Search found 96 matches

by partycook
Sat May 28, 2016 14:59
Forum: Dry Cured Meats and Sausages
Topic: Coppa de la Vera
Replies: 59
Views: 28003

Thank you for the link. It will be interesting to see how the flavors turn out . I have been trying to reduce the salt levels in some of my sausages. I also have just recieved a Milwaukee PH meter . Is there a target PH at the finish. I will be looking for a 35-40% weight loss. Guess it's to late to...
by partycook
Thu May 26, 2016 15:00
Forum: Dry Cured Meats and Sausages
Topic: Coppa de la Vera
Replies: 59
Views: 28003

I have been following your posts on making coppa and bresaola. I have decided to follow Marianski's rescipes with Jason's suggestion of using Pimeton del lera 20/80 as the pepper. Any other sugestions? I have built a curing chamber (refrigerator) with tempature control.12 volt computer fan with volt...
by partycook
Wed Mar 09, 2016 02:55
Forum: Dry Cured Meats and Sausages
Topic: Salame di Sativa
Replies: 13
Views: 11459

is moonshine legal up there? maybe a couple of shots could aid the fermentation.
John
by partycook
Wed Mar 09, 2016 02:41
Forum: Sausages
Topic: Venison Sausage Ratio's
Replies: 26
Views: 11654

we did 240 lbs. this winter. 190 lbs. of beer sticks . 50 lbs. of summer sausage. we also add 2 lbs. of hi temp cheddar cheese per 25 lbs. we use a 50/50 mix half venison and half pork shoulders. I have found that Sam's club has had the best price on pork. bone in butts. Our cost came to $4.04 per l...
by partycook
Sun Sep 06, 2015 18:06
Forum: Smokehouses. Construction and Maintenance.
Topic: gas valve question
Replies: 16
Views: 13367

I am lucky to have natural gas.

John
by partycook
Sat Sep 05, 2015 02:41
Forum: Smokehouses. Construction and Maintenance.
Topic: gas valve question
Replies: 16
Views: 13367

I don't know if this will help other folks but a while back i bit the bullet and invested into the smoke generator and the smoke house kit from the sausage maker. I used a old freezer and relined it with aluminum . I used oven racks cut down an welded to fit. unit can handle 25-30 lbs. easily. I use...
by partycook
Sun Nov 16, 2014 03:23
Forum: Hardware
Topic: Cabelas 20lb mixer
Replies: 15
Views: 24927

Mine has also been standing for about 3 years. We found it easyier to use long black farm gloves (xl) with a inner pair of cotton gloves. We did 125 lbs. of venison sticks last year and the guys said that they would never go back to using the mixer. When mixing by hand my helpers they seemed to get ...
by partycook
Thu Apr 25, 2013 23:01
Forum: Sausages
Topic: Beef Trim??
Replies: 5
Views: 3849

hey blackriver: I know that you are not far from where I live. The piggly wiggly has 80/20 ground beef for the next few days.(1.99 lb.) I have used this for my snack sticks before and they turn out excellent.In fact my better half just walked in with 20 lbs. I'll be hitting this sale a couple of tim...
by partycook
Mon Mar 11, 2013 15:38
Forum: Sausages
Topic: Pork Butt Question?
Replies: 8
Views: 5571

I also took advantage of that sale.
Today I'm going to try CW's Krainerwurst (smoked version) I also wan't to make some Landjager some breakfast ,sausage and maple cure a shoulder.

John
by partycook
Tue Feb 26, 2013 02:33
Forum: Hardware
Topic: stuffer recomendation?
Replies: 10
Views: 7328

My experince with differnt types of sausage stuffers. When I first started making sausage we stuffed using a hand grinder with a stuffing tube.Then I had a horn type stuffer,it leaked and I really did not enjoy making sausage in links we made mostly patty's. Later on I was able to buy a 5 lb. suffer...
by partycook
Tue Feb 05, 2013 05:48
Forum: Hyde Park
Topic: Rytek Criticized
Replies: 26
Views: 12677

For what it's worth. I have been using Fermento since the 60's . We usually make 100 + lbs. of Rytec's snack sticks (venison-pork) every hunting season. Through the years we have made over 1000 lbs. using Fermento. We have tried different snack stick recipes some with cultures but the gang still lik...
by partycook
Mon Jan 28, 2013 00:55
Forum: Hyde Park
Topic: Started a BBQ and smoker blog
Replies: 8
Views: 3023

SOUNDS LIKE A GREAT IDEA. KEEP US POSTED AS HOW TO ACCESS YOUR SITE.

JOHN
by partycook
Thu Jan 24, 2013 15:00
Forum: Hyde Park
Topic: Ice damage
Replies: 10
Views: 3365

There is a upside though. The gang is coming over this Saturday for our beer stick making session .We will be cranking out 100 lbs. of venison sticks. These cold temps sure make cold smokin easy. I did a batch (25 lbs. ) of all beef last week. Some folks just will not eat venison since CWD has moved...
by partycook
Wed Jan 23, 2013 14:33
Forum: Hardware
Topic: Where to buy wood "DUST" in the USA
Replies: 12
Views: 6408

The source I use is just on the edge of Milwaukee. They sell in larger bags.They supply mostly commerical sausage makers.

Franz co. po. 344 Buttler Wi. 53007
1-800-262-8700

John
by partycook
Thu May 17, 2012 14:18
Forum: Hyde Park
Topic: Zinc in galvanized metal a safety issue?
Replies: 8
Views: 4201

http://i1143.photobucket.com/albums/n637/cookin123/th_IMG_0470.jpg Here is a method that we have used to keep the meat from slipping on the spits.I do not believe that the temperature gets high enough to break down the coating on the chicken wire. I have never been able to keep the meat from slippin...