Search found 118 matches

by sausagemaneric
Mon Jan 21, 2013 04:44
Forum: Sausages
Topic: Breakfast Sausgage
Replies: 5
Views: 3471

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: 24091

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: 3588

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: 8044

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: 24091

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: 8044

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: 3588

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: 8767

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: 8767

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: 5911

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: 3588

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: 6700

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: 8767

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?