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Thread: Sausage/Curing Information and Resources

  1. #1
    Administrator Big Poppa's Avatar
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    Sausage/Curing Information and Resources

    Nepas...You do such amazing sausage and stuff.....Could you give us some basics?....casing supply, essential seasonings, fat/meat balance?...I would love to make some of this stuff and maybe make some originals

    Just the Sausage for dummies cliff notes....thanks!

    Deb?

  2. #2
    Here are some good links for basic info on ingredients:

    binders, cures, flavor http://www.deejayssmokepit.net/Sausa...sageCharts.pdf
    sausage ingredient substitution http://www.deejayssmokepit.net/Sausa...stitutions.pdf

    If you find yourself using these links pop into the forum and thank Debi - she has spent an incredible amount of time building a website with tons of helpful info all about food

  3. #3
    I'll start a source post (hopefully Nepas will help finish it up)

    The Sausage Maker, Inc. - Sausage Making Equipment & Supplies
    Allied Kenco
    Butcher & Packer

    I have ordered from all three

    One of them (I think sausagemaker) has just come out with vegetarian collagen casings . This is great for someone that wants to do a vegetarian or poultry only sausage.

  4. #4
    Books (I don't think Nepas will help finish this post - He is a book):

    Great sausage Making and Meat Curing - Rytek Kutas - Amazon.com: Great Sausage Recipes and Meat Curing (9780025668607): Rytek Kutas: Books If I had to give up all my sausage books but one, this is the one I would keep as it is the most comprehensive

    Charcuterie, The craft of salting smoking & curing - Michael Rulhman Amazon.com: Charcuterie: The Craft of Salting, Smoking, and Curing (9780393058291): Michael Ruhlman, Brian Polcyn, Thomas Keller: Books

    Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker - Amazon.com: Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker (9781580081597): Bruce Aidells, Denis Kelly: Books I have this and it has some good looking recipes but I haven't done anything from it yet
    Last edited by Deb; 10-19-2010 at 03:28 AM.

  5. #5
    Administrator Big Poppa's Avatar
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    wow thanks Deb! You are a welcome addition here! BOught the great sausage book to get started

  6. #6
    Administrator Big Poppa's Avatar
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    Ok I bought all three....This is going to be fun...Bob where is my sausage hanger?

  7. #7
    couple more resources - not just sausage related

    My favorite places to buy spices:

    The Spice House - Merchants of Exquisite Spices, Herbs and Seasonings | Chicago | Milwaukee | Evanston | Geneva

    Penzeys Spices Home Page

    both are good, I think the spice house has more variety including Cure #1

  8. #8
    Now we just need Nepas to jump in, he is the one with all the knowledge (& where the little I have came from )

    Ask him about his secret receipts

  9. #9
    Senior Member nepas's Avatar
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    Quote Originally Posted by Deb View Post
    Now we just need Nepas to jump in, he is the one with all the knowledge (& where the little I have came from )

    Ask him about his secret receipts
    Secret receipts HAHA

    Secret receipts

    I have found if your going to use GB, use 80/20 or 73/27.

    Casings i use for summer sausage are non edible synthetic & protein lined sizes are from 1 1/2 to 4" around and from 12 to 20" long. Tied at one end and you hog ring the open after stuffing. You can use natural hog, collagen or beef casing in this application also.

    For slim jims i use 17 - 20mm collagen or 23mm natural or sheep casings.

    Deb has you a couple good links here.

    If your just starting out you can get some really good pre mixed kits from the links below. Just make sure you follow the directions or shoot me a message and i will be happy to help. Soon you will be doing your own mix.

    Ask The Meatman - Beef, Pork, Deer, Recipes, Cooking Tips.
    Jerky making sausage making seasonings meat curing supplies Eldon & Karen Cutlip are master sausage makers
    Meat Grinder | Meat Processing Supplies | Jerky and Sausage Making | LEM Products Allot of Bass Pro Shops and Gander Mountain carry the LEM seasoning for 5 pound batches.
    PS Seasoning and Spices PS Seasonings is a good place to buy kits with casings included. FYI PS Makes and packages the Cabelas Smokehouse kits. I found 6-7 Tbs of mix is good for a 5 pound batch. Always use 1 level tsp of cure per every 5 lbs of meat when smoking.
    Con Yeager Spice Company Another good place for pre mixed. Their Trail Bologna is great.
    The Sausage Source - Sausage Making Supplies & Equipment Good folks

    Please dont hesitate to ask me for info or help.
    Last edited by nepas; 10-19-2010 at 06:07 PM.
    First owner of MAK #48
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  10. #10
    Administrator Big Poppa's Avatar
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    That's great. Thanks!

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