Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. zachyweezer

    Question about vacuum sealing.

    Got a question for you guys. I made a batch of sausage for a family member last weekend. They turned out great. The bind was nice, as was the color and everything else. As usual, I allowed them to bloom for a couple hours, and then they went onto a wire rack and into the fridge before being...
  2. zachyweezer

    Hot dog redemption

    I wasted no time in making another small batch. I upped my fat content from 30% to 40% and did only a double grind. Once through a 1/2 inch and then once more through what I believe is a 3mm plate. Before and after... At this point, I chilled in the fridge, added my spices, powdered...
  3. zachyweezer

    Got a hot dog situation...

    Hey all. When I make regular smoked sausage, whether pork or beef, I do 70/30 and typically a single grind. It's always super juicy and just what we like. As for my recent attempt at hot dogs, they were just ok. I did a 70/30 ratio, triple grind through a fine plate, mixed like a mad man, and...
  4. zachyweezer

    new guy from tx

    Hello, everybody. My name's Zach. I've been a lurker here for several years. The amount of sausage making/BBQ insights I've picked up from y'all is staggering. So, thanks for the knowledge! Sausage making became a thing for me around 2015-2016, when I helped my uncle process some meat at his...
Top Bottom
Back
Clicky