Our favorite Hot Italian

[tropics]

I found them at www.WestonProducts.com 3 or 4 years ago, Richie. I didn't want to mount to a board and clamp to the counter.

Dan Thank You Know I know who to give credit too,I remember the post seeing them and when I got my new stuffer I ordered them for mine.Had them almost a year already.
Richie

 

[SmokyMose]

Looks delicious.
Is that the LEM stuffer? Where did you get the suctions cups? Great idea.
What differences do you notice between the overnight 'coexist' and not? What are the benefits?
Thanks

Thank you!I believe it is a LEM stuffer with Gander Mountain printed on it. You know how it goes...
Two reasons for the overnight thing. 1. I think it lets the spices blend out, especially the cure.
2. Cutting, grinding, mixing and stuffing all in one day is just too much work to be "fun" for me, and part of the reason I do it is for fun ;-)
Try www.WestonProducts.com for the suction cups.

 

[chopsaw]

Cutting, grinding, mixing and stuffing all in one day is just too much work to be "fun" for me, and part of the reason I do it is for fun ;-)

Same here . Sometimes I stretch it to 3 days .

 

[uncle eddie]

I wish we were neighbors. Those look great! Like!

 

[SmokyMose]

Thank you!
If we were closer I'd be proud to let you have some :-)

 

[SmokyMose]

I wish we were neighbors. Those look great! Like!

Thank you! If we were closer I'd be proud to give you some :-)

 

[Johnny Ray]

Your Italian sausage looks great. I love it on pizza.
So as I understand it (I do not have a stuffer) I can follow you recipe and leave out the cure, rest in the fridge overnight after mixing and then package and freeze until ready to cook it.
Is this correct?

Thanks,
Johnny Ray

 

[SmokyMose]

Your Italian sausage looks great. I love it on pizza.
So as I understand it (I do not have a stuffer) I can follow you recipe and leave out the cure, rest in the fridge overnight after mixing and then package and freeze until ready to cook it.
Is this correct?

Thanks,
Johnny Ray

That's correct, Johnny, and thank you.
Just follow the basic safety of keeping everything as cold as possible while processing (no dilly dallying ).
It would be great on pizza! I'll have to try it :-)
Dan

 

[gmc2003]

A little late to the game, but that sausage looks wonderful. Nicely done Dan

Point for sure
Chris

 

[SmokyMose]

Thank you Chris!

 

[fullborebbq]

Great looking sausage! I was wondering about the #1 cure but I see it now with the room temp hanging. Point for sure.

 

[SmokyMose]

Great looking sausage! I was wondering about the #1 cure but I see it now with the room temp hanging. Point for sure.

Thank you!
I use it in all my sausage now, smoked or fresh.