Page 3 of 58
Posted: Thu Jan 06, 2011 18:16
by atcNick
steelchef wrote:Well Nick, now you and the rest of the world are aware of all that I know about the subject. I assumed!
It still look delicious and I'll definitely be making a batch ASAP.
You definitely should! It's fairly easy and I've had the best success so far with Kabanosy than any other sausage I have made.
Made a different (to me) type last night
Posted: Sat Jan 15, 2011 21:02
by CrankyBuzzard
Over on one of the BBQ forums I'm a member of we make a lot of stuffed peppers we call ABTs (Atomic Buffalo Turds).
Cut a jalapeno in half, remove the seeds and membrane, stuff with cream cheese, place a small pre-made smoked sausage on top of the cream cheese, wrap in bacon, and then put it on the smoker until the bacon is done to your likeness.
Since I love to experiment I decided to use the ingredients of the ABTs in a sausage.
The patty I sampled wasn't too bad, but needs more cheese. We just took 2 of the sausages and steamed them for a snack and they taste really well.
I plan to smoke them today if the weather cooperates.
Charlie
Posted: Sun Jan 16, 2011 03:38
by CrankyBuzzard
Here are the finished pics of the new sausage and of some Polish I made...
ABT sausage
Polish sausage made per the recipe given me from a Polish lady I work with. She'll get some Monday and we'll see if I made the grade!
Charlie
Posted: Sun Jan 16, 2011 04:05
by Chuckwagon
Hey Cranko Charlo, That looks maaaavelous!
You can cook around my campfire any day!
Do you think DaveZac will run for president in 2012?
My pal Lemon D told BBQ Bob that a hangover is the wrath of grapes!
Best wishes, Chuckwagon
Summer Sausage with Cheddar Cheese
Posted: Wed Jan 26, 2011 02:59
by Salmonclubber
last weekend I did 25 pounds of Summer Sausage with Cheddar cheese I used Pre mixed seasoning from the Sausagemaker and some Hi temp cheddar cheese I used 70/30 Venison/Pork butt and 2.5 pounds cheddar cheese this stuff is Awesome this will be on the menu for the Superbowl
Posted: Wed Jan 26, 2011 05:33
by Chuckwagon
Hello Salmonclubber,
That stuff looks good enough to eat! Nice job clubber of salmon. Very professional. The venison sure makes it dark eh? I've made deer sausage all my life and found a lot of city folks get a bit persnickity about the color. Hey, their loss eh? I think 70-30 is a good blend. How did you like the taste of the high temp cheese? I haven't quite brought myself to trying it yet. Don't really know why. They've even got jalapeno cheeze in hi-temp now. Do you recommend it? But hey, I'm with you on the Sausagmaker's pre-mixed seasonings. It's good stuff. I'm hooked on Uncle Abe's (Abe Carducci) original jerky seasoning. Great taste. Are you going to make fermented sausages too?
Best Wishes,
Chuckwagon
Posted: Wed Jan 26, 2011 05:52
by Salmonclubber
Chuckwagon
The Hi temp cheese is great stuff I have used the Cheddar and the Mozzerella they are both great the cheddar is great in the Summer Sausage I like the combo of Jalapeno and cheddar they make a great summer sausage I highly reccomend the hi temp cheese I have not tried the pepper cheese yet I am stuck on the cheddar
I do like uncle abe's jerky season its great stuff I just learned about it about six months ago and I agree its great stuff I just got an order in today and I am going to try the colorado jerky seasoning I have been re stocking my supply's so I will be going wide open here soon I have lots of new recipes to try should be fun
I would like to do the dry cured sausage stuff but right now I am not set up for doing it I have been reading a lot about it and will do it some day when I get more room around the house I will be trying some semi dry summer sausages and pepperoni in the near future I am looking forward to that
I just made My first batch of Landjager and it turned out awesome and it got me excited about doing different types of sausage' s so I will be doing a few different things soon I cant wait
Huey
Cracked Pepper and garlic Summer Sausage with Cheddar cheese
Posted: Mon Mar 07, 2011 02:41
by Salmonclubber
Hello Everyone
Today i did 15 pounds of cracked pepper and garlic summer sausage with cheese this stuff is awesome I used a kit from Hi Mountain seasonings i mixed 60/40 Pork/Elk meat this stuff tasted great right out of the smoker I have been excited to try this one I am very happy with it I will be doing it again here are the pics
Posted: Mon Mar 07, 2011 04:03
by Chuckwagon
Hey Fishslapper,
That is a great job. Hi-Mountain has a great reputation but... (I've never tried it)
Do you really like it more than just your own fresh ingredients? Just curious. There are a few pre-prepped spice mixes I use quite often too. Uncle Abe's jerky mix is a pretty hot item in the states.
Did you add the cheese or did that come with your kit? Oh yes.... you've got to love that combination of black pepper and elk. With about 60% pork, it just HAS to be a hit. The texture looks nice and there's just a hint of a smoke ring too. I'll bet it's tasty! Good job. Hey, this stuff gets in your blood eh?
Best Wishes,
Chuckwagon
Posted: Mon Mar 07, 2011 04:37
by Salmonclubber
Chuckwagon
I use all pre mixed seasonings for most of my sausages it is just easier for me to do it this way I did add the cheese I used Hi temp cheese in the sausage 10% later when I start making dry cured sausages I will start making my own mixes for sausages but until then I will continue to use the pre mixed stuff
my sausages
Posted: Mon Apr 04, 2011 18:44
by toolmann
Posted: Mon Apr 04, 2011 22:14
by Chuckwagon
Hi Toolman,
That is gorgeous craftsmanship! I am impressed with your turingian style cooked salami. Does it taste as good as it looks? Wow, keep up the good work, and let us know what you are doing next. Are you using Bactoferm cultures for any dry-cured, fermented products?
Best Wishes,
Chuckwagon
Posted: Mon Apr 04, 2011 22:50
by toolmann
thanks chuckwagon !! yes i do use startercultures now and than .
the turingian style cooked salami , yes it tastes very good . its hot smoked than simmerd than cold smoked for a couple off days and let in the smoker to shrivel up a bit , for looks
Posted: Tue Apr 05, 2011 06:03
by steelchef
toolmann wrote:the turingian style cooked salami
Impressive toolman - this is obviously not your first rodeo!
I assume that this 'turingian' is the sausage we know more populary as Thuringer?
If correct would you please share your recipe and method. It would be nice to know where you got your casings as well. My past attempts, (not that great) have been stuffed in muslin casings. Now I'm afraid to use or even say it out loud in case it's mistaken for another word.
Posted: Tue Apr 05, 2011 12:19
by jbk101
Toolmann,
I am rookie to the Sausage making, any tips and tricks that you would be willing to share I am all ears and eyes. The pictures of your various sausage sure made me hungry and wishing I was there fo a tasting.
