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If your still looking for mead making advice etc, here in 2017 reply to the thread. I have been making it for over half a decade now and might be able to give a little insight
State Overview state laws
Not only is it legal to own a still in the state of Missouri, it is legal to produce up to 200 gallons per year per household of moonshine for personal use and not for sale. This also means basic usage of a still for distilling water, vinegar, essential oils is also...
Did you take a hydrometer reading before and after fermentation? Wine and beer making are my #1 hobby with bbq and fishing in a tie for second. No hydometer reading no way to judge alcohol content. how much sugar did you add at the beginning of fermentation, What wine yeast etc...
Just wondering how many of you make skeeter pee for the summer bbqs? I think Lons Skeeter Pee recipe is one of the BEST refreshments for the bbqing season. I am down to my last bottle (wine bottle) after having 25 at the beginning of summer. So i am thinking of making a 5 gallon batch to have...
Well folks i am back looking and searching the sausage forums. I been really getting into the wine and mead making thing and kinda let my interest in sausage lapse a little. Not totally just a little. But as of last weekend hunting season started and i have shot a little yearling doe(good...
Hold on by fresh bacon do u mean uncured bacon???? Very important as bacon u buy off the shelf at the local grocery store already has cure added. In which case u are using to much cure if u follow the general directions for cure to meat ratio
Let me put in my 2 cents here.I make venison summer sausage every year and think i see your possible problem. At a 50 50 mix your mixture has enough if not too much fat % in it. Now if you heat the fat beyond around 160 degrees the fat will melt ,but did your spice mixture contain any BINDER ...
Ok i had a guy i work with build me a 1 inch thick plywood smoker out of scrap pieces we had in the shop.I was originally planning on not getting the smoker above 200 degrees for smoking sausage but have since decided to use it for bbq type meats as well like ribs,brisket etc.My question is will...
give me a shout if ya want good easy instructions for making summer sausage in your oven .I have a system i have been working on for a few yrs and everyone that tries it says its alot better than bought
Well i am building an electric smoker and realized i would be better off using smaller pieces of wood but have a bag of "chips" i got from bass pro.Any thoughts on somehow making these smaller with a home appliance i thought about an old blender i have but dont think it would suffice power wise.
Just wondering what your favorite company is to buy pre mixed sausage seasoning from? I have tried LEM (didn't care for it) and Butcher-Packer summer sausage which i did like but was wanting feedback on some others like sausagemaker and curleys??? and perhaps ps seasonings etc. I am building a...
so from the article you posted there really isnt any advantage to the celery juice powder that i can see??? bummer oh well i didnt really mind using the prague powder anyhow
I just got the new sausagemaker catalog and it has a new product that is supposed to take the place of the nitrate cure for sausage .Its called celery juice powder any info on it????????
butcher and packer here to .Tryed some "uncle bucks" summer seasoning last yr from bass pro shops becuse i decided to make the sausage on a whim and must say... i will never buy it again didnt taste like the butcher-packer
Hello everyone , I havent posted for awhile but with deer season looming on the near horizon my co workers have been asking if i am still planning on making snack sticks in addition to the summer sausage i usually make.I have decided to buy a 5# stuffer to help me with the sticks but have a few...
alot of variables you havent mentioned,like did u add any fat to the mixture or go with ground beef or hamburger or????. Sounds like you also may have smoked it to long and at to high a temp also.And casings always help imho they help to keep the meat moist also adding a binder mite help.