sausage
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My First Mortadella
....that I've made, not that I've eaten! :) I kept this one pretty simple, and used Marianski's Mortadella di Bologna as my base recipe. Things I changed: Did not emulsify (was very curious how close I would get with a triple grind) Did not use pistachios (I'm just not a fan of them in my...- rgreenberg2000
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- mortadella sausage sausage making
- Replies: 7
- Forum: Sausage
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Sausage two ways.
Morning folks! I named this thread two ways because I'm using two different types here. The Wegmans sausages were in the freezer for a bit! The Black Forest sausages are from Aldis. On the grill. These cooked pretty fast. The beans were smoked on my Pittboss table top pellet smoker... -
First time smoking beef rib and would like advice
I just got some beef ribs from the butcher today and plan on smoking them on my offset smoker tomorrow. I've never smoked beef ribs, in fact I've never even eaten beef ribs, so I'm looking for any advice. I've smoked pork ribs and usually use the 3-2-1 method and am happy with them. Would I...- bigbluecrab
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- beef ribs sausage
- Replies: 24
- Forum: Beef
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Smoking Texas Sausage
Finally got around to editing and uploading the video from my first attempt at smoking the Texas Sausage I had made the day prior. } Turned out fantastic! Enjoy. -
5.5 Inch German Bologna (Venison) Smoked then SV with QView!!!
I did it! 20 pounds of venison German Bologna in 5.5 inch fibrous casing, smoked then SV!!! Pics 1st then the write up! Saturday I mixed and stuffed these big fattys! 80% pure venison and 20% beef fat ( well 1 pound of 80/20 beef since I was a pound short and needed to get to 20... -
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Curing sausage and seems to be growing mold?
Been curing sausage in my cantina. They have been in for around 8 days. They seem to be growing some sort of mold and I cant find another picture/description of it online. Can anyone help with what this may be?- FuntonMeats
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- curing sausage
- Replies: 14
- Forum: Curing
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Beaver cooked prior to grinding
I'm new to sausage in general. Been trapping beaver for the state for 3 years now. I always just made jerky or burger out of them. You'd think theyd have a good yield. However a 50 pound beaver might yield 15 pounds of very lean beef like meat. However I would like to expand my repitore a bit... -
Celery Sausage
I have been hooked on smoking celery sausage that I found in a local grocery store. Of course the package does not list all of the ingredients. Does anyone have a recipe to make celery sausage? I have searched the internet extensively and cannot find anything. Thanks. UPDATE: We did make... -
Need help - what's the best maple season
Killed a good size boar this weekend. Got a request to do some maple breakfast sausage. I'm torn between AC Leggs, or PS Season. What's yalls opinion. -
Hola from Ontario, Canada, EH.
Hello every one! I stumbled across this forum just a few hours ago while I was sucked down a rabbit hole on the interweb. make my livin building out of timber and logs for 25 years, but i have always had a passion for the BBQ ( real bbq, not that gas grill crap) , as well as for curing meat...- Quicker with liquor
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- bread new member proscuitto sausage
- Replies: 15
- Forum: Roll Call
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Italian Insanity: Lasagna Wrapped Sausages W/ Spicy Marinara & Veggies (Pics)
Ok, I'm having a blast with this pasta maker. I got a simple but incredible dough recipe from our very good friend @sawhorseray and it makes THE BEST pasta we've ever had. Decided to get a little creative yesterday and have some fun. Got couple links of sweet Italian sausage out of the freezer... -
Sodium Erythorbate/Cure Excellerator
Anyone familiar with Sodium Erythorbate/Cure Excellerator usage? I've only ever used encapsulated citric acid and was looking for some clarification on usage, tried contacting Walton's customer service and the person pretty much just copy/pasted the instructions from the store page... -
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Instacure #2 question
i have a few clarifying questions about Instacure #2. Some say that you should not consume anything that has cured less than 30 days with Insta #2, I've also seen recipes that suggest using Insta #2 but then say it may be done in three weeks. Does it have to be 30 days to be safe? Or is if the...- You Enjoy Life
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- curing insta cure sausage
- Replies: 4
- Forum: Sausage
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More Kielbasa
I had posted a pic of the sausages I stuffed in the other thread yesterday, but didn't want to hijack his thread. I used the recipe posted on @Cajuneric s site (Two Guys and a Cooler) with a couple changes. I dialed down the salt to 1.5%. and the sugar to 0.75%. I also used potato starch at 4%... -
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Smoking Large Amounts of Sausages at once
Folks ! I have what I’m sure is a very straightforward question. I have been making sausages for a while professionally here in Sydney and run a small bar/brewery/restaurant called ‘The Sausage Factory.’ I’ve never smoked them before and well., bloody want to. I’ve researching options for a...- lazythinking
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- sausage smoked smoker advice
- Replies: 18
- Forum: Sausage
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Sausage Stuffer
I stuffed my first sausage yesterday with my Lem stuffer. While stuffing I had a major problem. It takes 3 hands because of my kitchen situation. I can't hold the stuffer, turn the crank, and hold the casing on the spout all at the same time. All of my counter tops are granite and they... -
Coconut / Pineapple sausage assistance
Been working on pineapple sausage lately. So far I am satisfied with the flavor profile but still looking for that next level. Just came to me, how would coconut taste in pineapple sausage? Seems logical, they are paired together all the time with satisfying results. Here is my road block, how...- Cajun Smokes
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- coconut pineapple sausage
- Replies: 19
- Forum: Sausage
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Too Much Smoke
My wife decided we should start eating grass fed/grass finished meat, so now our freezer is full of a 1/4 beef & 1/2 a cow. This weekend we're smoking a small ham (more precisely, a piece of a larger ham) and a blade roast. As I got the roast out of the freezer I saw a package of potato...- swedegeek
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- sausage
- Replies: 5
- Forum: For New Members
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Bologna
I'm not really sure where this thread belongs, so if i need to move it please tell me. I've making a lot of sausage this summer, Venison, pork, beef and chicken. Everything from British bangers, to kielbasa, to Texas beef sausage. I am definitely getting better with my technique, but i would... -
Improved OFG Breakfast Sausage
I have been making my OFG Breakfast Sausage for years. It is based on Pop's recipe. I love it. However, I have a mental problem that makes me want to improve every dish I try. I thought about anything I thought could be better in the sausage. I did have one thing. I have made the sausage with a...
