Search found 96 matches

by partycook
Sat May 12, 2012 03:21
Forum: Hyde Park
Topic: Simple brine for wild turkey?
Replies: 20
Views: 7257

Nice bird Tooth Unfortunately I had to skip turkey hunting this year. I tore my rotator cuff in January.The doc said no hunting or fishing for at least four months.But my nephew was lucky enough to bag a 20 pound tom.Smoked him up using Stan's recipe on page 535 from the home production of quality m...
by partycook
Wed Feb 29, 2012 00:05
Forum: Technology basis
Topic: Temperature Stall when smoke cooking
Replies: 10
Views: 10643

Hi Guys I also had the problem of temperature stall with my first three smoke house set-ups. This is one of the reasons that I purchased the set-up that the sausage maker sells. The problems seem to mostly occur when the smoker had a full load or was loaded to capacity. The sausage makers set-up all...
by partycook
Wed Feb 22, 2012 15:47
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 131834

Wow $3-$5/per pound. I guess I should not complain at our prices.we have been paying. $1.76 per pound in double packed craovac =about 30 lbs. or $1.45 in 75 lb. case lots. Last year I was paying $1.09 in case lots. One of the hardest things to get is back fat.They are getting $1.00 per pound and I h...
by partycook
Wed Feb 22, 2012 01:03
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 131834

When you speak of fresh pork what type of cuts are you using? Are you using a specific cut of pork or are you using pork trimmings,as trimmings might have a higher percentage of fat. Beef fat will change your taste. Try a batch with beef fat and a batch with pork fat. I usually keep my fat content b...
by partycook
Mon Feb 20, 2012 00:52
Forum: Other products
Topic: Photo Gallery Of Meat Or Sausage-Related "Other Product
Replies: 35
Views: 28914

Hi keymaster, Have you ever tried to make your own cheese? I just finished taking a course in cheese making . Just finished making my first batch of Brie, it will be interesting to see how it turns out.I hope to graduate to making hard cheese. Smoking them is just another treat. Kinda like making Sl...
by partycook
Fri Feb 17, 2012 23:52
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 131834

Hey big guy thanks for the info. I don't know if I mentioned that at our last sausage get-together we cranked out 110 lbs. My loss in smoking was about 32 per cent,give or take a couple percent. My net weight was just over 72 lbs. I imagine that I could cut the loss if I raised my finished temperatu...
by partycook
Thu Feb 16, 2012 23:35
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 131834

Boy did I screw up.We had finished stuffing a bunch of beer sticks and I wanted to cover them over night so the top layer didn't dry out .Well blaizen sadle blankets them thar beer sticks had eaten holes right though the aluminum foil that I had covered them with,naturally I tossed out any of the me...
by partycook
Wed Feb 15, 2012 17:29
Forum: Hardware
Topic: Stuffer capacity recommendations?
Replies: 22
Views: 11052

Everything is going to have to be put on hold for a while,as I blew out my rotator cuff. I am hoping that I can include the making of salami and pepperoni as part of my rehab.I also want to make CW's bacon recipe.Hey blackriver we used to hunt up by the falls,now we are up around Osseo.

JOHN
by partycook
Tue Feb 14, 2012 03:17
Forum: Sausages
Topic: [USA] "Bronsonville Jots"
Replies: 12
Views: 8927

Hi Blackriver,

With a handle like that you couldn't be from the the black river falls area?

Some of the great places to purchase these products are "the Sausage maker ", Allied Kenco,and Butcher & Packer.

I would like to try to clone there recipe for Italian sausage. Do you have ideas?

JOHN
by partycook
Tue Feb 14, 2012 02:52
Forum: Hardware
Topic: Stuffer capacity recommendations?
Replies: 22
Views: 11052

Image

This is an example of what we accomplished,(stuffed 110 lbs.) in 2 hrs. with chili and beer brakes. everyone enjoyed seeing how, and making sausage.

JOHN
by partycook
Tue Feb 14, 2012 02:28
Forum: Hardware
Topic: Stuffer capacity recommendations?
Replies: 22
Views: 11052

http://i1143.photobucket.com/albums/n637/cookin123/NEWVINTAGESTUFFERS001.jpg Hi sausage makers, This is a pic. of my second and third stuffers. First one was a 5lb. with nylon gears, only made it thru about 200 lbs. before the gears broke.(don't let your nephew the football player turn the crank.)N...
by partycook
Fri Feb 03, 2012 22:40
Forum: Other products
Topic: [USA] "Polecat's Oui-Oui Water"
Replies: 14
Views: 6685

Hey CW,

I downloaded polecat's marinade sure looks interesting probably try it next week.

John
by partycook
Tue Jan 31, 2012 23:31
Forum: Venison and Other Game
Topic: [USA] Tom's Venison Sausage
Replies: 21
Views: 16646

Hi Tom When finishing my smoking of my snack sticks I raise the temperature of the smokehouse to 165 degrees and hold until they reach a internal temp. of 145-150. My smoke chamber has a natural gas burner witch makes it quite simple to get accurate smoking and finishing temperatures. I was hoping t...
by partycook
Tue Jan 31, 2012 23:30
Forum: Venison and Other Game
Topic: [USA] Tom's Venison Sausage
Replies: 21
Views: 16646

Hi Tom When finishing my smoking of my snack sticks I raise the temperature of the smokehouse to 165 degrees and hold until they reach a internal temp. of 145-150. My smoke chamber has a natural gas burner witch makes it quite simple to get accurate smoking and finishing temperatures. I was hoping t...
by partycook
Mon Jan 30, 2012 18:07
Forum: Venison and Other Game
Topic: [USA] Tom's Venison Sausage
Replies: 21
Views: 16646

On this last batch (100 pounds-4 25 pound batches) I allowed the crew(nine of us) to mix the spice. Usually I mix the spice and have it ready to go but they wanted to do a hands on. I told them to put a little bit of each spice on there finger and taste it in that way maybe they would understand jus...