Just a follow up on what my butcher uses to keep nice color. He said nothing and he uses garlic powder. Looks like you allready have a lot of great info! Smokin Don Don, your butcher is a magician! :lol: Redzed he really is, he is one reason I haven't really got into sausage making more. Here is a ...

Just a follow up on what my butcher uses to keep nice color. He said nothing and he uses garlic powder. Looks like you allready have a lot of great info! Smokin Don

I hope I didn't come across too wise, I find you are never too old to learn when it comes to cooking. I only do sausage in one layer packs in hot water. I know better than do fish or large cuts that way. My butcher is 3rd generation and the family business started in 1898. He makes 12 different type...

Not really sure thawing sausage in hot water for a half hour at the most, and then on the smoker is unsafe. My butcher gave me this method. I have done it both ways in the fridge overnight and in hot water, never noted any taste difference. Though I will try the cold water method if it's only one ho...

I am new here and not knowledgable much on sausage making. My butcher makes 6 or more types of fresh brats. He always has plenty frozen, vacuum sealed in four packs. I thaw them in hot water for 20 to 30 minutes before cooking, the color looks good to me. If I can get him to tell me what he adds for...

Does that ever look delicious! Your plating makes it, great photo! Don

Don, that is just amazing. And with a professional write-up like that, along with photos, you should be a food columnist! Your "terrine" looks delicious! Best Wishes, Chuckwagon Thanks CW, I forgot to add it would be best to keep all the layered an inch away from the sides as you add them. I didn't...

Dec 09 2012 I always wanted to make a meat terrine, but I must have figured it would be one of those things I would fix and only I would eat it. I was looking for a recipe to use up three sausage patties, I had done on my Traeger pellet smoker that were slightly over salted! I ran across a recipe by...

I started with a Taylor 3 yrs ago, still works but not that accurate. Thermopens have a good reputation. I have two Mavericks I like. My latest is an ET-732, it comes with two probes, one for the meat and one for pit, or grill temp. It has a remote that reads up to 300 feet. I really like it I can b...

I am pretty new in here but have seen a lot of great meats in here, brined, cured, (wet or dry), stuffed and smoked. Make a batch of these crackers and I garontee they will go great with your favorite meats or cheese for some great appetizers. caution they are addictive. Even my 91 year old Mother l...

Wow! Don, that stuff even looks "amazin". :mrgreen: I can only imagine how it tastes. What a terrific gift for someone to have during the holidays. Do you make a little sausage with it too, for friends and relatives? Best Wishes, Chuckwagon I would like to but I am a little lacking when it comes to...

Jan, I wondered what the biltong was? Looks good to me! Don

I wanted some smoked cheese for Christmas so needed to get it done; it needs to age a couple of weeks after smoking. Monday I bought a chunk of Gouda, from Holland and a chunk of sharp provolone from Wisconsin. I would have enough to give some away for gifts too. I smoked a batch awhile back that tu...

New Recipes are always welome! I vote for the Rio Rojo beans, all good ingredients and I figure if it's got beer in it, it's gotta be good! Don

Your goulash recipe looks good, the pinched noodle recipe sounds like my wifes German drop noodles (knopfles) She usually makes them for me to add to pork and sauerkraut. I let her do it since that is one thing she can cook better than me. I will have to try your recipe and have her make a batch. Th...