Search found 122 matches

by sausagemaneric
Sun Oct 07, 2018 15:47
Forum: Sausages
Topic: Need to make some deer sausage
Replies: 7
Views: 2336

For sausage we use a 50/50 or 60/40 pork to venison ratio. It is not dry that way..... This is a recipe we like, its been fine tuned for decades to its current formula. Those are multiplication %'s, .009 = ( .9%) Venison sausage 50/50 pork butt / venison Salt................................ .009 ( ...
by sausagemaneric
Sat Oct 06, 2018 23:21
Forum: Sausages
Topic: Need to make some deer sausage
Replies: 7
Views: 2336

Need to make some deer sausage

Hi, I have about 5 pounds of ground venison, frozen. It was given to me from a reliable source. It is ground, packed and appears to be a very nice product. Not really caring to much for ground venison by itself, thinking I'd make some smoked sausage with it. I'm thinking straight up Kielbasa? Would ...
by sausagemaneric
Sat Sep 15, 2018 04:29
Forum: Sausages
Topic: Using binders when making sausage
Replies: 18
Views: 7434

So if I were to make a "Fresh Hot Link", meaning, not using a cure, but hot smoking it to 155 degrees using a water smoker and keeping the temp in the safe 180-195 degrees fahrenheit. Would the same idea of salting the cubed meat and placing it in the cooler for 48hr work to gain some bind?
by sausagemaneric
Sun Jul 29, 2018 02:23
Forum: Sausages
Topic: Using binders when making sausage
Replies: 18
Views: 7434

I've always used Soy Protein in my smoked sausages for the simple reason, Rytek said to. I have wandered what it would be like if you didn't. One thing, Soy Protein costs more than the meat! Also, it's not the easiest thing to blend in to the meat. I generally use a fair amount of fatty meat ground ...
by sausagemaneric
Mon Nov 27, 2017 04:04
Forum: Sausages
Topic: Christmas Sausages
Replies: 3
Views: 2229

I will often times make the "cooked salami" from the Rytek Kutas's book and I will almost always make "Iowa Farm Sausage" from the Bruce Aidells book. I will also make some Canadian Bacon and some regular bacon.
by sausagemaneric
Mon Jul 17, 2017 02:56
Forum: Sausages
Topic: Made some Nürnberger Bratwürste
Replies: 9
Views: 3987

Those look amazing! When I ran out of sheep casings...........which took about 10 years, I switched to 26mm Hog Casings. Far less cursing and struggles.
by sausagemaneric
Sun Feb 05, 2017 23:04
Forum: BBQ
Topic: Got a new BBQ Book
Replies: 3
Views: 3001

I haven't seen maps in the book, but that is possibly 'cause I haven't looked close enough. From what I've read, he is born and raised in North Carolina. He does a great job of giving a regional description based on directional headings from cities. It would likely make lots of sense to someone that...
by sausagemaneric
Fri Feb 03, 2017 16:06
Forum: BBQ
Topic: Got a new BBQ Book
Replies: 3
Views: 3001

Got a new BBQ Book

My Bride got me this book for Christmas. Called Bob Garners Book of Barbecue, North Carolina's Favorite Food. The Book is really a history lesson regarding the originality of whole hog BBQ in North Carolina. It describes the diff between the northern and southern bbq in North Carolina too. Lots of p...
by sausagemaneric
Thu Oct 27, 2016 03:22
Forum: BBQ
Topic: Well, not really a new topic............
Replies: 1
Views: 3532

Well, not really a new topic............

This is the third brisket I've done with the full 24 hrs of 250 degrees including 6 hrs of wrapped time. Then out of the BBQ and wrapped tight in towels to rest. And it's the third time it came out amazing. Very happy with the "Aaron Franklin" method of no looking. I feel I have conquered the briske...
by sausagemaneric
Thu Sep 29, 2016 04:46
Forum: BBQ
Topic: Never gonna guess....another brisket
Replies: 3
Views: 2830

Yes it was aged in the original undisturbed cryovac. I am getting to the point that I always have 15 or so pounder in the fridge aging away. One thing I noticed was the real long time it took to get it past the stall. Can't wait till next time!
by sausagemaneric
Wed Sep 28, 2016 04:04
Forum: BBQ
Topic: Never gonna guess....another brisket
Replies: 3
Views: 2830

Never gonna guess....another brisket

This may have posted some where else by accident, but I did a 13 pound brisket starting at 7:30 PM at 250 degrees in the smoker. Wrapped it in foil at 18 hrs, 165 deg. internal and back in the smoker for another 5 hrs. Now at 197 degrees I removed it wrapped it in plastic wrap and towels to rest for...
by sausagemaneric
Sun Sep 18, 2016 19:52
Forum: Sausages
Topic: Bratwurst help
Replies: 14
Views: 7522

My son is anaphylactic to dairy products and I have made the Bratwurst recipe in the Rytek Kutas book for years using Soymilk in place of whole milk. Last time I made it i used skinless chicken thighs instead of veal and pork using Soy Milk and kept the rest of the recipe on track. Poached them in 1...
by sausagemaneric
Wed Jul 06, 2016 04:10
Forum: BBQ
Topic: A 19 pound brisket this time
Replies: 5
Views: 3755

redzed wrote:How about some pictures? We need evidence! :grin:
Pictures..................uhg. Photo Bucket :evil: The worst program in the world! I should learn it better..............Until then, you'll need to trust me :lol:
by sausagemaneric
Wed Jul 06, 2016 01:27
Forum: BBQ
Topic: A 19 pound brisket this time
Replies: 5
Views: 3755

So at 16 hours it was up to 177. I took it out and wrapped it tightly with foil. Back in for 2 more hours at 250 deg. that brought it up to 195 degrees. Then I wrapped it in towels for an hour and a half of rest. I would say the results were the best yet. It was fairly moist on the flat and very ten...
by sausagemaneric
Mon Jul 04, 2016 16:21
Forum: BBQ
Topic: A 19 pound brisket this time
Replies: 5
Views: 3755

A 19 pound brisket this time

So I got 19 pound packer, trimmed it up a bit and put it in the smoker at 2300hrs(11:00PM). Temp running between 250 to 300 degrees. Plan on eating around 1600hrs to 1800hrs. At 1700hrs it would be 18 hours. Figuring I will wrap in for at least 3hrs at some point.......