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bah to recent failures...how bout some bavarian leberkase
well ive posted recently about my banger failures and today i sucessfully made leberkase so ifigured it was appropriate to post again. N ot sure how i go from failing at straight up fresh sausage to sucess at an emulsified loaf but YAY! Recipe came from here... -
what am i doing wrong, issues with texture
just made a batch of english bangers based on Ryteks recipe and altered to be beef and pork. they cooked up great, didnt explode and were firm and tasted just fine. However they werea little dry and crumbly. i have been having majors issues with this problem and am about to get out of the... -
Dried italian sausage
The wife was perusing facebook last friday night and i happen to catch a glimpse of one of her friends posting about his sausage exploits. Naturally i jumped over and started prodding with questions about who and what. Turns out it's the brother of a friend of hers from high school that she... -
Cob smoking
Ok i searched but all i got was basically a gajillion posts on smoking corn on the cob. I vacation in vermont and there is a store there called Harringtons. They sell a lot of cob smoked meats but mostly hams of various types. There is a distinctive flavor to meat smoked with corn cobs versus...- nogoer
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- Replies: 12
- Forum: General Discussion
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Nepa's Pepperoni Texture
Finally after a short hiatus from sausage i made my foray back into the hobby with Nepa's pepperoni recipe. Everything was going great right up until i tasted it and found a not so great texture. This has nothing to do with the recipe i'm sure as i have been having a hard time with texture for... -
Finally procured some belly again
Belly is such a tricky thing to find sometimes! A new shop rite had opened up nearby with belly a stocking item, but when i was ready to get a whole one i was told they no longer stocked it. So months go by and i got used to the idea belly was now unobtainable again. Yeah i know i could go way...- nogoer
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- Replies: 23
- Forum: Hot Smoked Bacon
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smaller peice of belly
Finally! A new Shoprite has opened up that is much more conveniant for me to get pork belly. We went in to check it out and when i saw the nice thick slabs of fresh belly i couldn't ignore it calling my name. I have done bacon enough to know what i am doing for the most part, but all those...- nogoer
- Thread
- Replies: 2
- Forum: Hot Smoked Bacon
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Pre-cooking fresh sausage
Just made up a small batch of apple chicken sausage and i decided to try pre cooking it. Last time i had issues with very soft texture and thought maybe pre cooking would help along with other steps taken. I have never done this before except with kielbasa so i wasn't sure of a good method. I... -
Pork belly bacon cure #1 amounts
I finally ran out of belly bacon from my last cure a few months ago and yesterday i pulled out my last 3lb peice, thawed it, and set it to cure for the week. I used the same recipe i used for the last peice as far as cure is concerned, but the cure amounts weren't what i have been using up to...- nogoer
- Thread
- Replies: 1
- Forum: Hot Smoked Bacon
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miffed...MES conked out
I have been smoking some pork all day and wondered why a 4 lbs rib roast wasn't finishing up. I kept checking and started to notice my MES red heat on light was going but the temp seemed to be dropping. It seems something in the heat line has stopped working. I moved the pork to the oven then...- nogoer
- Thread
- Replies: 6
- Forum: Electric Smokers
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Weisswurst - pic may not be suitable for all ages
Yesterday i gave a shot at making weisswurst. Not my first sausage by far, but the first time i emulsified any. As you can see from the pic the results were condifence killing and gross. The food processor had to chug a little to keep up, but each part of the batch clearly looked emulsified... -
I need some ideas/inspiration
A few weeks ago i found some chuck and pork butt on sale so i grabbed a big one of each. I had about 7lbs of pork and 6lbs of beef and figured i would make some 50/50 mix sausages. At the time salami was on my mind as i've had the LHP culture in the freezer for about 2 months already. When it... -
First hot smoke salmon and Q-view
Well i've done lox style cold smoked and grilled salmon before but this was my first try at cured and fully cooked salmon. Sockeye was on sale for 8.99lb so i grabbed a couple peices cured it overnight and smoked it today. I used Bob's brine http://www.smokingmeatforums.com/for...ad.php?t=13365... -
Aging Sausage
Not sure how many of you guys/gals do aged fermented style sausages like salami or pepperoni, but i have a question. I would like to get into making salami, but i need the aging environment to be consistent. I was thnking a wine cooler/fridge might be a good place to store salami during aging... -
Summer sausage recipes
Made my first attempt at summmer sausage this past weekend. The results weren't quite what i was expecting, so i'm thinking about trying another recipe. The techniques in the recipe could be as much to blame as the recipe itself. I had to make a concession of the curing time to overnight instead... -
cold smoking success
Couldn't figure out the best place to post my excitement so i placed it here to be safe. Last weekend i finally acheived true cold smoking with a brisket peice from spareribs i cured. The particular rack i purchased had quite a bit of the hind belly area on it and i couldn't just "smoke" it...- nogoer
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- Replies: 12
- Forum: General Discussion
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Sausage Gurus...bratwurst colro question
I'll be honest i didn't search, but i had to ask this before it slipped my mind.... I made bratwurst a few weeks ago using the recipe in Charcutrie with some minor variations. I brought a few with me the day i made them to a family outing and they cooked up white. The rest i vacuum sealed and... -
non fat dry milk in recipes
I recently aquired the newly published 3rd edition of Rytek Kutas sasuage and meat curing book. In his book he discusses the use of soy powder and dry milk as a moisture retainer in some fresh and most smoked sausages. In this discussion he states that one should not use the dry milk intended... -
Vertical stuffer has shipped!!
Yay, i'm so excited my new stuffer is on its way and will be here tomorrow! I finally justified getting a dedicated stuffer, but really only because i found one from Grizzly tools on amazon for 66 bucks. Its a knock off no doubt, but is still stainless and vertical. I can't store and my family...
