Roll Call (Start Here First)

[srg158]

Just checking to see if this works… I have been trying to make 2 posts for an hour. I click the button but nothing happens.

[Jonathon]

srg158 That one worked, if you type something in this box that shows up automatically then you need to click on the 'Post quick reply" button in the lower right hand. If you click the reply button that will open up a reply box with the full list of options at the top.

[asantiago4530]

This post is deleted!

[asantiago4530]

Hi there from the windy city “Chicago” First time sausage maker purchase equipment just order the flavoring and casting. I’m going to give it a try I’m from Puerto Rico things go well. Than i will start making sausage with the flavors from the Island.

[Joe Hell]

asantiago4530 Welcome! What flavors would you recommend for a Puerto Rican influenced sausage?

[Erik]

Hi I am from KCMO, and I have been grilling and smoking for about 20 or so years also avid hunter and like to process my own game meat. My smoker of choice is an offset barrel type that I built still love the old traditional type using wood. Found this site on the web and am looking forward to learning more.

[Joe Hell]

Erik Glad to have you! Go Chiefs!!!

[asantiago4530]

Joe Hell There is many flavors from the island since we where conquered many times from different countries thru out our existence here on the Island different foods and spices arriving we as native Indians combined all flavors as one so
i can’t really tell you wish is best we have so many
once experience making sausages than I coud experience with “” island flavors I will share than with the sausage making family.

[RandyNight]

asantiago4530 Looking forward to reading some new sausage mixes. Currently I am wanting to make some pineapple jalapeno venison smoke sausage. Maybe you are experienced with pineapple? From reading this forum it appears I may either not taste the pineapple or go overboard and break down the proteins.

[craigrice]

asantiago4530 new ideas and flavors are always welcome

[SpotTheCow]

I would like to dry cure and age whole pork tenderloins, Italian style.

Which casings are recommended?

Thanks!

[skibumben]

SpotTheCow I make filleto and do not use casings. Just cure it whole, and use butchers twine to form into nice round shape, tucking tail under. Shoot for 35-40% weight loss.

[DougSmokes]

Erik Welcome Erik

[Jonathon]

SpotTheCow I agree with skibumben that butchers twine and trussing should work fine. But, if you do want to use something the large or small Roast Wrap should work fine.

[Brian Schneider]

Hi, I am 40 years old. I’m from northern MN. I grew up hunting and fishing. We have been butchering and processing our own meat since i was a kid. My dad has taught me the basics but now I am more interested on perfecting the process and making the best product i am capable of with the equipment I have. I am constantly researching better equipment and make upgrades when the wallet allows. I have learned a lot from this website over the past year and i appreciate all the videos that explain why you do what you do.

[Jonathon]

Brian Schneider Well I sent you some snack sticks yesterday that I really liked, I hope you like heat! Glad to see some people who have been using the information coming off the sidlelines and joining in the conversation! You’ll have to let us know what yout think of the sticks. Were they too hot?

[tomcat1963]

Hot Springs Montana checking in

[Brian Schneider]

Does anyone know where to find the nutritional information for the seasoning kits

[jimmbay1]

Jonathon No, heat for, mi’…

[Jonathon]

Brian Schneider There isn’t nutritional information for them but you can see a list of ingredients by scrolling down on the product page and clicking on the “additional Info” tab. Now, the vast majority of sausage seasonings will have salt as the #1 ingredient. For example, the Andouille is 40-46% salt which means that 40-46% of the weight (1.46875) is salt, which would be .675625 which sounds like a lot until you realize that this is enough for 25 lb of meat. So that would be .027025 lb of salt per lb of meat and your sausage isn’t going to be a lb.

Now, if you were more wondering about the sugar in some of the seasonings you will find that aside from the sweet seasonings, like Habanero BBQ which has Sugar as the #1 ingredient they will be extremely low. Take the Andouille we were talking about above. Sugar is max of 6% so that would be .05 of an oz or 1.4 grams per lb of meat. If you use common sense and avoid anything with Sugar as the #1 ingredient then carbs aren’t really that much of a consideratrion. I hope this helped and didnt just make it more confusing!