Search found 114 matches
- Thu Dec 31, 2020 21:51
- Forum: Other products
- Topic: New Year's Smoked Cheesecake
- Replies: 0
- Views: 43
New Year's Smoked Cheesecake
20201231_104410_resized.jpg 20201231_141421_resized 1.jpg So I thought about having some fun today. Instead of preparing some meat products, let's make dessert. Wifey and I made a coconut cheese cake, which I then threw into the smoker for about 2 hrs, smoked it on cherry wood and let me tell you, ...
- Wed Nov 25, 2020 14:55
- Forum: Venison and Other Game
- Topic: A Corona Thanksgiving
- Replies: 13
- Views: 679
Re: A Corona Thanksgiving
That's a lot of work !!!
Lately I've also been doing a lot of the work myself.......the rum doesn't taste the same without helpers
. Several a people have been fooled with the deer meat substitution for ham on the Krakowska! Apart from the color, nothing is different.
Lately I've also been doing a lot of the work myself.......the rum doesn't taste the same without helpers

- Wed Nov 25, 2020 14:47
- Forum: Sausages
- Topic: Smart thermometers
- Replies: 5
- Views: 509
Smart thermometers
Just throwing this out there. I was looking into the idea of a smart / wireless thermometer for the smoker. More so for to have in smoker and injected into the meat throughout the smoking, cooking process, so as not to open the smoker too many times. There is quite a few out on the market but can so...
- Mon Nov 23, 2020 14:49
- Forum: For beginners
- Topic: High temperature cheese questions
- Replies: 6
- Views: 392
Re: High temperature cheese questions
I make tons of j/c sausage and all I use is old cheese. Back in the day, a cheese dude mentioned to me that unless you're going for visuals eg, putting into stores, then use the high melt stuff, otherwise the old is pretty much the same and a lot less expensive. I cut mine in about 1/4" cubes, coat ...
- Fri Nov 20, 2020 14:39
- Forum: Venison and Other Game
- Topic: Venison Sausages
- Replies: 65
- Views: 15548
Re: Venison Sausages
I feel for you BB. My kid landed up getting it and the whole house hold is on lockdown for 2 weeks. I asked if I could go hunting, even though I'm negative and by myself, they still refused me. Just to have them check on me every odd day to make sure I'm staying at home. It's a bummer but what do yo...
- Tue Nov 17, 2020 14:41
- Forum: Venison and Other Game
- Topic: Venison Sausages
- Replies: 65
- Views: 15548
Re: Venison Sausages
You were doing it the hard way. Find yourself a nice clearing and call them in, no need for bush pushing. They are so promiscuous at this time, they come to what ever sounds or smells like a doe. :D . I didn't get drawn for anything, was supposed to go for deer this past sunday, however due to the w...
- Mon Nov 16, 2020 16:16
- Forum: Venison and Other Game
- Topic: Venison Sausages
- Replies: 65
- Views: 15548
Re: Venison Sausages
Hey Chris, nice looking recipe. Gonna give it try. One little flaw that I see, which would make it taste that much better, is if you actually shot the deer yourself
!!!!



- Wed Nov 11, 2020 18:25
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 61
- Views: 20118
Re: Weekend sausage
Thx Chris. There is definitely a tang but certainly not sour. If fact, apart from the store bought, visual is slightly different but the taste is almost bang on. So I guess what's confusing me, and that's because I don't know enough about this stuff yet, is in an earlier post you stated to add 6-8 g...
- Tue Nov 10, 2020 14:28
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 61
- Views: 20118
Re: Weekend sausage
Th 2.jpg So alongside the KK and turkey sausage, I also made Thuringer, as per meats and sausages website. I used the mondostart 2 culture, 1 gm / kg, and 10 gm of dextrose / kg. Fermented for 36 hrs at 30C and 90 - ish % humidity. Smoked and cooked till the internal temp was 65C and hung it for 3 ...
- Tue Oct 20, 2020 19:27
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 61
- Views: 20118
Re: Weekend sausage
1rev.jpg 2rev.jpg 3rev.jpg One week later, my annual Thanksgiving turkey sausage !! Found 3 of the biggest turkeys, de-boned them, salted and cured the meat for 48hrs. Ground the turkey on a 6mm sieve, added lean pork that was ground through 3mm. Instead of adding water to mix, I boiled a turkey ca...
- Thu Sep 17, 2020 13:41
- Forum: Dry Cured Meats and Sausages
- Topic: Types of culture
- Replies: 8
- Views: 1218
Re: Types of culture
Thanks Chris. My plan is to experiment with Thüringer. Calls for the LHP but if you say that the mondostart will have the same effect then that's what I'll try. I did find it but only in Stuffers.
- Tue Sep 15, 2020 19:33
- Forum: Dry Cured Meats and Sausages
- Topic: Types of culture
- Replies: 8
- Views: 1218
Types of culture
I'm wanting to make a German style salami, ferment for a couple days to get the tanginess, smoke then dry. I was going to use bactoferm LHP DRY, however I need to purchase a large quantity for lots of $$$. So I was looking at other options however I don't really know anything about this. I read the ...
- Mon Apr 27, 2020 16:18
- Forum: BBQ
- Topic: Tusiaczek pastrami - by StefanS
- Replies: 9
- Views: 2950
Re: Tusiaczek pastrami - by StefanS
11.jpg 22.jpg 33.jpg 44.jpg So I tried this recipe and it turned out fantastic !!! I cured it with cure and salt for 7 days, repacked with spices for another 2 days. Washed everything off, padded it dry and coated with a 1:1 mixture of molasses and soy sauce. Covered everything with a generous amou...
- Fri Feb 07, 2020 14:34
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 61
- Views: 20118
Re: Weekend sausage
Your deer are much larger than ours. Hey Butterbean, if you look on any hunting program or even google hunting Saskatchewan, you'll see that Sask is one of the premium areas in the world for trophy white tail. Believe it or not, the one my son had shot was "average". The biggest I ever got was 8 po...
- Fri Feb 07, 2020 14:31
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 61
- Views: 20118
Re: Weekend sausage
Hey Chris, thanks for the advise on the meat processing, however due to the large volumes that I go through, that would take me a forever and a day to do. I'm restricted quite a bit for not only time but space as well. To tell you the honest truth, I can't say, even for myself, that I've done the pr...