Search found 96 matches
- Sat May 28, 2016 14:59
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa de la Vera
- Replies: 59
- Views: 33729
Thank you for the link. It will be interesting to see how the flavors turn out . I have been trying to reduce the salt levels in some of my sausages. I also have just recieved a Milwaukee PH meter . Is there a target PH at the finish. I will be looking for a 35-40% weight loss. Guess it's to late to...
- Thu May 26, 2016 15:00
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa de la Vera
- Replies: 59
- Views: 33729
I have been following your posts on making coppa and bresaola. I have decided to follow Marianski's rescipes with Jason's suggestion of using Pimeton del lera 20/80 as the pepper. Any other sugestions? I have built a curing chamber (refrigerator) with tempature control.12 volt computer fan with volt...
- Wed Mar 09, 2016 02:55
- Forum: Dry Cured Meats and Sausages
- Topic: Salame di Sativa
- Replies: 13
- Views: 13462
- Wed Mar 09, 2016 02:41
- Forum: Sausages
- Topic: Venison Sausage Ratio's
- Replies: 26
- Views: 15143
we did 240 lbs. this winter. 190 lbs. of beer sticks . 50 lbs. of summer sausage. we also add 2 lbs. of hi temp cheddar cheese per 25 lbs. we use a 50/50 mix half venison and half pork shoulders. I have found that Sam's club has had the best price on pork. bone in butts. Our cost came to $4.04 per l...
- Sun Sep 06, 2015 18:06
- Forum: Smokehouses. Construction and Maintenance.
- Topic: gas valve question
- Replies: 16
- Views: 18325
- Sat Sep 05, 2015 02:41
- Forum: Smokehouses. Construction and Maintenance.
- Topic: gas valve question
- Replies: 16
- Views: 18325
I don't know if this will help other folks but a while back i bit the bullet and invested into the smoke generator and the smoke house kit from the sausage maker. I used a old freezer and relined it with aluminum . I used oven racks cut down an welded to fit. unit can handle 25-30 lbs. easily. I use...
- Sun Nov 16, 2014 03:23
- Forum: Hardware
- Topic: Cabelas 20lb mixer
- Replies: 15
- Views: 28811
Mine has also been standing for about 3 years. We found it easyier to use long black farm gloves (xl) with a inner pair of cotton gloves. We did 125 lbs. of venison sticks last year and the guys said that they would never go back to using the mixer. When mixing by hand my helpers they seemed to get ...
- Thu Apr 25, 2013 23:01
- Forum: Sausages
- Topic: Beef Trim??
- Replies: 5
- Views: 4623
hey blackriver: I know that you are not far from where I live. The piggly wiggly has 80/20 ground beef for the next few days.(1.99 lb.) I have used this for my snack sticks before and they turn out excellent.In fact my better half just walked in with 20 lbs. I'll be hitting this sale a couple of tim...
- Mon Mar 11, 2013 15:38
- Forum: Sausages
- Topic: Pork Butt Question?
- Replies: 8
- Views: 6579
- Tue Feb 26, 2013 02:33
- Forum: Hardware
- Topic: stuffer recomendation?
- Replies: 10
- Views: 8771
My experince with differnt types of sausage stuffers. When I first started making sausage we stuffed using a hand grinder with a stuffing tube.Then I had a horn type stuffer,it leaked and I really did not enjoy making sausage in links we made mostly patty's. Later on I was able to buy a 5 lb. suffer...
- Tue Feb 05, 2013 05:48
- Forum: Hyde Park
- Topic: Rytek Criticized
- Replies: 26
- Views: 15230
For what it's worth. I have been using Fermento since the 60's . We usually make 100 + lbs. of Rytec's snack sticks (venison-pork) every hunting season. Through the years we have made over 1000 lbs. using Fermento. We have tried different snack stick recipes some with cultures but the gang still lik...
- Mon Jan 28, 2013 00:55
- Forum: Hyde Park
- Topic: Started a BBQ and smoker blog
- Replies: 8
- Views: 4197
- Thu Jan 24, 2013 15:00
- Forum: Hyde Park
- Topic: Ice damage
- Replies: 10
- Views: 4344
There is a upside though. The gang is coming over this Saturday for our beer stick making session .We will be cranking out 100 lbs. of venison sticks. These cold temps sure make cold smokin easy. I did a batch (25 lbs. ) of all beef last week. Some folks just will not eat venison since CWD has moved...
- Wed Jan 23, 2013 14:33
- Forum: Hardware
- Topic: Where to buy wood "DUST" in the USA
- Replies: 12
- Views: 8046
- Thu May 17, 2012 14:18
- Forum: Hyde Park
- Topic: Zinc in galvanized metal a safety issue?
- Replies: 8
- Views: 5509
http://i1143.photobucket.com/albums/n637/cookin123/th_IMG_0470.jpg Here is a method that we have used to keep the meat from slipping on the spits.I do not believe that the temperature gets high enough to break down the coating on the chicken wire. I have never been able to keep the meat from slippin...