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  1. larryp

    Commercial Seasonings

    I like that idea. Thanks!
  2. larryp

    Commercial Seasonings

    Sounds good., thanks!
  3. larryp

    Commercial Seasonings

    Pulling this up from way back to ask a quick question. I have a bag of a commercial seasoning.mix I bought back during the winter. It's been kept at room temp and dry and is unopened but has gone hard. It's like one big clump. Just wondering if it can still be used? Breaking g it up and/or...
  4. larryp

    The Sausage board

    That's what I'd like to have as well. I actually already have a 30"x48" stainless prep table I picked up cheap when a local restaurant was shutting down... I just don't have a mrs.-approved place to put it that's convenient for what I want to use it for right now. I'm working on that though.
  5. larryp

    The Sausage board

    Nice work. I'm using a large (18"x24"X5/8" thick) plastic cutting board. We had some extras at work in the storeroom, I asked the owner about buying one and she said to just take one. So I did. Bolted my stuffer in the center of one of the narrower ends with some gasket material between to keep...
  6. larryp

    Cross Rib (Chuck) Sammies w/ Smokey Au Jus

    Looks incredibly tasty. And I'm definitely steal... err... "borrowing" that idea for the smoky au jus. That's just brilliant.
  7. larryp

    I keep losing my spiciness

    I did these for a similar project a couple months ago. The heat-oriented ingredients I used for 2 1/2 lbs. of meat were: 180 g fresh habaneros (with all of their innards, not seeded), 2 dried ghost peppers, 20 g cayenne, 6 g chile flakes, 1 tbsp. Flash Bang sauce, 1 tbsp. Blair's Ultra Death...
  8. larryp

    CHILI DOGS

    Looks like some mighty fine sausages. I like the idea of the chili being in the dog.
  9. larryp

    Tube bacon...

    I hoped the plain pork would cut the richness a bit and give it a more meaty flavor, which it did. I probably could have even gone 3:2 instead of 4:1 and been happy. These aren't planned for breakfast sausages, I'm going to grill them and serve them on homemade pretzel rolls. I don't see any...
  10. Tube bacon...

    Tube bacon...

  11. larryp

    Tube bacon...

    2000 grams bacon, ground twice through a 3/16" plate. 500 grams pork butt, ground once through the same plate. The two mixed together along with 15 grams dark brown sugar and 8 grams coarse ground black pepper. Fry test... this is some good stuff. Stuffed into 32/35 hog casings and...
  12. bacsaus1_zps2etmoiox.jpg

    bacsaus1_zps2etmoiox.jpg

  13. frytest1_zpsb0tc18qv.jpg

    frytest1_zpsb0tc18qv.jpg

  14. sausmix1_zps3zmqkdku.jpg

    sausmix1_zps3zmqkdku.jpg

  15. grpork1_zpsgtgfm7jj.jpg

    grpork1_zpsgtgfm7jj.jpg

  16. grbacon1_zpsfbl1yl2a.jpg

    grbacon1_zpsfbl1yl2a.jpg

  17. larryp

    Porketta Sausage

    Those sound amazing. Definitely putting them on the "to try" list for this summer. Thanks for sharing!
  18. larryp

    summer sausage!

    That's awesome! I went without making sausages for a few weeks because I hated stuffing with the meat grinder so much that I decided not to do anymore until I got a proper stuffer. Now I feel like a complete wimp... you're using a plastic funnel and smiling while you do it. Nice sausages!
  19. larryp

    Bird and beans

    Thank you both for the kind words. The rub was just a mixture of brown sugar, paprika, salt, celery salt, garlic powder, onion powder, black pepper, sage, thyme and cayenne. Pintos were actually what I wanted to do, they're probably my favorite bean, but the only store we have where I live was...
  20. Bird and beans

    Bird and beans

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