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SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
by
atcNick » Sun Nov 28, 2010 02:36
First post
I cut up the ham and butt I bought today and mixed in the salt and cure. 13 lbs and almost 4 oz.
I saved the thick layers of fat I got off the ham, right under the skin. Stuck it in the freezer. Any idea what that can be used for?
This was my first time cutting a fresh ham. Lots of lean...
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Looks good! But what the heck is it?
- 861 Replies
- 469909 Views
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Last post by redzed
Sun Jan 05, 2020 18:04
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[AUSL] ] Rytek's Beef Snack Sticks
Replies: 8
by
partycook » Thu Oct 27, 2011 02:08
First post
Hi CW and fellow sausage makers, Well I've just finished cutting up a batch of beef sticks for our up north deer hunting camp.I made them out of a 10# ground beef log at $1.99 per lb.I must have been thinking of Ross when I saw the price on this 10% fat ground beef. Some of the folks up north don't...
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Hi Jan. CWD is Chronic Wasting Disease . See this link:
As far as a substitute for Fermento™ goes, I would recommend only Bactoferm™ for the lactic acid producing microorganisms. (See this link:
Big Guy in Ontario has done some sausage using buttermilk, but I don't believe it would taste quite...
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Last post by Chuckwagon
Fri Jun 01, 2012 08:34
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[USA] Smoked Cheddar Kielbasa
Replies: 15
by
JerBear » Mon Jan 09, 2012 04:51
First post
Here's the sausage I made today:
Smoked Cheddar Kielbasa
10 lbs pork shoulder
1 lbs fat back
2 cups Fat Tire Belgium Ale
5 Tbl kosher Salt
1 Tbl Sugar
2 Tbl Black Pepper
2 Tbl Garlic
1 tsp Marjoram
1 tsp ground Allspice
2 cups nonfat milk powder
12 g meat binder / phosphate (optional)
2...
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I usually wait (if I am able :wink:) about a month before I consume smoked cheeses. This allows a real 'mellowing' of any acrid harshness present following the initial smoking.
I try to stagger my cheese-smokes so there's always some available while other bricks are 'aging.'
All are vacuum-sealed...
- 15 Replies
- 13418 Views
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Last post by NorCal Kid
Wed May 09, 2012 21:21
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[GER] Bratwurstschnecken - Wally's German White Sausage
Replies: 9
by
Chuckwagon » Mon May 07, 2012 04:06
First post
Hi Smoke Sniffers And Meat Munchers! I got the following message from our newest member in Michigan. Does anyone know about the sausage he's describing?
I am looking for a recipe for a German fresh white sausage that is placed in a small casing and shaped into a pinwheel shape about the size of...
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This looks like the sausage that I remember. I would have to say that I enjoyed this style mainly in southern Germany, Trier and further south. I appreciate the research and assist from all. Still new at this forum thing.
Thanks,
YooperDog
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Last post by YooperDog
Wed May 09, 2012 13:51
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[USA] Nick's Baltimore celery sausage
Replies: 2
by
ssorllih » Wed May 09, 2012 03:49
First post
As almost everybody knows by now I scored big on some low cost chicken. I have three breast portions chilling in the fridge as formed ham(more about that tomorrow).
Tonight I took three breast portions with some added fat and skin, 3.8 pounds total weight cut them frozen into one inch cubes and...
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Don't know!~ Found this over on the Sausage maker recipe page.
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Last post by ssorllih
Wed May 09, 2012 13:19
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[USA] Habanero And Asiago Summer Sausage
Replies: 6
by
TSMODIE » Mon May 07, 2012 21:08
First post
I just finished a batch of summer sausage, cracked pepper and garlic, one with habanero and asiago cheese, and one with habanero and chives, they turned out fantastic, Tim
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Sweeet! Thanks for sharing TSMODIE~ This is going on the top of my to-do list.
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Last post by Dutch
Tue May 08, 2012 21:23
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[CAN] Shrimp and Pork Sausages
Replies: 7
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Devo » Tue Apr 17, 2012 19:12
First post
Followed the recipe post here
5 lbs pork butt
4 1/2 t salt
6 T onion flakes
1 t cure #1
1 t garlic granules
5 t finely chopped parsley
2 t crushed thyme leaves
3 t Cayenne pepper
1 1/2 t red pepper flakes
1/2 t allspice
1 small bay leaf, crushed
1/2 t Soileau's seasoning (Don't have that so I...
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I would love to be able to photoshop that picture and cut a slice from one of the sausages and remark yes! delicious.
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Last post by ssorllih
Thu Apr 19, 2012 13:36
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Beef Sausage
Replies: 6
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crustyo44 » Wed Apr 11, 2012 10:19
First post
Hi Members,
I have been asked by a friend of mine to make beef sausages for him. Due to religious restrictions I can't even add pork back fat.
Do members have any good recipes available. I also like to smoke a few for him as well.
What cut of meat is the best suitable.
At the moment here in...
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Jan, If your friend decides to use a recipe with emulsified veggie oil I would love to know if you can use chicken fat in place of the veggie oil.
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Last post by ssorllih
Sun Apr 15, 2012 20:24
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[USA] "Goodness Gracious Garlic"
Replies: 1
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Chuckwagon » Sat Mar 03, 2012 08:50
First post
Goodness Gracious Garlic
(Fresh Garlic & Sage Sausage)
Some folks seem to think sage is just for turkey stuffing and breakfast sausage only. Wrong! Combined with a little garlic and hickory smoke in a sausage, it just can`t be beat. Who can resist the flavor of garlic in a good sausage? However,...
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Topic Split 3.3.12 @ 1800 by CW : See: Clostridium Botulinum in garlic oil in Microbiology Of Meat forum
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Last post by Chuckwagon
Sun Mar 04, 2012 02:02
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natural or collagen casings
Replies: 5
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crustyo44 » Fri Mar 02, 2012 07:22
First post
Hi Members,
When I went to the butcher to buy some natural sheep casings for my planned frankfurt making session I was told that he no longer uses them. Too flipping expensive according to him.
He now uses Nitta collagen casings. Is there a big difference if I use them for frankfurts as I still...
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Personally I can't stand collagen casings
Second that Swallow ! Disgusting to look at, and to eat. Used by lazy butchers here for the convenience. Lucky for we home sausage makers, we have a choice !
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Last post by snagman
Sat Mar 03, 2012 09:50
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The Difference Between Two Sausages
Replies: 3
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farrellbox » Fri Feb 24, 2012 16:09
First post
I made some fresh sausage, a little confused. Cross-section of the sausage seem loose, this is the difference with CURED sausage? Or other reasons?
Two different facets
The plate diameter is 10MM or 4MM.
Operating temperature of 5 or less
Do not use any additives, try soy protein isolate....
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Hi Farrellbox,
Nuynai is correct about the temperature differential and liquefied fat. Additionally, fresh sausage does not usually contain soy protein concentrate (60% protein) or soy protein isolate (90% protein) as a binder. On the other hand, a cured sausage will most often incorporate a binder...
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Last post by Chuckwagon
Sat Feb 25, 2012 08:52
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Best pork trim for brats
Replies: 4
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Blackriver » Thu Feb 23, 2012 21:16
First post
I want to buy pork trim, I have to choose between a box that is 50 percent fat and the other box is 30 percent fat. What is the best for making brats for grilling?
Last post
Thanks for the reply guys. I think I will get the 70/30
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Last post by Blackriver
Fri Feb 24, 2012 19:18
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[CAN] Maple link breakfast sausage
Replies: 7
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Big Guy » Sat Jan 28, 2012 18:54
First post
I bought some tubed Sheep cases last week so I had to try them out. They worked very slick
semi frozen pork butts ready to grind
Tubed cases soaking
Grinding
Whitey the egret flew in to supervise and get a hot dog
Weighing out the spices
all mixed up
starting to stuff...
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Topic Split by CW 2.23.12 @ 21:15 See Forum: Other Products Topic: Can't Locate Mapeline
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Last post by Chuckwagon
Fri Feb 24, 2012 05:16
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Is Nitrite Cure Necessary In Fat?
Replies: 8
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ExhaustedSpark » Mon Feb 20, 2012 22:26
First post
Ok. I use the meat calc. for amount of cure. What a great tool. However i keep reading where some write cure does nothing for fat so why do we include the fat in the wt. of the meat???????
Last post
I sure hope you do a step X step with picts. I would like to knwo how to do the Lardo.
:mrgreen:
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Last post by ExhaustedSpark
Wed Feb 22, 2012 17:58
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ITALIAN PORK SAUSAGES (Circa 1900)
Replies: 1
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DLFL » Mon Feb 20, 2012 23:43
First post
I enjoyed comparing then and now!
From the Home Pork Making book Published in 1900
ITALIAN PORK SAUSAGES
The preparation of these requires considerable care, but the product is highly prized by many. For every nine pounds of raw pork add an equal amount of boiled salt pork and an equal amount of...
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The ingredients used in that recipe look to be more Mediterranean (aka Tuscany area) than the Northern Italian with the prerequisite fennel.
From the immigrant Italian community of South-East Kansas (Circa 1900):
- Pork shoulder
- Cloves
- Allspice
- Nutmeg
- Salt
- Pepper
- Garlic
- Red wine
-...
- 1 Replies
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Last post by Oxide
Tue Feb 21, 2012 04:23
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Tough Skins
Replies: 3
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farrellbox » Mon Feb 20, 2012 08:58
First post
Hello, everyone, I made some fresh Italian sausage in the open oven with 54 ° C bake for an hour, the oven without the drip tray, and bake for two hours and then 77 ° C, the result is the sausage skin is very crisp, but not chewed easily.Later for a way to bake directly on the grill of 80 ° C, and...
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Powdered Milk? Milk Powder?Very interesting, it exerts effect temperature requirements?thank you!
Topic Split 2.20.12 @ 23:48 by Chuckwagon. (See Powdered Milk In Sausages)
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Last post by farrellbox
Mon Feb 20, 2012 16:06
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[USA] "Rhinocerahorse" Garlic Andouille
by
Chuckwagon » Mon Feb 13, 2012 09:15
Have you ever seen a Rhinocerahorse? They are certainly a horse of a different color... because they are half rhinoceros. And it`s not because a horse and a rhinoceros decided to mate one day. No, no, no... It is because of two different stampedes here in the west, both at the same time. You see,...
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Last post by Chuckwagon
Mon Feb 13, 2012 09:15
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What is the difference between these two sausages?
Replies: 6
by
atcNick » Tue Oct 12, 2010 12:29
First post
Hi,
The first picture is of my first attempt at sausage making earlier in the year. It's hot smoked polska kielbasa. Notice the solid pink color inside.
The next photo is what I want my sausage to look like. What is done differently? Any insight would be appreciated.
Last post
My guess would be the first sausage was ground and possibly double ground before being stuffed then smoked and fully cooked to about 150-160 F, removed from smoker given a cold shower and placed in a cooler.
the second sausage seems that the meat and fat were not ground together and just coarsly...
- 6 Replies
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Last post by Big Guy
Sun Feb 12, 2012 18:56
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[USA] Scottish Beef Sausage
Replies: 1
by
vagreys » Thu Feb 02, 2012 07:08
First post
...I'm trying to create an all beef sausage using rusk, how should i go about this? can not use pork. Is there something like a cross between a frankfurter and a sausage ( i would like to use this sausage as a hot dog). I also don't want to have to smoke it.
Here is a formula, originally from a...
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Outstanding Tom, Thanks for sharing!
Best Wishes,
Chuckwagon
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Last post by Chuckwagon
Thu Feb 02, 2012 07:18
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Salami di Alessanddra
Replies: 38
by
Keymaster » Fri Dec 23, 2011 03:43
First post
So I'm finally all set up for Dry curing Salami. I thought I would start by Making a nice Salami di Alessanddra Which is better known as Genoa Salami. If it was not for Project A I probably would not have done this as soon as it gave me the confidence to start my first Dry cured salami.
So here we...
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Great photos Aaron. All in all, a very nice job for your first time. However, if I may make just a few suggestions, here they are:
The dry rim (case hardening) is indicative of excessive drying as the result of too fast air velocity and/or too low humidity. Also, I believe the sausage may be just a...
- 38 Replies
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Last post by Chuckwagon
Sat Jan 28, 2012 02:50
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[USA] Cervelatpolse (Swiss Cervelat Summer Sausage)
by
Chuckwagon » Mon Jan 23, 2012 09:56
Cervelatpolse
Thuringer Cervelat Summer Sausage
I stol... uh... ripped... uh... FOUND... this recipe and developed it from a 100-pound commercial formula that was once very popular in Europe. Don`t ask me how I got it. I told you my family members were horse thieves and renegades! Please note...
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Last post by Chuckwagon
Mon Jan 23, 2012 09:56
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[CAN] Elk Snack Sticks
Replies: 10
by
Devo » Thu Jan 19, 2012 02:28
First post
Made some elk snack sticks.
Got the meat all seasoned for stuffing and in the fridge over night to blend the flavors together.
The line up. Missing in the picture is 1 level tspns instacure #1 , but it was added in case your wondering. This is for a 5 lbs. batch
All mixed and into the fridge...
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Good looking sticks Devo!!!! I like the color!!!
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Last post by Keymaster
Sun Jan 22, 2012 00:30
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Hot Diggity Dogs
Replies: 8
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Keymaster » Mon Jan 16, 2012 03:12
First post
So I decided to make some of Chuckwagons Hobble Creek Hot Dogs. These are a keeper recipe!!!
You can get the recipe here
I used groumd beef from Costco which was 90/10. I followed the recipe exactly except I used a blender wand to emulsify the meat and ingrediants. The blender wand did work well...
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Those Dogs look really good, I've been wanting to try Chuckwagons recipe, time permitting I may have to do it very soon.
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Last post by Bubba
Wed Jan 18, 2012 02:12
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[USA] Ross' Pizza Sausage
Replies: 6
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ssorllih » Thu Jan 12, 2012 02:51
First post
Before I knew that such an ingredient existed I had decided that i wanted to make a pizza taste sausage to wrap in bread.
This is what I put together and so far it has received approval.
1 Kg pork butt reasonably fatty
20 gm salt
60 gm sun dried tomatoes
3.5 gm fennel
3.5 gm black pepper
2 gm...
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I will try the mozzerella. There is plenty of demand.
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Last post by ssorllih
Sun Jan 15, 2012 16:25
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[USA] Jalapeno and Pepper Jack Cheese Sausage
Replies: 15
by
Gringo Loco » Mon Jan 09, 2012 21:12
First post
I created this recipe on Sunday and it turned out real good so I wanted to share it with everyone.
EL Poco Loco's
Fresh Jalapeno and Pepper Jack Cheese Sausage
10-lbs ground pork, fine grind
1-lb of Diced High Temp Pepper Jack cheese
3-tbsp salt
1 1/2-tbsp freshly ground black pepper
1-tbsp...
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Hey Crusty
I am hoping that mama will get me that new book for my birthday!!
Wait, maybe I should buy it for her birthday!! :roll:
No I would rather buy her another new gun for her bithday!!! :lol: :lol: :lol:
I will ask for the book..
GL
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Last post by Gringo Loco
Fri Jan 13, 2012 04:03
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[CAN] Oktoberfest Brats today
Replies: 11
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Big Guy » Wed Jan 11, 2012 01:08
First post
My Baby sister will be migrating from Canada here to sunny Florida , She just loves my Oktoberfest Brats . so i made a batch
Grinding a boston butt.
Spices,cases, milk and eggs ready to mix into the meat
All stuffed
Linked and ready for a fridge nap then packaging.
The recipe...
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Question - what is the purpose of the simmering ? How do you finally cook these ?
Regards,
Gus
Gus, I'm assuming the 20 minute simmer is indeed 'cooking' the brats-provided they reach the desired IT-and one can simply reheat them on the grill, in a pan, etc.
- Kevin
- 11 Replies
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Last post by NorCal Kid
Thu Jan 12, 2012 01:24
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[USA] Home-made Bologna
Replies: 6
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NorCal Kid » Thu Jan 05, 2012 02:03
First post
Here's my first go in the New Year at making Boloney or Baloney or, more formally, Bologna . I've had many requests from the boys to make some. I wanted to make something UNLIKE the overly-smooth pink stuff one now finds in the supermarkets. I remember year ago getting a 'courser-textured'...
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That is on my list to do soon! Nice
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Last post by DLFL
Thu Jan 05, 2012 14:28
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Would anyone like to test a Beef and Tomato Sausage for me?
Replies: 1
by
vagreys » Fri Dec 23, 2011 02:34
First post
I originally developed this recipe for someone asking for a recipe that used beef, tomato purée, thyme, and sage, and whatever else. I'm allergic to beef and can't eat it, anymore, but I thought this sounded good. I used my sausage workbook in Excel to develop this.
Some friends made it this...
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I just learned that my friends reduced the wine by about 66%, and used that as 1 part wine reduction to 2.5 parts beef broth to make up the total liquid.
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Last post by vagreys
Sat Dec 24, 2011 04:01
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[CAN] Kielbasa My Way
Replies: 8
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Devo » Wed Nov 30, 2011 05:31
First post
Made these up this fall a while back and thought I would share some pictures with ya all.
Made up a batch of Kielbasa using some left over summer sausage casing's I had. I even remembered to cut them in half to help them fit in the smoker
Here's the Pork and beef ground up using the course...
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It is cooked sausage and it will freeze perfectly.
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Last post by ssorllih
Thu Dec 22, 2011 16:59
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[SWE] Christmas cocktail sausage
Replies: 5
by
Stickan » Mon Dec 19, 2011 17:45
First post
Hi folks
Christmas is round the corner and that`s when the urge to making sausage is on top for me. I and my colleague have spent a few weekends to this business. This weekend we made a Christmas cocktail sausage inspired by some typical Christmas spices. To make it easy we bought already grinded...
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Vwry Nice job on them sausages, Thanks for sharing your recipe!!!
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- 7320 Views
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Last post by Keymaster
Tue Dec 20, 2011 15:15
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[USA] Saddle Bum's Smoky Beef Stick
Replies: 2
by
Chuckwagon » Tue Oct 25, 2011 10:23
First post
Hi Sausagemakers,
When you stroll past the stores in a mall just before the holidays, perhaps you`ve often stopped at the place that sells smoked sausages. You know the one... it`s got a hardwood in its name and they offer several types of gift baskets for the holidays. Lots of folks like their...
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You are very welcome my friend. I'm glad you are enjoying the recipe. Hopefully, a few other folks will try it for Christmas also. It makes great gifts with cheese and wine. Thanks for the nice words Uwanna... much appreciated! :wink:
Best Wishes,
Chuckwagon
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Last post by Chuckwagon
Wed Dec 14, 2011 04:12
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[USA] Bockwurst & Käsewurst Weekend
Replies: 5
by
NorCal Kid » Thu Dec 08, 2011 00:35
First post
I decided to make a couple of batches of fresh sausage this past weekend as I had most of the ingredients handy. I'll be making 'bockwurst' -a sausage I've made previously back in May with good results. The other is 'Käsewurst' ( 'cheese sausage' ). Both batches will be about 5 pounds.
Recipe for...
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Man those are great looking! I can not wait to get a grinder.
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- 8348 Views
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Last post by DLFL
Thu Dec 08, 2011 16:17
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[USA] Chili sausage
Replies: 14
by
Dave Zac » Sun Dec 04, 2011 23:53
First post
After my marathon sausage tour last week I had 2 lengths of casing left so I put them in salt water a put em back in the fridge.Yesterday the missus made a big batch of Chili. I woke up this morning thinking Hmmm, I'm gonna try a chili sausage
So, I mixed about 6 cups of chili, 2 cups of cooked...
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just be sure to pick out the raisins. :shock:
- 14 Replies
- 8287 Views
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Last post by ssorllih
Tue Dec 06, 2011 23:38
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Making Dry-Cured (Air-Dried) Sausage
by
Chuckwagon » Mon Nov 28, 2011 06:47
Air Dried and Dry-Cured Fermented Sausages - See The Microbiology Of Meats Forum.
Click on this link:
*Please Note:
In order to avoid overcrowding of posts for this type of sausage (Dry-Cured Fermented ), please see the Microbiology Of Meats forum where the study of bacteria and...
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- 4881 Views
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Last post by Chuckwagon
Mon Nov 28, 2011 06:47
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[SPA] Basque Chorizo
Replies: 8
by
NorCal Kid » Tue Nov 15, 2011 18:02
First post
After having made several successful batches of traditional Polish kielbasa (my wife`s family are Polish), I decided to investigate some sausage recipes that would reflect MY own Basque heritage.
I have made a number of `Basque-style` dishes before, but never looked into the `tube-meats.` However,...
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Topic Split by Chuckwagon 11.18.11 @ 01:10
See: Effects Of Added Alcohol In Sausage in Technology forum.
Link here:
- 8 Replies
- 26372 Views
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Last post by Chuckwagon
Fri Nov 18, 2011 09:10
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[USA] Dave's Dilly Dogs
Replies: 6
by
Dave Zac » Sun Nov 13, 2011 21:50
First post
Dave's Dilly Dogs
I absolutely love fresh dill and have looked for a recipe for Dill sausage off and on for a year or so to no avail. After reading Stan and Adam's Home Production of Quality Meats and Sausages I decided I can make my own recipe easy enough. After a few tries on adjusting the dill...
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How can the world disagree about anything when their mouth is full of good food? :lol: :lol: :lol: :lol: :lol:
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- 5928 Views
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Last post by Maz
Wed Nov 16, 2011 16:22
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[AUSL] Pork and Apple sausage
Replies: 15
by
snagman » Mon Nov 07, 2011 00:42
First post
Pork and apple is a perfect match, eg roast pork and apple sauce. So if that flavour combination combination appeals, you might like this. A simple, interesting taste.
I used 2Kg Pork Neck 80/20
28g salt
3.2g White pepper
120g Grated tart apple
100ml Apple cider
Freeze the fat if adding. Cube the...
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Another tweak if you are going to try these - starting with say 200ml of apple juice, simmer until reduced by 50 - 60% to concentrate apple flavour ? We do that to intensify sauces so.......
Thank you Gus, I will do the same.
- 15 Replies
- 10429 Views
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Last post by Bubba
Thu Nov 10, 2011 00:19
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[AUSL] Duck Neck Sausage
Replies: 26
by
snagman » Tue Oct 25, 2011 05:19
First post
If you have access to the skin of a duck, this is a very nice way to use it and at the same time give your family and friends a rare treat. From Europe, where tradition dictates that no part of an animal is wasted, the neck skin is used as the casing for ingredients within.
500g pork mince
Thyme...
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This is very interesting. In one of the manuscripts I've been studying, there is an index entry to a recipe for Catalan sausage made with chicken neck skins. The original recipe was written down around 1324. Around 1370, a copy was made of the original manuscript, and there is an index entry in the...
- 26 Replies
- 15268 Views
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Last post by vagreys
Fri Nov 04, 2011 10:08
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Summer sausage question
Replies: 1
by
workaholic3927 » Fri Oct 28, 2011 13:59
First post
Chuckwagon , Hi Chuckwagon;
I have spent hours online looks for a old timer Summer Sausage Recipe My uncle had the best summer sausage recipe I ever ate but took it to his grave with him. I don't have a clue what goes into this sausage that gives it that unusual taste and zip it had. I've tried...
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Hi workaholic, Glad to have you with us! :wink:
Click on this link for a good summer sausage and explanation of semi-dry curing:
Or this one:
Or this one:
Best Wishes,
Chuckwagon
- 1 Replies
- 3042 Views
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Last post by Chuckwagon
Fri Oct 28, 2011 14:55
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[USA] "Two Types Of Hot Dogs"
Replies: 19
by
Chuckwagon » Fri May 20, 2011 04:46
First post
(See photos by Keymaster at this link:
( Also : The recipe for All-Pork Frankfurters is below. Scroll down to: Lone Peak Hog Longhorns )
_____________________________
Hobble Creek Hot Dogs
(Ranch-Made All-Beef Frankfurters)
2 level. tspns. Prague Powder #1
4 tblspns. uniodized salt
10...
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I'm glad you enjoyed the recipe Ron. Thanks for your comments. The new thermometers are incredible aren't they? It sounds like you've got your smoker under control. Raising the internal meat temperature too slowly isn't nearly as critical as raising it too quickly, so don't be too concerned. As...
- 19 Replies
- 27243 Views
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Last post by Chuckwagon
Fri Oct 28, 2011 05:29
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[CAN] chicken sausages
Replies: 24
by
Big Guy » Sun Aug 07, 2011 17:53
First post
I finally got around to making up some chicken sausages. Greek style and Thai style
Chicken, Spinach, Feta sausage
5 lbs. deboned and skinned chicken thighs and legs
8 oz. raw baby spinach chopped
1/2 medium onion chopped fine
1/2 lb. Feta cheese, crumbled
1 Tbs. Coarse salt
2 cloves garlic...
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Nancy accuses me of playing with my food. ;)
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Last post by ssorllih
Fri Sep 30, 2011 01:10
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[USA] Dave's Kielbasa
Replies: 17
by
Dave Zac » Tue Sep 20, 2011 00:37
First post
In an effort to cure my salami hangover I made up a batch of kielbasa this past weekend. I really needed to make something delicious and get it right.
10 lbs after 4 hrs hickory and overnight bloom
I also put 5 lb belly in CW's honey maple pepper bacon cure.
Also, this time of year is for...
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You are mighty welcome my friend. I'm really glad your pepperoni turned out well. That ol' sly fox Uwanna and the northern mountain man Toolhawk tried my Powderkeg Pepperoni and they seemed to like it as well. By the way, did you choose the right answer above? (d.) Tough quiz eh? :lol:
Best...
- 17 Replies
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Last post by Chuckwagon
Mon Sep 26, 2011 22:05
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[USA] Fresh Thai Chicken Sausage
Replies: 21
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NorCal Kid » Sat Aug 06, 2011 21:09
First post
I thought I'd try something a little different this time instead of the ol' stand-bys of pork & beef. I purchased some chicken thighs & decided to try a chicken sausage using Thai spices.
The fairly extensive list of ingredients. 'Galangal' is a ginger-like spice with some floral hints-very...
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It's a thing of beauty. I was looking at some on ebay but for now I'm going to borrow my mother-in-law's countertop roaster. Thanks again for the great idea.
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Last post by JerBear
Sun Sep 18, 2011 17:45
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Sausages Around The World
Replies: 5
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Chuckwagon » Thu Sep 08, 2011 08:50
First post
As our buddy Jason Story (story28) gets ready to open his charcuterie shop in D.C. with his new bride-to-be, (see photo and story here: he`s asked me about the sausages I`ve tried at one time or another. I posted this list once on the English sausagemaking forum. Perhaps the members here could also...
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Lamb bacon- trying to figure out how to deal with that fat and greater surface to mass ratio to determine cure times. As we all know, lamb has a very distinct flavor. Lamb bacon flavor is compounded immeasurably. You gotta really like lamb to buy lamb bacon in my humble opinion.
I agree with you...
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Last post by story28
Fri Sep 09, 2011 02:08
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Frankenfurter Fiasco (First sausages!)
Replies: 5
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w1sby » Thu Sep 01, 2011 20:29
First post
I thought I would share my first experience with making sausages, or more accurately, frankfurters.
It started innocently enough, I mean how hard could it be? Read up a bit, talk to a few folks, dismiss any advice from both sources and just go with it right? It's only meat and spices...
Using a...
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W1sby
Welcome aboard!
Just my 2cents! If you take the plunge on a crank style stuffer, my personnel recommendation would be to buy a stuffer without plastic gears. Yes they are cheaper but believe me the first time you try to stuff small diameter sausages like snack sticks, well like CW say`s,...
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Last post by uwanna61
Mon Sep 05, 2011 14:11
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Polish Kielbasa...in a rush!
Replies: 5
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NorCal Kid » Tue Aug 23, 2011 20:06
First post
My mother-in-law celebrated her 80th birthday and so a party in her honor was thrown this past weekend. One of the requests I received was to bring enough kielbasa for 20...-the unfortunate part was I didnt get this request until a few days prior to the event.
So between work & other commitments, I...
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You might also try using a heat diffuser if you're getting hot spots. For short periods, I've found that adding a drip-tray full of ice works well. It also adds moisture to the product. Ross has got the ideal solution but if you have one of the old time cast burners, you may have to braze it. No...
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Last post by Chuckwagon
Wed Aug 24, 2011 21:11
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[CAN] Bier Wurst
Replies: 19
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Big Guy » Thu Jul 14, 2011 16:24
First post
Grinding up some semi frozen meat chunks
spices added ready to mix
stuffed
into the smoker
finished smoking
cooling down
sliced and ready to eat
the recipe
Bier Wurst
7 lbs. beef chunks
8 lbs. pork chunks
1 Tbs. black pepper
1 Tbs. whole mustard seeds
1 Tbs. cure #1...
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Sure Maz, there are plenty of places to hide back there :mrgreen:
Thanks.
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Last post by uwanna61
Wed Aug 03, 2011 01:59
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[USA] "Sunrise Summer Sausage"
Replies: 5
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Chuckwagon » Fri May 20, 2011 09:54
First post
Sunrise Summer Sausage
Semi-Dry-Cured Summer Sausage
Summer sausage has not been traditionally made during the summer months - it was consumed during the summer! Historically, the air-dried favorite has been made during the colder winter months, becoming bacteriologically stable as it dried...
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And here is an example of what is being offered to the masses as the same thing. AAAAHHHHH!! :mrgreen: One would have to be pretty desperate to consume indecent food as described in that recipe offered to the masses.
2lbs hamburger (store bought) as the first ingredient. :roll:
I remember the...
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Last post by Bubba
Tue Aug 02, 2011 09:34
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[USA] "Semi-Dry" Cured Summer Sausage
Replies: 8
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Chuckwagon » Mon May 10, 2010 06:49
First post
Hey DaveZac, you asked about a summer sausage . Try this semi-dry cured sausage. I think you'll be quite surprised.
Chuckwagon`s Summer Sausage
(Semi-Dry Cured Summer Sausage)
5 lbs. (2.267 kg.) beef chuck
5 lbs. (2.267 kg.) pork butt
2 level tspns. Instacure No. 1
4 tblspns. uniodized...
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atcNick asked:
What's a smoke smudge ?
That was ol' Rytek's way of saying heavy smoke .
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Last post by Chuckwagon
Fri Jul 29, 2011 08:02
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[USA] Boudin, Cranky Buzzard's Texas Style
Replies: 18
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CrankyBuzzard » Mon Jul 04, 2011 00:23
First post
Like the title said, nothing real special, and it's not even cooked yet! But I had fun making this stuff. It's been almost 4 months since my last batch and I have been going through withdrawals!!! :shock:
Meat and veggies ground for boudin
Boudin done and ready to twist and package. No other...
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When cooking I maintain a healthy supply of light beers, but during consumption of sausages or BBQ I always have a stock of my homebrew beers available to me and my guests. The home brew tends to make one embellish on the recipe from time to time so the light beer is preferred during the craft...
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Last post by CrankyBuzzard
Tue Jul 19, 2011 15:03
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[USA] Bad Bob's "Brown n' Serve" Breakfast Sausage
Replies: 6
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Chuckwagon » Sat Jul 02, 2011 03:35
First post
Some of the members participating in the Dry-Cured Projects , said they would like to pass a little of the long curing period by making a Cooked - Cured type sausage to snack on while waiting. If you have a favorite recipe for a cured n' cooked sausage, whether it is smoked or not, why not share it...
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Synthetic fibrous casings may be smoked as any other. The clear ones (smaller diameter) even take on a mahogany color. I like them because one may stuff the daylights out of them without bursting, due to fibers running lengthwise. (Don't get them confused with the protein-lined fibrous casing which...
- 6 Replies
- 7246 Views
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Last post by Chuckwagon
Wed Jul 06, 2011 02:48
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