Sausages: Polish kielbasa always seems to be in demand. Easy to make, too, which is a plus. Thai chicken is the biggest seller, but requires MUCH more effort on the part of the sausage-maker Beef: Brisket...low & slow. Easy cook, too. Chicken:beer-can chicken because its quick & easy (notice a theme...

Well I made the canadian bacon recipe from this site, and it came out over the top way too salty. I wish I would have read peoples notes on this forum I am now trying to slice and "rinse" it or I just killed 7 pounds of meat A good, thorough soak & rinsing is essential post ANY extended brining per...

As helpful as I initially found the Kutas book to be, the Marianski book is my regular 'got-to' reference book for all things related to meat, meat production, sausages & smoking.

Kevin

...think I'd better do something else. ...like the Amazin'. ...only downside I see is that it looks like you get locked in on their pellets or dust or whatever. Is that true? :mrgreen: Unlike the Bradley smoker-where you're forced to use their pucks, I've read where other A-maze-n owners have used ...

You folks with Amazin' smoke generators and the like: is it the gadget, or is it the sawdust (as opposed to wood chips or bigger) that enables the smoke to be produced for so long at such a controlled rate? If I used sawdust in my home-built hot plate rig, could I expect the same duration of smoke?...

So, okay, I guess I gotta buy an Amazin' gadget too. My homebuilt chip ruig can't generate that length of smoke, even refilling every hour or two. (Just out of curiosity, how long CAN you go between recharges?) Thanks, Ducko! I filled my tube smoker only 2/3rds full of pellets and got about 4-4.5 h...

Kevin, Your pics and documentation are always impeccable. May I ask what camera you use to take these pics? I love how clear the images are. Thanks, Rudy. I 'borrow' my wife's camera. I bought it as gift for her several years ago. Sony DSC-H50 (9.1 megapixel/15x optical). Easy to use; practically '...

After about a month hiatus from sausage-making, it`s time to break out the big grinder & other goodies and get to work. I wanted to try something new AND also do something more `routine`-so I decided to make some regulars: kielbasa ( a 5-pound batch) and 4-pounds Jimmy Dean knock off bulk breakfast ...

Might I recommend never eating out in a restaurant ever again? Just sayin' you only assume how your food is being handled but even at the finest restaurants the best tool available for many jobs is your hand. I can't control how food is handled by others nor how everybody decides to prepare food in...

ssorllih wrote:In the pictures that i looked at I saw no hand washing place in that shop.

Quoting that famous sausage maker, Friedrich Nietzsche:
"That which does not kill us makes us stronger."

What's even worse, not a single member questioned the cleanliness of their procedures on that forum. Yuk. I suppose no one wants to talk about the elephant in the room. I considered raising the issue, but decided it may simply cause more ruckus than solution. "My father, and HIS father always did i...

For those interested, this image is just one example of what I described in my initial post. And it's not unique. Similar images are frequently seen on various forums where hunters & other groups get together to make boatloads of ground venison or pork sausages. http://i1357.photobucket.com/albums/q...

I try and stay up on the latest and greatest with regard to proper procedures for commercial kitchens with regards to cleanliness and food safety. I try and mirror some of the more applicable procedures when it come to food prep in my own home. This is of particular concern when the food being handl...

Rancid pork-It's Whats For Dinner! :shock: "Rancid flavor - A rancid taste is frequently associated with home-cured pork. Many people prefer cured meats with a ripe, rancid flavor that results from adding salt to the cure formula and long term aging. Salt increases oxidation which causes a rancid f...

I think that the one known best here is by Kirby. It seems to work well for those that have and use it. I use my little 5-pound grizzly for the small batches, and for larger batches, I use a Kirby water stuffer that'll do about 3x the amount of the Grizzly. Kirby Campbell builds these to order & wi...