Search found 116 matches

by sausagemaneric
Thu Nov 27, 2014 19:20
Forum: Sausages
Topic: My rubberier breakfast sausage
Replies: 17
Views: 8754

Oh, one more thing just so we've covered all the bases. In order to have premium sausage you must have premium cutting blades and plates. They do get old with age and your problem could be a dull knife and plate or possibly not tightening it enough. Just checking since I didn't see it mentioned. V-465
by sausagemaneric
Thu Nov 27, 2014 06:53
Forum: Sausages
Topic: Wedding food
Replies: 9
Views: 8359

Sorry for the delayed response. I will get the Oakland Hotlink recipe in a few days.

V-465
by sausagemaneric
Thu Nov 27, 2014 06:46
Forum: Sausages
Topic: My rubberier breakfast sausage
Replies: 17
Views: 8754

I think if you use a pork butt and grind it once through a 3/16 and mix the seasoning with ice water @ 1 pint per 10 pounds you shouldn't have any rubbery texture. That is assuming your mix is "clean". I don't see any reason for using any binders in fresh sausage. And like the other guys said, if th...
by sausagemaneric
Thu Nov 27, 2014 03:16
Forum: BBQ
Topic: BBQ'd Boneless Turkey
Replies: 8
Views: 5855

So, below are some pictures of a 20 pound turkey that I boned out for stuffing and BBQ-ing. I like boning them out for two reasons: 1. The bird cooks real evenly when there is not a bunch of bones slowing things down. 2. Real easy to carve when it's chow time! If I can I will take some pic's of the ...
by sausagemaneric
Thu Nov 27, 2014 01:23
Forum: BBQ
Topic: BBQ'd Boneless Turkey
Replies: 8
Views: 5855

BBQ'd Boneless Turkey

Hi, I am going to attempt to upload some pictures of boning out a 20 lb. turkey, sewing it back together, and some info on brining, stuffing and BBQing the bad boy. The whole photo bucket thing is not where I shine, so it may or may not happen.

V-465
by sausagemaneric
Sat Nov 01, 2014 16:50
Forum: Sausages
Topic: Wedding food
Replies: 9
Views: 8359

Wedding food

So my son and his bride decided after much thought that they wanted BBQ'd sausage sandwiches for their wedding chow. I made 60 pounds consisting of: 20 pounds of Rytek's Italian, 20 pounds of Rytek's Banger, 10 pounds of Bruce Aidell's Oakland Hotlinks and 10 pounds of Rytek's Bratwurst made with ch...
by sausagemaneric
Sat Nov 01, 2014 16:33
Forum: Sausages
Topic: Prague pink salt #1
Replies: 2
Views: 3203

When I get my curing salt, I usually get enough to fill a one gallon glass pickle jar. I keep it well sealed in a dark cabinet and have never had it turn yellow after keeping it two years. Since the stuff is relatively inexpensive and the consequences of bad curing salt is pretty high..................
by sausagemaneric
Mon Mar 24, 2014 00:48
Forum: BBQ
Topic: Did another brisket
Replies: 16
Views: 11865

I just love where this topic went! regarding the first reply, it cost like $48.00 and we fed 6 persons then had brisket for 3-4 days. I was really happy the way this one came out.

V-465
by sausagemaneric
Mon Mar 17, 2014 04:15
Forum: BBQ
Topic: Did another brisket
Replies: 16
Views: 11865

Did another brisket

So this time I had another 17lb brisket. I mixed up a brine of 1 cup sugar, 1 cup salt and like a cup or so of soy sauce in 2-1/2 gallons ice water. I pumped about 2 pints or so into the brisket and let it sit over night in the fridge. Put it in my Weber charcoal grill indirect style and kept the te...
by sausagemaneric
Fri Dec 27, 2013 04:27
Forum: For beginners
Topic: Does anyone grind meat this way?
Replies: 6
Views: 3902

I have found that I dont need to trim away the gristle tendon and sinew if I run it through the 3/16 plate. I find that either of my grinders will grind the knarly stuff if the plates and knife are sharp and tight. Two different times I ran the fat meat through a 1/8" plate and it made the sausage r...
by sausagemaneric
Mon Dec 16, 2013 00:30
Forum: For beginners
Topic: Does anyone grind meat this way?
Replies: 6
Views: 3902

Does anyone grind meat this way?

Just out of curiosity. When I bone and cut up my pork butts, I always throw the fat meat and any lean meat with any grissle in one pile bowl and the lean and clean meat in another bowl. Then I grind the fat/grissle meat through a fine like 3/16" plate and the lean/clean meat through a 3/8-1/2 plate....
by sausagemaneric
Sat Dec 07, 2013 05:25
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 110032

So I did a little digging and found the recipe by NorCalKid and wondered where he got the two jars of pepper, (the ground and the pulp)?

Thanks,
by sausagemaneric
Sat Dec 07, 2013 04:07
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 110032

Basque Chorizo

Hi, I spent a few days in Elko Nevada during Thanksgiving and found that the grocery stores have Basque Chorizo. I had it in an omelet at a Basque Restaurant made with this chorizo, jalepenos, onions and cheddar. It was great. Cured, I would say little or no smoke and a little like linguisa. Any Ide...
by sausagemaneric
Thu Nov 21, 2013 06:04
Forum: Smoked pork products
Topic: My ham project
Replies: 19
Views: 14846

Generally speaking, smoke my hams for 24 hrs at 100 degrees or less. Then remove smoke, add a giant pot of water to a gas burner and raise the temp to 165 and hold it there til it gets to 152 degrees.

V-465
by sausagemaneric
Thu Nov 07, 2013 06:08
Forum: Technology basis
Topic: Too much air in my sausages
Replies: 11
Views: 17771

I always have my casings in a large shallow bowl with reasonable amount of water in the bowl and 6 or so inches of water in the casing I am going to slide onto the tube. I put my finger and thumb near the water that is, say 12" from the end of the casing, then I take my other finger and thumb and sq...