Search found 102 matches

by STICKSTRING
Fri Feb 17, 2017 15:43
Forum: Dry Cured Meats and Sausages
Topic: Dirty Socks
Replies: 5
Views: 2394

LOUSANTELLO wrote:Is it really a dirty sock smell or a cheesy smell?
Yes, possibly a bit of both.its a smell I've never encountered before making these. I have heard many people compare dirty socks to certain cheese's, so yes, I guess you could describe it as a very strong stinky cheese smell.

Thanks
by STICKSTRING
Fri Feb 17, 2017 07:10
Forum: Dry Cured Meats and Sausages
Topic: Dirty Socks
Replies: 5
Views: 2394

Dirty Socks

Hello all, A family member and I have a large 60lb batch of Venison Salametti currently hanging. They are almost done, maybe another week to week and half to go, although we have noticed a strong smell of "dirty socks" within the last few days. A few of the sticks are slightly closer to being done t...
by STICKSTRING
Mon Aug 29, 2016 19:54
Forum: Sausages
Topic: Boudin!
Replies: 5
Views: 3941

Thanks guys! great start. I was lucky enough to harvest a hog this past weekend while deer hunting. so I will have to put a little of the meat towards boudin!
Thanks again,
by STICKSTRING
Fri Aug 26, 2016 03:32
Forum: Sausages
Topic: Boudin!
Replies: 5
Views: 3941

Boudin!

Hey guys! I was just informed my wife has eaten boudin once and had a poor experience with it! I am trying to explain to her how good Cajun boudin truly is but she is hesitant to even give it a second thought! Does anyone have a tried and true recipe I can make for my wife and prove to her how good ...
by STICKSTRING
Wed Aug 24, 2016 23:31
Forum: Sausages
Topic: Wild Pig Sausage
Replies: 2
Views: 2102

Thanks Redzed! I have made so many disappointing sausages in the past (learning curve), from poor texture, to dry to no flavor. Others on this site have helped me with texture and moisture and I have found with their expertise and knowledge that adding more fat to wild game seemed to take care of th...
by STICKSTRING
Wed Aug 24, 2016 20:21
Forum: Sausages
Topic: Wild Pig Sausage
Replies: 2
Views: 2102

Wild Pig Sausage

Before I start making a batch of Wild Hog Italian Sausage I just want to verify with you all my math is correct and I will not ruin another batch of sausage. For 1000g total 400 g Wild Pig 400 g Boston Butt 200 g Back Fat Should put me at about: 720 g Lean 280 g fat which should give me a total of a...
by STICKSTRING
Thu Aug 18, 2016 18:22
Forum: Sausages
Topic: Cure#1 for 6 lbs
Replies: 2
Views: 2009

Thank you sir, I should have done a little more research before asking the question. Thank you again,
Nick
by STICKSTRING
Wed Aug 17, 2016 23:54
Forum: Sausages
Topic: Cure#1 for 6 lbs
Replies: 2
Views: 2009

Cure#1 for 6 lbs

Hello all, a old friend of the family has given me a recipe for a cold smoked raw chourico. I have typed out the process below although he wrote to use 9 grams of cure#2 for this sausage. I would think this sausage would need Cure#1. Am i correct? and if so, how much Cure #1 for 6 lbs of meat. I kno...
by STICKSTRING
Tue Aug 09, 2016 21:02
Forum: Sausages
Topic: Venison Sausage Ratio's
Replies: 26
Views: 11279

Thank you for the response. after some more reading, I need to stick with "white" meats for sausages along the lines of Italian and such. and smoked sausages and stronger spiced sausages for red meats like venison. would you agree? I always have plenty of wild pig in the freezer I can use up for thi...
by STICKSTRING
Tue Aug 09, 2016 00:16
Forum: Sausages
Topic: Venison Sausage Ratio's
Replies: 26
Views: 11279

Thank you Redzed. Like i said, I have learned from previous posts and have the meat to fat ratio down. my wife and I are both very happy with texture and moisture of sausages. in terms of ingredients, We can start simple and use "Italian Sausage - by Stan Marianski". This is one of my wifes favorite...
by STICKSTRING
Mon Aug 08, 2016 19:29
Forum: Sausages
Topic: Venison Sausage Ratio's
Replies: 26
Views: 11279

Ok guys, before I start I just wanted to thank everyone for the help on this thread as I am now making venison sausages with great texture and mouth feel. So i really appreciate all of the help thus far. With that said, I now have another question. I have multiple recipes that have been absolutely f...
by STICKSTRING
Fri Mar 04, 2016 22:39
Forum: Sausages
Topic: Venison Sausage Ratio's
Replies: 26
Views: 11279

Thanks butterbean, I called a local mom and pop butcher who is known for their great wild game sausages and who I buy my back fat from. I asked for 50/50 pork trim and they told me they don't have any nor keep any. I asked them what they use or recommend for venison sausage and they said, "I honestl...
by STICKSTRING
Fri Mar 04, 2016 19:33
Forum: Sausages
Topic: Venison Sausage Ratio's
Replies: 26
Views: 11279

Bob k, Up to this point, I have been buying my pork butts from Costco, and yes they come two to a pack. They usually have quite a bit of fat. What about pork jowls. I have a old timer Italian friend that makes great sausage. I just spoke with him and he says he ONLY uses fresh pork jowls for the fat...
by STICKSTRING
Thu Mar 03, 2016 22:34
Forum: Sausages
Topic: Venison Sausage Ratio's
Replies: 26
Views: 11279

Thank you again, you have been very helpful.
For the Pork Timmings, you say yours is mostly fat. I am going to contact a local mom and pop butcher shop locally and see what I can come up with. Do you recommend me asking for a 50/50 mix pork trimmings? or heavier in Fat?

Thank you,
by STICKSTRING
Thu Mar 03, 2016 00:32
Forum: Sausages
Topic: Venison Sausage Ratio's
Replies: 26
Views: 11279

Butterbean, That sausage looks fantastic! You say it is a fresh sausage although is it cured? I usually grind my meat once through a 7mm plate, then re-chill, mix with seasoning until it gets a good bind (sticks to my hand), and then stuff. I don't do this because I think its right, only because it ...