Thanks so much guys...hopefully going to make a batch this weekend, will let you know how they turn out!

Smokeable collagen casings normally peel off easily. However, if bring them up go finished IT in the smoker using a high temp at the end, the meat will stick more to the casing. Adding a large amount of milk powder and other binders might also make the sausage harder to peel. Usually after a day in...

. I for one would be very interested in seeing how they turn out and your opinion of the taste.

Yeah me to!

:mrgreen: Sure Do!c

I decided last night, first I'm going to make smoked bacon, then the sausage.

That's what attracted me to the idea, the soft fluffy texture. Thanks

Oh boy, I don't even want to know :shock: I'll leave it to my imagination.

Chop, grind, comminute, process, are all good. I used the kidney plate a few days ago in making Portuguese Chouriço. Gave me a very coarse grind to which I added hand cut fat. I also use it to make Krakowska.

Thanks for the reply, Ive used juniper berries as a spice but never used in smoking
with the pellets. I have the AMPS do I just sprinkle them on the top or put them together
at the end of a row ? I understand it`s a matter of taste just don`t want to over power.
I believe I read here about...

For anyone that can help, Edna is looking for a sliceable linguica

This deflatulator posted by Idakraut should give you more ideas

Wow that surely different and looks great! If its firm enough to be sliced into strips would make a fine addition to Sushi rolls.

Very firm! The milk powder did its trick. :grin:

I agree that the cheese will melt in the sausage, but might be ok in a fresh sausage as far as imparting flavour and texture. Rather than making a big batch of it, make a small test sample, shape into meat balls and bake at 155-160, until you reach 150 IT. That will give you a good idea on how the...

I usually just make a 10% emmulsion paste, and add to it, like when you make krackowska, it will bind anything together, use the regular meat you are using, and add 30% fat, grind it fine thru the grinder, then add it to a food processor with a blade attachment, and process for about a minute, add...

I've had some my friend made with pork and beef, I'm going to make mine with deer this weekend!

I will often times make the cooked salami from the Rytek Kutas's book and I will almost always make Iowa Farm Sausage from the Bruce Aidells book. I will also make some Canadian Bacon and some regular bacon.

Al-
Lots of good wild game sausage recipes here, also a lot of common sense advice. Andouille recipe included.

Thanks - funny there's a Merguez recipe on there. One of the best sausages I made last winter was based on Merguez.

The smaller size rounds like you have, are edible but tougher than Hog casings, When you get up into the larger middles ( 50-65 range) you would want to remove before eating.

Is your mini refrigeration system a walk in cooler? Or are you simply cooling space in your basement?

Yes, it is like this mini refrigerator . It's not the exact model I'm talking about but it looks very similar. Are there any foolproof pest control measures? I mean I would be able to ward them...

Really looks good. Hope you had a great Holiday!

You could probably use a bit less than 2.5g/kg. 156ppm is the maximum allowable in the US. (In Canada it's 200ppm). In Europe it's 150ppm but 120ppm (equivalent of 2g of cure #1 per kg of meat), and that is what I use. You can also reduce the amount of nitrite in sausage if you make a high fat...

Redzed how is better , sprinkle NFDR over mince or mix with te water first then add to the ground meat?

I usually add the milk in powder form together with the other spices, add ice cold water and mix. As BB said, it's really not necessary but can help in holding water and result in a juicier...

Thanks for the weisswurst recipe Don. Inspired me to get the bowl cutter out and make something new. I have been considering making a stockwurst, substituting the beef with venison. But I don't hunt and am at the mercy of my family and friends. So hopefully will get some venison soon. We just got...

Great! Time to stock up....
harleykids and Bob K - thank you very much for the advice!
Boris

Nice videos Martin! 2am sausage eating, that's commitment!

thks

4200 g lean meat (about 65%deer, 35%wild pig)

1190 g pork fat

Salt 91.6
Cure #1 13.5
BP 21.5
Juniper 5.25
Garlic P 37.7
Cayenne 16.2
Celery Seed 10.8

The best way is to partially thaw (ice crystals still in meat) , remove what you need and refreeze. If you totally defrost., you will loose moisture but as long as it was defrosted in the fridge it is safe.

Thank you very much.

Looks great Sleebus! That's an interesting grill. Does the combustion fan in the firebox also circulate the air in the cooking area? Also can you control the amount of smoke?

Yes, it does. Keeps the smoke moving through at a reasonable pace. I shot a video of it, will have to post that later....

thks

Sorry Bob
I messed up something.
I know before in Poland,before Poland was in EU, max dosage phosphate was 1,5 gram per 1 kilo
Now in the EU max is 5 gram per kilo so is exactly like you write,and same like US so looks like 1Tbs per 5lb.So for old norm( polish) is max 1 tsp for 5 lb.
But like l...

If you really want create a sausage as close to the original as possible, you would use rusk. However, you can create a fine tasting sausage without it. I f want that that extra huicess that comes with using a binder you can add some non instant non fat milk powder or or soy protein.

Hmmmm. Homemade kraut sounds like something else I need to do. Got a favorite recipe you can share?

Sleebus its simple , salt,water, and cabbage! I like adding a little Caraway.

Info here:

Oh they look delicious!!! Never had a turkey sausage before. Cranberry and pistachio would work well too methinks...

For those who haven't tried Newmarket sausages, it is well worth making a batch. A beautiful sausage, especially with a nice brown onion gravy, mashed potatoes and peas. The nutmeg, lemon and parsley really lift this one up. I have only have 1 pack left...

Oh for those buying tre spade mincers,...

Thanks Redzed
Just got nice camera from my wife , and play with new toy like baby , :mrgreen: , making some movies.
Other thing my relatives in Poland always ask me, how looks in US , how's your garden , foood etc.
So I put some movies on youtube to them , but also is fun to watch for me my...

Thanks for the replys.

I am happy with the results I am getting with adding the water till I get a nice feel to the bind, these are my own recipes so its all experimental. The resulting texture and flavour are what I am trying to achieve. The expansion is only a problem when I have over stuffed...

That looks wonderful.

Speaking of tough casings on smoked sausages, what are some things you can do to prevent this?

I don't think my smoked sausages have tough skins - in my opinion - but I have a lady who loves my smoked sausages but complains about the tough casings. I'd like to satisfy her...

I figured it would be soupy but they turned out very good. the cheap Parm held shape and gave them some texture, the cream cheese just blends into the farce and helps the bind(?) added some flavor as well. We had them grilled and served on hoagie buns with mozzarella and pizza sauce!

Are you looking for the small rounds of Canadian bacon like this?

Image

Not hard to do but they can be made without grinding.

Yes i am. But also i am kinda curious if i can make a Canadian Bacon sausage. Dont know what u can do until you try.

I find a test fry might give you a good indication of the flavor but I think the heat is too high to give a good indication of texture. I prefer to wrap about a tablespoon of mince in plastic wrap and poach in 175F water for a few minutes. This gives a much better idea of the texture you'll find in...

Thanks Fusion. I'll give that a try. Never been a fan of adding rusk but I've never really had any real rusk so my opinion may not be fair so I think I'll try this and see how it works.

Ah, interesting! Thank you for the additional information!

Remove sausage from the poacher and immediately cool with a cold water spray, or dunk into ice cold water for a few minutes. Cool sausage to a temp slightly warmer than room temp so that it can bloom properly and not result in tough casings.

Redzed, could you elaborate on the tough casings? I've...

As Bob said you're not the first! I did it a couple months ago. No issues, turned out fine!

Yikes. Can we make that a link instead of an embedded image??? Some folks may not be ready for that!

Hope you get back in top shape soon!

I deleted it. Didn't mean to offend anyone. BTW - it wasn't me but a friend.

Thanks that's what I thought

OHH that makes a difference!! looked like olives. Pistachio's sound good.

Due to price of pistachios I've used unsalted peanuts and that was good too.

Those wieners look great Bob. If you figure out how to keep the air bubbles out let me know. :lol:

Butterbean, hams are coming good. Big one still has another 3 weeks in the salt. The smoke tube worked great. Couple months hanging for the small one.