Search found 8 matches
- Tue Mar 08, 2016 20:47
- Forum: Dry Cured Meats and Sausages
- Topic: Bresoala done! Sliced last night....
- Replies: 8
- Views: 5253
- Tue Mar 08, 2016 20:46
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker Questions
- Replies: 13
- Views: 11887
I use the 6-rack digital and really like it for ease. I put mine on a utility cart from harbor freight and keep in the garage and roll out when I'm ready to smoke. I'm sure there are better or more expensive ones out there. I just like not having to mess with sawdust, soaking, and babying the smoker...
- Tue Mar 08, 2016 13:57
- Forum: Smoked pork products
- Topic: Natural Cased Smokies
- Replies: 4
- Views: 5956
Kaiser I like the simplicity of the ingredients in your recipe. Some of the best sausages that I have tasted were seasoned with only one or two spices (other than salt). And yet we still want to find combinations with a dozen or more. :shock: The only thing that I would like to comment on here is t...
- Sat Mar 05, 2016 20:29
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 472651
http://i700.photobucket.com/albums/ww4/KaiserET_2009/IMG_0057_zpsnkiexbeg.jpg Some nice all pork smokies fresh out of the bradley smoker. These have some cheddar and fresh jalapeno in them for a mild kick. I have already convinced the wife to put in a total meat grinding and curing section in the b...
- Sat Mar 05, 2016 20:12
- Forum: Smoked pork products
- Topic: Natural Cased Smokies
- Replies: 4
- Views: 5956
Natural Cased Smokies
10 # pork butts, ice cold and grind through the 1/4" die 10 ea garlic clove, smashed 1 TBSP granulated garlic 3 TBSP kosher salt 1 TBSP ground black pepper 2 level tsp cure #1 2 1/2 cup ice cold water 24mm sheep casings You can add ground jalapeno and cheddar for a little kick, I like 6-7 ground jal...
- Wed Feb 24, 2016 13:41
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa
- Replies: 15
- Views: 11517
Perfect thank you! I have been lurking on the forum for a few months now and have made some nice items. Coppa, pancetta, bresaola, krainerwurst and kabanosy. I am glad to be a member now to learn more! Welcome to the group Kaiser! How about showing us some of those goodies you have been making so t...
- Tue Feb 23, 2016 20:38
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa
- Replies: 15
- Views: 11517
- Mon Feb 22, 2016 20:08
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa
- Replies: 15
- Views: 11517
Tom- Unless previously certified or frozen to treat for trichinosis, To be safe to eat raw: USDA Code: (iii) Coppa. Boneless pork butts for coppa shall be cured in a dry-curing mixture containing not less than 41/2 pounds of salt per hundredweight of meat for a period of not less than 18 days at a ...