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  1. pgrevie

    First attempt at summer sausage

    I made my first attempt at summer sausage. It was a last minute decision, so I used what I had in the freezer instead of driving 35 miles to the grocery store. I used 2 pounds of pork loin and 2 pounds of beef chuck. Fat cut off of both of them. I used a pound of low sodium bacon for the fat. My...
  2. pgrevie

    Smoker Plan Questions - longish post

    I am looking for some suggestions on which route to take for a new smoker.  I'm thinking of ordering a propane GOSM for hot smoking and building another smoker for cold smoking.  I know I can use a GOSM for cold smoking, but I don't want to have to mod it too much for hanging.  My thoughts are...
  3. pgrevie

    Hello from Colusa County

    Hello all. I'm new to the forum. I live in Colusa County (aka Po-Dunk). I've been grilling for many years and just started venturing into BBQ and smoking. I used to smoke jerky with my Dad for many years. I joined the forum the other day after I made my first batch of sausage. I only made 3...
  4. pgrevie

    First attempt at making sausage

    Made my first sausage on Saturday. The recipe I used was adapted from one I found on thespicysausage.com. 3-lb pork shoulder 1/2-lb chopped onion (yellow) 2-habanero peppers (seeds and membranes removed) 1/2-tsp minced garlic (dried) 1/4-tsp dried thyme 1-tsp chopped fresh parsley 1/2-tsp hot...
  5. pgrevie

    New member from CA

    I'm new to this forum and relatively new to BBQ and smoking.  I've been grilling since I was a kid.  I learned a little bit about smoking from my dad years ago, but I've only been getting serious about BBQ and smoking for a year or two.  I live in farm country between Sacramento and Redding CA. ...
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