curleys

[Boar]

Im gonna get rid of some venny and a freind had told me about curleys sausage kitchen, i orderd a  a stick kit, come with seasoning cure and casings. anyone try this before? 

[reinhard1]

Boar, this is what I use as far as pre-made seasonings.  They are a husband and wife buisness and make great seasonings.  Love their stuff.   While I have my own recipes, I have found that Curley's make some very good seasonings.  I order from them on a regular basis.  good luck.

[Boar]

cool beans, I'll let everyoneknow how it turns out.

[LindellProStaf]

I will check out Curley's too.  I want to try some new sausages.  Have only done it twice and really enjoyed it.  Didn't taste too bad neither.

I would like to try making some Swedish Sausage.

 

[MossyMO64]

I have tried many of Curly's seasonings and have been very impressed and happy with their products. Another husband and wife sausage seasoning business I would highly recommend is Owens BBQ, they offer some pretty unique flavors and a good selection.

[Boar]

cool thhanks mossy, LPS, i'll do a batch and you do a batch and we'll compare over a snapfizzer!

[LindellProStaf]

Ok Boar. Sounds great.  Now that fall and Vikes season is close it feels like sausage and smoking time of year.

[Boar]

boy howdy, did this stuff turn out awsome!! im really impressed. i can see one has to follow the directions completely but it aint hard, very easy, just time consuming, but the end product is awsome. Ya know how it is when ya get back all your sausace for the processor? you eat eat eat, then ya get tired of after a week. ya this is one of those times. for those that like do it yourself, check out curleys.

[reinhard1]

Ya, I just sent an order for some more chili dog, polish and other seasonings.  Getting stocked for deer season.  Hopefully we get some this year.  Friend just gave me some wild boar meat to make sausage with.  good luck.

[Boar]

oh my I'd pay for some of that!

[MossyMO64]

Here are the seasoning mixes available from Owens BBQ.
Jerky
- Chipotle Lime
- Original
- Cracked Black Pepper & Garlic
- Honey BBQ
- Teriyaki
- Hickory
- Mesquite
- Sweet & Spicy
- Maple Jalapeno

Brats
- Jalapeno
- Parmesan Garlic
- Wisconsin (Sheboygan) Style
- Sriracha
- Bacon Ranch
- Mushroom
- Buffalo Wing
- Philly Cheese Steak
- Bacon Cheeseburger

Fresh Sausage
- Pork
- Hot Pork
- Maple

Cooked/Smoked Sausage
- Pepperoni
- Jalapeno Summer Sausage
- Summer Sausage
- Garlic Summer Sausage
- Red Barn Bologna
- Ground & Formed Bacon
- Hot Dog

Meat Stick
- Maple Habanero
- Chipotle Wildfire
- Seven Pepper
- Honey BBQ

www.owensbbq.com/sausage-seasonings-jerky-mixes.html

[icehole10]

Im gonna get rid of some venny and a freind had told me about curleys sausage kitchen, i orderd a  a stick kit, come with seasoning cure and casings. anyone try this before? 

I'm a little late on this, but we have been buying all of our sausage supplies from Curlys for about 5 years now. My favorites are the old fashion wieners, and the bulk pork sausage (makes a great breakfast sausage). Last year we tried to buy the kits for the hot dogs, and I will say that we wont do that again, I didn't care for the collagen casing that they send with the kits. In the future we will order the spice packs and the natural casing as we have in the past, much better in my opinion. Other than that we have been very happy with their products.

[reinhard1]

Collagen casings are difficult to use at home because they are stuffed dry and can break while being stuffed by hand.  However once you get used to them they work fine.  I use them for sticks and have no problem with them.  They really are not for linking, mainly for hanging or just made into long sticks and laying on smoking racks.  I know a lot of people get frustrated with them who try to make links.  They also have to be closely matched to the tube size used.  They should also be put into a sealed zip bag if there are leftovers, otherwise they will dry out and get brittle.  I use them because I don't like to handle sheep casings.  I have never bought a kit so I cant speak to that.  I like that southern pork sausage recipe by Curley's myself.  Made some for my brother and he told me it's the best he has ever tasted.  Just ordered up some polish, chili dog, formed bacon, salami, and ring bologna seasoning.  Deer season ain't that far away, but in the mean time I'm going to make up some stuff for the guy's up north to have at deer camp.  Here are some sticks with collagen casings.  good luck.

[icehole10]

We use them for the sticks as well, just like the natural casings better for the dogs. They have a great selection, and I like the fact there really isn't and measuring, just pour in the packets add water if directed, and mix, and stuff. So simple even I cant screw it up!!! 

[nofishfisherman]

I'm another fan of Curley's.  I just did another batch of venison bacon on monday using their seasoning.  Everyone that tries the bacon loves it.  Its also really easy and rather quick to do which is nice.

[reinhard1]

Do you make it in the loaf form?  I still make that also.  It has also become my favorite seasoning to use as a summer sausage base.  I just add extra garlic and mustard seeds.  good luck.

[Boar]

oh man i better get a bear, and a couple of deer, cant wait as I'm all out of venny but If i fill the freezer , its sausage time!!!

[nofishfisherman]

Yeah, I make it in the loaf, looks just like the pictures you posted.  I tend to cook it at a higher temp than they recommend since its hard to get my cheap charcoal smoker to the lower temps.  It usually smoked at 225-250ish and is done in about 3 hours.

I also buy the seasoning packs meant for 10 pounds and then I split them in half to do two 5 pound batches at different times throughout the year.  I weigh the seasoning and cure to ensure an equal split.

[reinhard1]

I get the 100 pound pack for the bacon stuff.  On that little sheet they give you with every seasoning pack you buy it tells you how much per 5 pounds.  On this one it's 6 T per five pounds.  I add one cup of powdered milk per 5 pounds of meat also to every smoked item I make.  I also add extra garlic and hot pepper at times along with jalapeno peppers to this and other stuff also.  Seasonings like this make a great sausage on it's own but it can be a great base for tweeking it to your liking.  High temp cheese would be another item to add.  You can see how I make this on my blog at www.sausageheavenoutdoors.com in the Smokin Hot page.  There is a process to do this, but it's easy and great tasting.  good luck.

[icehole10]

  I add one cup of powdered milk per 5 pounds of meat also to every smoked item I make.  

I have never heard of that, do you add it for flavor, or is there another reason?

[nofishfisherman]

I'm guessing that powdered milk also explains the slightly lighter color of your bacon compared to mine.  I've heard of adding it before but never sure of the reason.

[reinhard1]

Powdered milk is added to retain moisture, better texture, and less loss.  For example some guy's talk about fat out.  That is when you see fat dripping out of your casings.  Sometimes this fat doesn't escape and you will see it inside the casings on blobs here and there after it cools down.  That is usually because of too high temps used in the cooking process.  With powdered milk this fat or moisture is retained.  So you don't end up with a dry product.  You also have to adjust the amount of water when using it, and that water depends on what type of sausage you are using also.  I mention my blog at times.  I don't have any advertising on it or sell anything.  It's just my personal blog.  It's on there so I don't have to repeat a lot of stuff that I already on there.  Rick was kind enough to let me put it on there for that reason.  Just a retired butchers hobby.  But anytime you have questions just ask on here so we can all share things we make.  There are times I use powdered milk in fresh sausage also in links like fresh brats or pork sausage which has a higher fat ratio.  What you want to end up with is a nice sticky finish to your batch prior to stuffing.  I have never had much fat out at all in my smoked stuff and I smoke it at temps up to 225 at times.  This is made in a loaf form and can be fried or sliced for snaking just like summer sausage.  good luck.

[nofishfisherman]

Thats some good info.  I'll have to try adding some in my next batch this fall.

[reinhard1]

No Fish, when you do that and you have any problems or questions ask here or PM me.  You will find out that powdered milk will help in smoked sausage a lot.  It's really a binder as far as a term that would apply to it.  Good product that has good properties to it instead of all the junk that you see in the ingredients in store bought stuff.  good luck.

 

[Boar]

powederd milk, who'd a thunk. howed ya firgure that one out, never mind it makes since if one thinks about. im gona be doing some sausage this fall for sure and will have to remember that.