Search found 268 matches
- Sat Feb 11, 2012 03:08
- Forum: Hardware
- Topic: Stuffer capacity recommendations?
- Replies: 22
- Views: 14141
- Mon Feb 06, 2012 18:17
- Forum: Hardware
- Topic: Keeping grinder plates and knifes from rusting?
- Replies: 10
- Views: 7282
- Mon Feb 06, 2012 18:13
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 467669
- Thu Feb 02, 2012 19:20
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 209398
High temp cheese question
I'm making some beef sticks and plan on using high temp cheese in it. I like to let the seasoned meat sit overnight to let the seasonings soak in. The question I have is, do I put the cheese in while the sausage rests overnight or before I smoke them. I'm worried if it sits overnight, the cheese wil...
- Wed Feb 01, 2012 03:25
- Forum: Venison and Other Game
- Topic: [USA] Tom's Venison Sausage
- Replies: 21
- Views: 24495
- Sun Jan 29, 2012 21:53
- Forum: Venison and Other Game
- Topic: [USA] Tom's Venison Sausage
- Replies: 21
- Views: 24495
- Sun Jan 29, 2012 19:03
- Forum: Fishes
- Topic: Kakabeka Gravlax by Devo
- Replies: 4
- Views: 8270
Here's a recipe I got from Food Network. Vodka's not in it but can't be bad. It never last's long enough to rest for a day or two. Gravalax recipe 1/2 cup salt 1/2 cup sugar 2 tbls cracked wht peppercorns or ground black pepper, as it's much cheaper 2-3 lbs salmon fillets 2 bunches of fresh dills 1 ...
- Sun Jan 29, 2012 18:21
- Forum: For beginners
- Topic: Can't Locate Mapeline
- Replies: 16
- Views: 9982
- Fri Jan 27, 2012 16:06
- Forum: Hardware
- Topic: My favorite stuffer
- Replies: 85
- Views: 75684
IMHO, creosote is caused by burning wet wood. The wood I use for smoking is all dried for minimum 6 mos. to 2 years depending on size of the logs. If the wood is dry, you'll see checkering/ cracks in it as it dries. Also, at this point the bark will come off by itself due to lack of moisture. Never ...
- Thu Jan 26, 2012 15:32
- Forum: Smoked pork products
- Topic: PHOTO GALLERY of Smoked Pork Products
- Replies: 98
- Views: 94389
- Tue Jan 24, 2012 17:37
- Forum: Other products
- Topic: Photo Gallery Of Meat Or Sausage-Related "Other Product
- Replies: 35
- Views: 40717
Here's one I use. Slice smoked polish sausage into 1/2 in pieces. Brown in pan, non stick doesn't get the browning that adds the flavor. Once it's browned, set it aside. Dice up some onions and fry till done in some olive oil. Add sauerkraut, recombine the sausage and onions, more olive oil to taste...
- Mon Jan 23, 2012 19:17
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 209398
- Mon Jan 23, 2012 18:52
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 209398