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Sausage Curing - Anyone heard of this method?
Yes! This looks strikingly similar to what I'm referring to. -
1st Moose Pepperoni .... NEW PICS !!!!!
cc Love smoker set up!! Should be a winner! As for mule deer (or any wild game) you MUST remove all fat and never run it through a bandsaw. A saw just drags bone marrow and bone particles across all your steaks. As with any big game animal, you need to cool the meat quickly, keep it clean... -
Deer Summer Sausage!!
Bingo! Next, I expect to see a fresh batch of homebrew ale :-) -
Deer Summer Sausage!!
BOOM!! That's what I'm talking about - NICE WORK! -
1st attempt Sausage
The first time you work with natural casings it's a bit strange to envision how it all will comes together, but then as you start filling, it just all seems so easy - especially if you get yourself a foot pedal for your grinder. Nice work! Looks great! -
Sausage Curing - Anyone heard of this method?
I should mention too that I'm trying to contact the source one more time to get more details. I'm not holding my breath but we'll see... -
Sausage Curing - Anyone heard of this method?
Good point, Dave. I use Kosher salt for smoked salmon, etc. and you're right about density. Weight is a much better unit of measure. As I mentioned, she guessed at the amounts so I expect they are off if she's just going from memory or what it may have looked like in the mixing tote. Happy... -
Sausage Curing - Anyone heard of this method?
Dave, Thanks for the historical reference to this method, very interesting. I'm with you though, no cure raises concern for me. At the very least the salt content would need to be significantly increased to salt cure 30# of raw pork. I appreciate the input - thanks! -Tom -
Sausage Curing - Anyone heard of this method?
A number of years ago I crossed paths with one of the BEST cured sausages I've ever had. I like the firm texture of cured salami and this one takes the cake for flavor, firmness, and overall enjoyment of eating! After some poking around I found the creator who lives in NY. Well, the guy who... -
(Good News UPDATE) - Bradley (OBS) heating element failure after (3) smokes!
Well, I made another call to Bradley today and am happy to report that they are sending me a new heating element at no charge. I explained to the gal that the last time I called I was told I'd have to pay for it, which seemed to be odd to her. So, I stand corrected. Very happy with the...- tom ryle
- Post #2
- Forum: Electric Smokers
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(Good News UPDATE) - Bradley (OBS) heating element failure after (3) smokes!
Anyone else experienced this? Seems quite common if you Google search on it. Mine quit working in the middle of smoking three racks of ribs during the third use. I caught it in time to transfer my precious cargo to the grill but I was miffed. I called Bradley and they said it could be three...- tom ryle
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- Replies: 1
- Forum: Electric Smokers
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Cedar smokehouse construction
S I M P L Y S U P E R B J O B !!!- tom ryle
- Post #142
- Forum: Smoke Houses
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Making Venison Kielbasa - Need Heip
Love your smoker, Woodsmoker! Nice work all around. -
How did you come up with your screen name?
I was born with it- tom ryle
- Post #1,211
- Forum: For New Members
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venison Jerky in the smoker
Grouse, thanks for posting the photo comparison. We have an asian market nearby and I might pop in there and see what they have. My jerky is a never ending experiment of flavors...in nearly 20 years I'm not sure I've ever really made the exact same recipe twice. I just always find something...- tom ryle
- Post #6
- Forum: Making Jerky
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Summer Sausage w/Cheese/Jalapeno/Spanish Olives/ & Pimento ( QVIEW - QVIEW - QVIEW)
HoityToit, in my last batch of blacktail deer summer sausage I added high temp pepper jack cheese. I went by visual "feel" as I mixed it in and it came out perfect, so I think for adding fun stuff to sausage the eyeballs do a pretty good job. Also, as a side note, I added bacon ends-n-pieces... -
freezing cured raw meat mixture for stuffing/smoking later?
Thanks all - good to know a couple of you have done this before. Bkleinsmid, I'll follow your suggestion and check the moisture and add water if needed prior to stuffing. Woodcutter, thanks for the tip on those pork shots! What a great idea - dang those pics look really good! I usually make... -
First Snow Cold Smoke - Dec. 2013
The only cheese better than Tillamook is smoked Tillamook! Gotta try that sometime soon! I read that you have to age or rest smoked cheese for a few weeks after vacuum sealing to let the smoke flavor mellow out. Is that true in your experience?- tom ryle
- Post #7
- Forum: Smoked Cheese
