Search found 116 matches

by sausagemaneric
Sun Jan 20, 2013 17:26
Forum: Sausages
Topic: Swiss Sausage
Replies: 6
Views: 3531

Thanks, there's a lot to look at there!
by sausagemaneric
Sun Jan 20, 2013 17:17
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker Upgrade
Replies: 11
Views: 7972

the

I will still have to learn a little with my new set up. It cooked so much faster at the same temp I over cooked my hams this year. I would like to do something with my thermometer set up. One of these days I will learn how to load pictures.
by sausagemaneric
Sun Jan 20, 2013 06:21
Forum: Hardware
Topic: What kind of meat grinder does everyone have?
Replies: 39
Views: 23786

I have been using a # 10 from the Sausagemaker that is a Polish made unit. Very high quality, bought it like 20 years ago for $300.00-ish. Just bought a Cabella's # 22 and the meat mixer to go along with it. I have 15# Dick type stuffer. I used to make between 1000-2000lbs a year and sell it to my b...
by sausagemaneric
Sun Jan 20, 2013 06:08
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker Upgrade
Replies: 11
Views: 7972

Smoker Upgrade

Hi all, here is a tip for your smoker. My smoker is an old fridge with an enamel interior. I was suspecting some cold spots in my smoker during the "cooking time". Some sausage would be cooked and some not. So I put a 4" duct from the bottom front to the top rear with a "duct booster". Takes the hot...
by sausagemaneric
Sun Jan 20, 2013 05:37
Forum: Sausages
Topic: Swiss Sausage
Replies: 6
Views: 3531

The Swiss sausage recipe I have is, Red Wine, salt, pepper, garlic salt, nutmeg, cinnamon, and allspice. I dropped the garlic salt, and added fresh garlic, and a little bit of cloves. It called for pork and beef. I dropped the beef and go pure pork. No water, all red wine for the liquid. It makes a ...
by sausagemaneric
Sun Jan 20, 2013 05:29
Forum: Smoked pork products
Topic: Boneless Hams
Replies: 13
Views: 8724

So when you say "kneading". What exactly does that look like with half of a boneless leg of pork?
by sausagemaneric
Sun Jan 20, 2013 03:00
Forum: Smoked pork products
Topic: Boneless Hams
Replies: 13
Views: 8724

That is a good point about not rinsing after brine. Those are nice looking products. Do ou use gelatin?
by sausagemaneric
Sat Jan 19, 2013 06:35
Forum: Smoked pork products
Topic: Pulled Pork Question
Replies: 13
Views: 5846

I take a a bone in or boneless butt, cover it with as much Zatarain's cajun seasoning as it will hold. Put in in a 200 degree smoker with steady light smoke for 5-6 hrs. then I wrap it tight in aluminum foil and put it in a aluminum pan and back in the smoker for 2hrs and it will shred real easy. Th...
by sausagemaneric
Sat Jan 19, 2013 06:18
Forum: Sausages
Topic: Swiss Sausage
Replies: 6
Views: 3531

Swiss Sausage

Does anyone have a recipe for Swiss Sausage?
by sausagemaneric
Sat Jan 19, 2013 06:08
Forum: Sausages
Topic: casing question
Replies: 13
Views: 6613

You can store casings in white vinegar in the fridge almost indefinitely. Soak in warm water and flush to remove the vinegar taste/smell.
by sausagemaneric
Sat Jan 19, 2013 06:03
Forum: Smoked pork products
Topic: Boneless Hams
Replies: 13
Views: 8724

Boneless Hams

Have any of you guys made a good looking boneless ham? I have been goofing around with this for a few years. I think to do it right I need a tumbler, so the protein comes to the surface of the meat to bind the pieces together. Ideas?