Search found 65 matches

by K98 AL
Fri Oct 28, 2016 13:07
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1288
Views: 511575

That would be a trade I'd love to do! I haven't done anything with it yet. I'm saving it for my daughter and her friends. She is bringing her friends home and two of them are from overseas and this should be a good treat for them. Snake tastes a lot like real tender chicken. I think I'm going to ma...
by K98 AL
Wed Oct 26, 2016 13:18
Forum: For beginners
Topic: New To Forum -Fat Smearing???
Replies: 48
Views: 26613

Will do just that - may be while though - I'm in Oklahoma and make sausage in my garage - kinda limits when, seeing as we are short on cold days right now. (before you wince at garage sausage-making, rest assured I have a spotless setup) I sure appreciate the advice here - even after reading the boo...
by K98 AL
Tue Oct 25, 2016 17:56
Forum: For beginners
Topic: New To Forum -Fat Smearing???
Replies: 48
Views: 26613

OK - I have a deer and a wild boar in the freezer, a bunch of meat diced up and ready to go -(it's been a good hunting season already!). In anticipation of cooler weather and sausage season, I've been reading Marianski's "Polish Sausages" book. Page 44-45 describe curing the cubed meat prior to grin...
by K98 AL
Wed Sep 28, 2016 13:32
Forum: Smoked pork products
Topic: Sassafras
Replies: 3
Views: 5231

I use a little mixed with hickory. You do NOT want to use much, it will impart a very strong taste. I particularly like it when smoking hams.
by K98 AL
Wed Sep 28, 2016 13:29
Forum: Venison and Other Game
Topic: Beaver Merguez
Replies: 12
Views: 11445

That sounds delicious! I have some pesky beavers that like to cut down trees on our hunting property. Might have to give this a try if deer and hogs don't show up.
by K98 AL
Wed Sep 07, 2016 17:59
Forum: Sausages
Topic: Boudin!
Replies: 5
Views: 4958

That boudin is some tasty stuff. Smoked until golden brown makes it perfect!
by K98 AL
Mon Jun 13, 2016 17:32
Forum: For beginners
Topic: New To Forum -Fat Smearing???
Replies: 48
Views: 26613

Took pics, but I don't know how to load them here yet.
I used high temp cheese from Askthemeatman. l
by K98 AL
Mon Jun 13, 2016 13:42
Forum: For beginners
Topic: New To Forum -Fat Smearing???
Replies: 48
Views: 26613

Made a batch of smoked hot links and a batch of cheese sausages. I mixed both batches well, and put meat in fridge overnight. Stuffed casings the next morning. The meat was so stiff, it was hard to stuff the cheese links. When I got to the hot links, I added another 60ml of water, worked it in well,...
by K98 AL
Mon Jun 06, 2016 18:09
Forum: For beginners
Topic: New To Forum -Fat Smearing???
Replies: 48
Views: 26613

Awesome - that looks very tasty!
by K98 AL
Mon Jun 06, 2016 17:01
Forum: For beginners
Topic: New To Forum -Fat Smearing???
Replies: 48
Views: 26613

I'll try to take some pics next round.

Do you suppose the fat started to liquefy because the burner heated up the water on bottom and it was too hot there, yet the thermometer was reading 160 closer to the top of the surface? OR - simply too long in the bath?
by K98 AL
Mon Jun 06, 2016 14:32
Forum: For beginners
Topic: New To Forum -Fat Smearing???
Replies: 48
Views: 26613

I ground the near-frozen fat and meat together, one time through fine plate. Back in the freezer while I weighed spices. Mixed nearly frozen meat mix until sticky and well-formed. (this was something I wasn't doing right!) Back in freezer. Kept ice in stuffer while I prepared casings. Stuffed casing...
by K98 AL
Thu Jun 02, 2016 12:05
Forum: For beginners
Topic: New To Forum -Fat Smearing???
Replies: 48
Views: 26613

Thanks again - I'll try y'all's tips this weekend. I plan on watching a video or three of some sausage making. (not that I haven't already)
I want to observe the meat mixture process a little more closely.
Thank!
by K98 AL
Wed Jun 01, 2016 20:27
Forum: For beginners
Topic: New To Forum -Fat Smearing???
Replies: 48
Views: 26613

Thank you very much! I will definitely follow your advice! I'll let you know how this turns out - I'm going to try a small batch in the next few days.
by K98 AL
Wed Jun 01, 2016 18:19
Forum: For beginners
Topic: New To Forum -Fat Smearing???
Replies: 48
Views: 26613

have had no problems making boudin or bratwurst. I assume you are using pork for these correct? If so, your comment about using mutton that is a lean as venison makes me wonder if its not more of a problem with your bind. Is it meat crumbly and greasy with liquid pockets of oil in them when cooked?...
by K98 AL
Wed Jun 01, 2016 16:50
Forum: Technology basis
Topic: poaching vs finishing in the smokehouse
Replies: 17
Views: 35958

The one time I tried that last year was with one on my pineapple sausage failures, but that's another story. I think you might get a softer, less crunchy bite using the smoker / water bath method, Norcal Kid is a expert in that method. One thing I think that has to be paid attention to is not putti...