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Bnew, I have always froze the sausage after smoking but I suppose you could freeze the mix and smoke whenever you wish. I never had a loss of flavor with any of my vacuum-packed sausage. I found some at the bottom of my freezer that was 2-years old and it still tasted very good. On the other...
HFmanifold, I'm a little late with a response here but I thought I would add my 2 cents.
I have been making venison snack sticks for probably 15 years and the first two years I tried many different recipes - from scratch and pre-packaged. I finally settled on one that most of my friends enjoy...
Peachey, for a number of years I used a recipe from Rytek Kutas in his sausage recipe book. It was good and like any other scratch recipe you need to have all ingredients on hand which is not always the case for me. A few years back I tried the AC Legg Summer Sausage seasoning and haven't looked...
This stuff never lasts too long in my household or with friends. As such I decided to make a larger batch (25#). If you happen to be thinking about Summer sausage and especially on the venison side of things, I will suggest that you make it and your followers will be never-ending.
25# of...
Just saw your message pushok2018, sorry for the late reply. Generally I get an email notification. To answer your question, yes. I add a bit more water to the mix prior to running it through the juicer. I hope this helps.
Thanks everyone. I was pleasantly surprised myself. I do like my dry beef a bit on the dry side so it worked out well. Bearcarver, it wasn't overly salty. You could taste some salt but nothing like the store bought stuff that tastes like they dumped a whole shaker in the bag. I never gave it a...
I have been wanting to do some dry beef for quite a while and if successful, venison dry beef. I figured I would begin with beef since it's a little easier to replace than my venison if I screw it up. Most of the dry beef I buy from farmers in my area (PA Dutch Country) is brined, very dry, and...
I saw Disco's post and I thought; this is just the jerky texture I was after. Most of the jerky I have made in the past was thinner and definitely more tough. I was looking for something chewy but not like shoe leather. I picked up 3# of top round and went to work - sliced the meat a bit thicker...
I cold smoked the slabs. I did use the traeger as a container if you will and put the amazen smoker inside. I could have used the Traeger to hot smoke them - I can keep my Traeger between 140 and 170 on the low side but, I think I prefer the cold smoke method.
I'm not sure that you can have enough smokers. Unless the deck collapses with the weight of a ceramic grill. On a more serious note; I do not have a Kamodo or similar grill/smoker but I do have a good friend who swears by his Kamodo. He has made some really good stuff that I could not duplicate...