Search found 65 matches

by K98 AL
Fri May 18, 2018 15:42
Forum: Fishes
Topic: Shotgun Red's Pickled Fish
Replies: 20
Views: 2775

About all I ever do is catfish - y'all think that'd work? I know catfish are supposed to be fattier, maybe try some perch filets?
by K98 AL
Fri Jan 05, 2018 19:14
Forum: Hardware
Topic: Cabela's 33lb sausage meat mixer
Replies: 13
Views: 2900

Dan, I think that when it comes to 10lbs and more, the mixer does a more thorough job, and it is really important to have a long mix for hot smoked sausages. For dry cured we have to be careful not to overmix, especially if we are using our hands to avoid smearing. It's a real relief on the hands. ...
by K98 AL
Wed Nov 08, 2017 13:36
Forum: Sausages
Topic: Andouille Question
Replies: 11
Views: 3190

Just have to give a shout out to K98 AL and agree that Best Stop is the best! Hope you took some fresh, hot cracklin's away from there, along with some smoked boudain! I'm co-owner of a biathlon held in Oklahoma twice a year. We feed the runners well, and have a couple of top-notch BBQ guys smoke p...
by K98 AL
Tue Nov 07, 2017 19:52
Forum: Sausages
Topic: Stupid Questions
Replies: 20
Views: 4353

Bob K wrote:Al-
Lots of good wild game sausage recipes here, also a lot of common sense advice. Andouille recipe included.
https://honest-food.net/cured-meat/fresh-sausages/

Thanks - funny there's a Merguez recipe on there. One of the best sausages I made last winter was based on Merguez.
by K98 AL
Tue Nov 07, 2017 13:31
Forum: Sausages
Topic: Looking for Hot Italian Sausage Formula
Replies: 4
Views: 2365

I'm far from an expert, but I'd be concerned about the acidity in the tomato juice. Hopefully someone here with more experience can address that - I was wondering about the acidity in canned peppers affecting bind as well. I can't imagine introducing acid can help...
by K98 AL
Tue Nov 07, 2017 13:16
Forum: Sausages
Topic: Stupid Questions
Replies: 20
Views: 4353

OK, I may be "challenged". I measured my smallest plate, it's 11/64" - not quite 3/16. I have no idea why I thought it was 1/8. My plates are 1/2, 1/4, 11/64. My next endeavor, though not a first, will be some more Andouille with the wild pig. Last batch I made I hand-diced some chunks, and mixed it...
by K98 AL
Mon Nov 06, 2017 20:34
Forum: Sausages
Topic: Stupid Questions
Replies: 20
Views: 4353

I would try a batch grinding only a portion through the 1/8 plate (your binder) and the rest once through a 3/16 or 3/8 plate which would give you a nicer texture. More defined pieces instead of an almost emulsified texture. As long as you mix it well and don't over heat when smoking all should be ...
by K98 AL
Mon Nov 06, 2017 17:54
Forum: Sausages
Topic: Stupid Questions
Replies: 20
Views: 4353

Well with the skin attached you know its backfat. I cut it into 3-4" strips as it makes it easier to "filet" off. Try to source a local processor. Just curios as to why you grind all your sausage so fine, is it a preference? Lots of filets here: Image I think the first sausages I started having suc...
by K98 AL
Mon Nov 06, 2017 13:49
Forum: Sausages
Topic: Stupid Questions
Replies: 20
Views: 4353

I made some smoked sausage with and w/o cheese. Diced 60% deer/40% wild pig, added 22% back fat. Added cure, spices, left in fridge for 48 hours. Ground through 1/4 plate, back to freezer, ground through 1/8 plate, back to freezer. Mixed/kneaded until very sticky. Smoked at 100-125 for about 4 hours...
by K98 AL
Fri Nov 03, 2017 12:15
Forum: Sausages
Topic: Stupid Questions
Replies: 20
Views: 4353

I make a fair amount of deer sausage and don't have the problems you are describing. Before you go to adding binders why not try adding more fat. I have found that what I thought was the right amount of fat for deer sausage versus what is really needed are two different things and if you were to lo...
by K98 AL
Fri Nov 03, 2017 12:14
Forum: Sausages
Topic: Stupid Questions
Replies: 20
Views: 4353

redzed wrote:And the milk powder was the non-instant variety?
yes
by K98 AL
Thu Nov 02, 2017 20:17
Forum: Sausages
Topic: Stupid Questions
Replies: 20
Views: 4353

Yes, sir - until a ball of it sticks to my hand, upside down. Cold, cold, cold.
by K98 AL
Thu Nov 02, 2017 19:44
Forum: Sausages
Topic: Stupid Questions
Replies: 20
Views: 4353

I used some NFMP earlier this year, with success, but also ran a batch without it, and couldn't tell a huge difference. Cooking brats, or sliced sausages in gumbo or stew makes them fall apart. I noticed commercial products don't do this, even at high temps, just trying to make products better. I'll...
by K98 AL
Thu Nov 02, 2017 12:45
Forum: Sausages
Topic: Stupid Questions
Replies: 20
Views: 4353

I obtained a bunch of back fat (skin attached) from the local Mexican grocery. Cut the skin off and diced it - it is much harder than the fat I've used previously.

I guess I'll have to try binders, I was just trying to avoid adding anything extra.

Thanks for the advice!
by K98 AL
Tue Oct 31, 2017 15:15
Forum: Sausages
Topic: Stupid Questions
Replies: 20
Views: 4353

Stupid Questions

OK - hunting season has arrived, and I have already harvested enough pigs and deer to keep me busy. Last year's sausage was good, but I have a couple questions, if y'all can help I'd really appreciate it. First off - when I re-heat my (fully cooked) sausages in a pan, I have to be very careful not t...