Search found 25 matches
- Thu Jan 31, 2013 14:35
- Forum: Hyde Park
- Topic: Lets invent a new sausage type!
- Replies: 17
- Views: 7913
- Mon Jan 28, 2013 17:44
- Forum: Sausages
- Topic: Manchester Sausage
- Replies: 2
- Views: 4486
Manchester Sausage
Does anyone have a recipe for Manchester sausage? Or some other sausage with ginger and nutmeg?
- Mon Jan 28, 2013 03:49
- Forum: Smoked pork products
- Topic: Canadian Bacon
- Replies: 7
- Views: 5588
- Sun Jan 27, 2013 16:24
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Dishwasher Smoker
- Replies: 5
- Views: 14663
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....
- Sun Jan 27, 2013 15:49
- Forum: Smoked pork products
- Topic: Canadian Bacon
- Replies: 7
- Views: 5588
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 ...
- Sun Jan 27, 2013 15:40
- Forum: Sausages
- Topic: Cajun Andouille
- Replies: 4
- Views: 4083
- Thu Jan 24, 2013 18:10
- Forum: Hardware
- Topic: A-Maze-N Pellet Maze Smoker
- Replies: 16
- Views: 18183
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...
- Thu Jan 24, 2013 15:30
- Forum: Smoked pork products
- Topic: Canadian Bacon
- Replies: 7
- Views: 5588
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...
- Thu Jan 24, 2013 15:19
- Forum: Sausages
- Topic: Cajun Andouille
- Replies: 4
- Views: 4083
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...
- Thu Jan 24, 2013 15:08
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 573481
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...