Search found 122 matches

by sausagemaneric
Fri Dec 27, 2013 04:27
Forum: For beginners
Topic: Does anyone grind meat this way?
Replies: 6
Views: 4226

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: 4226

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: 121846

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: 121846

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: 15676

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: 19159

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...
by sausagemaneric
Sun Nov 03, 2013 15:47
Forum: Technology basis
Topic: Too much air in my sausages
Replies: 11
Views: 19159

Another thing that can introduce air into your sausage in putting the casing on the stuffing tube incorrectly. You should have product to the end of the tube, 6" or so of water in the casing and the casing lightly squeezed between your fingers as you thread the casing onto the tube. This will preven...
by sausagemaneric
Wed Sep 18, 2013 03:12
Forum: BBQ
Topic: The next Brisket
Replies: 6
Views: 6854

I think the next one will get brined and pumped with salt water type brine, no cure of course. I would just like to get the flat a little more moist. I have found when one goes to a BBQ House and they tell you that the beans and/or chili is made using the brisket they smoke, I'm thinkin they use the...
by sausagemaneric
Tue Sep 17, 2013 03:03
Forum: BBQ
Topic: The next Brisket
Replies: 6
Views: 6854

I've made lots of corned beef and pastrami, ham, canadian bacon, regular bacon etc. I was wandering what type of brine one might inject into a Brisket for BBQ. I have read on post that someone said only to inject/brine with broth and it would not change the flavor of the meat only enhance the moistu...
by sausagemaneric
Mon Sep 16, 2013 03:41
Forum: BBQ
Topic: The next Brisket
Replies: 6
Views: 6854

The next Brisket

On the next brisket I do I am going to start it about mid night, so I can eat around 4 to 6 the next day. Just seems like 10-11 hours is not quite enough. I generally lay a pretty thick layer of Zatarains Cajun seasoning on the hunk and throw it in the smoker at 225. Then after an hour I start basti...
by sausagemaneric
Wed Sep 11, 2013 05:57
Forum: Smoked pork products
Topic: Store bought bacon
Replies: 15
Views: 11770

I have found out here in California, that there are a certain number of Latino Markets that sell bellies trimmed and ready to go for around $1.75-$2.00 per pound. More prevalent as it gets closer to the holiday season
by sausagemaneric
Wed Sep 11, 2013 05:51
Forum: BBQ
Topic: Got my Brisket in the Q..................
Replies: 7
Views: 6165

So I took it out at 180, wrapped it in foil tight. Wrapped it up in a towel and put it in a cooler for an hour. This was a good brisket. I think what I need to know is this: Will the "flat" ever be juicy and tender? I find that the thick end is easy to get tender while remaining juicy. The flat star...
by sausagemaneric
Tue Sep 03, 2013 00:37
Forum: BBQ
Topic: Got my Brisket in the Q..................
Replies: 7
Views: 6165

It's getting close to 180 now. I saw one post showed the guy wrapped it in saran wrap, then foil, towel and in a cooler to re-absorb the juices.....what's your thought on that?
by sausagemaneric
Mon Sep 02, 2013 22:22
Forum: BBQ
Topic: Got my Brisket in the Q..................
Replies: 7
Views: 6165

I am using real Mesquite Charcoal, and one piece of Oak smoldering. I am just hoping it's done at 1800 hrs.
by sausagemaneric
Mon Sep 02, 2013 21:21
Forum: BBQ
Topic: Got my Brisket in the Q..................
Replies: 7
Views: 6165

Got my Brisket in the Q..................

So I have read the Brisket recipe on the stickies and I am pretty close to the recipe with what I got goin on this Labor Day. Mustard and seasoning all night. In the smoker at 225 ish since 0645 hours this morning. Hoping to eat around six tonight. It is up 150 in the smoker. Does it sound like I am...