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The Smoke Ring Forum Index
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  Topic: Second try at sausage - Bratwurst
teakettle

Replies: 11
Views: 5039

PostForum: Sausage Making   Posted: Feb 22 2011   Subject: Second try at sausage - Bratwurst
Harry said
There is a technique that sausage makers in the UK use to link their sausages, it comes out looking like a 3-part chain. It is friggin neat. I want to learn how to do that in case I ever h ...
  Topic: Help! Temperature problems
teakettle

Replies: 4
Views: 3300

PostForum: Sausage Making   Posted: Oct 22 2010   Subject: Help! Temperature problems
Sausage will stall out about 140 F. When I bought my Sausage Maker sausage smoker years ago they included an old VHS tape of Rytek showing how to use the smoker. I don't remember for sure what his re ...
  Topic: sausage seasonings
teakettle

Replies: 12
Views: 4876

PostForum: Sausage Making   Posted: Jul 09 2010   Subject: sausage seasonings
Hey oden010,

Why don't you post the recipe that you are using so we can look it over and see if we find a problem.

Don in Texas
  Topic: Quality of Store Bought Spices?
teakettle

Replies: 6
Views: 3506

PostForum: Sausage Making   Posted: Jun 08 2010   Subject: Quality of Store Bought Spices?

I was just wondering if there is that much difference between the $1 bottle and the $4 bottle.


I don't know how much difference you'll find between the store brands, but I promise you that you' ...
  Topic: Quality of Store Bought Spices?
teakettle

Replies: 6
Views: 3506

PostForum: Sausage Making   Posted: Jun 07 2010   Subject: Quality of Store Bought Spices?
I find that Penzey's quality is much better than the grocery stores and the prices are much better also.

Don in Texas
  Topic: Collagen casings???
teakettle

Replies: 19
Views: 13653

PostForum: Sausage Making   Posted: Apr 08 2010   Subject: Collagen casings???
If you find a recipe for a cured or aged sausage that uses any plant product that has not been dehydrated first, I would love to see it. I do not think there are any out there for obvious reasons. I j ...
  Topic: Collagen casings???
teakettle

Replies: 19
Views: 13653

PostForum: Sausage Making   Posted: Apr 05 2010   Subject: Collagen casings???
My problem (that I need to work around) with natural hog or sheep casings is my wife. She has an, "Oh my God, those are guts!!!", attitude. Personally, I don't give a rip but I need to get h ...
  Topic: Cold Smoking Sausage
teakettle

Replies: 13
Views: 15397

PostForum: Sausage Making   Posted: Mar 13 2010   Subject: Cold Smoking Sausage
What Harry said!

Don in Texas
  Topic: sausage seasonings
teakettle

Replies: 12
Views: 4876

PostForum: Sausage Making   Posted: Feb 18 2010   Subject: sausage seasonings
I have found that about 1TBS of salt per each pound of raw meat is usually the spot you want to be at for fresh sausage.
Harry,
You might want to tell them what brand and type of salt you are using. ...
  Topic: sausage seasonings
teakettle

Replies: 12
Views: 4876

PostForum: Sausage Making   Posted: Feb 10 2010   Subject: sausage seasonings
Hey oden010,

It might be easier for us to help you figure this out if you post a recipe or two that you have tried.

Don in Texas
  Topic: Super Bowl Chicken Sausage
teakettle

Replies: 2
Views: 1549

PostForum: Sausage Making   Posted: Feb 06 2010   Subject: Super Bowl Chicken Sausage
BBQExaminer

I looked at the recipe you have in your article and I don't know what brand of kosher salt you are using but a person using Morton's kosher salt is going to wind up with some very salty ...
  Topic: Snack Sticks from scratch
teakettle

Replies: 13
Views: 7131

PostForum: Sausage Making   Posted: Feb 05 2010   Subject: Snack Sticks from scratch
Hey blues brother,

In the past I have used the encapsulated citric acid in summer sausage and it gave an acceptable result. It gave it a tang but I don't think it was nearly as good as a fermented ...
  Topic: Snack Sticks from scratch
teakettle

Replies: 13
Views: 7131

PostForum: Sausage Making   Posted: Feb 05 2010   Subject: Snack Sticks from scratch
Yes, JimmieOhio is correct, you are lowering the pH of the sausage and if you are just relying on the bacteria already present in the meat for the fermentation you might not always achieve the results ...
  Topic: Sodium Phosphate, Sodium Erythorbate and MSG
teakettle

Replies: 2
Views: 5456

PostForum: Sausage Making   Posted: Jan 11 2010   Subject: Sodium Phosphate, Sodium Erythorbate and MSG
These are some of the chemicals that commercial sausage makers use. I fell like if you're going to take the time and effort plus the expense of making your own sausage at home you don't want them anyw ...
  Topic: where can I find a conversion chart of spices?
teakettle

Replies: 3
Views: 2035

PostForum: Sausage Making   Posted: Nov 14 2009   Subject: where can I find a conversion chart of spices?
Weighing the spices is the way to go, especially if you want to make small, and repeatable, adjustments.

Len Poli has a chart on his site http://lpoli.50webs.com/Tips.htm#Spices

When I decided t ...
  Topic: stuffer question
teakettle

Replies: 9
Views: 2790

PostForum: Sausage Making   Posted: Nov 13 2009   Subject: stuffer question
Hey olliedog

When making cured sausage you will experience problems trying to stuff the next day. It will feel like you're working with concrete that is already setting up.

I like to cut up my m ...
  Topic: Brisket in Beef Links?
teakettle

Replies: 6
Views: 2227

PostForum: Sausage Making   Posted: Nov 08 2009   Subject: Brisket in Beef Links?
Brisket will work very good in beef sausage. The point from a packer trim brisket should have plenty of fat for your sausage and it also makes great burgers.

Don in Texas
  Topic: Quick Meat Type Question
teakettle

Replies: 7
Views: 3878

PostForum: Sausage Making   Posted: Nov 02 2009   Subject: Quick Meat Type Question
Hey Tex_Toby,

You can go all pork if you like with no problem... it just won't be a traditional summer sausage but should still be plenty good. Brisket will work very good in sausage.

Don in Tex ...
  Topic: Meat Curing Before Stuffing And Smoking - Cure #1
teakettle

Replies: 2
Views: 2970

PostForum: Sausage Making   Posted: Oct 01 2009   Subject: Meat Curing Before Stuffing And Smoking - Cure #1
Hey Mr. Bamboo,

In the past I have sliced the meat to fit the grinder, added all of the seasonings and then ground and stuffed that day and was happy with the results. I was happy with it, that is, ...
  Topic: Where to get pork fat for sausage?
teakettle

Replies: 18
Views: 53659

PostForum: Sausage Making   Posted: Sep 17 2009   Subject: Where to get pork fat for sausage?
Hey bobbyraysbbq,

I have been asking the meat cutters at the supermarket i shop at to save me pork trim. I usually call the day before i need it because a lot of them throw out the trimmed fat afte ...
 
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