http://www.smoked-meat.com/forum/ en Mon, 06 Sep 2010 15:20:09 GMT vBulletin 60 http://www.smoked-meat.com/forum/images/redbar/misc/rss.jpg http://www.smoked-meat.com/forum/ http://www.smoked-meat.com/forum/showthread.php?t=10005&goto=newpost Sun, 05 Sep 2010 18:35:23 GMT Mixed up 15# of Hi Mountain Summer Sausage from the box & added Mini Cheddar Cheese Cubes & Mustard Seeds..... Had to mix up in a clean cooler.....Need to pick up a lug at Cash n Carry next time..... 12# in the big bags & 3# linked up for beer snacks.... Smoke tonight if I get home in time & am up for the chore.... :cheers:

Ready for mixing...... Need me a mixer also.... :sausage:


Overnight, the cure has taken over...... :sausage:..... I put Ice bags on top of the meat overnight....Ice cold in the morning.


Stuffed & into the fridge til smoking time...... :sausage:
]]> Sausage Fishawn http://www.smoked-meat.com/forum/showthread.php?t=10005 http://www.smoked-meat.com/forum/showthread.php?t=9997&goto=newpost Sun, 05 Sep 2010 14:33:02 GMT Seen this at the store this morning while picking up some extra lump... Image: http://www.texas-hunters.com/gallery/albums/userpics/IMG_0612.JPG ... Seen this at the store this morning while picking up some extra lump...




It's new to the store I shop at... Will test drive in the morning... I am sure it's nothing near what we would want to make.. But what the heck.. ]]> Sausage Texas-Hunter http://www.smoked-meat.com/forum/showthread.php?t=9997 http://www.smoked-meat.com/forum/showthread.php?t=9987&goto=newpost Sat, 04 Sep 2010 22:35:01 GMT Does anybody have a good Summer Sausage Recipe?..... I have Ryteks book, but nothing is looking good to me. Got all the stuff just waiting to go........ Does anybody have a good Summer Sausage Recipe?..... I have Ryteks book, but nothing is looking good to me. Got all the stuff just waiting to go..... Thanks! ]]> Sausage Fishawn http://www.smoked-meat.com/forum/showthread.php?t=9987 http://www.smoked-meat.com/forum/showthread.php?t=9970&goto=newpost Fri, 03 Sep 2010 03:43:08 GMT Picked this up the other day and recieved it from the UPS man (the father of my kids :lol:) today.
Been waiting to jump on one when I thought the price was fair. Shipping on this was insane, but at 59 bucks for the mixer, I'm still under 100 bucks with shipping.
This is exactly the same unit as the Weston, L.E.M., and other brands. A Chinese company makes all of these, and if you can afford a container full, you can get them from China for about 30 bucks each. Unfortunately I can neither get rid of a container full nor afford one.
I'll take pics of it this weekend when I make sausage. ]]> Sausage Gunslinger http://www.smoked-meat.com/forum/showthread.php?t=9970 http://www.smoked-meat.com/forum/showthread.php?t=9937&goto=newpost Wed, 01 Sep 2010 00:52:38 GMT Have used the same brand Hog Casings (Home Pack Brand) & notice I will get some "tough" casings..... They are available locally to me, so they are convenient..... Does anyone order from a supplier, etc. that would highly recommend their Hog Casings?..... I used the Home Pack Brand Sheep casings & they are fine, but would like to go for a higher quality product & the casings are not helping...... Or how about some of the synthetics for a Brat sized link? ]]> Sausage Fishawn http://www.smoked-meat.com/forum/showthread.php?t=9937 http://www.smoked-meat.com/forum/showthread.php?t=9917&goto=newpost Mon, 30 Aug 2010 05:59:20 GMT Was plowing into today thinking of making some cured Jerk Pork snack stix..... Then I remembered I blew out my last probe on my Thermaworks at my... Was plowing into today thinking of making some cured Jerk Pork snack stix..... Then I remembered I blew out my last probe on my Thermaworks at my brothers BBQ..... and my Thermapen & probe replacements are not here yet, so I have no reliable temp indicators (Blue Mountains on Coor's Light cans do not count)..... They should be here within a couple days.... Decided on fresh (No Cure) Jerk Pork Brat's for grilling.... I have made these before (Both Chicken & Pork) & really liked them, so thought it was time for more.

Used my Jerk Paste/marinade : http://www.smoked-meat.com/forum/sho...?threadid=9890

At the rate of 2 Cups per 5 Pounds of ground Pork & stuffed into Hog casings...... They are Great & are not too hot....

Got 15.5# of boneless Country style ribs (CSR'S) @ $1.49 #


The Northern did not flinch (just a lil bog down) when I put the CSR's in whole.... saved a lot of time .... Bones & all next time.... :eek:


15.5# Ground Lean Pork....


Jerk seasoning added........


Fry test was Good, but A little light on the Salt for me, so went back & added 2 more Teaspoons of Kosher :thumb:.... Zeeker's favorite Mickey plate :thumb:


Thought I took pics of them "cased up" but guess not, or they did not turn out :noidea: ....... Anywho... got them vacuum packed & in the freezer. Can't wait to get some on the grill... :thumb: Froze them for about 1 hour first prior to packaging to avoid "Smooshing" them.



I guess I got one crappy one from the camera phone
]]> Sausage Fishawn http://www.smoked-meat.com/forum/showthread.php?t=9917