Search found 65 matches
- Fri May 18, 2018 15:42
- Forum: Fishes
- Topic: Shotgun Red's Pickled Fish
- Replies: 20
- Views: 16983
- Fri Jan 05, 2018 19:14
- Forum: Hardware
- Topic: Cabela's 33lb sausage meat mixer
- Replies: 13
- Views: 10790
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. ...
- Wed Nov 08, 2017 13:36
- Forum: Sausages
- Topic: Andouille Question
- Replies: 11
- Views: 7038
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...
- Tue Nov 07, 2017 19:52
- Forum: Sausages
- Topic: Stupid Questions
- Replies: 20
- Views: 11688
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.
- Tue Nov 07, 2017 13:31
- Forum: Sausages
- Topic: Looking for Hot Italian Sausage Formula
- Replies: 4
- Views: 4475
- Tue Nov 07, 2017 13:16
- Forum: Sausages
- Topic: Stupid Questions
- Replies: 20
- Views: 11688
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...
- Mon Nov 06, 2017 20:34
- Forum: Sausages
- Topic: Stupid Questions
- Replies: 20
- Views: 11688
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 ...
- Mon Nov 06, 2017 17:54
- Forum: Sausages
- Topic: Stupid Questions
- Replies: 20
- Views: 11688
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...
- Mon Nov 06, 2017 13:49
- Forum: Sausages
- Topic: Stupid Questions
- Replies: 20
- Views: 11688
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...
- Fri Nov 03, 2017 12:15
- Forum: Sausages
- Topic: Stupid Questions
- Replies: 20
- Views: 11688
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...
- Fri Nov 03, 2017 12:14
- Forum: Sausages
- Topic: Stupid Questions
- Replies: 20
- Views: 11688
- Thu Nov 02, 2017 20:17
- Forum: Sausages
- Topic: Stupid Questions
- Replies: 20
- Views: 11688
- Thu Nov 02, 2017 19:44
- Forum: Sausages
- Topic: Stupid Questions
- Replies: 20
- Views: 11688
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...
- Thu Nov 02, 2017 12:45
- Forum: Sausages
- Topic: Stupid Questions
- Replies: 20
- Views: 11688
- Tue Oct 31, 2017 15:15
- Forum: Sausages
- Topic: Stupid Questions
- Replies: 20
- Views: 11688
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...