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Recent content by Ardbeg
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That's excellent.
I've only seen Gwaltney beef bacon and it's a rare find.
I'm going to try this.
Is that 2 days non stop with smoke 6 hours each day or are you pulling it after 6 hours on day one and starting fresh the next?
Greetings,
I'm brand new to all this and I was just planning to do this in my MB for some snack stick ropes.
I'm going McGiver with a low tech, in a pinch solution.
Jumbo skewers zip tied together...
I appreciate this place being so active.
Forums are super valuable when you need timely, informed info about something as vital and specific as I did.
And Thanks!
So the 6 lbs made about 40 frank sized sausages.
They aren't pretty, but they taste great and have a nice snap.
I need to get a stuffer! Jerky gun was brutal...
Thanks all, I was about to pitch the whole batch.
I cased them up by myself with a jerky gun.
Smoked them at 150 or so for 3.5 hours.
Fired them up on a grill to finish them off.
Not too much to look at, but fun to be around!
Thanks!
Thank you all!
I'm going to make a savory sausage in 24-26mm sheep casings.
I want something that goes on a bun like a frank.
After some studying, here's the recipe I came up with...
Beef / Fat 2690 g
Salt 53g
Prague #1 6.7g
Milk powder 107 g
Garlic powder
Mustard powder
Black pepper
Paprika...
Hi,
I'm new to sausage making.
I planned to smoke some beef sausages on Sunday.
I added cure to 5 lbs of beef cuts and fat, added Prague #1 as directed and my spices.
I ground the mixture and put it into a gallon ziplock bag uncased and into the fridge.
I got really busy and forgot about it and...