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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-19-2012, 06:22 AM
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#2 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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My mouth is watering.... Looks Great
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11-19-2012, 08:47 AM
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#5 |
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is one Smokin' Farker
Join Date: 05-12-10
Location: Perkasie PA
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Thanks all, This is the second emulsified sausage we have tried making. We did some hot dogs last spring.
After stuffing we let it smoke over hickory for about 4.5 hours slowly raising the temp long the way Max cooker temp was 180 The flavor is nice and mild, Seems like it will be a good base recipe to experiment with... Here is the link: http://lpoli.50webs.com/index_files/Ring%20Bologna.pdf I ate a little cold with my breakfast and we are having fried bologna sandwiches tonight. (Wife is pregnant so following orders on reheating all meats...So its the only way she will try it right now) |
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11-19-2012, 12:31 PM
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#6 |
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Quintessential Chatty Farker
  Join Date: 07-08-10
Location: Boyertown, PA
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Pass me the dutch platter brother. That looks great!
__________________
[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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11-19-2012, 02:35 PM
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#8 |
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is one Smokin' Farker
Join Date: 05-12-10
Location: Perkasie PA
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Working with 5lb batches and using our kitchen aid stand mixer for emulsifiying. We do 1/4 to 1/3 of the batch at a time and keep everything very cold... cold bowls, ice water/crushed ice on hand etc. I have read that alot of people use their food processors but since we have had sucess havent tried it that way.
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11-19-2012, 11:56 PM
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#9 |
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somebody shut me the fark up.
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks great!!
__________________
jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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11-20-2012, 09:32 AM
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#11 | |
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is one Smokin' Farker
Join Date: 05-12-10
Location: Perkasie PA
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Quote:
I keep meaning To make a little rack from dowels for blooming sausages after cooking, wife hates when I hang them that way off the cabinet handles... |
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