Jamieson22 Well, the amount of green chlie I put in the smoked sausage is a mystery, some how it didn’t make the log book. However, in a 10 lb meat block I added 1 1/2 cups of jalapenos in smoked sausage and in a 16 lb meat block for summer susage I added 1 lb of green chlies. I do use the 505, I think the lable is balck and blue (mild I think), and I always rinse them with water. The summer sausage was good, but could have almost doubled the green chile and it would have been better I think. Hope that helps a little.
What's your next Meat Project?
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
johnsbrewhouse we have our own water company up here at cushman, I think there’s 4 wells put in at different locations, serves 4000 pieces of property I believe. Only 1000 or so live here year around so its not to hard on system.
Dennis
I love all animals, their delicious!
Group camo, it's not just a group, it's a life style! -
calldoctoday 10 years ago they mandated upgrades on the sewer systems along the cheasapeake watershed and my water bill tripled to pay for it. I average $300 every two months without watering anything. Best part was before I moved into town the council voted to triple the cost starting 3 years after their vote. I guess no one complained because it was so far in the future. I had a couple good bills and then got unexpectedly hammered. I had no idea
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran last edited by
salmonmaster Our development (47 lots)used to be the only one one the system and owned the well, then the developer sold the rights. They had a community well originally planned and was drilled and now belongs to the house that sits on the lot. They added the other development with over 200 homes that were suppose to have individual wells and raised the rates. I wanted to drill a well but it’s 12-15K plus trying to get a permit now from the Department of Health, and we can only use it for irrigation purposes
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
johnsbrewhouse things do change fast. I’m glad where I’m at as far as water goes… knock on wood.
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Dave in AZ That might be worth a picture!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
processhead said in What's your next Meat Project?:
unsmoked and eaten uncooked like salami
processhead There is also lardo which is cured fat that is aged, sliced very thin, and eaten raw.
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@wvotrfan That is sad. I have tried to make a point of not living in places with HOAs & city/county regulations regarding water, etc. We have always just tried to do the right thing from the beginning, without needing someone to tell us how & tax us for it too. However, in some cases when they just come a encroaching, there is not much you can do about it, but wince from the pain. It is also getting much harder to get further out unless you really go for the wilderness as land prices have skyrocketed most everywhere we look.
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@wvotrfan The older I get, the more I want
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
Jonathon it looks perfect!
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Jonathon yep. Small place, reasonable size garden and a good workshop located where I can’t see my neighbors. That’s worth more than these million dollar homes in subdivisions. One of these days I’ll be back there
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Jonathon We had something like that once & then I figured we needed more. What a mistake I made. Now were a longing for it again. You would not believe what is sold for last time we looked & I could not begin to afford that now. Sometimes the sound of progress don’t sound so good afterall.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
processhead that bb bacon looks great. Congrats
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
salmonmaster your summer sausage looks and sounds great
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
cdavis thanks. It turned out good.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
@wvotrfan Always tell my wife we need a 1200 sq ft house and a 3200 sq ft heated shop.
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bocephus at least. All people do in a house is eat sleep and sit. Your shop needs the space
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by Denny O
Completed 32 pounds of pork belly bacon. Then broke out the stuffer and did 23 pounds of Willie’s meat sticks half with and half without. All had sure gel. Smoked with black cherry to an internal temp of 151 / 152 degrees F.
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
Denny O what did willies taste like?
I’m making some in a couple weeks. Did you like the sure gel in there? Did you sous vide at all? Have you tried them with citric?Dennis
I love all animals, their delicious!
Group camo, it's not just a group, it's a life style! -
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Denny O They look fantastic.
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
salmonmaster Sorry, Yes 1/2 was with and 1/2 was without eca. I need to edit the post.
Willies, I like!
Sure gel, hard to say as this is the 3rd time I made sticks.Maybe it aided in holding moisture and maybe I paid better attention, don’t know. This meat stick project could be a long post within itself, lol!
Does anyone need 16mm or 19mm collagen casings?? I got some that I don’t have the ability to use!!! Unless I buy a smoll $180. stuffer or sell my 10# 2 stage and buy it’s replacement 10#ish electric stuffer just so I can use a 3/8" ss stuffing tube.
Sous Vide was a no, I’m very interested in doing so though. There is one in my future!!
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in!
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