Best posts made by mrobisr

If you are and old timer in this community or a new guy as I am this is what makes these folks the very best! I had commented about Kyle’s sauerkraut and had asked him questions about his recipe. Well fast forward he ask me for my addy and he sends me his homemade kraut and and says if you like it here is the recipe. Well I ate some out of the jar immediately upon opening the box and it was fantastic, but tonight I made it with potatoes, onions, and smoked polish kielbasa and it was absolutely wonderful.

I have played with the idea of making my own kraut, but Kyle has made it clear that I have to, thanks brother you are the best.

I used Dr Pain’s boudin recipe to make some boudin balls for our upcoming crawfish boil and I must say they are so delicious! This is the second tray that we put up, thank you for the recipe Dr Pain easy and very tasty.

New batch, a little over 15lbs headed for drying.

Thanks Walton’s for the beautiful and very useful cutting board! Thanks Meatgistics members for making this such a fun place to hang out in.

Finally remembered my dry cured genoa salami, wanted to pull it at 35% weight loss, but it actually ended up being 40%. While there is a slight dry ring it is totally acceptable for 40% and it will completely go away after being in fridge for a couple weeks aging. The taste was very good and the texture was actually amazing, next pepperoni.

Chicken fajita tacos loaded with fresh cilantro from my garden.

2 Spanish Lomo are now added to the chamber.

Thanks Walton’s for the high speed low drag cap!

Had and extremely busy weekend, but managed to get Kabanosy (another thread) and Polish smoked sausage done, thanks you guys you are a real motivation.

Sorry I put the cart before the horse as I posted first and then came in to introduce myself. Been making sausage, jerky, and ham on and off for 45 years 2 of which was professionally at a large turkey plant, but have decided to come back to the art. I love the traditional foods and recipes, but I also love to experiment and try new recipes. I use the K.I.S.S method (keep it simple stupid) and Occam’s razor (the simplest explanation is usually the right one). I am a born again disciple of Jesus Christ and if I offend you I promise you that was not my intention, but simply my poor writing skills rearing their ugly head.

While I lurked on other sites not so much on this site, my advice for those who lurk is a Bible verse that applies to life in general, steel sharpens steel. If you want to get more knowledge and better at your craft then you must get sharpened and there is absolutely no better gentler place to do it.

Well due to time running out on me last night I had a 10lb batch of summer sausage and 10lb of andouille sausage on the smoker and couldn’t wait any longer, so I took the plunge and finished in a water bath. I pulled the andouille out of the smoker at 137 and the summer at 129 and put them in the water bath, the andouille was at 160 in 10 minutes and the summer was at 160 in 25 minutes. I used a simple induction cook top set at 176 with no bag just the sausage in water and a ice bath afterwards. WOW, I must admit they both came out absolutely terrific even my picky wife said these are fantastic, so thank you to the group for tips on water bath finishing.

Well I cheated and tried the curled approximately 4th from the back kabanosy tonight and wow it was absolutely terrific! Mrs. Picky even thought it was terrific and that is saying a lot. The recipe says to lightly smoke and I must admit I thought I did, but next time it will be just a kiss of smoke, but this is indeed the best stick I have ever made and possibly ever tasted and it still needs another day in the chamber and a week of room temperature aging, so by the recipe it will only get better. Tomorrow when I pull it I will post pictures of the product both outside and sliced.

Happy New Year everyone, may our Lord Jesus grant you all grace, joy, and prosperity in 2022.

New recipe, chicken thighs, potatoes, brussel sprouts, and chopped bacon.

For the military minded folks OPSEC is the word of the day.

I will change the below saying to meet the challenges of today’s environment.

Loose lips will absolutely sink ships!

Not being critical of anyone on this board, but our enemy is within our very midst, be careful my friends.

I know to some this will be truly offensive, but to some pickled sausage is heavenly. I cheated and used store bought smokies because my freezer is seriously lacking homemade sausage right now, but it is still amazing. I prefer kielbasa, but have used the smokies in the past and they work extremely well.

Couple weeks from now I’ll have some seriously tasty treats.

JustinT Welcome and I do not use pre-made seasonings, but when you are ready to venture out try Kabosy snack sticks you will not be disappointed.

This is a combination recipe that I have settled on between a Penrose Hot Sausage Recipe recreation by John Venning and the Utopenci recipe.

During the years I have added all the ingredients to a batch and have left some out on another batch and have yet to be let down.

Ingredients
• __- 1/2 cup water
• __- 2 cups white vinegar
• __- 1/2 tbs Chipotle chili powder
• __- 1 tbs red pepper flakes
• __- 1 tsp minced Garlic, I use fresh, but both work
• __- 1 tbs dried minced onion, I use fresh, but both work
• __- 1 tsp Paprika, smoked works very well too
• __- 1/2 tsp white pepper
• __- 1 tbs salt
• 1 tbs mustard seed
• 20 whole peppercorns
• Bay leaf
• __- Lg pinch all spice
• __- 28 oz pkg Hillshire Farms 'lil Smokies, or other precooked link sausage, cut in two. (MUST be precooked!) Kielbasa sliced about 1/2 inch thick works also. Hot dogs just don’t work.
• __- Or, use to pickle Boiled Eggs!
Steps

1. 1* On medium-high heat, combine the water, salt, vinegar, and spices.
2. 2* Bring the mixture to a boil. Cover and simmer for 5 minutes in a well ventilated area.
3. NOTE: when you’re simmering the brine, make sure you have a ventilator fan running or a window and door open, the vinegar and Cayenne pepper boiling is kinda’ hard on a the eyes! Almost like mace…
4. 3* Place precooked sausage into a 1 qt sterile jar. Fill jar but don’t pack tightly.
5. 4* Pour the hot vinegar mixture in with the sausage, If there isn’t enough, add some vinegar. Secure the lid.
6. 5* Let cool, then place in the fridge, keep refrigerated.
7. 6* Ready to eat in 7 to 14 days.
8. When opened for the first time, there will be a layer of fat on top and the underside of the lid, remove if you want too.

Never made this, so here we go. Goal is a shelf stable canned/jarred dried chipped beef suitable for SOS.
1 Eye of round
10% salt
Vacuum packed for 2 weeks for curing then I plan on removing and washing salt off the meat then vacuum sealing for 5 days to equilibrate the salt content. Sous vide to IT of 160f per USDA current guidance for jerky then slice and dehydrate to complete dry. Then sealing up in glass jar and pressure canning @10lbs for 75 minutes.