SAUSAGE PHOTO GALLERY (Without Original Recipes)
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- Passionate
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- Location: Southampton Ont/Floral city Fl
what I did today
peameal bacon getting coated with corn meal
a few of the 18 pieces ready to vac pac
then I got out my old grinder
pork and chicken chunks ready to grind and make hot dogs
grinding hot dog meats
grinding moose and pork for snack stix
hot dog and snack stix meats ready to add the spices
snack stix stuffed
linked and ready for a fridge nap, they will get smoked Sunday
hot dawgs stuffed
linked and ready for a fridge nap. They will go in my smoker tomorrow.
a few of the 18 pieces ready to vac pac
then I got out my old grinder
pork and chicken chunks ready to grind and make hot dogs
grinding hot dog meats
grinding moose and pork for snack stix
hot dog and snack stix meats ready to add the spices
snack stix stuffed
linked and ready for a fridge nap, they will get smoked Sunday
hot dawgs stuffed
linked and ready for a fridge nap. They will go in my smoker tomorrow.
Col. Big Guy
- Chuckwagon
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- Location: Rocky Mountains
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- Passionate
- Posts: 287
- Joined: Sun Jan 30, 2011 20:12
- Location: Southampton Ont/Floral city Fl
I used 24 mm sheep cases for the hot dogs, if you look closley you can see two strips of tape on the table , For the snack stix they were 8" apart the hot dogs are 6.5". I line up the stuffed sausages with the tape and then pinch and twist or tie off the collagen cases.I used 21mm collagen cases for the snack stix they won't take a twist so I tie off the individual links.JerBear wrote:I have to commend you on your stuffing and linking. Mine don't ever look nearly so consisten in thickness or length. Did you use natural or synthetic casings?
Also, I'd love to hear more about the peameal bacon....
Peameal bacon is a Canadian treat. Its a cured pork loin rolled in corn meal (origanly they used pea meal) its then sliced and fried. If you don't roll it in corn meal but smoke it you would have Canadian bacon
Col. Big Guy
JerBear, here's some more info on peameal bacon. I made a batch using the recipe they give on that site and thought it was too salty, I'll cut the salt in half next time.
Peameal bacon is quite good but I think I prefer proper back bacon (what the Americans call "Canadian bacon" but we Canadians never do. )
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Cheers,
Rob
Peameal bacon is quite good but I think I prefer proper back bacon (what the Americans call "Canadian bacon" but we Canadians never do. )
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Cheers,
Rob
I love cooking with wine. Sometimes I even put it in the food.
20 LBS OF FLATTIES, STICKS AND SNUBBIES
I amde 20 lbs of sticks, flatties and snubbies today, 10 lbs each of teriyaki and tequila limes
http://s1208.photobucket.com/albums/cc372/tsmodie/
http://s1208.photobucket.com/albums/cc372/tsmodie/
- Chuckwagon
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I use the same recipes for the snubbies, i tie them off every inch, then hang to smoke, then proof for about 24 hours at room temp to dry, they are a litttle like jerkey, very chewy
http://i1208.photobucket.com/albums/cc3 ... UBBIES.jpg
http://i1208.photobucket.com/albums/cc3 ... UBBIES.jpg
- Chuckwagon
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains