@kyle Thanks Kyle

super, super, super, Thanks! Willy from Dakota

@dave-in-az Try drying out your Kabanos in the fridge to that point. It’s really good. Polish Hunters Sausage.

I’ll let you know if I ever decide to offload, but now that I’ve mated it with the PID controller, it’s doing everything I want.

@knifemaker3 Your thread made me want to try Lebanon balogna again, and show my kids what it was, I recall it a bit sour. But neither Safeway nor Commissary had it today. Guess it really is SE Pennsylvania local, and I will have to make some. Anyways, thx again for the childhood memory jog…

@idaho-smokey I have a thread on cold smoked salmon with some decent lessons learned…I cold smoked it 8 hr or something. WAAAAAYYYY too much! Doing it again, or the trout you have, I would just do a light 30min to 1 hr smoke max. And I referenced Marianski a lot and used his salmon brine.

@processhead It would look good on a shelf in a processing room.

@tex_77 He needs to find it somewhere, Jethro could teach him a lot.

@processhead I have had that book for a long time and still love pulling it out and reading it and looking at recipes.

Just depends on how fancy you want to go and where you live. I get blocks of Tillamook cheese here in Idaho as well as some Idaho "craft cheese. I can get the blooks at the local grocery store. Walmart and Costco usually have it as well. If you are looking for specialty cheese Costco has some in store and more can be ordered. If you need to have it mailed to you, you can try this place: https://delidirect.com/wisconsin-specialty-cheeses/. I have not used them simply because I can get most anything I want locally, and they seem to be a little pricy to me.

@bocephus the only problem is I have two many other seasonings I need to get used up, but it will def. be bought again sometime in the future.

@jonathon Just got back on line after being away for a long weekend. Just noticed new set up, it loaded very good.

@lkrfletcher You’re spot on with that suggestion. It’s just good overall.

@cindy-bushar said in Smoked Boudin Recipe?: @grimpuppy Your recipe is Absolutely the best. Several people have tasted it and said it is some of the best They have ever eaten you can’t go wrong using this recipe. Glad you liked it!

Onestopjerkyshop carries them. It fits on your grinder to stuff snack sticks. They are about $20.

@calldoctoday thank you.

@rafterw yes, I remember reading about it all somewhere.

@gwg8541 Thank you. But, with everyone taking jabs at one another, people telling on themselves and darn good help when needed, it’s a good place to be.

We use the cotto salami mix also and found the best meat mix is 50% venison, 25% pork shoulder, 25% ground beef (85/15) when making venison sausage. We do not use ECA or suregel. We hang overnight at 40-50 degrees to cure and allow some of the excess moisture to escape. You’ll want your final finish temp to be at least 145 degrees and to end with an ice bath. Smoker times are all variable, the size of your sausage stick makes the biggest difference. We typically go to the smoker in three stages. First is about 120 to remove the chill and do additional drying. Then raise temp to about 150 and apply smoke. Finally raise temp to 175 to finish. Adding a high-temp cheese is a nice touch. Cheddar or pepper jack are our favorites.

You had me at stringy gooey…