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Texas = beef ....I live in Alberta. Beef is not an ingredient it's a staple. We don't add beef to stuff we add stuff to beef..
Try some beef fat with your fatback...Won't change your texture...
They look great..Turned out real nice...
Leroy
The use of cure #1 is to inhibit bacteria growth. Criticail at 120F..You don't really need it if your sausage is gonna be cooked right away..Cool to at least 90F in your ice bath..I personally would use it..
Thanks Leroy
I've dried jalapanos..But they were really dry to make flakes or ground fine for a sprinkle on whatever..The ones you are useing are they totally dry or as I would suspect more of a leathery texture. Never made cheddar/jalapino smokies...Last year had a bumper crop of peppers..Doesn't take much...
Chorizo is one of my favorites to make/eat...My next is gonna be Portuguese lingiza (spelling incorrect)..Freind of mine introduced me to this..He got it from a butcher shop in Seattle..Wonderful stuff..
Thanks Leroy
Congrats..I remember my first vertical. Probaly because I still use it..11lb'er..Take care of it and you will have a happy long life with it..As for the next venture all I can suggest Mexican chorizo mmmmmmmmmm..Might grill some tonight
Happy pressing
Leroy
Vertical stuffer is the answer. Also get a hand with stuffing husband ,son or daughter. My son been helping since he was 10 he'll be 25 in a month. I got started by giving a freind a hand once in '89 we've been at it since.
Thanks Leroy
Hello all..New to forum not to smoking..Been at it for over 20 yrs..Not a pro always looking to learn and share..Looking forward to the experiance..From SE Alberta
Thanks Leroy