Search found 25 matches

by fagesbp
Thu Jan 31, 2013 14:35
Forum: Hyde Park
Topic: Lets invent a new sausage type!
Replies: 17
Views: 6755

I've been working on something with ginger and nutmeg. Manchester sausage is the closest I've seen.
by fagesbp
Mon Jan 28, 2013 17:44
Forum: Sausages
Topic: Manchester Sausage
Replies: 2
Views: 4095

Manchester Sausage

Does anyone have a recipe for Manchester sausage? Or some other sausage with ginger and nutmeg?
by fagesbp
Mon Jan 28, 2013 03:49
Forum: Smoked pork products
Topic: Canadian Bacon
Replies: 7
Views: 4776

Thanks for the knowledge. I learn something new every day. Yes it is loin bacon that we call Canadian bacon down here.
by fagesbp
Sun Jan 27, 2013 16:24
Forum: Smokehouses. Construction and Maintenance.
Topic: Dishwasher Smoker
Replies: 5
Views: 13488

Dishwasher Smoker

At Thanksgiving I was spending the week at the in-laws house so of course I was looking to get out of the house and do something. I was just walking around their yard and found an old dishwasher behind a shed. It was obviously junk so I found myself a dolly and drug it over where I could work on it....
by fagesbp
Sun Jan 27, 2013 15:49
Forum: Smoked pork products
Topic: Canadian Bacon
Replies: 7
Views: 4776

I used 2 gallons of water, 1 cup of salt, 1 cup brown sugar, 2 TBS cure #1, a couple big wats of minced garlic, some fresh cracked black pepper, a couple bay leaves, and cayenne pepper. I made my smoker out of an old dishwasher. I'll post some pics of the build on the smoker forum. I basically just ...
by fagesbp
Sun Jan 27, 2013 15:40
Forum: Sausages
Topic: Cajun Andouille
Replies: 4
Views: 3602

Yep I made my smoker out of an old dishwasher. I have been working on that andouille recipe for a year now and I think I finally have it just how I want it.
by fagesbp
Thu Jan 24, 2013 18:10
Forum: Hardware
Topic: A-Maze-N Pellet Maze Smoker
Replies: 16
Views: 15929

I use the amazen pellet smoker in a mailbox attached to the side of my smoker. I have cold smoked bacon and cheese with it so far. I have also hot smoked alot of sausage and my 1 canadian bacon. When you light it with pellets, make sure to let it burn with a flame for 10 minutes so it gets a good co...
by fagesbp
Thu Jan 24, 2013 15:30
Forum: Smoked pork products
Topic: Canadian Bacon
Replies: 7
Views: 4776

Canadian Bacon

My first canadian bacon. I cured in a wet brine for 10 days and smoked til IT was about 155. The Brine cooking up to get all dissolved. Cooled before adding the meat http://i.imgur.com/JG7xt.jpg The loin cut in half http://i.imgur.com/IeGIR.jpg Into the fridge in the brine to soak up the goodness an...
by fagesbp
Thu Jan 24, 2013 15:19
Forum: Sausages
Topic: Cajun Andouille
Replies: 4
Views: 3602

Cajun Andouille

Some Andouille I made a while back. http://i.imgur.com/pcl9D.jpg?1 http://i.imgur.com/RTbX6.jpg http://i.imgur.com/THLu3.jpg http://i.imgur.com/PfvC9.jpg http://i.imgur.com/PfvC9.jpg http://i.imgur.com/GkWVH.jpg http://i.imgur.com/52Gsb.jpg http://i.imgur.com/CTfj2.jpg http://i.imgur.com/0w3Z8.jpg h...
by fagesbp
Thu Jan 24, 2013 15:08
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1307
Views: 437408

Hey yall. Nope I'm not advancing by any standards except my kids and my grey hair lol. I'm probably a young-un by most at 33. My name is pronounced like the age in massage. It's fages bp. I started making sausage a couple years ago, all smoked and fresh. Andouille for the most part although I did ma...