hog warden's latest activity
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hog warden replied to the thread Kielbasa Quest chapter 2: Smokies.Yes, does look pretty good. What I eventually realized was when trying out new recipes, 5 pounds makes for a good size for a test run... -
hog warden replied to the thread Pickled Smoked Hot Sausages.I remember back in the day when most taverns would have a big jar of pickled eggs or the Penrose pickled sausage on the shelf. Also...
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hog warden replied to the thread Drum smoker help.The concern with that method is if you have much fuel in the basket, the fire tends to spread to lite it all.....then when the lid comes...
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hog warden replied to the thread Drum smoker help.The snake method has merit. If memory serves, I tried that once, but had trouble keeping it going. Wondering what would happen in first...
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hog warden replied to the thread Drum smoker help.One design that might work is to take the stock fuel basket, which has solid outside walls, and install a 2nd inner liner, creating a...
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hog warden replied to the thread Drum smoker help.My secondary smoker, the one I actually use for sausage is also a 55 gallon drum, but not a UDS. This one I cut a 10 inch diameter hole...
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My primary smoker is a UDS.....built to original plans, now modified using some internals acquired from Mark Hunsaker of Hunsaker...
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I don't have any Italian recipe yet. I made a batch a couple months ago and it needs some tweaking. Being your wife wants it for sauce...
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That's what sweet Italian is . Comes from the fennel and or the anise . Fantastic looking recipe . I add pecorino romano and white wine...
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hog warden replied to the thread Sweet Italian Sausage Recipe.You want to try one that is "uniquely" sweet.........here you go. Described as a "Sicilian-style" fresh sausage. Can be stuffed into...
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hog warden replied to the thread 1st Lockhart-style sausage.Actually had to look up Lockhart style. Salt and pepper by themselves about as simple as it gets. From there, one can branch out into...
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Some folks will say you don't need a binder. If you mix well enough you'll extract enough protein to bind the sausage. But it helps...
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hog warden replied to the thread Non fat dried milk.This keeps getting better. I have a jar of the NFDM from Sausage Maker.......and no where on the label or jar does it even mention "high...
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hog warden replied to the thread Non fat dried milk.Here is a link to the guys that make/sell the stuff. They list uses for Low Heat, Medium Heat and High Heat. They say the latter is used...
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hog warden replied to the thread Non fat dried milk.My reason for asking about store bought (low temp) vs. high temp from places like Sausage maker........the video by 2 guys & cooler...
