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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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12-10-2017, 11:34 AM | #46 |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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Yeah real curious to know How the cheese ones set after being in the fridge for 24 hrs
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12-10-2017, 03:09 PM | #47 | |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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Quote:
Everything turned out to be a smash hit with those who have tried it already. hope you guys have a good weekend.. Thanks for looking! The real question is..... What's next? Wish I had some kind of sneak peek.... No clue what's next! Maybe jerky?
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12-10-2017, 05:46 PM | #48 |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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Alright final post!! Here's the mother load... give or take a couple logs and snack sticks..... I was hungry LOL...
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12-10-2017, 05:55 PM | #49 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Great job.....
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12-10-2017, 06:00 PM | #50 |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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Yup... and thank you for all the help and information you have provided me on sausage making!! Really appreciate it. It would of been a harder process without the knowledge you provided.
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12-10-2017, 06:48 PM | #51 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
Btw..... You were concerned about the odor of the spice blend because it contained sodium erythorbate. I take it everything tasted fine? Some people can pick it out, some never notice it. It simply speeds the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure time and helps to retain that beautiful pink color. |
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12-10-2017, 07:25 PM | #52 | |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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Quote:
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12-10-2017, 07:50 PM | #53 | |
Babbling Farker
Join Date: 09-25-17
Location: Oklahoma
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Quote:
You had me curious, so I looked at sausagemakers website, their summer sausage seasoning, does contain fermento. I am guessing that is the "zest" you are talking about. If you like it great, if not, just order a seasoning without it next time. Buttermilk powder will add a similar flavor as well, so you might keep an eye out for it too. Last edited by Joshw; 12-10-2017 at 08:09 PM.. |
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12-10-2017, 08:18 PM | #54 | |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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Quote:
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12-11-2017, 01:42 PM | #55 |
is one Smokin' Farker
Join Date: 10-13-17
Location: SoCal, by way of Oklahoma & Texas
Name/Nickname : Ray
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Were you pleased with the amount of jalapeno you used (I think you said one pepper per pound of meat)?
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12-11-2017, 03:58 PM | #56 | |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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Quote:
I removed the seeds and middle (brain fart forgot what it was called at the moment LOL)..... so There's no heat to the sausages... But what there is is a very nice jalapeno flavor.. and if I would choose between the two summer sausages Hands down I wish I made the entire batch jalapeno and cheese.. It'll knock your socks off! Also to add to this thread... I'm not sure if I made this very clear... I am absolutely happy with my purchases of the MES40.... Does a great job doing what I'm doing with it.... Perfectly happy with the products I ordered from www.sausagemaker.com The summer sausage seasoning was amazing.... The snack stick seasoning started off with mixed thoughts. but as I'm typing this and eating one of the snack sticks I can assure you its probably one of the best snack sticks I've ever ate. I will be a repeat customer.. Looks like I need to place an order for their BBQ snack stick seasoning and buy some jerky seasoning
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Custom 36x24x24 Vertical Offset,Grilla Grillz Silverbac Last edited by blazinfire; 12-11-2017 at 04:05 PM.. |
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12-13-2017, 04:29 PM | #57 |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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Well that's a wrap folks.... My 2 packages have been received in NC, and NH... Everything was a hit!! Hands down the Jalapeno and Cheddar summer sausages were my favorite thing I've ever made... I've made a lot of interesting stuff through out my past... Gonna be doing another batch of those next month probably.
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12-13-2017, 09:27 PM | #58 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Well, what a Stellar Post and pics! Thanks for the detail and description! I've got to try it now.
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12-13-2017, 09:31 PM | #59 |
On the road to being a farker
Join Date: 07-16-17
Location: Central Florida
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I can't wait to have some free time to try this. If I get them half as good as you ill be happy.
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12-13-2017, 10:56 PM | #60 |
is one Smokin' Farker
Join Date: 02-22-17
Location: Merriam, KS
Name/Nickname : Mike
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Looks awesome! I need to make some soon for Christmas, but first up, some smoked cheese this weekend.
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