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  1. berninga87

    First Try at Hot Dogs

    Diesel, Good question, it's mostly a personal preference. Most any sausages that I make except for jerky and snack sticks are treated as raw meat in my home. I use the cure to add that little bit of extra flavor, but don't rely on it to actually "cure" the meat completely, so I add a little...
  2. berninga87

    First Try at Hot Dogs

    Well I didn't back back to this post as soon as I thought I would. The hot dogs have been really good and getting better with more time in the freezer. I opened a bag after 2 weeks, 4 weeks, and 6 weeks and they've been better every time! Kiddo keeps asking for them. Time to make more soon!
  3. berninga87

    First Try at Hot Dogs

    Here is the recipe that I used for the hot dogs with my adjustments, for anyone wanting to duplicate. 2.5 lbs ground venison 2.5 lbs ground pork butt/shoulder 1 T kosher salt 1/2 t pink salt 1 cup ice water 1 T dry mustard 2 t Hungarian paprika 1 t ground coriander ¼ t ground white...
  4. berninga87

    First Try at Hot Dogs

    tallbm, I think you've covered all the details! I am going to have a look at the LEM frank seasoning. So far my sausage making has been about 50/50 between pre-packaged seasoning mixes and making my own from scratch. I can't complain about either so far except the pre-mix items tend to be heavy...
  5. berninga87

    Post the homemade gifts you're smoking/making for Christmas

    Summer sausage, brats, snack sticks, and hot dogs for sharing/gifting this year.
  6. berninga87

    First Try at Hot Dogs

    Brown, thanks for the heads up. I dont think I'll be trying the peel off casings any time soon. That looks like a good bunch of franks as well tallbm. Would you be willing to share your recipe/methods? Im curious how it would compare to what I did.
  7. berninga87

    First Try at Hot Dogs

    JJ, I used a ninja food processor with the top mount motor and pulsated about 10-15 seconds at a time. Could only fit about a pound of meat in there at once to get a good blend without stressing the motor too much. Joe's link to the original recipe is the one that I used. Only major...
  8. berninga87

    First Try at Hot Dogs

    I've been getting more into making sausage making lately and I've made 16lbs brats, 8lbs sticks, and 8lbs summer sausage recently(not many pics to post but they have been a hit!). So my daughter is 5(almost 6) now and I thought I'd go for a product that most middle class kindergartners love—hot...
  9. berninga87

    Sunday Pork Loin

    Thanks guys! We really enjoyed the chops, no extra sauce or seasoning needed. A couple days later I took the leftovers and cubed them up. Saute in butter and a little more of the rub in cast iron. Add lettuce, tomato, sour cream, hot sauce, and some lightly pan fried corn tortillas. Final...
  10. berninga87

    Sunday Pork Loin

    It's been a little while since I was last on SMF, but I smoked a pork loin tonight that was just awesome and wanted to share with everyone here. Started out with about a 3lb section of pork loin. Score the fat cap across the top. Rub with a little mustard, coat with bbq rub, and stuff extra rub...
  11. berninga87

    Sausage recipe

    Thanks for the reply! I'm not sure what happened. I tried to post this in sausage on tapatalk and somehow it got in the wrong section. Can an admin please move it for me? Thanks!
  12. berninga87

    Sausage recipe

    So I've just kind of gotten into sausage making(with a lot of help from SMF). I've made a few brat recipes and this venison/pork recipe below which has been my favorite so far. My question is; can I use turkey as a substitute for the venison in this recipe? Does anything jump out to anyone as a...
  13. berninga87

    Dirty Rice

    Thanks! I agree, it's definitely closer to jambalaya, but thats the name the recipe had when given to me. Maybe Ill make some of my own tweaks and give it a name of my own. I used 1 quart chicken stock total and that cut it pretty close, I think I would use more in the future or cut the rice...
  14. berninga87

    Dirty Rice

    Thanks! My only complaint is that I didn't make enough for left overs. :mad:
  15. berninga87

    Dirty Rice

    A fried gave me his dirty rice recipe after we had it while fishing in Canada and I have to say it's become one of my all time favorites. Brown 2 pounds of sausage (your choice). Leave drippings in pan and remove sausage to drain. Recipe calls for chicken liver as well but that didn't make it in...
  16. berninga87

    Question about cure #1 from butcher & packer

    Thanks for the advice guys. I'm fairly confident it is a typo and #1 but I will contact b&p and let you know what they have to say.
  17. berninga87

    Question about cure #1 from butcher & packer

    No worries. I'll probably call the supplier this week to see what they have to say but I wanted to see if anyone else has encountered this potential labeling error.
  18. berninga87

    Question about cure #1 from butcher & packer

    Ordered cure #1 from butcher & packer through amazon. Contents are pink as expected, but label says 6.25% sodium nitrate. I was pretty sure cure #1 is sodium nitrite....? I appreciate any help. Just feel like I can't win here!
  19. berninga87

    Bacon cure from local butcher, advice please.

    Thanks Dave. I accidentally posted this twice and on the other thread I got Bear's recipe using TQ so I'm using that currently with some #1 on order. I'll go back eventually and try to get a look at that label, I still have the stuff he gave me. I didn't grow up around any of this stuff and...
  20. berninga87

    Bacon cure from local butcher, advice please.

    Thanks for the replies everyone. I ended up getting some TQ from the local grocer and used Bear's recipe. I also ordered some cure #1 so I can try that when it gets here. Now I'm gonna go see if any fish are biting today!
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