Search found 338 matches

by NorCal Kid
Tue Feb 19, 2013 19:55
Forum: For beginners
Topic: Using my Chiilli mix to flavour sausages
Replies: 7
Views: 3268

Add a touch of vinegar to your recipe, & you've got yourself a nice chorizo. :wink:

Kevin
by NorCal Kid
Sun Feb 17, 2013 01:33
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 858
Views: 296361

Smoked German Summer Sausages & More Bockwurst

I made some good Deutschland-style sausages last weekend. One version is a fresh (non-smoked) Bockwurst , a recipe I`ve made several times before. It`s probably our family`s favorite as it tends to disappear within a week, no matter how large a batch I make. This bockwurst batch will be five pounds....
by NorCal Kid
Thu Feb 14, 2013 23:13
Forum: Sausages
Topic: What did I do wrong?
Replies: 26
Views: 12402

Question. At what time does the transfer from the smoker to the bath take place? I'm thinking that both the smoker temp and bath temp will be at 165°. The smoker temp get raised gradually from 130° to 165°, sausage is done at IT of 152°, then the ice-bath. Maybe after the sausage has been in the sm...
by NorCal Kid
Thu Feb 14, 2013 06:38
Forum: Sausages
Topic: What did I do wrong?
Replies: 26
Views: 12402

I've never used beechwood, but as Ross pointed out, some varieties of smoke wood truly 'color' the meat more so than others (hickory is a definite 'coloring' wood). When I know I'll be finishing of sausages in the water bath, I tend to be a bit more heavy-handed with the smoke application, knowing I...
by NorCal Kid
Wed Feb 13, 2013 16:15
Forum: Sausages
Topic: [USA] Chicken Parmesan Tomato Basil
Replies: 4
Views: 2412

I am going to lower the ginger and black pepper and increase the tomatoes. I can add some parsley for color, too. I always write my recipes in percentages so I write the ingredients on the board and put the weights as I calculate them based on the green weight of the meat. I used cheap ready grated...
by NorCal Kid
Mon Feb 11, 2013 17:37
Forum: Hardware
Topic: Patty Rings And Muffins
Replies: 28
Views: 10127

Ross, when I make burgers or sausage patties, I found these little items to be quite handy. I've seen them referred to as 'english muffin rings' (cheap at amazon). The nice part about them is they're the perfect diameter for use with breakfast sandwiches. I line them with plastic wrap & am able to c...
by NorCal Kid
Sun Feb 10, 2013 17:39
Forum: Smoked pork products
Topic: Pork Loin $1.99lb.
Replies: 23
Views: 12348

After cancelling the Vegas trip we're now booked into Boomtown next Sunday and Monday. Oh my, Cabelas is right next door and I've got a $300 gift card! Life is good. RAY Every six months, I venture up to Lake Tahoe with my old college roomies for a guy's weekend. One of our destinations is always t...
by NorCal Kid
Sat Feb 09, 2013 18:47
Forum: Smoked pork products
Topic: Pork Loin $1.99lb.
Replies: 23
Views: 12348

So I wound up snagging about 13 pounds of pork loin yesterday; plus about 8 pounds of chicken thighs (99 cent a pound), and 5 pound of top round. Add this to the 15lbs of pork butt I picked up earlier this week, I'd say I'm in good shape to make something.....

Decisions, decisions....

Kevin
by NorCal Kid
Fri Feb 08, 2013 03:54
Forum: Smoked pork products
Topic: Pork Loin $1.99lb.
Replies: 23
Views: 12348

NorCalKidPastorInSanFrancisco! You said, "Down the street"... are you kidding? "down the street"...literally. I have a local safeway about 2 blocks from my home; another 3 blocks from the church address. I went to the Blackhawk store & they were all out! :mad: BUT more in tomorrow. Price good thru ...
by NorCal Kid
Fri Feb 08, 2013 00:08
Forum: Smoked pork products
Topic: Pork Loin $1.99lb.
Replies: 23
Views: 12348

Re: Pork Loin $1.99lb.

Due to iffy weather and my wife having the flu we cancelled a Vegas trip for another month. Safeway has whole pork loin in the bag for $1.99lb this week, about as good as it gets. I've got two eight pounders cut in half, shot up with brine solution and soaking in the remaining brine in the fridge t...
by NorCal Kid
Fri Feb 08, 2013 00:05
Forum: Sausages
Topic: [USA] Hungarian Apricot Sausage
Replies: 14
Views: 9814

I like the look of this recipe! Since I picked up a dehydrator last summer for the wife, we've a load of dried apricots that I can see would go very well in these sausages! Kevin Bubba, here's the post with the recipe for the other SD tomato/basil/parm sausage: http://wedlinydomowe.pl/en/viewtopic.p...
by NorCal Kid
Mon Feb 04, 2013 17:32
Forum: Hyde Park
Topic: The Day After
Replies: 3
Views: 1523

Re: The Day After

So this is what it feels like to be a Superbowl loser, rotten! Having overcome all obsticles, adversity, stupid penalties and special teams play to have first and goal on the seven with two and a half minutes left, failure. Did the team with the better players lose to the team with the better Harba...
by NorCal Kid
Sat Feb 02, 2013 19:10
Forum: Hardware
Topic: Sausage Stuffer?
Replies: 21
Views: 25961

A number of kirby cannon users operate them on their kitchen counters & do just fine. I just like to have access to both sides of the unit when I work & room to move around so working outside on a large table works fine for me. In most of Kirby's vids & user shots, you see his stuffers in operation ...
by NorCal Kid
Sat Feb 02, 2013 08:33
Forum: Hardware
Topic: Sausage Stuffer?
Replies: 21
Views: 25961

Having both hands free would be nice, but I don't have a problem using the crank stuffer alone. If the stuffer is set up so the sausage drops into a container, all that's needed is controlling how fast the casing pays out. I've asked several times about the advantages of water stuffers, no one has ...
by NorCal Kid
Sat Feb 02, 2013 02:25
Forum: Hardware
Topic: Sausage Stuffer?
Replies: 21
Views: 25961

I have not been able to understand the benefits of a water stuffer (other than the large vertical commercial ones.) I wish I could try one to see what the rage is all about. It looks like they take up a lot of room and they appear to be very slow compared to a good vertical crank stuffer. (Not a cr...