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I know dry hopping will not add bitterness and I am thinking about boiling some hops in water and adding boiled hop water that is strained to my beer after it cools when I add priming sugar before bottling. Has anyone ever tried this before, and if so how did it turn out.
The sausage I made does not have any cure in it, but I have decided I want to try to smoke some of it. I am new to smoking and sausage making and have read a few threads on it and it sounds like I have to hot smoke my sausage to be safe. What temperatures should I smoke my sausage at and for...
I am wanting to section off my hog casing I received from the butcher that makes 100lbs. I don't know what length I should section the casings for 5lb batches
I am going to cut my meat into 1 inch chunks and grind it once through the 8mm plate, once through the 4.55mm plate, and once through the 3mm plate. This is my first time grinding meat and making sausage please give me any advice on changes I could make to get the correct consistency and thank...
Thank you for the detailed info it was exactly what I was looking for. I plan on making my first batch of sun dried tomato sausage this weekend. Here is a copy of the recipe I found on the meatprocessingproducts.com.
~~ Sun Dried Tomatoes Sausage Recipe
Homemade Sun Dried Tomatoes Sausage...
I have many of the great books you have listed above. My favorite in your list is BEER CAPTURED by Tess and Mark Szamatulski, although my favorite style of beer is Belgium beers. This book has many magnificent recipes. My favorite is the Delirium Tremens mock recipe on page twenty-seven. Not...
Try getting a food grade five gallon bucket you can buy from walmart or other grocery stores and put a spigot on the bottom of it which you can be bought for 2 to 3 dollars at any homebrew store. You can then turn it on and off as you wish. It will make bottling so much easier and is very...
I have never made sausage before. Is it possible to over work your meat when mixing like you can do with burgers? I am going to stuff my sausage in hog casings so I would hope the casing would catch the fat that renders out of the meat when cooking. I am curious what the best method is to get...
I am from IL and have very little experience with smoking and zero experience with sausage making. I am looking forward to all the wonderful conversations I will have with members in the future. This sight is great and I am sure I will learning a lot of new information from all the great...
I was wanting to get peoples opinions on whether I should freeze or salt my extra hog casings and what would be the procedures for the two methods. Also, is it possible to over work your meat when mixing it to make sausage? Thanks.
I am from Dixon, IL and just bought an electric Masterbuilt smoker, 5lb LEM sausage stuffer, and a Realtree #8 electric meat grinder/stuffer. I have never made any sausages before and my smoking experience is very limited. I plan on making brats this weekend for the first time. On a personal...