Search found 138 matches

by Sleebus
Wed May 02, 2018 18:57
Forum: Hyde Park
Topic: R.I.P Chuckwagon
Replies: 18
Views: 4684

Really sad news...so many great contributions on this site.
by Sleebus
Mon Apr 02, 2018 13:14
Forum: Sausages
Topic: Kabonosy - The Look
Replies: 5
Views: 1320

All of the Kabanosy I've ever had was wrinkled in appearance.
by Sleebus
Mon Feb 19, 2018 19:33
Forum: Curing chambers and Related Equipment
Topic: Post pictures of your fermentation chambers and drying rooms
Replies: 4
Views: 1379

Need to find the others of mine

Image
by Sleebus
Mon Nov 20, 2017 16:59
Forum: Sausages
Topic: Andouille Question
Replies: 11
Views: 2958

Re: Andouille Question

How can I make a coarse mix, yet get that to bind properly? There seems to be some gelatinous material in theirs, makes me wonder if some pigs feet weren't involved..... Sorry should have actually given you some useful information in my last post rather than just getting all misty-eyed about Best S...
by Sleebus
Tue Nov 07, 2017 23:31
Forum: Sausages
Topic: Andouille Question
Replies: 11
Views: 2958

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!
by Sleebus
Wed Sep 13, 2017 20:46
Forum: Sausages
Topic: 5 best sausage recipes you have made, in your opinion...
Replies: 11
Views: 4032

Here's mine. Pork 75.00% Beef 25.00% salt 1.52% pepper 0.38% Crushed garlic 1.00% water 3.13% Cure #1 0.25% Mustard seeds 0.10% Grind with medium plate, mix, stuff. Smoke ~3 hours @ 150° or less until you like the color. Poach in 165° water until IT of 155°. Place directly into ice bath until IT of ...
by Sleebus
Wed Sep 06, 2017 14:40
Forum: For beginners
Topic: Question about making sausage without cure
Replies: 8
Views: 2784

I've made plenty of fresh sausages, i.e., no cure. However, they should be cooked/refrigerated/frozen immediately. The worst thing to do would be to smoke them, as that puts them in an environment where botulinum thrives. However, if you use Cure #1, then smoking is no problem.
by Sleebus
Wed Aug 30, 2017 15:28
Forum: For beginners
Topic: Problem with salt
Replies: 4
Views: 2025

Re: Problem with salt

What salt you guys are using for making sausages and how meny gram per 1 kg I never measure salt by volume, I always do it by weight, that way I can calculate the salt percentage of the recipe. After doing many recipes, I have an idea of what salt level that I look for. 20g of salt is always 20g of...
by Sleebus
Fri Aug 25, 2017 22:33
Forum: For beginners
Topic: Smoked sausage - still a bit crumbly...
Replies: 12
Views: 3625

Force chilling prevents shrinkage and minimizes dwell time in the danger zone.
by Sleebus
Fri Aug 25, 2017 15:26
Forum: For beginners
Topic: Smoked sausage - still a bit crumbly...
Replies: 12
Views: 3625

I only take my poach water to 165, that way I stay under the temps for fat melting. Still very easy to hit 155 IT. I've also found that the poach water temp doesn't decrease much with addition of the sausage. I've learned to be at 165 prior to putting the sausage in and not hoping for it to decrease...
by Sleebus
Fri Aug 25, 2017 03:21
Forum: For beginners
Topic: Smoked sausage - still a bit crumbly...
Replies: 12
Views: 3625

I don't go over 150° smoker temp when hot smoking. Wait a minute.... So you don't do a full cook in the smoke? You finish by poaching? Isn't 165° the requisite internal temperature? No, I do not do a full cook in the smoker. For some styles, that is how it's done, but I've had very good success jus...
by Sleebus
Sun Aug 20, 2017 23:09
Forum: Dry Cured Meats and Sausages
Topic: Starting first Lonzino tonight
Replies: 34
Views: 9387

Couldn't have done it without the help and guidance from this group here, Redzed! I'm really looking forward to doing more of these. Now that I've got the whole EQ cure down, I wouldn't have any problem hanging 20# of these at a whack, maybe more...especially when I was seeing loin on sale for $1.00...
by Sleebus
Sat Aug 19, 2017 23:24
Forum: Dry Cured Meats and Sausages
Topic: Starting first Lonzino tonight
Replies: 34
Views: 9387

Ok, second Lonzino came out today. This is the one with cloves, cinnamon and juniper. Really digging the flavor on this one. http://i.imgur.com/RVDWxGPl.jpg Less hard rim on this one http://i.imgur.com/xjdFaAFl.jpg http://i.imgur.com/3Dh3nCjl.jpg?1 So now the chamber is empty. With my folk's anniver...
by Sleebus
Fri Aug 18, 2017 21:19
Forum: For beginners
Topic: Mold of various colors
Replies: 27
Views: 8298

Mmmm, those do look good! How long did you hang and what was the weight loss % that you ended up with?
by Sleebus
Fri Aug 18, 2017 14:19
Forum: Sausages
Topic: Sausage for my folks 50th anniversary
Replies: 4
Views: 1698

Looks great Sleebus! That's an interesting grill. Does the combustion fan in the firebox also circulate the air in the cooking area? Also can you control the amount of smoke? Yes, it does. Keeps the smoke moving through at a reasonable pace. I shot a video of it, will have to post that later. Smoke...