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- by tdimler
- Sun Jan 13, 2019 14:13
- Forum: Sausages
- Topic: [USA] Lockhart TX Style Beef Sausage
- Replies: 18
- Views: 25079
gansu wrote:Awesome post, thanks for sharing.
Glad you liked it.....I just made a couple more batches of this the other day! Same basic formula though I did get my hands on some "Bull Binder" but haven't done enough sampling to decide if it is meaningfully different than the milk powder I was using.
TD
- by tdimler
- Fri Jan 31, 2014 01:25
- Forum: Sausages
- Topic: [USA] Lockhart TX Style Beef Sausage
- Replies: 18
- Views: 25079
Glad to see everyone trying this out! It is a simple recipe but I've sure been happy with the results. There really is something to "leaving out all the perfume" and sticking to the basics. The only thing I would change on my next batch is up the black pepper by about 30%. Ducko.......I'll be REAL R...
- by tdimler
- Wed Jan 08, 2014 01:00
- Forum: Sausages
- Topic: [USA] Lockhart TX Style Beef Sausage
- Replies: 18
- Views: 25079
Nice job on the sausage! You certainly have all your ducks in a row! Perfectly stuffed and smoked and from the picture, the texture looks very good. I also like the simplicity of the recipe, where you get to taste the beef rather than mask it with a dozen or more spice as some do. As for the mouthf...
- by tdimler
- Tue Jan 07, 2014 04:08
- Forum: Sausages
- Topic: [USA] Lockhart TX Style Beef Sausage
- Replies: 18
- Views: 25079
Hi Travis, That is simply outstanding! Wow, the sausage looks amazing and the texture looks most professional. I'll bet Kreutz Market would throw fits of jealousy if they sunk a tooth into your sausage! Hey pal, are you still in Gail, Texas with that gorgeous smokehouse you made from that old adobe...
- by tdimler
- Tue Jan 07, 2014 01:37
- Forum: Sausages
- Topic: [USA] Lockhart TX Style Beef Sausage
- Replies: 18
- Views: 25079
I set out to re-create the beef sausages made in the famous Lockhart, TX BBQ establishments like Blacks, Smitty's, and Kreuz. They all make a beef sausage, simply seasoned, with a unique soft texture. There isn't a modern recipe shared for these sausages but some old information basically stating th...
- by tdimler
- Sun Dec 15, 2013 17:41
- Forum: Technology basis
- Topic: poaching vs finishing in the smokehouse
- Replies: 17
- Views: 38899
Mike, This is all great, interesting info. I poached a batch of sausages and was disappointed with the color they lost after poaching, although much of it did come back during blooming. I think I did not let them develop enough color in the smokehouse before being poached. Your kielbasa looks beauti...
- by tdimler
- Sun Dec 15, 2013 17:18
- Forum: Technology basis
- Topic: Too much air in my sausages
- Replies: 11
- Views: 30981
Thanks all of you for the suggestions. I lost track of this thread when it moved and didn't know anyone had replied! I am using a big commercial vertical SS stuffer which works real good, but I do think I could do a better job of packing the stuffer tightly so I'll see if that helps in the future. I...
- by tdimler
- Sun Oct 27, 2013 23:57
- Forum: Technology basis
- Topic: Too much air in my sausages
- Replies: 11
- Views: 30981
I am looking for some suggestions here....the last batch of sausages I made ended up with too many air pockets between the meat and casing, as well as a few inside the sausages. Any ideas on the cause or a solution? Could it be from too coarse of a grind?
Thanks,
Travis
- by tdimler
- Fri Mar 08, 2013 03:21
- Forum: Sausages
- Topic: [AFR] Droewors - dried sausage
- Replies: 11
- Views: 28228
Looks great! This is an interesting sausage to me......in 5 days you have a safe, edible, dried sausage without any cooking?
TD