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  1. leroyvdh

    Texan Jalapeno Sausage - Take 1

    Texas = beef ....I live in Alberta. Beef is not an ingredient it's a staple. We don't add beef to stuff we add stuff to beef.. Try some beef fat with your fatback...Won't change your texture... They look great..Turned out real nice... Leroy
  2. leroyvdh

    Cure #1 in Sausage?

    The use of cure #1 is to inhibit bacteria growth. Criticail at 120F..You don't really need it if your sausage is gonna be cooked right away..Cool to at least 90F in your ice bath..I personally would use it.. Thanks Leroy 
  3. leroyvdh

    Need Texas Style Jalapeno Sausage Recipe

    Thanks Gatejumper Dale..I halved mine for complete dry Yes they do shink Leroy
  4. leroyvdh

    KOREAN STYLE PICKLED SUGAR SNAP PEAS

    That's what I do for carrots and green  beans..Never of thought of peas..That'll be awesome.. Thanks Leroy
  5. leroyvdh

    Need Texas Style Jalapeno Sausage Recipe

    I've dried jalapanos..But they were really dry to make flakes or ground fine for a sprinkle on whatever..The ones you are useing are they totally dry or as I would suspect more of a leathery texture. Never made cheddar/jalapino smokies...Last year had a bumper crop of peppers..Doesn't take much...
  6. leroyvdh

    Saying HI

    Thanks all..Nice to see alot of different ways of doing things..interesting site..Disco where bouts you in the rockies? Thanks Leroy
  7. leroyvdh

    Newb's first batch of fresh sausage in casing - no meltdown! "S" View

    Chorizo is one of my favorites to make/eat...My next is gonna be Portuguese lingiza (spelling incorrect)..Freind of mine introduced me to this..He got it from a butcher shop in Seattle..Wonderful stuff.. Thanks Leroy
  8. leroyvdh

    Newb's first batch of fresh sausage in casing - no meltdown! "S" View

    Congrats..I remember my first vertical. Probaly because I still use it..11lb'er..Take care of it and you will have a happy long life with it..As for the next venture all I can suggest Mexican chorizo mmmmmmmmmm..Might grill some tonight Happy pressing Leroy
  9. leroyvdh

    Newbie with questions...

    Awesome build..My son and myself are in the process of gathering for a build... Happy smoking Leroy
  10. leroyvdh

    Stainless steel muffler smoker !

    Wow..That's gonna be a beauty..You'll be able to do a whole moose in there..Awesome build-a-long Thanks for sharing Leroy
  11. leroyvdh

    Newb's first batch of fresh sausage in casing - no meltdown! "S" View

    Your thinking of the sausage horn 3-5 lbs. They work ok. Freind of mine still uses his dad's old one when he makes small batches. Thanks Leroy
  12. leroyvdh

    Newb's first batch of fresh sausage in casing - no meltdown! "S" View

    Vertical stuffer is the answer. Also get a hand with stuffing husband ,son or daughter. My son been helping since he was 10 he'll be 25 in a month. I got started by giving a freind a hand once in '89 we've been at it since. Thanks Leroy
  13. leroyvdh

    Saying HI

    Hello all..New to forum not to smoking..Been at it for over 20 yrs..Not a pro always looking to learn and share..Looking forward to the experiance..From SE Alberta Thanks Leroy
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