Search found 214 matches

by grasshopper
Wed Jun 11, 2014 16:19
Forum: Sausages
Topic: [USA] Dimensions of a Recipe - Smoked Polish Sausage
Replies: 32
Views: 14947

Finally done! Started at 130 and went to 170 in 8 hrs, overnight in the fridge. . Will do it again. Taste great. Smoked with apple wood. I was worried that I didn't pack it tight enough during the process. It looks OK to me. Thank to all that have help me through this. http://i1244.photobucket.com/a...
by grasshopper
Wed Jun 11, 2014 00:22
Forum: Sausages
Topic: [USA] Dimensions of a Recipe - Smoked Polish Sausage
Replies: 32
Views: 14947

Thank's Just in time.
by grasshopper
Tue Jun 10, 2014 23:18
Forum: Sausages
Topic: [USA] Dimensions of a Recipe - Smoked Polish Sausage
Replies: 32
Views: 14947

Almost to the finish line. Question Can I give the 2 1/2 dia fibrous casings a ice water bath after I reach 152 IT temp.
by grasshopper
Tue Jun 10, 2014 03:25
Forum: Sausages
Topic: [USA] Dimensions of a Recipe - Smoked Polish Sausage
Replies: 32
Views: 14947

Need advice! First time with this 2 1/2 dia fibrous casing. All I know is cook or smoke at low temp. Start at 130 and slowly raise to get 152 IT temp. I am using Butterbean's recipe as it is great. I want it for lunch meat, so I haven't made up my mind to smoke or not. Then sit in the fridge for thr...
by grasshopper
Tue Jun 10, 2014 02:49
Forum: Smokehouses. Construction and Maintenance.
Topic: First Smoker and Question
Replies: 4
Views: 4958

I can only tell you of my experience with the masterbuilt electric. To much wood and I will get the same thing. On a calm day it will only take a very little bit of wood to get a thin blue smoke. At least you have a blower. Once the wood gets going it is very hard to control
by grasshopper
Mon Jun 09, 2014 03:46
Forum: Technology basis
Topic: In learning to control capsicum heat
Replies: 7
Views: 7486

Thanks to all of you. In Marinskys book, salt is to be between 1.5-2% per pound. But with the difference in the scoville of the capsicum. There is no way really to tell. As a beginner that is a tough row to hoe. I will keep making test patty's tell I get it right. There is still melding over night t...
by grasshopper
Mon Jun 09, 2014 03:00
Forum: Sausages
Topic: [USA] Dimensions of a Recipe - Smoked Polish Sausage
Replies: 32
Views: 14947

Hate to be a pest but did you smoke yours. Kind of scared of changing the taste.
by grasshopper
Mon Jun 09, 2014 01:49
Forum: Sausages
Topic: [USA] Dimensions of a Recipe - Smoked Polish Sausage
Replies: 32
Views: 14947

I will have to call you MR Butterbean. I made 5lbs of your recipe and there was some left in the barrel with the spices from the first grind. I fried the patty up. The taste is great almost knock my socks off. I am thinking of not smoking the 2 1/2 fibrous casings or I can get 3 inch. I plan on stuf...
by grasshopper
Sun Jun 08, 2014 02:56
Forum: Technology basis
Topic: In learning to control capsicum heat
Replies: 7
Views: 7486

In learning to control capsicum heat

In learning to control capsicum heat. Question! which would have more concentration in sausage, cayenne or red pepper flakes. Also what would be the formula for getting the right amount of heat percent wise for mild,moderate and heavy amount. Per pound or kilo. I have ruined some sausage in my humbl...
by grasshopper
Fri Jun 06, 2014 21:40
Forum: Sausages
Topic: [USA] Dimensions of a Recipe - Smoked Polish Sausage
Replies: 32
Views: 14947

Supper thank's Butterbean. I picked up 2 1/2 dia fibrous casings today. I will use nfdm' I have both.
by grasshopper
Fri Jun 06, 2014 16:36
Forum: Sausages
Topic: [USA] Dimensions of a Recipe - Smoked Polish Sausage
Replies: 32
Views: 14947

As a beginner. How much red pepper flakes and nfdm or soy concentrate did you use. Also what is the size of the chub. The baloney sounds great. The picture is the seller of this, hungry now.
by grasshopper
Fri May 30, 2014 17:41
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 213614

Excellent point CW. Stay above the grass.
by grasshopper
Fri May 30, 2014 03:37
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 213614

meat sticks

Testing double barrel debreziner (kranska) for meat sticks. stuffed in 21 mm collagen casings. I like mine a little more meaty. IT temp 148 and in the fridge for three days. 30% weight loss. I took of the collagen casings off because of the shrinkage. The test patty was very tasteful, just right. Th...
by grasshopper
Wed May 07, 2014 03:57
Forum: Hyde Park
Topic: Just joined - wanted to say Howdy!
Replies: 21
Views: 9233

Welcome Tasso Hyde park has a recipe index with a bazillon recipes and are great to do. You will meet CW (chuckwagon). It is a good thing to listen to him as he has helped us all. If you like, go to project B and B-1 and read CW's information on bacteria. It will keep you above ground. Good luck
by grasshopper
Sat Apr 26, 2014 15:31
Forum: Hyde Park
Topic: Chuckwagon thiks he has a 'stash.
Replies: 10
Views: 5596

Newly Buck Taylor (gunsmoke) comes to our state fair every year to sell his paintings. They are top of the line. Wished I could afford one. I got to talk to him because of my Will James paintings. We all got some age on us now. only memories. No contest on the stash. El ducko is just jealous because...