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  1. bobrap

    Hot sauce using juicer

    Hi all. Just acquired a Champion juicer for emulsified meat. I also would like to use it for hot sauce. I don't normally ferment mine and use primarily Cayenne. Would really appreciate if someone could give me a walk through on how to use the juicer. I will be fermenting this years crop of...
  2. bobrap

    Looking for good casings tutorial

    Just opened my hog casings from Butcher - Packer and had to ask "Where's the instruction sheet?". Can someone please tell me the secret to unraveling that massive ball of casings. Must have spent 30 minutes just to get one length of casing. :emoji_cold_sweat: There's got to be a trick to it or...
  3. bobrap

    Snack sticks schedule

    Gonna try some venison snack sticks this weekend. Plan on grinding and mixing seasoning, then in the fridge overnight. Stuff the next day and again in the fridge overnight (don't have time to smoke and stuff same day). Obviously, smoke on day three. Shouldn't be a problem leaving the stuffed...
  4. bobrap

    Poaching Sausage

    I'm getting ready to try my hand at summer sausage. Those that poach, do you vac seal the chubs first or just put them in the bath? Using fibrous casings. Thanks.
  5. bobrap

    Diamond Crystal Salt replacement

    I'm down to my last 3lb box and there is none to be found. Seems the places that used to carry it have switched to Morton. Just wondering what anyone else is using in place of Diamond. Morton is still available, just always used Diamond.
  6. bobrap

    Corned beef brine

    Wanted to ask what the corned beef/pastrami makers here use in their brine. I use Pop's brine and add pickilibg spice. The amount of pickling spice has me scratching my head. Can't remember how much spice I used last time I made it (write things down, dummy lol). I got the pickling spice...
  7. bobrap

    Quick Kielbasa ?

    I finished stuffing them yesterday with plans to smoke them today. Something came up and I probably won't get a chance to smoke them today. Any problem leaving them in the fridge for another day? Thanks.
  8. bobrap

    Double grind?

    Thought I'd see what you're thoughts were on double grinding. I'm making hot Italian and my first grind was through a 7mm plate. i thought I'd try mixing in the spices with my kitchen aid and I noticed what seemed to a fair bit of longer pieces of what may be silverskin (?). Just a little...
  9. bobrap

    To keep or not to keep?

    I made some hot Italian sausage yesterday and, being the idiot that I am, left them out on the counter over night. Think they're ok or should I bin them and slap myself on the back of the head? Thanks. (Please, no laughing. I know I'm not the only one to ever do this...
  10. bobrap

    Water bath question

    I kinda understand the idea of poaching, but, not sure completely. A friend asked why the ice bath after poaching. If it's done sous vide, the temp isn't that much higher than your target temp. I guess the question is.. What is the reason for the ice bath? I told him I do it because that's...
  11. bobrap

    Casing Sizes

    OK, the dumb question of the year. lol When fibrous casings are listed as 3.23x12", is the 3.23 the diameter when stuffed or across when flat? I'm trying to find fibrous or muslin bags that are the size for Taylor Ham. Don't laugh too loud or tell too many I asked such a question. Thanks
  12. bobrap

    Sage breakfast sausage

    I've seen a lot of different recipes calling for sage (of course, it's breakfast sausage! :rolleyes:). My question is ground or rubbed and what is the difference? Does one assume that if a recipe doesn't state which, ground is used? Thanks.
  13. bobrap

    Jerky from sticks spices

    Probably a dumb question, but, has anyone used stick seasonings to make jerky? I usually use ground venison and I've heard some good things about Owens 7 pepper stick seasoning. Thought I'd to give that a try. When drinking a few adult bevvies, sometimes the "Bob, any chance of some more heat...
  14. bobrap

    Freezing Kielbasi

    Froze some Kielbasi a couple of weeks ago and used some the other day.  It was eaten cold and tasted like it was slightly watery.  I would guess caused by freezing (it was vac sealed).  So, the question is how long should Kielbasi last vac sealed in a refrigerator (if I or others don't eat it...
  15. bobrap

    Refreeze meat?

    Kinda goofed with my brat making today.  I use Excalibur blue ribbon seasoning and I'm out (could have sworn I had some :().  Anyway, was wondering if I can refreeze or maybe vacuum pack the meat til I get some more seasoning.  Soonest it will be here is hopefully in 2 days, but, it could be...
  16. bobrap

    My summer sausage questions

    Gonna try my hand at SS and was wondering what most of you use as a meat ratio.  I've got about 7# of venison to use and a few butts for kielbasi (found a great deal on butts - .75/lb).  I was guessing 70/30?  I have a pack of Excalibur SS mix to use.  Any thoughts on that (good/bad)?  Someday...
  17. bobrap

    Summer sausage help

    Got some venison that I plan to use for summer sausage (it is summer, right? :)). My questions are: Best casings to use and size. I have some that have a protein (?) lining. What other meat should I add since it's venison. Or just pork fat and recommended ratio. And of course, a good recipe...
  18. bobrap

    Excalibur seasonings

    I was given some Excalibur bratwurst and Kielbasa seasonings and was wondering if anyone has used them and you think of them.  Kinda hard to pass up free.   Thanks.
  19. bobrap

    Another "My first bacon"

    I'm going to use Bear's recipe for my first attempt at some bacon.   I'm getting a couple of bellies from a local business that makes salt cured bacon and country hams.  I believe they're about 20#s each.  Not sure of price, probably between $1.90 & 2.00 per lb.  Since this is my first go, I'm...
  20. bobrap

    New smoker thoughts

    Getting ready to head to Lowes and look at a MES40 for $250 http://www.lowes.com/pd_673792-58355-20076515_1z0wekg__?productId=50408360&pl=1  Can't get my Traeger to smoke at low enough temps to do sausage and wondered what you guys thought of this unit.  Any one own one?  Thanks. Or this one? ...
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