Sausage/Curing Information and Resources
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Sausage/Curing Information and Resources
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Thread: Sausage/Curing Information and Resources

  1. #11
    bringing to the top because there has been alot of sausage/curing going on & questions

    Hey BP - is it possible to change the name of the thread - I had a hard time finding it and I knew it was out there

  2. #12
    Administrator Big Poppa's Avatar
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    Yeah Let me know what you want it to be! Grerat Idea Deb

  3. #13
    Maybe sausage/curing info & resource links ?

  4. #14
    Administrator Big Poppa's Avatar
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    Done thanks!

  5. #15
    I am following this.I have ordered and received some equipment. The LEM 5 pound sausage stuffer. Have some seasoning and a jerky cannon coming. Next is a meat grinder. Any suggestions on the grinder. Looking at the LEM .35 or .75 horsepower models (or).Going to start this after the first. We make most of our ground meat. The kitchenaid attachment housing cracked and can be slow which leads me to putting off grinding meat. To say the least I subscribed to this thread.
    MAK Grills ,BPS Drum Smoker, Ole Hickory Pits Ace BP, Hasty Bake Legacy KCBS CBJ

  6. #16
    Here's a couple recommendations:

    "Polish Sausages - Authentic Recipes and Instructions." - Stanley Mirianski

    This book contains the actual Polish Government regulated recipes that made Poland famous as a sausage exporter after World War II. It contains recipes not on the Wedliny Domowe website, and other recipes besides just Polish. The $13 price is cheap for what it contains.



    Wedliny Domowe website: Making homemade sausage

    The site/forum was started by Miroslaw Gebarowski and was soon joined by Stanley Mirianski (both of them are Polish). The site has a lot of very good in depth info ranging from sausage making to smokehouse design.
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  7. #17
    Thank you Deb and TentHunter for all of your help and your postings. I really want to start making my own sausage and the information you all have provided will have me on my way to making my first batch of sausage . Thank you again so much. And thanks BP for having this forum were people can share their knowledge about BBQ , sausage making, smoking ect... ect
    MAK 2 Star General #1366
    Weber Charcoal Grill
    Old Gasser

  8. #18
    Since my post above. We have a LEM 35 (weight was a factor in purchase) and a LEM 5 lb stuffer. Both work well. I recommend using Pretubed Natural Hog Casings. Google search will bring up suppliers. Start with a premade sausage seasoning and maybe add to it' before trying to make your own. Cook a small patty to taste before you stuff any so you can adjust the seasoning before you do a bunch. I also use Fat replacer in our sausage.
    MAK Grills ,BPS Drum Smoker, Ole Hickory Pits Ace BP, Hasty Bake Legacy KCBS CBJ

  9. #19
    I am shocked!! I feel like I did the day I learned the truth about Santa!

    There is no such thing as pepperoni in Italy! The word is the equivalent of their word for a bell pepper!

    Well I'm still making it no matter what its called!

    TD

  10. #20
    Quote Originally Posted by TrickyDick View Post
    I am shocked!! I feel like I did the day I learned the truth about Santa!

    There is no such thing as pepperoni in Italy!
    Yep, peperoni is actually an Italian American, variation of salami (Salami Picante). In Italy if you ask for peperoni, you're likely to get yellow peppers (peperoncini).
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

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