Hi NorCal Kid, That Bierwurst is looking so good it does not have to ask even once to be eaten. As a point of interest, would you smoke a second batch of Bierwurst with Cherry wood-dust again? Does the Cherry leave a hint of sweetness in taste? Reason I'm asking is, we all have our preferential tas...

Nice lookin' sausage NorCal. You wrote: My batch was only going to be 5lbs, so I had to adjust BigGuys 25lb recipe. Uh... not tryin' to look over yer' shoulder, but Big Guy's recipe was for 15 not 25 lbs. Important when adjusting spices. Not being critical. Just being observant. Best Wishes, Chuckw...

After reading Big Guy's post making Bier wurst, I decided to give it a go this past weekend. I was really pleased with the results. Since I had most of the ingredients on-hand already, I thought, 'why not?' In hind-sight, I should have started earlier in the day, but live  learn. My batch was only g...

Chuckwagon wrote:Oh you youngsters of today! Will you EVER learn from those with more candles on their birthday cake?

My problem has been solved. I have since sampled the fresh paprika that my good wife brought home and found it to be very bitter Assuming here the meat is fresh & above suspicion, I'd then look at the spices, with paprika being on the top of possible 'bitter' offenders. Hey, even a broken clock is ...

I'm trying to think of particular ingredients that would lend a 'bitter' taste to the batch. Assuming here the meat is fresh & above suspicion, I'd then look at the spices, with paprika being on the top of possible 'bitter' offenders. If for some reason the sample(s) taken from the mix & cooked were...

I had on-hand some 19mm colored collagen casings so onward..... Is there a preference to using Collagen casings and rather not Lamb / Sheep casings? I have never used Collagen. I'm no vet of the 'sausage-wars' but it seems the edible collagen cases are used for mass-produced products I suppose for ...

After all the sausage I've been making lately, my sons were wondering WHEN I was going to make some slim-jims or beef sticks? I wanted to make a product that had a good 'snap', good flavor without too much salt, and use good meat (no mystery stuff!) unlike some of the sticks one finds at the conveni...

Thanks for the words of encouragement, CW! And thanks for the link to the HCHD recipe! It looks very similar to the one I followed, sans the pork. On the bright side, I'm down to the last 4-5 franks. Despite their lackluster appearance and rather mushy texture, my 3 boys are still polishing them off...

Last weekend, I decided to make beef & pork franks. First time using sheep casings, too. I'm made emulsified sausage before (bockwurst) as well so I had 'some' experience in the process. ten pounds of pork and beef. I actually made a 5 pound batch of franks (80% beef, 20% pork) and saved the rest of...

ssorllih wrote:Hey Kid, That rocks. Link please.

Under the photo in my post....

I was searching for a series of brushes to do the same: clean the fine holes in plates & other tight spots, stuffing tubes & the grinder throat as well. While in cabela's, I came across this set of brushes which worked great for cleaning all sizes and diameters. http://images.cabelas.com/is/image/ca...

I've been in the graphics/media/advertising industry for the past 30 years, serving as art director for several bay area ad agencies and design firms. Career change: For the past seven years, I've served as associate pastor with our local church as well as overseeing the media department. My wife in...

Hi, Have you tried to smoke these sausages or do you like them fresh and fried. I am a keen consumer of light and heavy smoked sausages but realise that I have to add Cure #1. Can you list the ingredients for say a 10 lbs or 4.5 kg block of meat if possible. Being a new member and a novice, I hate ...

Just a word of caution about something I learned some years back. Maybe it will save you the expense of a batch of sausage. Vinegar will unravel proteins like green neon nuclear molecular acid! :shock: If you add vinegar, be sure to stick to the amount in the recipe. Lots of folks just slosh it in ...