What's your next Meat Project?
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processhead Thanks, Paul! I’m right now smoking some 50/50 Pork/Beef Hot Dogs!
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraskareplied to Pivodog on last edited by
Pivodog Looks great. What was your ratio of pork to beef?
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I was just told that there is a decent chance that I will have a dry curing chamber in the studio by the end of the month. If that happens then I am going to be diving into dry cured sausages deeply this summer!
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to Jonathon on last edited by
Jonathon sweet! Pepperoni for the win!
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Bob Stehlik Team Blue Colorado Military Veterans Veteran Traeger Masterbuilt Power User Old-Timer Canningreplied to Pivodog on last edited by Bob Stehlik
Pivodog I’ve always preferred cheese as an “add on”; not as an “add in”. Some types of sausage can just be used in more ways without the cheese added in. thus keeping the sausages original (traditional) taste.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Bob Stehlik on last edited by
Bob Stehlik said in What’s your next Meat Project?:
Pivodog I’ve always preferred cheese as an “add on”; not as an “add in”. Some types of sausage can just be used in more ways without the cheese added in. thus keeping the sausages original (traditional) taste.
Exactly. You can always add cheese in one form or another at serving time if someone wants it.
Removing cheese after it is in the sausage is not an option.
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I scored pork butts on sale at Dillons yesterday for 1.29/lb. After wheat harvest I will be making some garlic sausage and pepperoni sticks with hot high temp cheese. 25 lbs of each.
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dawg Cast Iron Masterbuilt Team Blue Power User Regular Contributorsreplied to Jonathon on last edited by
Jonathon
Nice! Real dried pepperoni! I look forward to hopefully winning a package! -
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
Made 10 lbs each of my summer sausage and Excalbur Kielbasa from Walton’s .
We used 50:35:15 lean venison, pork trimmings, pork fat for both.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to processhead on last edited by
processhead Man, that looks great!
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RON PARRISH Regular Contributors Cast Iron Canning Team Orange Power User Veteran Ohioreplied to processhead on last edited by
processhead Some mighty good lookin sausage there!
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Bob Stehlik Team Blue Colorado Military Veterans Veteran Traeger Masterbuilt Power User Old-Timer Canningreplied to processhead on last edited by
processhead Making me hungry!!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to processhead on last edited by
processhead both are very good looking.
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to processhead on last edited by
processhead That looks really good Paul, it looks fantastic & I can just taste them. I thought you were on the road for a few days.
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zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to processhead on last edited by
processhead That’s a real good day of omg.
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dawg Cast Iron Masterbuilt Team Blue Power User Regular Contributorsreplied to processhead on last edited by
processhead
GREAT looking summer sausage and kielbasa!
Yum. -
kyle Regular Contributors Canning Team Blue Power User Sous Vide Wisconsin Gardening Old-Timerreplied to processhead on last edited by
processhead great looking sausage Paul. I wish I lived by you for a sample
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to processhead on last edited by
processhead Those look and smell great Paul!
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samspade Team Orange Masterbuilt Sous Vide Team Blue Power Userreplied to processhead on last edited by
processhead nice job on those. Getting ready for a run myself this weekend or next.
