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  1. ifitsdeadsmokeit

    Sausage Casing Storage

    I have a package of hog casings in a brine solution that has been factory sealed and refrigerated for the past five years. Life and pure laziness have gotten in the way. Trying to get back to doing all the things i used to do this year. Are they still good or should I throw them out? Cant...
  2. ifitsdeadsmokeit

    Carbon Steel Griddle

    My parents got me a 'Made In' Carbon Steel Griddle for christmas. It is the model that has holes on one half of it, so that makes it for grill/outdoor use only. I already have a solid cast iron one for my Yoder that I use on occasion. I am looking for ideas on what to cook on it as the holes on...
  3. ifitsdeadsmokeit

    Bacon Wrapped Shrimp Dinner

    Bought some X-large shrimp (2 lbs) and thin cut bacon. I mixed up a sweet and spicy marinade. Peeled the shrimp and added it for about an hour. It used honey for the sweet. Cut the bacon into thirds and wrapped each shrimp individually. Little rub on the outside. Onto the smoker after...
  4. ifitsdeadsmokeit

    Snack Stix X 4

    Had family coming over for Turkey Day so decided to make some stack sticks to feast on before the feast. I bought the seasonings from Owens BBQ website. It was tough deciding as they have many blends to choose from. I decided on Original, Hot Honey, 7 pepper, and Bloody Mary. The favorite was...
  5. ifitsdeadsmokeit

    Canadian Bacon

    I haven't posted any of my cooks in ages so thought I would create one. I made some canadian bacon a couple of months ago but the kids ate it all in about 3 weeks. Decided to do two loins this go round so it would last longer and also have family in town for Turkey Day. Bought a couple of whole...
  6. ifitsdeadsmokeit

    INKBIRD IBBQ-4T Review

    I bought an Inkbird IBBQ-4T about a year and 9 months ago. After using it about ten times in that duration it has stopped working and will no longer turn on. It was just an ok thermometer in its short life. Here are my thoughts The temp readings are fairly accurate and come in a couple of...
  7. ifitsdeadsmokeit

    Dry Aged Boneless Ribeye questions

    Thinking about dry aging a boneless ribeye in an umai bag...planning on going 45 - 60 days and had a few questions... Can you freeze the steaks after aging.... How important is maintaining the humidity and if need to, what %? Is it really important when using the bags? What size bags are...
  8. ifitsdeadsmokeit

    Root beer brewing

    I needed room in the beer fridge to make Canadian bacon, so I worked on killing the keg of grolsch and the kids helped with the keg of root beer I had. Once I got the bacon out, it was time to fill it back up. I make root beer in 3 gallon batches. Due to lack of a sassafras tree and time to do...
  9. ifitsdeadsmokeit

    Beating the Tariffs on Canadian Bacon

    With the wife quitting her job soon and with the love of Canadian bacon in my house, I had to make another batch and save some $$$ in the process in addition to avoiding the dastardly tariffs in place (disclaimer: dunno if this is even an imported product or even care). I was out and the...
  10. ifitsdeadsmokeit

    Pork Belly Burnt Ends Questions...

    I'm going to be serving these up for the first time at my annual bbq...been reading a little bit about them and had a few questions... Has anyone tried curing the belly prior to cooking...what effect do you think it will have on them or am I better off just cooking uncured.I have seen them...
  11. ifitsdeadsmokeit

    MES 30 cover - to a good home

    I have had this brand new MES 30" cover sitting on my table saw in my garage for a couple of years now.  It was  a gift, but my MES is 40" and I keep it in the garage when not in use anyway.  Still in the box...looking for a good home.  I live in SE Aurora, CO area and work down south of DTC by...
  12. ifitsdeadsmokeit

    Outdoor Kitchen

    I wanted to upgrade my outdoor area to make it a little more livable and fun.  So, I decided to build an outdoor kitchen.  Threw out some ideas and finally decided on building a kitchen area with a grill, side burner, and a fireplace.  It has been a lot more work than I first envisioned, but...
  13. ifitsdeadsmokeit

    Sausage Recipe help? (Buffalo Summer and Alligator)

    So sometimes there are good things that come out of divorces.  My neighbor is getting one and when the hubby moved out, left a freezer full of meat and the wife doesnt cook...my gain.  I got a bunch of ground buffalo, pork ribs (3 slabs spares, 3 slabs baby backs) and alligator strips from her. ...
  14. ifitsdeadsmokeit

    Summer Margarita Recipe

    Here is a quick and dirty marg recipe that is perfect for summers on the deck or wherever you happen to be.  It is delicious, quick and easy to make.  Feel free to share your fav recipe too.  I have another recipe that is more along the lines of a typical marg recipe at home that I will try to...
  15. ifitsdeadsmokeit

    Not Quite Pastrami

    Havent been on in a while and thought I would share a little for St Patty's Day instead of just gleaming all the great information from all the great people on this site...So I decided to make Corned Beef for this coming weekend.  I can finally contribute something.  Have intended to do Qview...
  16. ifitsdeadsmokeit

    Looking for a recipe - Sazisa

    I'm helping a friend buthcer a hog and am looking to make some sazisa Italian sausage but have not had a lot of luck finding a good recipe.  It is an italian sausage with fennel in it...any help of suggestions?  Thanks.
  17. ifitsdeadsmokeit

    Sausage Recipe suggestions

    I'm making some chicken mango jalapeno sausage this weekend from the recipe i got from here (thanks Fishawn) this weekend and will have a little extra chicken and wanted to try something different that I havent seen.  I was thinking about a Buffalo Bleu Chicken sausage.  Like some input on the...
  18. ifitsdeadsmokeit

    Beef Blood

    Was thinking about making some blood sausage...I know, gross, but I grew up eating it, I like it and my dad used to make it when the family all got together every year to butcher.  I've called around to a few butchers trying to find the ingredients, but ran into a wall with the beef blood.  One...
  19. ifitsdeadsmokeit

    Opinion on smoker for sausage

    I'm just getting into starting to make sausage.  Have bought the equipment, grinder and stuffer, but my smoker isnt really set up for the low temps needed to smoke sausage or hanging them....it is a Lang Patio model.  Planning on making my first fresh batch of sausage this weekend.  So I was...
  20. ifitsdeadsmokeit

    Sausage suggestions?

    I'm planning on making sausage for the first time.  Anyone have any suggestions on the best type for a first time out?  I have a grinder, 5 lb vertical stuffer and just started reading Rytec's 4th edition....was thinking it would be best to make fresh and freeze the extra links.  not really set...
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