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Debrecini and Andouille
I scored a two pack of butts on sale this week. Decided my Andouille supply was running low so made up a 10 lb batch of that using recipe from Nola Cuisine that i've had success with in the past. I added a pound of pork backfat and cubed 2lbs of the butt then ground the rest. I looked thru... -
Cabela's Stuffers on sale
Cabela's has their Weston 7 & 11 lb vertical stuffers on sale for 25% off. FYI -
Made Snack Sticks yesterday
I made up 10lbs of snack sticks yesterday. 5lbs were 60/40 venison/pork butt and the other 5 lbs was 80/20 chuck/pork butt. All had high temp cheddar cheese in them. Lotta work but they came out pretty tasty. I borrowed a stuffing tube from a buddy that measured 3/8 at tip but then... -
hog casings- Made in USA?
I dunno why, but got to wondering...what country are my hog casings made in? I emailed "ask the meatman" and he said he did not know of any casings produced in USA. Maybe it doesn't matter, but I guess I'd feel more comfortable stuffing my sausage into a "made in USA" casing vs, say China... -
homemade bratwurst
I thawed a 2 pack of boston butt's and decided to make some sausage. I made up 5 lbs of breakfast sausage and then decided to make up 8 lbs of bratwurst. I took several recipe's and "fused " them together to come up with this. I cut back on the salt which is reflected in the recipe. I thought... -
buffalo chicken sausage
I've been anxious to try this recipe I found for "buffalo chicken sausage". Basically, melted butter, hot sauce, garlic, brown sugar, marjoram, balsamic vinegar, tomato paste and paprika. I cut up some boneless/skinless thighs and breasts and added 1 1/2 lbs bacon. About ten pounds of meat all...
