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  1. mickey jay

    Cajun Mesquite Turkey Quarters

    Nothing too fancy here but thought I'd share my first smoked turkey experiment, which turned out 'smokin'. Sprinkled with kosher salt and a healthy dose of spicy cajun rub, smoked with mesquite at fluctuating temps between 280-330 (wind was blowin at times pretty good). Took the quarters to...
  2. mickey jay

    Best Grilling Sausage

    I don't believe I've ever come across this thread before.. the best grilling sausage. I'm talking about the sausage that you pull out to throw on the grill when there's a bunch of guests coming over and it's last minute and you don't have time to make anything else or you just want to surprise...
  3. mickey jay

    Stainless Stuffer Tubes on Grizzly 5lb

    Anyone know what stainless stuffer tubes will work on the Grizzly 5lb stuffer? I just measured the plastic ones that came with it and they are 1 1/2", vs 1 9/16" at LEM. It's only a sixteenth, but the plastic nut that holds the tubes on looks to be pretty tight. Thanks all!
  4. mickey jay

    Grinder Plates

    Just picked up a Weston Butcher Series grinder; curious what plates you guys and gals would recommend. I'm coming from an old school Kitchener #12 which I primarily used the 5.5mm; Weston sent me a 4.5mm and a 7mm... I kinda feel like both are too small or too large so I'm planning on picking...
  5. mickey jay

    Venison Summer Sausage

    Been working on my venison summer sausage, riffing off dirtsailor2003's "Venison in a bag" recipe. I amped up almost everything by 30%.. using 60/40 lean venison to fatty pork shoulder; cased in what I believe is a 30-some mm collagen casing. Added half the recommended dose each of phosphate...
  6. mickey jay

    Rancid Fat?

    Was reading online (not on SMF) that pork fat should only be kept in the freezer for no more than a month or it will go rancid.  Anyone ever noticed this?  Whenever I smoke a butt, I save and freeze the fat for sausage projects and don't know if I should just chuck it now since some of it is...
  7. mickey jay

    Basil Chicken Sausage

    Lots of chicken sausages on the forum lately; I figured I'd throw this one in the ring.  This was a bit of an experiment, and I wasn't sure I even liked it initially, but now that some of the flavors have had time to mellow/mesh, I'm really liking it.  I'd also never done chicken sausage before...
  8. mickey jay

    Smoked Venison Cajun Sausages

    Was looking for a good smoked venison sausage recipe and came across one in an old book I had floating around; Venison Cookery (1997).  Adapted their recipe down to 5lbs (from 6lbs). 3 lbs    venison 1 lb    pork butt 1 lb    pork fat 1 tsp    cure #1 5 tsp    kosher salt 2.5 tsp  ...
  9. mickey jay

    Venison Snack Sticks - Test Batch #2

    I posted a couple weeks ago about finding a great eating venison snack stick recipe. I used Big Casino's recipe and riffed off it a bit. The first batch had good taste but the texture was a bit pasty for me. This time I added salt to 2 3/4tsp for 2lbs lean venison, 1/2 lb of pork butt, and...
  10. mickey jay

    Venison Snack Sticks - Test Batch #1

    I'm on a bit of a quest to make a great eating venison snack stick.  I've been researching on the forums and decided for the first batch to use Big Casino's recipe as a base to work from.  I adjusted down to 3lbs (67/33 venison/pork butt), and reduced the heat.  They came out okay.  The flavor...
  11. mickey jay

    Attitude SummerHook Brats, Garlic-ESB Brats, and Breakfast Links

    Finally getting some time to get back into the sausage game again, and decided to kick it off with a three all-pork sausage day.  I ground up meats yesterday and stuffed today.  First on the menu was some breakfast links.  I've been making breakfast sausage for years now but have never actually...
  12. mickey jay

    NFDM in Breakfast Sausage Links?

    Hi All, I've got a breakfast sausage recipe that I've been using for years that my family loves, but I've only ever made it bulk.  Tomorrow I'm going to attempt to link it up for the first time using 22-24 sheep casings.  I've started using NFDM in my brats and kielbasa, would you recommend...
  13. mickey jay

    Purpose of Heavy Cream in Bockwurst

    Howdy folks.. was just checking out Couger78's Bockwurst thread from 2012; it got me thinking about the heavy cream.  You don't really see heavy cream added to almost any other sausage recipes, so I am curious what effect it has in the Bockwurst.  I would think it's similar to NFDM, but in most...
  14. mickey jay

    Kielbasa w/Qview

    Had a few hours to spare last weekend and decided to get fancy and throw together a batch of kielbasa.  This recipe is a combination of a few recipes that I was looking at.  Pretty good stuff although I think I'll increase the fat next time.  The way I calculated is the beef was 10%, the pork...
  15. mickey jay

    Fennel and Anise Seeds

    So I'm looking to do a batch of Shooter Rick's Italian sausage; it calls for Fennel and Anise seeds.  What's the thought on mixing then grinding, or should I keep the seeds whole and mix the spices after the grind? Shooters Hot Italian-Style Sausage 4 lbs lean pork butt,cubed 1 lb pork...
  16. mickey jay

    Cayenne in Brats

    I was looking at making a batch of Shooter Rick's Attitude brats, and was curious how spicy 2tsp of cayenne is in 5lbs of brats. How many stars on the 5 star scale? I'm guessing a 2, but would like opinions. Also, can I just sub nfdm for the soy? thanks all!
  17. mickey jay

    Beast Mode Sausage

    Google it. 7% ground Skittles in a spicy presumably pork sausage. Wonder what else goes into it. 'People' claim it's 'good'. Go Hawks!
  18. mickey jay

    Smoking Wet Casings

    I've been curious.. All the sausage smoking methods I see say to run your cooker at a low-ish temp before adding smoke in order to dry the casings so they'll take smoke. But when I smoke jerky (wet brine) or butts (pasted with oil and spices), I just turn on the smoke immediately and have...
  19. mickey jay

    Italian Sausage Substitute

    So my wife isn't a fan of fennel, which basically eliminates almost all Italian sausage recipes from my kitchen. I tried making an Italian sausage recipe leaving out the fennel and it just tasted weird. Any suggestions on a good bulk sausage recipe without fennel that would go well with tomato...
  20. mickey jay

    Collagen Casings Require Refrigeration?

    Picked up a 5 pack of Butcher Packer's mahogany collagen casings a couple months back and just tossed them in my sausage supply drawer. Was just looking on their site for if they need rehydrating and how they recommend, and noticed their mention of refrigeration. Is refrigeration required for...
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