Search found 4 matches

by SmokedMeatLog
Tue Jan 27, 2015 08:32
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1321
Views: 552713

Thanks for the warm welcome guys. I have had some success at fresh sausage and now I am setting my sights on smoked sausage and fish..especially trout, since I have a ton of it....and maybe curing some landjager in the future. I currently have a 5#stuffer and a grinder as well as a Bradley smoker wi...
by SmokedMeatLog
Thu Jan 22, 2015 07:31
Forum: For beginners
Topic: Smoked Sausage Texture
Replies: 10
Views: 8461

Yeah that looks nice...a bit more than I'm after I think but about halfway between yours and mine would be about right.
by SmokedMeatLog
Wed Jan 21, 2015 21:00
Forum: For beginners
Topic: Smoked Sausage Texture
Replies: 10
Views: 8461

Thanks Guys. It is a Polish smoked sausage based off of Marianski's "Polish Sausage" book page 94 but using a hot(ish) smoke regime. All pork butt was ground through a 3/16" plate (sounds like I may want to go coarser there). No beef was used, it may just be the camera color that is giving that impr...
by SmokedMeatLog
Wed Jan 21, 2015 03:31
Forum: For beginners
Topic: Smoked Sausage Texture
Replies: 10
Views: 8461

Smoked Sausage Texture

I have been making fresh sausage for a few years now and occasionally smoking some. Lately I have been trying some more smoking recipes following the Recipes in Marianski's book for some of the Polish sausages. Well the last two times it has come out with a softer texture that I am not crazy about. ...