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Why don’t we hear more about this? Best steak I’ve had all year. Jbo

Meant to put that in the first post. Gainesville, GA. Couple of hours from Augusta. Jbo

Ready to cook. Just needs a wipe down and wash the racks. Has a new thermostat. Nothing wrong with it. Just have an egg and UDS so this never ends up getting used. $250 Specifically, Gainesville, GA. Jbo_c

I’ll have to try that recipe jdixon. Surprised to see no mace. That seems to be a classic hot dog spice. Thanks for the input. Jbo

No, not the meatless things. My wife likes hot dogs, but I don’t. 90% of it is a texture thing for me, but maybe 10% is taste. Thinking I can start with a hot dog recipe, but just fine grind and not emulsify, but would also like the flavor maybe slightly more “sausag-y”(?). Grasping at...

I’d go with the $55 of ECA for a beginner. Not cheap, but 3oz will do a fair amount of sausage - 25 pounds or so depending on dosage, possibly more(maybe less). Buttermilk will surely not give the level of tang you’re looking for and fermento is basically a little different version of the...

I cold smoke, then freeze most of the time. As long as the meat goes to food safe temp prior to eating, I’m not sure why it would matter. Maybe I’m misunderstanding the question or oversimplifying? Jbo

That recipe sounds a lot like the one I’ve used. - only it doesn’t include cilantro, but uses double the parsley and also includes onions and garlic. I prefer the texture somewhere between burger and sausage. With fresh flat bread, Greek salad and tzatziki, it’s delicious and a hit with...

Here’s what I made. It was awesome and well received(though didn’t taste much like what I had in Israel). Home made naan, Greek salad and tzatziki(bought the hummus). Rave reviews all around.

Got any pictures? This recipe doesn’t square with my experience or the recipes I’ve seen. (I’m ABSOLUTELY no expert. I didn’t even know what I was eating until after the trip when I saw a recipe on-line.). What I’m referring to is a sausage on a skewer. Filling, crust, and broth don’t...

Cheese IN the sausage isn’t really my thing, but looks like awesome work and great sausage for someone whose bell that rings. Love the beef fat tortilla. Totally up my alley for something to try. Jbo

Thanks for the replies. I think the trick to getting them to stay on the sticks is to mix them long enough to get some protein extraction like you would for sausage(but maybe not quite as much). That has worked for me. Jbo

Incidentally, I had no idea what I was getting. It was a choice menu and I just knew I didn’t want the fish. The kefta was a very nice “accident”. It will be a semi-regular item at our house now. It looks like just hamburger, but it’s much more of a “skinless sausage on a stick” as Hank Shaw...

Had some kefta while I was in Israel a few months ago and have since tried a couple of my own. I’m sure what I had was beef and lamb, but I’ve made mostly beef. - though I’m sure I’ll also make some venison or beef/venison ones too. Most recipes seem to call for mint, but I’m fairly certain...

Final update on this one. - specifically the Hi Mountain Salami kit. I just opened it up and had some for supper. It is cooked, so not traditional salami. Thought it was lacking in tang, or at least could have used a little more. Mostly, it just tasted like summer sausage to me. I...

Here’s some venison top round “bacon” I did at the same time. Not that exciting to look at. Tastes yummy, though. Should have sliced it a little thicker. It’s cooked about the time you get it into the pan. Jbo

Just playing with cure. Cured and cold smoked this “money muscle” like bacon. Slicing up for the freezer. Tastes great. Jbo

If you like to thicken stuff with roux, here’s a tip that you may not have thought of. It takes the same effort to make a lot of roux as it takes to make a little, so I make a pint at the time and keep it in a jar in the fridge. It stores for months if it lasts that long and it’s ready when...

Looks awesome. For you mushroom haters, I get it. It’s a texture thing for me, but I eat them anyway because the umami is so nice. If it’s a texture issue for you, know that you can get(or make) dried mushroom powder for all the flavor benefits without having to “eat” them. Jbo

Appreciate the appreciation. I buy Select tenderloins on sale here for $10 a pound(sometimes $9 when I’m lucky). That’s always cheaper than I can get a decent steak. Even now, they’ll go on a sale like that maybe 3 times a year if I keep my eyes open. It’s a tenderloin, so tenderness is a...