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  1. wincanton

    Penzeys Bratwurst Blend - Has anyone reversed engineered the blend?

    I very much like Penzeys Bratwurst Sausage blend, but I would like to make it from scratch so I can reduce the salt.  Has anyone determined the amounts of salt, white pepper, mustard, nutmeg and onion that is used in the blend?  Thanks!
  2. wincanton

    I Need A BBQ Restaurant Recommendation For The Dallas-Ft. Worth Area

    I will be in the DFW area for a few days and would like to eat at a good BBQ restaurant. Any suggestions? Looking for a traditional and NOT touristy place. Please let me know what you recommend and why. Thanks!
  3. wincanton

    Any Problems Freezing Sausage with Sage?

    I just smoked 10 lbs of Smoked Venison Breakfast Sausage that was on page 299 of Great Sausage Recipes and Meat Curing, by Rytek Kutas.  There is a note with this recipe indicating that it is better to omit sage from the sausage as it makes the meat bitter when stored for long periods of time...
  4. wincanton

    First Time Smoking with MES 30" -- Few Questions

    So today is my first attempt at using the MES 30" smoker and I am cooking a pork butt.  Couple of questions/verifications of if I am doing this correctly: 1.  Do I put water in the pan?   2.  For the grease to get to the exterior drip pan, it looks like it has to dribble down from the meat and...
  5. wincanton

    Hello From Northern Virginia

    I just picked up my MES 30 at Tractor Supply today for about $129 and am looking forward to using it soon. I ordered a cover and some chips.  Anything else I need to get started?  Do you need a rib rack to do ribs? 
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