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  1. Dustin Dorsey

    1st Lockhart-style sausage

    I used it at 4%. It's just barely evident. I go it from nw butcher supply. The shipping was a lot cheaper https://nwbutcher.supply/products/kens-bull-binder-seasoning
  2. Dustin Dorsey

    Kielbasa...

    That looks fantastic! Way better than my first attempts! Like you did there I find I can get away with probing a sausage if I don't pull the probe out until they cool down.
  3. Dustin Dorsey

    Tell me your experience with sheep casings

    I use the trick of putting baking soda in the water to make them slippery. My only problem seems to be stuffing them evenly, but I'm getting better. I have a blowout here and there. I just bought the LEM pre-tubed. I know people here don't like them but it's what works the easiest for me...
  4. Dustin Dorsey

    Anyone ever try Beaumont style beef links?

    Here's a video about Patillo's that I found.
  5. Dustin Dorsey

    New BBQ sauce offerings (to me anyway).

    After working so hard to put smoke on my food I want to taste my smoke, not the liquid smoke. I get why they do it, though. I don't completely hate liquid smoke it's just a preference. They make it for the masses that may not have a smoker. I like the Franklin sauce that I'm sure they have...
  6. Dustin Dorsey

    Anyone ever try Beaumont style beef links?

    I've been reading about these Beaumont style Beef links over the years. Here's a Texas Monthly article talking about them: https://www.texasmonthly.com/bbq/in-the-land-of-links/ They are all beef, stuffed in beef casings and smoked. They are pretty heavy seasoned compared to the simply...
  7. Dustin Dorsey

    BOUDIN!! 70#.....Long, lots of pics...

    I tried smoking it once and it didn't turn out that great. Seems like it dried out a little but it's been ages since I tried that.
  8. Dustin Dorsey

    Drum smoker help

    I use my WSM for this kind of stuff. I've been just using the Signals/Billows to regulate temp, but I've also in the past used the snake method. Here's a picture of one of the snakes I made also using the Billows to regulate temp. I usually start at 150 and bump to 180. Also you have to...
  9. Dustin Dorsey

    Smoked Burgers...Tasty or TOXIC!!!

    It's so unnecessary. Ground beef soaks up smoke like a sponge. Just hot smoke it for a brief time when grilling and it will pick up plenty of smoke.
  10. Dustin Dorsey

    On the Edge of Trying Sausage Making

    I've got the older LEM 5# stuffer with the open gears. It came with two little c-clamps that work fine. It came with plastic tubes that I've since replaced with stainless. The gears themselves are replaceable which I like (but I've never needed to do it. ) but I doubt anyone would have...
  11. Dustin Dorsey

    Can hickory be too fresh?

    If's its just slightly too green try splitting it into smaller pieces and it might burn more easily. Definitely get a moisture meter and test a split on a freshly split surface.
  12. Dustin Dorsey

    On the Edge of Trying Sausage Making

    Yes, it's super easy to reload a stuffer. I've got a 5# LEM stuffer and it works great. I only ever make batches less than 10 pounds, though. I used the Kitchenaid as my grinder for a long time and that works really well. You will eventually want a dedicated grinder, but it's not nearly as...
  13. Dustin Dorsey

    Do briskets cook faster in a smaller smoker?

    On a smaller cooker that has less diameter you might getting more radiant heat from the walls of the smoker, but it's not going to have a massive effect. If they are both reverse flows, the reverse flow plate of the smaller cooker might be a lot closer to the food and that definitely will lower...
  14. Dustin Dorsey

    BOUDIN!! 70#.....Long, lots of pics...

    I don't like liver, but I love it in boudin. I was born in Beaumont, Tx and we'd buy it on the side of the road. I'm not sure how it compares to what you get in Louisiana proper. I've only made it a few times, but I've noticed the pork liver makes a big difference if you can find it. I've...
  15. Dustin Dorsey

    1st Lockhart-style sausage

    Lockhart style is salt, pepper, cayenne. It's typically uncured and smoked hot. There's some debate but supposedly they use bull flour binder. It's tied in the characteristic C shape. Kreuz, Smittys and Blacks make it and the Blacks is slightly different from the other two. This was my take...
  16. Dustin Dorsey

    Non fat dried milk

    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 hedge your bets. I think it helps maintain the emulsion of fat and meat, keeps water in the meat, and helps bind the casing to the meat especially during the...
  17. Dustin Dorsey

    1st Lockhart-style sausage

    Looks great to me! I made some without cure because that's what the Lockhart joints seem to do, and I now wish I had used it.
  18. Dustin Dorsey

    Non fat dried milk

    Chud's channel is tremendous. Two Guys and Cooler is great. Back when I was trying to make hot guts the first time all I had to go from was a Texas Monthly interview with Evan Leroy from a long time ago where he talked about sausage ratios. That opened up a whole world for me. Now that...
  19. Dustin Dorsey

    Non fat dried milk

    There's certain things I didn't buy into like chilling the meat in between steps that I now do. I started out using the Kitchenaid so getting dedicated stuffer was an immediate big improvement. I've figured out what level of salt I like and how to tweak sausage formulas to my liking. I...
  20. Dustin Dorsey

    Non fat dried milk

    I've used the store bought and I've used the high temp. I honestly have no idea if the high temp is better. I've never done a side by side. Maybe I've bought into some marketing hype but my thinking is that the regular stuff works but the high temp works better. I've also used c-bind and...
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