Search found 8 matches

by Kaiser
Tue Mar 08, 2016 20:47
Forum: Dry Cured Meats and Sausages
Topic: Bresoala done! Sliced last night....
Replies: 8
Views: 4218

Looks great, I need to try mine in casings. I've been hanging with no protective barrier and yours look amazing!
by Kaiser
Tue Mar 08, 2016 20:46
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker Questions
Replies: 13
Views: 6355

I use the 6-rack digital and really like it for ease. I put mine on a utility cart from harbor freight and keep in the garage and roll out when I'm ready to smoke. I'm sure there are better or more expensive ones out there. I just like not having to mess with sawdust, soaking, and babying the smoker...
by Kaiser
Tue Mar 08, 2016 13:57
Forum: Smoked pork products
Topic: Natural Cased Smokies
Replies: 4
Views: 4401

Kaiser I like the simplicity of the ingredients in your recipe. Some of the best sausages that I have tasted were seasoned with only one or two spices (other than salt). And yet we still want to find combinations with a dozen or more. :shock: The only thing that I would like to comment on here is t...
by Kaiser
Sat Mar 05, 2016 20:29
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 358256

http://i700.photobucket.com/albums/ww4/KaiserET_2009/IMG_0057_zpsnkiexbeg.jpg Some nice all pork smokies fresh out of the bradley smoker. These have some cheddar and fresh jalapeno in them for a mild kick. I have already convinced the wife to put in a total meat grinding and curing section in the b...
by Kaiser
Sat Mar 05, 2016 20:12
Forum: Smoked pork products
Topic: Natural Cased Smokies
Replies: 4
Views: 4401

Natural Cased Smokies

10 # pork butts, ice cold and grind through the 1/4" die 10 ea garlic clove, smashed 1 TBSP granulated garlic 3 TBSP kosher salt 1 TBSP ground black pepper 2 level tsp cure #1 2 1/2 cup ice cold water 24mm sheep casings You can add ground jalapeno and cheddar for a little kick, I like 6-7 ground jal...
by Kaiser
Wed Feb 24, 2016 13:41
Forum: Dry Cured Meats and Sausages
Topic: Coppa
Replies: 15
Views: 9169

Perfect thank you! I have been lurking on the forum for a few months now and have made some nice items. Coppa, pancetta, bresaola, krainerwurst and kabanosy. I am glad to be a member now to learn more! Welcome to the group Kaiser! How about showing us some of those goodies you have been making so t...
by Kaiser
Tue Feb 23, 2016 20:38
Forum: Dry Cured Meats and Sausages
Topic: Coppa
Replies: 15
Views: 9169

Perfect thank you! I have been lurking on the forum for a few months now and have made some nice items. Coppa, pancetta, bresaola, krainerwurst and kabanosy. I am glad to be a member now to learn more!
by Kaiser
Mon Feb 22, 2016 20:08
Forum: Dry Cured Meats and Sausages
Topic: Coppa
Replies: 15
Views: 9169

Tom- Unless previously certified or frozen to treat for trichinosis, To be safe to eat raw: USDA Code: (iii) Coppa. Boneless pork butts for coppa shall be cured in a dry-curing mixture containing not less than 41/2 pounds of salt per hundredweight of meat for a period of not less than 18 days at a ...