I dug out about 1/2 of my garlic this morning until my buddies came over and then we had a few libations, I'll do the rest on Sunday.

Nice job NorCalKid, next time I'm even going bigger with red bologna cases. Glad you liked my recipe.

I can't get away with any thing around here. It is indeed an egg white. that picture is actually of a batch of bratwurst that I was making at the same time. the photos got mixed up. I figured no one would notice. WRONG. LOL

Grinding up some semi frozen meat chunks http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/OktoberfestandBierwurst005.jpg spices added ready to mix http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/OktoberfestandBierwurst006.jpg stuff...

Certainly lookis good. Nobody is refusing the food. They are all eating. Was you brine standard with nitrite or just salt and sugar? 1 cup brown sugar, 1 cup coarse salt, 1 tbs Mrs dash garlic , 20 cups water that is my standard brine, I use it on fish, bacon, loins just about everything, for bacon...

I forgot to take pics of the burgers, dogs and sausages at lunch time, but I did remember to get some shots of the smoked chickens in brine overnight http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/Smokedchickensjuly2011001.jpg just starting to smoke http://i35.pho...

Some moose meat ready for the grinder http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/teriakistix004.jpg Grinding http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/teriakistix007.jpg just into the smoker http://i35.photobucket.com/a...

I use straight Stainless Steel tubes and the only problem I had was needing to file off a small burr on one of them, other than that they work great. It helps a lot if you can dip a little water inside of the casings to keep them lubricated as they slide off of the stuffing tube. I have also found ...

Yes its my version of the recipe, and you can put it in your contest.

This recipe and post was moved to "Announcements" by Chuckwagon 5.25.11@01:13 in order to enter the monthly contest. I ground up 6# of venison with 7# of pork chunks, divided it in half and made some salamis and some venny bacon. They are in the fridge overnight to meld the spices and will be smoke...

I use powdered buttermilk as a substitute for fermento. I can't taste any difference and its cheaper too.

I used regular cheese.

There done http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/italiansausage015.jpg close up http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/italiansausage016.jpg the recipe Garlic Sausage 15 lbs. Pork butts 4 Tbs. salt 2 Tbs. Black ...

boning out some butts http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/SmokedVenisonroast002.jpg Grinding the meat http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/ItalianSausage005.jpg Grinding the spices http://i35.photobucket.com...

to make fine milk powder just take store bought milk powder and buzz it up in a blender to a fine consistancy, works for me.