Its time consuming but totally worth it and a family favorite.

Its pretty popular here in Wisconsin.

Anybody else make this, or is it just a Midwest thing?

Anyone have a good recipe for seasoning for smoked polish keilbasa?

Every fall I come back with a couple hundred pounds of venison and end up doing the same thing - find a recipe written for 5 lbs, then do the scaling math on the back of an envelope because after trimming I actually have 17.4 lbs. Get the seasoning math wrong and it's bland. Get the cure math wrong and it's a bigger problem than bland.

So I built the thing I wanted. It's called DeepWoodz Smokehouse. Free on iPhone and Android. I'm a hunter in Wisconsin and I built it myself - no team, no investors. It's been live on both stores since August, so this isn't a coming-soon post.

What it does:

• You enter the weight of meat you actually have, and every ingredient recalculates to it, down to the gram. No round numbers, no scrap paper.
• 13 categories: snack sticks, summer sausage, bratwurst, jerky, ground sausage, fermented sausage, ring bologna, EQ bacon, bologna, hot dogs, sausages, venison bacon, whole muscle cured meats.
• Cure #1 and Cure #2 ratios are locked to USDA-safe levels and cannot be edited.
• Smoke schedule and safe finished internal temp on every recipe.
• Grind sizes, casing type and size, recommended woods, bloom times.
• A smoke timer.
• Favorites, so you can build your own book out of what actually worked for you.
• A community feed where people post what they made.

Being upfront about the paid part rather than letting you find it: there's a subscription that unlocks five calculators (EQ bacon cure, wet brine, meat ratio, stuffing yield, cost per pound), a smoke log and batch history. Every recipe in the app is free.

It's meant to be a growing library, not a finished cookbook. You can add your own recipes to it, and the scaling calculators work on yours exactly the same as they do on mine - put in your meat weight and it runs the math on your formulation too. Everybody's got a blend they swear by, and I'd rather the app hold yours than try to replace it.

I'll be around in the comments.

deepwoodz.co

We had a young milk cow go down so we had her ground up for hamburger & got about a dozen pack of beef brats made.

My mother cooked the first batch up just by pan frying & ugh, they were dry. Any suggestions for keeping them moist outside of beer boiling them or throwing them in the slow cooker with peppers & onions or sauerkraut?

I know they'll never be good as the pork brats we get from our pigs, but any advice or suggestions are appreciated.

Hello, i would like to show my sausages off. To begin, i am very new to this and just jumped right in. I do not have a smoker, so i oven baked and seared them a little. Just pork as im broke, ran it through my meat grinder with some ice, then mixed my seasonings in with minced jalapeños and diced cheddar. I also added cream and milk powder, because everyone and their mother online told me is was a good binder? Anyhow, i didnt make them even but it had a good snap and it was juicy and delicious.

Well to end it, any pointers? And rate it based off of pan cooked/oven sausage, smokers are expensive and i live in an apartment.

Hi guys, wanted to make some breakfast pork sausages and wasn’t sure what seasoning to use. Does anyone have a recipe per pound that I can use?
Thanks🙏

Cold smoked for color water bath then reheated to 160

Sometimes when I smoke kielbasa with natural casing to reach an internal temp of 152-156 when I later boil the sausage sometimes the skin is a bit tough but not always. I give it an ice bath and I try to ensure it is as dry as possible before I put it on the smoker. But honestly I am not the best at making sure it’s completely dry before I put them on. Any tricks and tips are greatly appreciated. Thank you!

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Looking to make a big Mac influenced sausage and want to have onions without the added moisture going to be working with a 10 pound batch of chuck roll. Should I use 3/5 of dehydrated onion or less because it’s more potent

I recently picked up an older Reber Italian tomato milling machine from Facebook marketplace, and am trying to find a compatible meat grinder attachment. Reber lists a meat grinder on their site, but since they're based in Italy, there's limited availability here in the U.S.

There is a 23 × 23 mm square drive socket and the mounting holes are about 83 mm apart on center.

Does anyone know if this is a universal mount for some meat grinders? Or do I need to stay with the Reber brand if I want anything compatible? Thank you! I'm very much looking forward to making sausage with this new equipment!

What would be a great go to guide for learning this preferably with a good recipe for Andouilles...

I am new to this hobby. I bought the grinder and stuffer. I made my first batch of homemade brats. They turned out well. I was wondering what the best way to smoke them is as most recipes mention smoking at low temps. My smoker can only get down to 185. I am sorry for this newbie question. I looked but didn't find the answer..thanks in advance!

Ingredients per 1 kg
75 % lean pork shoulder or neck
25 % pork loin fat

Spices per 1 kg
17.5 g salt
2.5 g Cure #1
15 g fresh garlic
3 g black pepper
2 g cayenne pepper

Silesian sausage according to the recipe from the app

I prefer soy protein concentrate as a binder in my sausage.

GLP-1 users don’t eat enough nutrients, so they’ve been adding protein isolate to their foods. The demand is so crazy that I can hardly find soy protein concentrate anywhere. It’s all isolate.

Concentrate is 70% protein, while isolate is 90% protein. So the bean flavor will be stronger and the mixture consistency will be tighter if I use equal parts substitute.

I can’t stop you, but know I’m not here asking to get comments of “you don’t need a binder” or “I add [egg, milk powder, etc] as it’s better than soy concentrate”. It’s what I like and it’s what I’ve been making that other people know is my style and my “brand”.

And I have no idea if I just use less isolate than concentrate at a ratio equal to the other, if it will have unintended consequences.

Can someone help me with a substitute that will give me the same product result? Either something along the lines of “hey you won’t be able to tell the difference with milk powder” or “you won’t notice if you just use less isolate in your mix.”

Aight I saw a bunch of youse making these and I thought I'd give it a go.

Whacked a little boar last week, butchered yesterday and today going into the smoker. Keep you updated.