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Threads 21 to 40 of 269

Forum: Sausage

If you make your own sausage of any type, post it here. Tell us how and include some recipes.

  1. Jalapeno and Cheese

    My first sausage. could not get my stuffer to stuff so I used some corn husk.

    Started by lcjones228, 12-25-2014 06:00 PM
    • Replies: 9
    • Views: 2,264
    12-28-2014 03:28 PM Go to last post
  2. Hill Country Czech/Mex Sausage

    Did a batch of a new sausage, for me, and it turned out great. This sausage was inspired by John Lewis of LA Barbecue in Austin. It's an all pork...

    Started by jmcrig, 08-05-2014 09:35 AM
    • Replies: 6
    • Views: 2,738
    08-08-2014 12:19 PM Go to last post
  3. 15 lbs. of Texas Smokies

    Started a beef and pork sausage heavy with cumin and garlic on the fourth. So far it smells great. Mixed and melding overnight in the...

    Started by jmcrig, 07-06-2014 10:24 AM
    • Replies: 6
    • Views: 1,655
    07-07-2014 06:48 PM Go to last post
  4. 30# of Green Chile & Cheese Summer Sausage

    Well it's a new day, so that calls for a new sausage start. This recipe is a takeoff of our friend Gunny's summer sausage recipe. Mixed...

    Started by jmcrig, 06-27-2014 11:58 AM
    • Replies: 9
    • Views: 2,277
    07-01-2014 06:45 PM Go to last post
  5. Portuguese Linguica Sausage

    Well, it's a new day with a new sausage start. Portuguese Linguica, which will be a smoked ready to eat sausage. All mixed and going in...

    Started by jmcrig, 06-25-2014 08:07 AM
    2 Pages
    1 2
    • Replies: 19
    • Views: 5,148
    06-29-2014 09:46 AM Go to last post
  6. Smoked Chicken, Green Chile, & Basil Sausage

    Started a new recipe for a smoked ready to eat chicken, green chile, sun dried tomato, and basil sausage. Just doing a small batch to test. ...

    Started by jmcrig, 06-24-2014 09:13 PM
    • Replies: 7
    • Views: 1,673
    06-27-2014 09:40 PM Go to last post
  7. 15# of Garlic and Cheese Smoked Sausage

    Did up 15# of garlic and cheese smoked sausage. Turned out great. The cross section picture kinda sucks, but trust me, tastes great. Cross...

    Started by jmcrig, 06-22-2014 02:28 PM
    • Replies: 7
    • Views: 1,974
    06-24-2014 06:36 PM Go to last post
  8. Smoked Sausage, found a new recipe

    Found a new recipe for a smoked sausage that looked good. So just had to try it. All pork. Getting some cold smoke 1.

    Started by jmcrig, 06-21-2014 02:31 PM
    2 Pages
    1 2
    • Replies: 10
    • Views: 2,436
    06-22-2014 02:56 PM Go to last post
  9. Third Attempt at All Bef Texas Hot Gut

    Pitched the last batch out. Tweaked the recipe and tried it again. And the result was BINGO. Got what I was looking for.

    Started by jmcrig, 06-18-2014 08:27 PM
    • Replies: 2
    • Views: 923
    06-18-2014 09:53 PM Go to last post
  10. 15 lbs. of All Beef Texas Hot Gut Sausage

    Doing what I hope is the final test batch of a hot gut recipe I've been working on. It's all mixed and going into the refrigerator for...

    Started by jmcrig, 06-12-2014 09:11 PM
    2 Pages
    1 2
    • Replies: 17
    • Views: 2,748
    06-17-2014 07:24 PM Go to last post
  11. 20 Pounds of Andouille

    Cold smoked 20 pounds of a great Andouille recipe. Here are the results;

    Started by jmcrig, 06-11-2014 11:38 AM
    2 Pages
    1 2
    • Replies: 11
    • Views: 2,296
    06-12-2014 05:37 PM Go to last post
  12. Question Chaurice

    Chaurice is basically a Creole version of Chorizo that the old French burchers in 19th century Weezyanna developed. CHAURICE This Creole...

    Started by BluDawg, 05-10-2014 11:23 AM
    • Replies: 8
    • Views: 1,809
    05-13-2014 02:56 PM Go to last post
  13. Vintage Enterprise Stuffers & Grinder

    Hey all! A couple years ago I bought an old #25 Enterprise 4 Qt. Sausage stuffer, Lard press and Fruit juicer. Bead blasted it, seasoned it and...

    Started by swamprb, 01-10-2012 07:51 PM
    • Replies: 3
    • Views: 32,142
    01-01-2014 02:55 PM Go to last post
  14. Smoked Breakfast & Brats

    Bratwurst & Breakfast pork sausages Had an urge to do some sausages so I pulled a kilo (a little over 2 pounds) of ground pork out of the freezer...

    Started by kingkoch42, 11-25-2013 12:33 PM
    • Replies: 8
    • Views: 1,680
    11-27-2013 04:47 AM Go to last post
  15. Summer sausage question

    I just bought a #8 lem grinder to make my own summer sausage. My question is what cuts of meat do I use other than venison? I would like to use beef...

    Started by padge31, 10-20-2013 07:32 PM
    • Replies: 1
    • Views: 1,051
    10-20-2013 08:08 PM Go to last post
  16. Sheboygan Brats & Italian sausages

    You are right I was on a sausage kick and may soon start again ! I decided to put these two together in one thread because there is not much to...

    Started by kingkoch42, 10-02-2013 04:55 AM
    • Replies: 2
    • Views: 1,247
    10-13-2013 10:52 PM Go to last post
  17. Pepperoni

    Back in June, I tried some pepperoni. I followed the instructions on the seasoning package except I used the casings that I already had that were a...

    Started by kingkoch42, 09-27-2013 11:26 AM
    • Replies: 4
    • Views: 1,687
    09-29-2013 04:52 AM Go to last post
  18. Hot Hatch Green Chile/Cheddar Cheese Smoked Sausage

    Made up 64 links of goodness today. Pecan smoked Hot Hatch Green Chile and Cheddar Cheese Sausage. Got them all packaged up to share with friends at...

    Started by jmcrig, 09-22-2013 10:03 PM
    • Replies: 4
    • Views: 2,145
    09-23-2013 07:06 AM Go to last post
  19. smokin sausage

    i tried making some summer sausage on the ecb last year, it was well like all my first attempts, ...needing some improvements. my ?? can i use a...

    Started by chester, 09-16-2013 08:27 PM
    • Replies: 7
    • Views: 2,512
    09-17-2013 08:39 PM Go to last post
  20. Summer Sausage

    Summer sausage 300g Ground beef 200g Ground pork 2 2/3 tsp Summer sausage spices ≈ 24ml water 9g Maple cure I dissolved the cure in the...

    Started by kingkoch42, 09-10-2013 11:21 AM
    • Replies: 7
    • Views: 2,248
    09-12-2013 08:59 AM Go to last post

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