Roll Call (Start Here First)
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Welcome to the group friend.
That would be awesome to get into, doing some dry curing of such meats opens a whole new door of flavors and ideas. I have looked into converting an old fridge into a cure chamber but that is down the road.
Eager to see some pics and hear your tips for such an interesting process.
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57cowboy Even though you’ve chosen the orange team, welcome to meatgistics and that is a heck of a hat!
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Gary from n d . Reading and learning from you all
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Gary from n d . Reading and learning from you all
Gary Schoenhard
Welcome Gary. Orange please
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Blue is mine. Kinda parshall to it.
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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.
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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.
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This post is deleted!
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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.
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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.
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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.
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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.
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asantiago4530 Welcome! What flavors would you recommend for a Puerto Rican influenced sausage?
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. -
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.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.
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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.asantiago4530 new ideas and flavors are always welcome
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I would like to dry cure and age whole pork tenderloins, Italian style.
Which casings are recommended?
Thanks!
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I would like to dry cure and age whole pork tenderloins, Italian style.
Which casings are recommended?
Thanks!
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.
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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.
Erik Welcome Erik
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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.
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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.
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