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Easy Peasy Landjaeger
well not sure where I err'd but they were an utter failure. inside was dry and crumbly, tasted nothing like I expected. propz to you on your sausages Nepas. I am just not getting the hang of this. not a total waste. dog has 5 lbs of treats...lol -
Easy Peasy Landjaeger
Landjaeger are in the smoker now. ran into a problem, wouldn't be right without a problem. realized I forgot to put sheep casings in the fridge last time I used them, completely dried out. so I just kept unstuffed mixture in the fridge overnight, ran out in the morn to get collagen. will see how... -
Hello Nepas. well today is the day. going to try your easy landjaegers. no access to fermento so...
Hello Nepas. well today is the day. going to try your easy landjaegers. no access to fermento so I got buttermilk powder instead. hope it will suffice. I tried landjaeger for the first time from a smoke shack in ohio. loved them. my favorite sausage is the dried. my question to you is can I use...- navier
- Profile post
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Final Smoked Salmon with recipe, instructions, and Qview
My update. I put the bass in the smoker. Unfortunately that is when a storm decided to pass through. 6 hydro poles got knocked down, lost power for 6 hours. Bass was sitting out in 80 degree temps for all that time. Didn.t feel safe so I tossed them all. Guess this will have to wait for another... -
Final Smoked Salmon with recipe, instructions, and Qview
Bass is in the smoker, didn't use your exact brine Ingredients: For eight pounds of salmon, trout, sturgeon or other fish 8 to 10 pounds fillets, skin on, rinsed, patted dry, cut into small pieces. A good size is about 3″ x 6″, but smaller or slightly larger is fine. Small trout can be cleaned... -
Final Smoked Salmon with recipe, instructions, and Qview
Hello Bear Going on a walleye charter Wednesday, they are limiting out in 3 hours. After this we are going for silver bass, no limit on detroit river for Canada so he said to plan on a 100 or so. My question for you. Do you think this recipe would work well for bass? Brine time would probably be... -
Wet Brine Confusion
so in closing 3-4 days in the wet brine is sufficient considering I also injected? -
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Wet Brine Confusion
Found this at http://curedmeats.blogspot.com and found it quite interesting and made things much clearer for me. this isn't really wet brine, well sort of because it sits in its own liquid. but the point I got out of it was the salt ratio to never have over salted meat. love the sous vide... -
Wet Brine Confusion
I was hoping you would pop in Dave my best bet then would be to use diggs calculator to be on safe side. could you put down the optimal ppm that you normally quote. all I remember is 156 for ham. also for salt what % is optimal. what would % would up the chance of your meat product being too... -
Wet Brine Confusion
thanks chef really didn't want to toss it out. that ratio hast to be followed though? 1tbls/2tbls cure, 1/2 to 1 cup salt, to every 1 gallon of water.. why in some threads weighing meat and water is recommended for cure or is that more sausage related than wet brine related. slow process but... -
Wet Brine Confusion
Living here in Canada, store had pork loins on for $1.47. so I bought 3 loins to make peameal bacon. not your version of canadian bacon just brined rolled in cormeal and a cold smoke. didn't weigh but the 4th I bought was 8 lbs and all were roughly the same size. searched the net, I know that... -
BACON Done with Money shots (Pic Heavy)
great analogy with the cheetoes, makes perfect sense now. cracklin is basically larger extra crispy bacon bits- navier
- Post #32
- Forum: Hot Smoked Bacon
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BACON Done with Money shots (Pic Heavy)
Whats the difference between cracklins and deep fried pork puffs? cracklin is unheard of here in Canada- navier
- Post #30
- Forum: Hot Smoked Bacon
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Bacon Dog Treats
exactly the post I was looking for. Have skin from 3 pigs and I wanted to make homemade treats for the boss. thanks- navier
- Post #26
- Forum: Hot Smoked Bacon
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BACON Done with Money shots (Pic Heavy)
Bought a half pig, took every one else skin as well. 3 full pigs worth. Came searching for pork rinds and forgot I actually made this thread....- navier
- Post #28
- Forum: Hot Smoked Bacon
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3rd Annual North Carolina Smokers Gathering (With Pics)
Shorts and shirt sleeves? hell, still wearing winter coats in Canada. That settles it I'm in for next year, please give me as much advance notice as ya can so I can book the time. Food looked amazing, really wanting to learn sausage making from some of you. Good job guys Brian -
3rd Annual North Carolina Smokers Gathering (With Pics)
Man I wish I had knew of this earlier. Too late for holidays this year, but next year if I know in advance I would love to come down from Canada to see for the first time how real smokers work. Isn't a sole around me that I have noticed that has a smoker except me. Really need some tips. Let... -
Nightmare with Sheep Casings
skhunter. thanks so much for the link. out of all my searching I have never come across this company. Just checked out their brochure. They have everything I need. even amps and tube smoke and maverick. will be placing an order after xmas. thankyou -
Nightmare with Sheep Casings
Pallandini. I see your also from Ontario, you mentioned about pretubed casings. Did you find a Canadian supplier for these? I contacted Malabar and they only ship in large quantitys. Cost 110 to get sheep casings. Had all sorts of sausage seasoning but minimum order is 4kg bags. Let me know...
