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Threads 41 to 60 of 269

Forum: Sausage

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

  1. Smoked Bologna

    I've smoked bologna in the past but this time I tried the bologna 3 different ways... I got the scoring idea from Pork Smoker. His scored bologna...

    Started by cowgirl, 04-16-2009 02:50 PM
    • Replies: 9
    • Views: 10,788
    09-01-2013 01:01 PM Go to last post
  2. Asian Chicken peanut sausage

    Asian Chicken Peanut Sausage (cold smoked) 780g boned chicken thigh meat (my 4 chicken thighs, with bone in, weighted 1,050 Kg) ¾ Cup...

    Started by kingkoch42, 08-24-2013 11:09 AM
    • Replies: 4
    • Views: 1,297
    08-25-2013 11:10 AM Go to last post
  3. my basic sausage stuffer....

    yes i custom my bench so i could accommodate a shoe, it also fits a grinder....who wouldn't?? hey!! where'd that bottle of wine come from??

    Started by chester, 08-20-2013 10:25 PM
    • Replies: 4
    • Views: 1,614
    08-24-2013 09:19 PM Go to last post
  4. FYI Grizzly 5 lb stuffer

    HI I All I just had a problem with my Grizzly 5 lb stuffer. So I'm posting, just in case some one else has the same problem. When the piston was at...

    Started by DanBono, 08-10-2013 07:04 AM
    • Replies: 2
    • Views: 1,343
    08-11-2013 07:49 AM Go to last post
  5. Chicken and Turkey Sausage

    The best Chicken and Turkey Sausage I have had was from several small meat markets in South Central Los Angeles. Anyone with a good recipe for the...

    Started by henry599, 07-14-2013 04:52 PM
    • Replies: 5
    • Views: 1,376
    07-17-2013 08:55 AM Go to last post
  6. Genuine Texas Hotlinks

    Found a recipe for Genuine Texas Hotlinks on Deejays web site, and just happened to have seven pounds of course ground pork. So here we are. They're...

    Started by jmcrig, 07-11-2013 08:28 PM
    • Replies: 2
    • Views: 1,597
    07-11-2013 09:39 PM Go to last post
  7. Linguica stuffed bologna

    Inspired by someone elses post of stuffed bologna, my food A.D.D. took over and led me to want to try out my new toy, TGA enzyme. The stuffed...

    Started by SmokyOkie, 05-12-2013 07:42 PM
    • Replies: 5
    • Views: 2,211
    05-13-2013 07:48 PM Go to last post
  8. German Bratwurst

    Hi All New here. I'm looking for a GOOD recipe or mix for German style Bratwurst.When UI was stationed in Germany I had some very good Bratwurst,...

    Started by DanBono, 12-21-2012 11:08 AM
    3 Pages
    1 2 3
    • Replies: 23
    • Views: 5,445
    05-08-2013 12:30 PM Go to last post
  9. Any body used this product??

    Hi All I was wondering IF anybody used this product. I would like my sausage to be a little bit more jucier. Any idea's or thoughts on this matter?...

    Started by DanBono, 02-05-2013 03:06 PM
    2 Pages
    1 2
    • Replies: 18
    • Views: 4,438
    05-08-2013 08:37 AM Go to last post
  10. Brat Bites - testing some new flavors that we made up.

    We mixed up some new Brat seasoning mixes over the Easter weekend and it was time to sample our hard work. We like to let them rest in the freezer a...

    Started by Tatonka3A2, 04-21-2013 08:55 PM
    • Replies: 3
    • Views: 1,361
    04-22-2013 11:28 AM Go to last post
  11. Landjäger Tasting Time

    Check the weight this morning and they are sitting at a 35.05% weight lose so I needed to try them. Very firm but I am still going to bring them to...

    Started by Devo, 03-24-2013 12:54 PM
    • Replies: 4
    • Views: 3,182
    03-28-2013 05:49 PM Go to last post
  12. Spanish Salchichón Salami

    Had some time today to make 5 lbs. of panish Salchichón Salami. Getting some of my spices together and mixing the T-SPX culture to give it time to...

    Started by Devo, 03-14-2013 02:43 PM
    • Replies: 2
    • Views: 1,209
    03-18-2013 03:40 PM Go to last post
  13. Dry cure Landjager

    Started some Landjager today. Going to be dry cured. The dry ingredients Bactoferm T-SPX Assists in moisture removal and the breaking down...

    Started by Devo, 03-09-2013 09:23 PM
    2 Pages
    1 2
    • Replies: 10
    • Views: 4,815
    03-16-2013 12:05 PM Go to last post
  14. How much pork butt to venison

    At the place where I usually get my pork fat they no longer carry it. I understand a pork butt does not have as much fat as pure pork fat so what...

    Started by Bones1948, 10-25-2010 03:03 PM
    • Replies: 8
    • Views: 7,675
    02-25-2013 09:58 PM Go to last post
  15. Landjager

    Hello everyone I did a ten pound batch of Landjager today I used premixed seasonings from PS Seasoning and Elk/Pork Mix 60-40 Elk and Pork butt...

    Started by salmonclubber, 08-27-2012 08:36 PM
    • Replies: 4
    • Views: 2,131
    02-24-2013 10:11 PM Go to last post
  16. Fired Up Miss Piggy Today (Ukrainian Sausage)

    Decided to make some Ukrainian sausage so I found this recipe in Home Production of Quality Meats and Sausages by Marianski, Adam; Marianski,...

    Started by Devo, 02-22-2013 01:07 PM
    2 Pages
    1 2
    • Replies: 12
    • Views: 1,685
    02-24-2013 06:57 AM Go to last post
  17. Braunsweiger, Ya gotta love it

    I got the original recipe from the WD site and doubled it. Their recipe is below. Started off with a 10# pork shoulder picnic. Deboned,...

    Started by Jarhead, 01-22-2013 04:46 PM
    2 Pages
    1 2
    • Replies: 10
    • Views: 2,721
    01-23-2013 07:24 PM Go to last post
  18. Roasted Garlic Sausage

    Hello Everyone Today I got 10 pounds of Landjager stuffed and is forming and curing in the fridge I also did 3 pounds of Apple Breakfast sausage...

    Started by salmonclubber, 12-22-2012 11:04 PM
    • Replies: 3
    • Views: 1,563
    12-24-2012 08:26 AM Go to last post
  19. sausage

    Here is some pics of breakfast sausage that I made a few days ago. I just moved to flickr and not sure how everything works. Piker

    Started by Piker, 12-19-2012 10:15 AM
    • Replies: 2
    • Views: 1,387
    12-19-2012 09:02 PM Go to last post
  20. pepperoni

    Just made some real hot sticks and they are too much for me but I have some friends that love them like that.

    Started by Piker, 12-19-2012 10:27 AM
    • Replies: 1
    • Views: 1,249
    12-19-2012 11:39 AM Go to last post

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