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  1. davemo

    Skeeter Pee Anyone ?????

    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...
  2. davemo

    Back After A Intermission

    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...
  3. davemo

    question on my plywood smoker build

    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...
  4. davemo

    how to turn wood chips into sawdust at home?

    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.
  5. davemo

    Favorite Pre Mixed Seasoning Company?

    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...
  6. davemo

    Celery Juice Powder????

    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????????
  7. davemo

    Advice/Info on Snack Sticks

    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...
  8. davemo

    Summer Sausage was good but now......

    i am wanting to try my hand at making snack sticks. I do have questions tho and they are as follow. 1. can i make em in my oven all they stuff i have read suggests you either smoke them in a smokehouse or use a dehydrater? I have a dehydrater but not a smokehouse yet i will come spring tho. 2. i...
  9. davemo

    Tried My Summer Sausage Tonite And.....

    Its a definate improvement from my past works lol!!! That being said it still lacks the tang i wanted and i added citrc acid as recommended.The water bath took care of most of the shrinkage ,adding the binder made a big improvement much more moist and nice texture.Using the pork belly helped...
  10. davemo

    I Made The Sausage today and found out....

    i really need a sausage stuffer!!!!! Everything went smoothly till we tried using the meat grinder with the stuffing attachment to stuff the casings.The sausage got a few air bublles in it but mostly it was just difficult to get the sausage down the throat of the grinder to the tube .The meat...
  11. davemo

    Got My Sausage Supplies and I still have questions???

    Ok let me list my stuff i got . 1 summer sausage mix for 25lbs meat,instructions simply say : Add to 3#water and 1ounce dq cure. 2.1 lb dq curing salt (prague powder #1) 3. 8 oz encapsulated citic acid directions use 1.5 oz in 25 lb of meat. 3. meat binder use 2 oz to 25# meat. and i got fibrous...
  12. davemo

    Another Question For the Forum

    OK i am planning on grinding some venision up on thanksgiving day and then re freezing it till i get my seasonings etc from butcher-packer. Is this ok to do? The venision is frozen now in my freezer and will be resealed in foodsaver bags after grinding.
  13. davemo

    new member... Need advice on making sausage

    ok i am a new member;in fact this is my first post beside the roll call.i have been trying to make venision summer sausage every year but results have been less than i would like.here is what i have done in the past,grind 8lb deer thru a coarse and then fine plate/grind 2lb pork butt to add to...
  14. davemo

    New member from missouri

    hello all. i am just starting out and altho i am not yet into the SMOKING of meat i am learning the art of making summer sausage.I am trying to find more info on making my venision summer sausage product better as my last attempts have not totally satisfied me.Looking forward to learning from...
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