Came out great
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    Ham2 copy.jpg

    • sausage joe
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  7. sausage joe

    Hot dog/ franks help!!

    I prefer sheep casings. I just bought some from Butcher & Packer. /www.butcher-packer.com/ If you are looking for a recipe try one of Kutas recipes.
  8. sausage joe

    Breakfast Sausage Spices

    I am interested on how your experiment works out. Keep us posted. joe b
  9. sausage joe

    Hotdog Question...

    Pink salt (cure #1) cures the meat. Curing changes the taste of the meat and affects the color of the meat as well as the health benefits when slow smoking meats.
  10. sausage joe

    Anyone making Kabanosy?

    I just made some kabanosy. I like it dried, or right out the smoker. I even like it fried (the little bit of meat that you can not stuff). You can not really go wrong with this sausage.
  11. sausage joe

    It is time for pastrami

    Those are 2 corned beef flats that I seasoned with pastrami rub and smoked at 225f for roughly 5 hrs. That is when the they reached an internal temp of 160-165f.
  12. sausage joe

    Corned Beef/Pastami temp

    I generally take my pastrami to 160-165f. I use a slicer to cut it. But when I prepare sandwiches I like to steam the pastrami. The steaming makes it quite tender.
  13. sausage joe

    It is time for pastrami

    They tasted great made 4 more. The rub I used is my own concoction. A lot of pepper, coriander,and juniper.
  14. sausage joe

    It is time for pastrami

    This is the time of year for pastrami. Here are some pictures of a couple I did yesterday.
  15. sausage joe

    Hey from Alligator Point

    I will be in alligator point in a few weeks maybe I could stop by and see your setup. From the frozen North joe b
  16. sausage joe

    Recent smoke

    Here are a couple of pictures of some Kabonasy drying in the cellar after being smoked.
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