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Old 01-19-2016, 11:50 AM   #351
buckfan50
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Thank You mesquitecountry! We did the jap and cheese in link and summer, the Brats and the spicy, all of them are awesome! After seeing what's been said about the chorizo, that will be our next batch. Thanks again for posting these recipes.
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Old 01-19-2016, 12:33 PM   #352
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Have a question, Is it possible to put a quick smoke on venison summer sausage, then finish it in the oven, i don't have a smoker to control temp,would this be a safe way to get a smoke taste on it..and we don't like the taste of liquid smoke. tThanks
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Old 01-19-2016, 02:41 PM   #353
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Quote:
Originally Posted by ladybluearm View Post
Have a question, Is it possible to put a quick smoke on venison summer sausage, then finish it in the oven, i don't have a smoker to control temp,would this be a safe way to get a smoke taste on it..and we don't like the taste of liquid smoke. tThanks

I have a friend that does the exact thing and it comes out just fine
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Old 01-19-2016, 02:52 PM   #354
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Thanks, I think we will try it
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Old 02-07-2016, 01:35 AM   #355
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Love the spreadsheet. Very helpful - thank you.
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Old 02-08-2016, 03:58 PM   #356
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Made some jalapeno cheese last weekend...turned out great!

Name:  sausage.jpg
Views: 801
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Old 02-22-2016, 11:46 PM   #357
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Great looking links!
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Old 02-26-2016, 10:56 PM   #358
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Default dry sasuage questions???

Question on dry sausage? I dont have any Sodium nitrate (instacure #2) and just have the instacure #1. From what I've read for a short drying time you can get by with just using instacure #1, on longer 3-4 + weeks drying time you need the instacure #2. Any ideas or thoughts?

Living in Corpus Christi we don't get low humidity and/or cool temperatures so I'm having to cheat on the long traditional drying out time, and hoping for a quick dry time (refrigerator, dehydrator, or window unit in a closed garage with a dehumidifier running).

Thanks!

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Old 02-26-2016, 11:06 PM   #359
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Mixed mesquite 's and my own..great combo...
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Old 02-27-2016, 11:47 AM   #360
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Great pics fellas.

Jason, not sure on all that. You can't buy sodium nitrate any longer. You need pink sodium nitirite cure also called Prague powder. It takes a maximum of a 1/4 pound per 100 pounds of meat. It cures in just a couple hours within the meat and it provides the cured look within a couple hours not weeks.

Agreed on the humidity along the coast. I recommend you use a humidity controlled environment with a dehumidifier or you hot dry your rings. Like with a dehydrator to get them going
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Old 03-03-2016, 07:22 AM   #361
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If I want to make snack sticks, like slim jims, is there a casing for it or do I use the same hog casings I use for my smoked sausage?
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Old 03-03-2016, 07:25 AM   #362
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I used a.smaller cassing I got from ACADEMY and gander mountain.
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Old 03-03-2016, 07:30 AM   #363
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Ok, thanks bud.
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Old 03-03-2016, 07:31 AM   #364
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Quote:
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Ok, thanks bud.

Use collagen 20mm or sheep casing
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Old 03-03-2016, 07:35 AM   #365
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Quote:
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Use collagen 20mm or sheep casing
This^^^
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Old 03-03-2016, 07:37 AM   #366
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Man, I appreciate the quick replies fellas! Thanks abunch!
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Old 03-03-2016, 09:40 AM   #367
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Quote:
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Man, I appreciate the quick replies fellas! Thanks abunch!
Yes sir!!! Have a blessed day.
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Old 03-10-2016, 02:18 PM   #368
Texun1
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Default Andouille Question

On the spread sheet the Andouille has Cure listed twice and without the notation "If smoked". Question is if not smoking the andoullie do I add the cure? and is the cure 2X a mistake?

FYI, the jal & cheese makes an awesome Summer Sausage!
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Old 03-11-2016, 11:29 AM   #369
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If you're smoking it, in needs the cure. If you're just stuffing and freezing it doesn't. I've been making his andoullie recipe for about 3or4 years and it's awesome! On the 2 time cure listing, one cure says 0% so I ignore it and use the bottom cure listing.
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Old 03-27-2016, 10:42 PM   #370
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Travis, do you have a recipe for hot links?
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Old 03-28-2016, 05:14 AM   #371
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You can use the recipe for the hot venison sausage, it's HOT.
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Old 03-28-2016, 03:21 PM   #372
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Ok thanks
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Old 04-05-2016, 12:13 PM   #373
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Man I'm excited to try some of these, I'm just getting into this.
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Old 04-24-2016, 04:54 PM   #374
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Travis, I'm wanting to make some garlic and black pepper smoked sausage, do you happen to have a recipe for that. I looked on the net but all your other recipes are awesome so we wanted to check with you first. Thanks bud
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Old 04-24-2016, 05:12 PM   #375
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Use the original recipe and add the same amount of fresh garlic as well as the garlic powder that's in the recipe. That should give you a good rounded garlic sausage


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Old 04-24-2016, 07:12 PM   #376
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Thanks again for quick response man!
I'll give it a shot.
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Old 04-25-2016, 02:28 PM   #377
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Cool
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Old 10-06-2016, 05:15 PM   #378
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Bump
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Old 10-25-2016, 05:21 PM   #379
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Hi all, I had some PM's asking about the excel doc. I just opened it up and it works fine, may need to update your excel.
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Old 11-11-2016, 08:25 AM   #380
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Gonna be trying my hand at smoked & dried rings this weekend. I've got a bunch of the Fiesta brand pink cure salt. Do you just mix that stuff in like you do with all the other ingredients and run it through the grinder? Just wondering how well it needs to be distributed to make sure it cures all the meat.
Thanks.
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Old 11-11-2016, 05:58 PM   #381
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Quote:
Originally Posted by JonBoy View Post
Gonna be trying my hand at smoked & dried rings this weekend. I've got a bunch of the Fiesta brand pink cure salt. Do you just mix that stuff in like you do with all the other ingredients and run it through the grinder? Just wondering how well it needs to be distributed to make sure it cures all the meat.
Thanks.
Yes, mix it in with your seasonings

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Old 11-12-2016, 05:46 PM   #382
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Thanks!

25# of Bohemian Garlic and 25# of Jalapeņo Cheese. Cured the Jalapeņo Cheese and it will go into the smoker tomorrow and start drying tomorrow evening





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Old 11-12-2016, 05:54 PM   #383
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Looks awesome!

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Old 11-16-2016, 05:01 PM   #384
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Awesome stuff!


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Old 11-16-2016, 08:34 PM   #385
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what am I doing wrong I cant open the sausage recipe link?
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Old 11-16-2016, 08:56 PM   #386
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Quote:
Originally Posted by dope hunter View Post
Got "save as" and change the .php to .xls and it will save it as an excel spreadsheet. That's what I had to do to get it to work.
Try this

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Old 11-16-2016, 08:57 PM   #387
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Quote:
Originally Posted by coy-ote View Post
what am I doing wrong I cant open the sausage recipe link?
Try using that method

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Old 11-16-2016, 08:58 PM   #388
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ok I will thank you sir
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Old 11-16-2016, 09:10 PM   #389
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no such luck my pc keeps saying unable to open incomplete info or something like that
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Old 11-22-2016, 06:57 PM   #390
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Quote:
Originally Posted by mesquitecountry View Post
Awesome stuff!


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Travis, do you have a recipe for Hot Links?

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Old 12-13-2016, 03:14 PM   #391
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Made sausage last night to smoke today. Realized I used half of the required cure. Suggestions?

Also lowest hot smoking method?
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Old 12-13-2016, 03:35 PM   #392
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Also made some last night. 7 pounds of breakfast pan sausage, 10 lbs of jap and cheese link sausage, and 35 lbs of jap and cheese summer sausage. Going on the smoker this evening.
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Old 12-14-2016, 02:16 PM   #393
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Uncased added the rest of the cure and recased. Glad I caught the mistake. I'll double check from now on
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Old 12-23-2016, 01:37 PM   #394
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for some reason, I can't get the spreadsheet to open? Can someone repost the actual recipe's?
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Old 12-25-2016, 01:21 AM   #395
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Quote:
Originally Posted by EliteDriver View Post
for some reason, I can't get the spreadsheet to open? Can someone repost the actual recipe's?
EliteDriver, not as easy as simply reposting them. They are formulas. Put on the amount of meat you have and it adjust to the correct amount of spice.

Eagle
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Old 12-25-2016, 05:27 AM   #396
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Quote:
Originally Posted by Eagles1181 View Post
EliteDriver, not as easy as simply reposting them. They are formulas. Put on the amount of meat you have and it adjust to the correct amount of spice.

Eagle
Ahhh....Got it. Thanks!
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Old 12-25-2016, 05:27 AM   #397
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Quote:
Originally Posted by Eagles1181 View Post
EliteDriver, not as easy as simply reposting them. They are formulas. Put on the amount of meat you have and it adjust to the correct amount of spice.

Eagle
Ah....got it. Thanks
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Old 12-27-2016, 10:01 AM   #398
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We made some of the pork and venison this weekend. It was great! Thanks of posting these recipes.
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Old 12-29-2016, 05:34 PM   #399
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Can I make chorizo with only deer meat? The recipe only calls for pork.
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Old 12-30-2016, 08:02 PM   #400
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Quote:
Originally Posted by saintsfan View Post
We made some of the pork and venison this weekend. It was great! Thanks of posting these recipes.


Good job Saint! Geaux Saints


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