Search found 127 matches

by sausagemaneric
Sun Nov 06, 2022 16:45
Forum: Sausages
Topic: Making Siim-Jim's....Beef Sticks
Replies: 6
Views: 2981

Making Siim-Jim's....Beef Sticks

HI all, I've never made slim Jims or as they may be called dried beef sticks. In Rytek's book it is a pretty straight forward recipe, though it calls for Fermento, a product that has a dairy base and nothing with dairy can be used in our household. So I have two questions, can Bacto-Ferm be used in ...
by sausagemaneric
Wed Sep 22, 2021 02:03
Forum: Smoked pork products
Topic: Taylor's Ham (aka Pork Roll)
Replies: 54
Views: 123701

Re: Taylor's Ham (aka Pork Roll)

I made this Taylor Ham before embarking on our 2 month RV trip and it is amazing! I also made some German Baloney, Cooked Salami and some smoked breakfast sausage. Good stuff to take camping.
by sausagemaneric
Thu Feb 25, 2021 16:49
Forum: Sausages
Topic: Cool Breakfast Sausage
Replies: 2
Views: 1187

Re: Cool Breakfast Sausage

Thanks for that post because it reminds me that I should look into Rytek's book every now and then. It was the first English language sausage book that I bought and aside from the gargantuan amounts of soy and milk powder in many of the kielbasa recipes, it's a very good book. I agree completely. I...
by sausagemaneric
Mon Feb 15, 2021 16:58
Forum: Sausages
Topic: Cool Breakfast Sausage
Replies: 2
Views: 1187

Cool Breakfast Sausage

Just reading the Maple Breakfast sausage recipe and I'm compelled to share my favorite new thing to do. I now take one of my favorite breakfast sausage, in this case the breakfast sausage in Rytek Kutas's book. I stuff it in a cloth sack that is about 3" in diameter and 18" long. Then I smoke/cook i...
by sausagemaneric
Mon Jan 04, 2021 16:10
Forum: Sausages
Topic: Recipe of Portuguese Chourico
Replies: 2
Views: 1003

Recipe of Portuguese Chourico

Hi,
Does anyone have recipe for Chourico? It's similar to linguisa

Thanks
V465
by sausagemaneric
Sat Dec 28, 2019 03:56
Forum: Sausages
Topic: Best Linguisa yet
Replies: 5
Views: 2524

Re: Best Linguisa yet

Well,
I'm certainly glad I gave it a shot. I like the snappier flavor
by sausagemaneric
Fri Dec 27, 2019 16:28
Forum: Sausages
Topic: Best Linguisa yet
Replies: 5
Views: 2524

Re: Best Linguisa yet

Yup, everything you guys said on these replies is what I've been reading here for the last couple years. The main thing that sticks in my mind is getting the meat mixed with the salt and cure the night before. Really looking forward to doing some Polish and some Hot Links the same way. Interesting w...
by sausagemaneric
Thu Dec 26, 2019 18:27
Forum: Sausages
Topic: Best Linguisa yet
Replies: 5
Views: 2524

Best Linguisa yet

I've been making Linguisa for about 30 years. Always using the recipe and process in Rytek's book, Great Sausage Recipes and Meat Curing. Based on the book, the only thing I didn't do according to his recipe was mix all the ingredients minus the water and vinegar and let it sit in a cooler overnight...
by sausagemaneric
Tue Dec 10, 2019 04:03
Forum: Sausages
Topic: Smoked breakfast sausage
Replies: 7
Views: 3541

Re: Smoked breakfast sausage

Country hams are salt cured, and need to be soaked for a day or two. True, but these are salted far beyond any country ham I'd ever tasted but this is how she said they liked them. [/quote When you receive a country ham from Broadbents it comes with instructions and they usually say to soak slices ...
by sausagemaneric
Thu Dec 05, 2019 20:49
Forum: Sausages
Topic: Smoked breakfast sausage
Replies: 7
Views: 3541

Re: Smoked breakfast sausage

I'm thinking that it is the amount of salt. They some MSG too, but that has nothing to do with curing. One other note is, there is a lot of fat in Broadbents sausage. The one I make is the hit every time we cook it.
by sausagemaneric
Thu Dec 05, 2019 16:37
Forum: Sausages
Topic: Smoked breakfast sausage
Replies: 7
Views: 3541

Smoked breakfast sausage

So, Long story long. I purchased some smoked breakfast sausage from a place in Kentucky USA called Broadbents Country Ham. If you haven't went to Broadbents site, it's a fun place for a look! Anyway, wife and I fell in love with their smoked breakfast sausage, comes stuffed in a long cloth tube/bag,...
by sausagemaneric
Tue Dec 25, 2018 16:46
Forum: Smoked pork products
Topic: Dextros sub for sugar
Replies: 5
Views: 4837

For the last 6 years I've been cooking bacon in a cast iron skillet in the oven @ 350 deg. F. Flip it once after 10 min. or so and it'll be don in another 7 min..................then remove the bacon and crack an egg or two in the skillet in the oven. Perfect eggs...................
by sausagemaneric
Thu Dec 20, 2018 23:27
Forum: Smoked pork products
Topic: Schinkenspeck
Replies: 52
Views: 72319

Well, I fumbled it into place. Not sure I can do it again though. Seems like as things pop up to make a selection, there is a bit of guess work or experience necessary. Not good at guess work and my experience level is low!
by sausagemaneric
Thu Dec 20, 2018 23:19
Forum: Smoked pork products
Topic: Schinkenspeck
Replies: 52
Views: 72319

Image
by sausagemaneric
Thu Dec 20, 2018 23:18
Forum: Smoked pork products
Topic: Schinkenspeck
Replies: 52
Views: 72319

Here is the two of them............I hope. Can someone send me specific info on photo uploading? The instructions are rather slim, at least for my brain.

https://imageshack.com/a/img921/8462/U9Bgbj.jpg

Imagehosting photo