Search found 4 matches
- 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...
- Thu Jan 22, 2015 07:31
- Forum: For beginners
- Topic: Smoked Sausage Texture
- Replies: 10
- Views: 8461
- 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...
- 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. ...