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  1. jam030303

    just tried beer in secondary fermantation and it is not bitter enough

    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.
  2. jam030303

    just made my 1st ever batch of sausage and had some questions on smoking

    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...
  3. jam030303

    How many feet of hog casing is needed for 5lbs of meat

    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
  4. jam030303

    mixing meat for sausage

    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...
  5. jam030303

    new to smoking and making sausage

    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...
  6. jam030303

    Hog casings

    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.
  7. jam030303

    new to smoking and sausage making

    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...
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