Search found 122 matches

by sausagemaneric
Sat Feb 02, 2013 05:31
Forum: Sausages
Topic: [USA] Mortadella by NorCalKid
Replies: 19
Views: 67533

That is some beautiful Mort. I have not made Mort. I have made many kinds of Salami and some bologna. Even made some hot dogs. That is very inspiring.
by sausagemaneric
Mon Jan 28, 2013 05:23
Forum: Smoked pork products
Topic: Binders
Replies: 13
Views: 8610

I use soy protein in my Polish Sausage. I does a nice job of blending the sausage and retaining moisture during he smoking/cooking time. The only thing I don't like about using it is the cost. It costs more than the meat!. I definitely like the product better with it.
by sausagemaneric
Wed Jan 23, 2013 01:24
Forum: Sausages
Topic: Breakfast Sausgage
Replies: 5
Views: 3759

Oh, by the way, the phone # for Carlson's Butcher Supply is (415) 648-2601. They have two breakfast sausage types. Southern, with some red pepper flakes and country, is the same with no red pepper. They also have spices, any kind you want, West Failian Meat Cure ( same as Prague Powder #1), Casings ...
by sausagemaneric
Tue Jan 22, 2013 22:45
Forum: Sausages
Topic: Breakfast Sausgage
Replies: 5
Views: 3759

No web site at Carlsons. You just get to know them by what they tell you over the phone
by sausagemaneric
Mon Jan 21, 2013 04:44
Forum: Sausages
Topic: Breakfast Sausgage
Replies: 5
Views: 3759

Breakfast Sausgage

In case anyone is interested I have a couple tips regarding breakfast sausage. First tip is....Hmmm, I buy a mix from a company called Carlson Butcher Supply in San Francisco CA. I know this may sound like cheating and I suppose maybe it is. But I don't buy it because I am to lazy to mix my own seas...
by sausagemaneric
Sun Jan 20, 2013 23:41
Forum: Hardware
Topic: What kind of meat grinder does everyone have?
Replies: 39
Views: 27186

I actually bought a tilting, 25# LEM mixer. I went with the 25# model for the very reason you mentioned. I am taking a gamble that the Cabella's grinder will mate up to it. I did a fair amount of research and found that the "drive" or the shaft that Cabella's motor and the drive on the LEM motor is ...
by sausagemaneric
Sun Jan 20, 2013 17:26
Forum: Sausages
Topic: Swiss Sausage
Replies: 6
Views: 4012

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: 8526

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: 27186

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: 8526

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: 4012

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: 9282

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: 9282

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: 6538

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: 4012

Swiss Sausage

Does anyone have a recipe for Swiss Sausage?