sausage
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
OFG Summer Sausage
I have had trouble making a summer sausage that I like since I started smoking. Don't get me wrong, all the spice mixes and recipes I tried made good summer sausage but it isn't what I remembered from when I was a kid. So, I have been experimenting for a couple of years to get what I remember... -
Huevo de Armadillo
First, I didn't know which forum to post this in. They are appetizers that have stuffed jalapenos like ABTs but aren't an ABT. The main ingredient is Chorizo which is pork and a sausage. Sigh. I chose this forum and if I am wrong, please feel free to move it as appropriate and chastise me as... -
S
Spanish Chorizo Question
Hey all! Here's a quicky for y'all. I made 5 lbs of Spanish chorizo about 4 weeks ago. It has been air curing in my closet without any attempt to regulate the temperature and humidity. The sausage does have curing salt #2 (1tbs) in it and a considerable amount of red wine for acidity. Here's the...- Sky
- Thread
- fermented sausage newby sausage spanish chorizo
- Replies: 2
- Forum: Drying/Dehydrating
-
Boudin Time!!! Step by step...and pics.- recipe added
Foamy's recent thread reminded me that I'm out of boudin. So time to make some! I pulled two 7# butts out of the freezer early this morning to thaw. Started cooking around lunch. Pulled the old 5gal. cast iron heirloom pot out and fired her up. First seasoned butt inda pot... about done on... -
B
Masterbuilt Dual Fuel temp and smoke control question
Ok, so I'm new to smoking. I got the Masterbuilt dual fuel and smoked a brisket (flat...Maybe 5 lbs). Turned out tasty but a little heavy on the smoke. What is the best way to control how heavily smoked the meat gets? Is there a method to using the lower and upper vents? Should I leave them...- Buzznapper
- Thread
- andouille brisket masterbuilt sausage tips
- Replies: 3
- Forum: Propane Smokers
-
M
Iodized Salt
Yes, I know everyone says don't use Iodized salt. But it was all I had left. Can anyone offer a definitive explanation (other than "it may affect the final outcome") on why it should not be used in cultured fermented sausages and back it up with some real evidence? I understand the difference...- Michael James Belcher
- Thread
- cured sausage fermentation salt sausage
- Replies: 7
- Forum: Sausage
-
Use MES for drying sausage?
I have a MES 30 digital smoker. I'd like to try curing, drying and cold smoking sausages using Prague 2. Most recipes call for a drying out/hanging the sausage for several days before smoking. I don't have a suitable place to hang them. I was wondering if I could hang the sausages in my MES...- JoeGNJ
- Thread
- prague #2 sausage sausage-smoker-mes
- Replies: 2
- Forum: Masterbuilt Electric Smoker (MES) Owners
-
WTB Lem 606a Tube
I am looking for the 606a stuffing tube made by lem for my 5lb stuffer. The tube should have. 1 9/16” base I do believe. Thanks.- pawildoutdoors
- Thread
- sausage
- Replies: 3
- Forum: Classified Ads
-
Howdy from North Texas
Hello hello! I'm new to the forums and looking forward to the ensuing discussions. I'm an avid hunter and wild game food fanatic. I enjoy grilling, smoking, sous vide, cast-iron cooking and, curing/dehydrating meats. I made 18 pounds of venison breakfast sausage tonight that turned out great...- Faceplant247
- Thread
- grind jalapeno sausage smoking tenderquick
- Replies: 5
- Forum: Roll Call
-
Bratwurst
I just finished a round of bratwurst. Came out amazingly good. The one item I experimented with was a substitute for soy concentrates as a binder. I had read a good amount as to whether binders did anything or were just fillers, and I must say, the jury is still out on that topic. This time... -
SOUTH FLORIDA GATHERING CHILI RECIPE
I took a big crock pot of chili to the SF Gathering on Saturday. It was requested that I post the recipe on the forum. So here it is. It has pork, beef, & sausage in it. So I just posted it here in pork. I call it meat lovers chili. If you don't have or don't want all the different meats in... -
First Summer Sausage
I have been making Andouille, pepperoni, snack sticks, which are all spicy. She Who Must Be Obeyed isn't big on spicy so I decided to try some Summer Sausage. I did a lot of research and made up a mix with traditional seasonings in a blend I though I would like. The ingredients are (all ounces... -
Had to make some sausage - Kabanosy, Spicy Sticks, Varmlandskorv, Slim Jimish Sticks & Sun Dried Tom
All the sausages being made lately got to me so I decided I needed to make some more. I've had a butt & some beef thawing in the fridge & it was ready to start today. Here is the butt I started with. After getting rid of the bone, gland & the funky membranes. Starting on the beef... -
Kielbasa start to finish for Chef Jimmy
I just dropped some Kielbasa to Chef Jimmy for his expert opinion. I figured I would post the recipe and step by step pictures of the process for other to use. KielbasaMeatsGr/KgActualRatiopork (picnic 75%)10001800.01.8Kosher Salt1730.61.8Cure #12.254.11.8Cracked Black Pepper23.61.8Minced...- shannon127
- Thread
- how to make kielbasa kielbasa sausage sausage making
- Replies: 110
- Forum: Sausage
-
Unstuffed Smoked Beef Pepperoni Sticks with Qview
Unstuffed Smoked Beef Pepperoni Sticks Here they are. I made them skinless (not stuffed in casings), because I find most stuffing skins annoying, and I wanted to see if I could make them without casings. They ended up ugly (looks like dog shit), but they are by far the best tasting Beef Sticks...- Bearcarver
- Thread
- how to make sausage pepperoni sticks sausage sausage making smoked beef pepperoni sticks
- Replies: 233
- Forum: Sausage
-
Country-Style Breakfast Sausage
Made another batch of breakfast sausage, wanted to share with the newer members the process if they're hesitant. 1st, the equipment I used: Grinder, knives, cutting gloves, sanitary gloves, fry pan for sampling and my apron! 2nd, weighed lug for tare: filled up a cup to zero so I have a...
