Change of pace
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Nice haul
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Re: What did everyone cook today?
Two weeks of summer sausage, so I decided to try first fresh sausage. Girlfriends dad mentioned he likes polish so figured I’d give a try. Half regular and half with cheddar, stuffed in natural hog casings. Day of rest and getting the smoker going again. Two 3 pound pork loins and 2 butts ground this time.
Joemy96 Very nice job. Now it’s time for a grillin.
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Re: What did everyone cook today?
Two weeks of summer sausage, so I decided to try first fresh sausage. Girlfriends dad mentioned he likes polish so figured I’d give a try. Half regular and half with cheddar, stuffed in natural hog casings. Day of rest and getting the smoker going again. Two 3 pound pork loins and 2 butts ground this time. Joemy96 Looks awesome! Now all you need is some good sauerkraut and some horseradish!
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Noticed he used disposable foil tray. Is there any concern with reactions to seasonings? I’d be happy to reduce the amount of clean up
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Noticed he used disposable foil tray. Is there any concern with reactions to seasonings? I’d be happy to reduce the amount of clean up
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I don’t think there would be any concern of reaction in a fresh sausage. My understanding is you don’t want to hold a cured product for an extended period of time in metal container.
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Real fancy, you may want to get your self a meat lug rather than using a foil pan.
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Re: What did everyone cook today?
Two weeks of summer sausage, so I decided to try first fresh sausage. Girlfriends dad mentioned he likes polish so figured I’d give a try. Half regular and half with cheddar, stuffed in natural hog casings. Day of rest and getting the smoker going again. Two 3 pound pork loins and 2 butts ground this time. -
Real fancy, you may want to get your self a meat lug rather than using a foil pan.
HerbcoFood I only had the meat in foil pan for a few minutes while grinding, everything else was in plastic or lug
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