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Curvy Sausage
Does anyone have any tricks on making their sausages lay flatter while smoking (using racks, not hanging)? My sausage usually comes out well but is just too curvy to fit in a bun well, both ends stick up out the top. I just use natural casings from Syracuse Casings, I have noticed the sheep... -
Commercial "Smoked Sausage"
Does anyone know what kind of sausage the generic commercial "smoked sausage" is? All the various brands I've tried taste similar so I figure they are all probably based on the same type of sausage. I know it isn't kielbasa since the same manufacturers usually sell both and the flavor isn't... -
Bacon cure problem
I just used Bradley Maple Cure on 20 lbs of pork belly and after following their directions and having it cure for a week the bellies just are not cured, at all. I sliced a piece and fried it and there was no salt or maple flavor. The bellies don't look cured and didn't firm up much at all. I... -
Boneless Porkchop canadian bacon
Sam's Club had some Boneless Pork Loin Chops marked down below the normal pork loin price so I figured these would be worth experimenting with. I've been thinking about making some Canadian Bacon and I was wondering about how long they would take to cure (probably use Pops brine) since these... -
Sausage Mixers
Does anyone here have know what the minimum capacity of a LEM or TSM 20 lb sausage mixer is? I usually make ~5 lbs at a time and that is just a bit too much for my KitchenAid. I plan on doing larger batches in the future once know more of what I want but right now I'm just working my way... -
Drying cold smoked sausage
Several of the cold smoked sausages from Ruhlman's Charcuterie book call to hang the sausage to dry after cold smoking for 2-3 days in ~65 degrees, ~60% humidity. These are cold smoked with cure #1. They are not dry curing, you still need to cook them afterwards. What I am wondering is how... -
Scheduling problem
I just got a call from my dad saying the company picnic as been pushed back a week to next Sunday. I have a couple pork shoulders all rubbed down and ready to go. Would it be better to toss them in the freezer as is and smoke them next week or go ahead and smoke them now then freeze it for a... -
Question on selecting beef
Some of us at work are planning on buying one (or two) cows from a local butcher shop. I've bought meat from them before and know it is MUCH better then what I can get at Sam's Club or Fred Meyers. Mostly due to freezer space I'm planning on getting just a quarter. I'm wondering if you all...- jnorth
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- Replies: 7
- Forum: Meat Selection and Processing
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First Beef Fatties
Well, I had intended to smoke another pork shoulder this weekend but forgot to take it out of the freezer in time (forgot how long 9 lbs takes to thaw) but I had a couple packages of burger so I thought I'd see what I could do with them. First one was bacon cheese burger fatty, I stuffed it... -
MES 40 questions
I'm looking at picking up a MES 40 from Sam's Club and I had a few questions I couldn't quite find the answers from in older posts. Weather resistance; I don't have a garage or a shed I can easily move it in and out of but I can stuff it in my airstream for the winter. will just putting a...- jnorth
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- Replies: 12
- Forum: Electric Smokers
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Greetings for Alaska
Hello everyone, Pretty new to smoking, I started making my own sausage a bit more then a year ago. Started with some Hi Mountain kits and moved on working my way through Ruhlman's Charcuterie book. Last September a couple coworkers and I smoked up about a hundred pounds of bacon and a few...
