Search found 116 matches

by sausagemaneric
Tue Dec 25, 2018 16:46
Forum: Smoked pork products
Topic: Dextros sub for sugar
Replies: 5
Views: 1328

For the last 6 years I've been cooking bacon in a cast iron skillet in the oven @ 350 deg. F. Flip it once after 10 min. or so and it'll be don in another 7 min..................then remove the bacon and crack an egg or two in the skillet in the oven. Perfect eggs...................
by sausagemaneric
Thu Dec 20, 2018 23:27
Forum: Smoked pork products
Topic: Schinkenspeck
Replies: 52
Views: 51144

Well, I fumbled it into place. Not sure I can do it again though. Seems like as things pop up to make a selection, there is a bit of guess work or experience necessary. Not good at guess work and my experience level is low!
by sausagemaneric
Thu Dec 20, 2018 23:19
Forum: Smoked pork products
Topic: Schinkenspeck
Replies: 52
Views: 51144

Image
by sausagemaneric
Thu Dec 20, 2018 23:18
Forum: Smoked pork products
Topic: Schinkenspeck
Replies: 52
Views: 51144

Here is the two of them............I hope. Can someone send me specific info on photo uploading? The instructions are rather slim, at least for my brain.

https://imageshack.com/a/img921/8462/U9Bgbj.jpg

Imagehosting photo
by sausagemaneric
Thu Dec 20, 2018 23:15
Forum: Smoked pork products
Topic: Schinkenspeck
Replies: 52
Views: 51144

Seriously maddening...................I'll keep at it
by sausagemaneric
Thu Dec 20, 2018 23:08
Forum: Smoked pork products
Topic: Schinkenspeck
Replies: 52
Views: 51144

by sausagemaneric
Thu Dec 20, 2018 22:58
Forum: Smoked pork products
Topic: Schinkenspeck
Replies: 52
Views: 51144

Well,
I'm trying to figure out how to upload some photos.............................but I don't see it happening with the instructions on this forum. I will need to get my wife's assistance.
by sausagemaneric
Thu Dec 20, 2018 16:58
Forum: Smoked pork products
Topic: Schinkenspeck
Replies: 52
Views: 51144

Shinkenspeck

So I made some Shinkenspeck for my Christmas Smoke House adventure this year. I made it according to Rytek's recipe in the his book. Which quite different than the Shinkenspeck in the Sticky on this page. I used a sirloin for the middle and belly for the rap. Brined them according to his recipe usin...
by sausagemaneric
Sun Oct 07, 2018 19:16
Forum: Sausages
Topic: Need to make some deer sausage
Replies: 7
Views: 1245

Bob K wrote:Not easily. Sorry.
So, do you convert it to grams or ounces and weight it out?
by sausagemaneric
Sun Oct 07, 2018 15:47
Forum: Sausages
Topic: Need to make some deer sausage
Replies: 7
Views: 1245

For sausage we use a 50/50 or 60/40 pork to venison ratio. It is not dry that way..... This is a recipe we like, its been fine tuned for decades to its current formula. Those are multiplication %'s, .009 = ( .9%) Venison sausage 50/50 pork butt / venison Salt................................ .009 ( ...
by sausagemaneric
Sat Oct 06, 2018 23:21
Forum: Sausages
Topic: Need to make some deer sausage
Replies: 7
Views: 1245

Need to make some deer sausage

Hi, I have about 5 pounds of ground venison, frozen. It was given to me from a reliable source. It is ground, packed and appears to be a very nice product. Not really caring to much for ground venison by itself, thinking I'd make some smoked sausage with it. I'm thinking straight up Kielbasa? Would ...
by sausagemaneric
Sat Sep 15, 2018 04:29
Forum: Sausages
Topic: Using binders when making sausage
Replies: 18
Views: 4479

So if I were to make a "Fresh Hot Link", meaning, not using a cure, but hot smoking it to 155 degrees using a water smoker and keeping the temp in the safe 180-195 degrees fahrenheit. Would the same idea of salting the cubed meat and placing it in the cooler for 48hr work to gain some bind?
by sausagemaneric
Sun Jul 29, 2018 02:23
Forum: Sausages
Topic: Using binders when making sausage
Replies: 18
Views: 4479

I've always used Soy Protein in my smoked sausages for the simple reason, Rytek said to. I have wandered what it would be like if you didn't. One thing, Soy Protein costs more than the meat! Also, it's not the easiest thing to blend in to the meat. I generally use a fair amount of fatty meat ground ...
by sausagemaneric
Mon Nov 27, 2017 04:04
Forum: Sausages
Topic: Christmas Sausages
Replies: 3
Views: 1734

I will often times make the "cooked salami" from the Rytek Kutas's book and I will almost always make "Iowa Farm Sausage" from the Bruce Aidells book. I will also make some Canadian Bacon and some regular bacon.
by sausagemaneric
Mon Jul 17, 2017 02:56
Forum: Sausages
Topic: Made some Nürnberger Bratwürste
Replies: 9
Views: 2998

Those look amazing! When I ran out of sheep casings...........which took about 10 years, I switched to 26mm Hog Casings. Far less cursing and struggles.