Recent content by smokinscott

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. smokinscott

    summer sausage - advice needed (thanks - check Q-VIEW)

    I'd put it in for the curing process.  A friend of mine uses a 12 oz. bottle of jalapenos in a 25 lb mix.  He cuts them up fine, then puts them with the water and mixes it.  He also uses the hi-temp cheese, 10%, he's never had any luck using regular cheese.  I just make "straight" summer sausage...
  2. 009.JPG

    009.JPG

    • smokinscott
    • Media item
    • Comments: 0
    • Album: Default
  3. smokinscott

    Baby back rib

    I found something that works slicker than a whistle.  Go find your fish tackle box and grab your catfish skinning pliers.  It works great for this also.  I just get a corner loose enough so I can get a grip and start pulling easy.  I stop every so often to get a new bite closer to where the...
  4. Default

    Default

See more
Top Bottom
Back
Clicky