Search found 108 matches

by TSMODIE
Tue Dec 05, 2017 20:58
Forum: Sausages
Topic: Andouille Question
Replies: 11
Views: 3161

I usually just make a 10% emmulsion paste, and add to it, like when you make krackowska, it will bind anything together, use the regular meat you are using, and add 30% fat, grind it fine thru the grinder, then add it to a food processor with a blade attachment, and process for about a minute, add 2...
by TSMODIE
Tue Dec 05, 2017 20:58
Forum: Sausages
Topic: Andouille Question
Replies: 11
Views: 3161

I usually just make a 10% emmulsion paste, and add to it, like when you make krackowska, it will bind anything together, use the regular meat you are using, and add 30% fat, grind it fine thru the grinder, then add it to a food processor with a blade attachment, and process for about a minute, add 2...
by TSMODIE
Fri Dec 12, 2014 17:36
Forum: Sausages
Topic: Increasing the "heat" in a Jalapeno Sausage
Replies: 5
Views: 3166

i USE HABENEROS alot, they dont add much for flavor, but ups the heat a bit, I have used Jalos and am happy with the flavor, but not much heat when used in sausagae, I use a 1/4 lb habeneros to 10 lbs meat, and gives it a perfect burn, without the flavor, so if you add the jalos for flavor and the H...
by TSMODIE
Thu Nov 27, 2014 20:50
Forum: Sausages
Topic: Orange Zest in sausages
Replies: 7
Views: 4648

I jave used orange zest in my teriyaki sticks, I use about 4 teaspoons in a 8 lbs batch, I have also used lime zest alot, my wife is a lime freak, her favorite is the tequila lime sticks, for this I use the zest of 9 limes soaked ina 1/2 cup of tequilla for 3 days, they are fantastic,Tim
by TSMODIE
Fri Apr 25, 2014 15:11
Forum: Hyde Park
Topic: Chuckwagon thiks he has a 'stash.
Replies: 10
Views: 4714

CW, I was thinking the same thing about his picture, but I wasnt thinking a western movie, I think he looks like the Cowboy on the M*A*S*H series, he played the helicopter pilot from Reno,Tim
by TSMODIE
Fri Feb 28, 2014 23:02
Forum: Hardware
Topic: Finding old vintage knives, or go with the new?
Replies: 11
Views: 8188

I prefer the Henkels, I have a few older ones and few newer ones, I like the older ones better, but the newer ones are also very good, but be aware, there are different grades of the Henkels now, and the cheaper ones are to be avoided, as for sausage making, I mostly use a 6 inch boner from butcher ...
by TSMODIE
Tue Feb 11, 2014 21:03
Forum: Hyde Park
Topic: Pork loin sausage recipe
Replies: 8
Views: 4050

My vote would be for Krakowska, I started making this in december, and is one of my absolute favorite, I have a buddy that I turned on to this, and between me and him, have made over 300 lbs since before christmas, i love this stuff,Tim
by TSMODIE
Sun Dec 08, 2013 21:21
Forum: Venison and Other Game
Topic: Venison Pizza Sticks
Replies: 6
Views: 8583

Joe, these look fantastic, and I am inspired, going to try a batch tomarrow with some elk, thanks for the recipe,Tim
by TSMODIE
Mon Dec 02, 2013 19:04
Forum: Curing chambers and Related Equipment
Topic: need help with building my curing/fermentation chamber
Replies: 12
Views: 12306

Hey King, I also bought the green aire unit, but it did not work, I then went with the dayton and has been working great for 2 years or so, i USE THE JOHNSON controller for heat and cooling, the trouble I run into is too much humidity, This tiem of year, I have use a hpt [late to keep the temp up, i...
by TSMODIE
Tue Nov 26, 2013 17:02
Forum: Sausages
Topic: [USA] "Chuckwagon's Beer Brats"
Replies: 20
Views: 18104

Hi Mark, I would use what you are callimg thickened cream, our heavy cream, also known as whipping cream has between 36 and 40% milkfat, so your thickened cream should be the same,Tim
by TSMODIE
Thu Nov 21, 2013 22:15
Forum: Technology basis
Topic: Cheddar Brat Question
Replies: 4
Views: 4709

Hi Cat, for bratwurst, My favorite recipe is Chuckwagon's beer brat, I add regular cheddar cheese to them alot, I dont use the high temp on fresh sausages like this, and they are fantastic, This is one of the best old woorld brat flavors I have found, the cream and beer are what seperate it form the...
by TSMODIE
Wed Nov 20, 2013 18:10
Forum: Dry Cured Meats and Sausages
Topic: How long to dry Krakowska?
Replies: 17
Views: 13647

Any new pictures Nick? and can you post your recipe?
by TSMODIE
Fri Nov 01, 2013 18:33
Forum: Sausages
Topic: [USA] Cataract Canyon Chipolata Sausage
Replies: 8
Views: 12311

Hey Chuck, looks like a great recipe I will have to try, but the name is what caught my eye, most people on this site wont know about cataract canyon, some of the finest whitewater rafting in the western states, not for the weak at heart, have been down the green river many times on a raft, have you...
by TSMODIE
Wed Oct 23, 2013 19:36
Forum: Dry Cured Meats and Sausages
Topic: How long to dry Krakowska?
Replies: 17
Views: 13647

Damn Nick, that looks excellent, mind sharing your recipe?
by TSMODIE
Thu Oct 17, 2013 17:14
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 187440

I will take a stab at this, but dont know if i wil be much help, as most of my sausages are eaten by themselves, like the snack sticks, summer sausage and the pepperonis', I am right now having one of my snalcks sticks that are just about proofed out, I made a 30 lb batch of Teriyaki sticks and Tequ...