Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
KEN W

Making sausage

Recommended Posts

Made a bunch different kinds of sausage yesterday. 50 % venison and 50% pork.  All seasonings from PS Seasoning.

Bacon Ranch Brats......grand kids liked this one the best.Especially dipped in Peppercorn Ranch dressing

Sassy Honey BBQ Brats.......dipped in BBQ sauce

Beer Brats with cheese

German seasoning

Country seasoning with cheese

sausage.jpg

Share this post


Link to post
Share on other sites

PS Seasonings is out of Wisconsin. They have by far the most seasonings of any sausage making  company. They have 48 brat seasonings alone. Some with or w/o MSG.You will see the same seasonings from almost all sausage making companies. That's because they are all made by Excalibur Seasonings. They buy them in bulk and then package them to sell. Most are packaged with enough to season 25 lbs of meat. But PS also has packages to make 12 1/2 pounds of meat. So you can try the smaller amount and if you don't like it you can throw it away w/o paying for the large amount. If you like it......buy the larger amount the next time.

 

They also have a chart on their web page that tells you how much seasoning to use to mix with 1 pound of meat. This way you can make as many pounds as you want. I used 5 of their seasonings and made 3 pounds of each. This gives me variety and not having to eat the same thing all the time. That way I'm making a fresh batch every couple of months with fresh pork. If I made 25 lbs of each, I would have 125 lbs sitting in my freezer for months getting old.

 

I have tried a bunch of their seasonings. My family likes......Bacon Ranch Brats, BBQ Brats,German, Polish, Bologna, Country. Also Summer Sausage, Buffalo sticks and Pepperoni sticks. The cooking sausage I use venison/pork mix. The summer sausage and sticks I use venison or goose mixed with beef. Beef makes a much firmer sausage.

 

I also have been using powdered smoke the past year or so. It comes from Hi Mountain. Easy to use. 1 tsp per pound of meat. It makes your sausage taste the same every time. Great consistancy. You don't have to guess with your smoker. To much smoke/not enough smoke. Also at this time of year I can make it in the oven instead of outside in the cold. I still use the smoker the rest of the year.....just no smoke.

Edited by KEN W

Share this post


Link to post
Share on other sites

Not fun standing outside this past weekend. And I have an electric smoker that will not work when it's below zero. I have had to bring it inside to warm up. A pain.Plus why guess how much smoke to put on when you don't have to? Got tired of not having enough or to much smoke. I could live with not enough. But to much smoke makes it bitter. Plus my wife can't take to much smoke. She would refuse to eat it. Most commercial sausage is made with liquid or powdered smoke. Easy.

Share this post


Link to post
Share on other sites

They are melding in the refrigerator.   I'll report tomorrow.  

 

They do look about like they would look if done with actual smoke so I have high hope...

Edited by delcecchi

Share this post


Link to post
Share on other sites

Ahh, disappointment.  Thy name is fake smoked eggs.   Very little smoke flavor.   I guess I was over cautious on the smoke and soy.   Oh well, they still were good hard boiled eggs.   Less water more smoke next time. 

 

And maybe a little salt also.  

Edited by delcecchi

Share this post


Link to post
Share on other sites
24 minutes ago, delcecchi said:

Ahh, disappointment.  Thy name is fake smoked eggs.   Very little smoke flavor.   I guess I was over cautious on the smoke and soy.   Oh well, they still were good hard boiled eggs.   Less water more smoke next time.

 

And maybe a little salt also. 

 

Less bath water may be? :lol:

Share this post


Link to post
Share on other sites

Yep. Less water more smoke.   And some salt.        

 

I was a little worried about them being too smoky.   Turned out to not be a problem.

Edited by delcecchi

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now




  • Posts

    • Got skunked. Gave up after the second day and went grouse hunting instead. Had better luck doing that
    • Real nice night Monday night.  International Space Station was doing a fly-by.  When it topped the horizon, it was over southeast Alberta and when it crawled into the earth's shadow it was over the east edge of Wisconsin in just a little over 4 minutes.  Not all of these have the same white balance setting.  I messed with it to see what I liked better.  The tree was light painted with a small LED flashlight.  Opinions and critiques are welcome.
    • I have a 3.2 L Cooks Essentials digital that I bought first. Not big enough. So I bought a 5.2L manual Bella. You definetly want to get a bigger one. As for manual or not.....less to go wrong with a manual. My Bella holds more food than the smaller one and works great. I use the Cook's Essentials only when I have 2 things to make. Plus the manual costs less. The Bella sells for about  $75. Digitals will sell for over $100. Four other members of my family now also have  them.
    • I guess I started this thread but never gave model name lol. I have the cozyna model air fryer its been great unit and so far non stick surface has been holding up well in dishwasher after every use. Super easy clean up.
    • We really didn't shop around much.... Just bought one off of amazon with good reviews  
    • .... I knew that was coming the second I said "vacuum seal"
    • You could have just boiled them in the bag like Del does.....  
    • Anyone recommend a brand or model?
    • Ended up making some non-breaded steak cubes (aka "Chislic" here in SoDak) that turned out friggin awesome. I took a sirloin tip roast, trimmed it up, and cut it into 1" cubes. I then vacuum sealed them for 6 hrs in a little olive oil, worchester, garlic, and coarse black pepper. I sprinkled on a little lawry's before putting them in. I did two batches... one batch "medium well" for the wife and kids, and one batch medium rare for me. Medium well took 10 min, Medium rare was 6. Turned out awesome! Even the Medium well was still tender and juicy.
  • Our Sponsors