Search found 11 matches

by sam3
Wed Feb 08, 2012 13:22
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 858
Views: 298123

Here are some Smoked Jalapeno Sausages I made last weekend. 2 hours of smoke and a total of 9.5 hrs to finish. They came out nice a firm but not too dry.
I didn't cool them after they came out, think I'll try that next time.

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by sam3
Wed Feb 08, 2012 13:15
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 858
Views: 298123

Great looking stuff there NorCal and Nepas!
by sam3
Tue Jan 17, 2012 18:26
Forum: Sausages
Topic: Hot Diggity Dogs
Replies: 8
Views: 5277

Those look great Keymaster! Excellent!
by sam3
Mon Jan 16, 2012 20:36
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 858
Views: 298123

What time is lunch? Looks real good! I found if I put the sausage in the freezer for a few hours they not smash and loose their shape when you vacuum seal them. I bet the wife is now happy! :lol: GL That's a great idea, thanks! This was my first attempt at making links, so it took me a while until ...
by sam3
Mon Jan 16, 2012 12:42
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 858
Views: 298123

Italian Sweet...

After being away for a week, I figured I would do something simple and quick. Besides, the wifey has been asking for me to make some. The players...9 lbs of Picnic trimmed up well with TSM Italian Sweet seasoning. http://i120.photobucket.com/albums/o164/sam3_album/032.jpg Ready to go. http://i120.ph...
by sam3
Thu Jan 05, 2012 16:33
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 858
Views: 298123

Love the pics. Nice job!
by sam3
Wed Jan 04, 2012 17:46
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 858
Views: 298123

Those look great!
by sam3
Wed Jan 04, 2012 11:42
Forum: Venison and Other Game
Topic: Venison Stix
Replies: 15
Views: 16336

Keymaster wrote:Lookin good, My venison supplier got skunked this year.
I took one at my place in PA in early October, it's been gone for a while now. Just haven't had the time to get back out there.
It's OK though, I'm experimenting with the Boston Butt at the moment.

Looking good Nepas.
by sam3
Tue Jan 03, 2012 19:42
Forum: Technology basis
Topic: Using a water bath for cooking
Replies: 30
Views: 19092

I've done two batches of Keilbasa and finished them off in the hot water bath. Water temp between 160-162 degrees.
I personally like how the meat stays plump and moist.

For jerky, I prefer to go all the way in the smoker.
by sam3
Tue Jan 03, 2012 19:37
Forum: Venison and Other Game
Topic: [USA] Tom's Venison Sausage
Replies: 21
Views: 14946

That looks like a great recipe. I mix my venison with 20% chuck roast when I process it. I'm going to give it a try with maybe a little more pork fat with my venison just to keep it moist.
Thanks for sharing!
by sam3
Thu Dec 29, 2011 12:35
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1295
Views: 336529

Hi Gang. Nice board here with alot of good info. I'll get some pics up of a recent Keilbasa batch I made just before Christmas.

Sam