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Recent content by big poppa
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I talked to a buddy of mine at a local butcher shop this morning and the current butt prices here are $2.69 a pound. He said that a disease has hit the swine industry and that all of the ones that would of been going to slaughter now were the ones effected. Therefore a shortage of slaughter...
Be careful with using metals that have been used for such things as propane or pipe that may have been used on a pipeline.... Not knowing exactly has been in or passed through them could be bad. Fluorocarbons can imbed in the pores of the metal and release once heated. Hi heat from burning it...
I have found that pork will take on seasonings more than other meats. Especially the onion and garlic. Sometimes overpowering the smoke flavor. They look pretty though!!
Thanks guys. That batch there was for my buddies. We do several "sausage smoking" parties after hunting season winds down. I forgot to mention I made a small batch of chicken and apple sausage also. Left it fresh. Anxious to see how it turned out!
Processed about 200 lbs of deer this weekend. Pushed the walls out on the smokehouse. Made a little green onion sausage and also some jalapeno with cheese sausage. I also made pepperoni, salami, and bologna along with a batch of snack sticks. It all turned out good!!
I just ran a batch of chicken and apple sausage this weekend. I used natural casings as well and don't really find that it changes the taste. LOL, it would be hard to use turkey or chicken casings for this!!
Good morning everyone! My first post never showed up in roll call so im gonna try again. Im Mike and I live in south Louisiana. I found this site while looking for info on water stuffers and Im glad I did, Lots of great info has been found here. I have a Smoky Hollow smoker for the patio and I...