Recent content by auerjr

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  1. auerjr

    LSG 20x42 Pellet Grill Early Review

    This is something I will definitely look at!! thanks for the heads up
  2. auerjr

    Lone Star Grillz - Pizza Oven

    It isn't too bad going back and forth. It's a good time to do a deep clean of the grill. I'm excited to try cooking a steak inside the pizza oven w/cast-iron pan... we will see how it does
  3. auerjr

    Lone Star Grillz - Pizza Oven

    I didn’t check temp…set my auger to run continuously at 85%. Pre heated for 15min and threw the pizzas on. I’ll have to check temp next time with my inferred temp gun next time. My kids would agree with you that it was a little dark on the edges……. BUT thats how I like my pizza!! lol If...
  4. auerjr

    Lone Star Grillz - Pizza Oven

    Thanks!! I'm a sucker for wings!!! I could have them multiple times a week!!!
  5. auerjr

    Lone Star Grillz - Pizza Oven

    Second cook on the Lone Star Grillz (pellet grill) pizza oven. Very pleased with the performance and taste!! one pepperoni and one pepperoni and bacon Can't have pizza without buffalo wings!! lol my favorite way of cooking wings lately is on my BGE with the JoeTisserie!! Thanks for looking
  6. auerjr

    Is my Jerky Safe

    Thanks guys for the reply’s No off putting smells when opened the bag. I’m going to put it into the dehydrator.
  7. auerjr

    Is my Jerky Safe

    So last night I made a batch of venison jerky (meat strip's)...... I just went into the refrigerator to pull it out and put it into the dehydrator. It was not in the refrigerator........ Somehow, I forgot it in my chamber vacuum sealer all night! :emoji_scream: Cure #1 and Sodium...
  8. auerjr

    Venison Summer Sausage recipe

    I just downloaded your spread sheet. Not sure how your inputs work but if I'm reading it correctly does it say 25% salt? thinking this should say 2.5% IDK maybe I'm reading it wrong?
  9. auerjr

    Dry cured hard salami - MOLD HELP

    Salami update. I pulled it yesterday. Smell and taste are spot on. As you can see, I have some case hardening. I cut it 3" chubs and vacuumed sealed. Hoping sometime in the refrigerator will even them out? (this was made with venison).
  10. auerjr

    Dry cured hard salami - MOLD HELP

    Thank you!!, I will do as recommended.
  11. auerjr

    Dry cured hard salami - MOLD HELP

    I have a batch of hard salami in my PS Seasoning Reserve 50 Dry Ager. I have attached the recipe that was used (2 guys and a cooler recipe). Salami was stuffed into Waltons black pepper spice lined casings. After I noticed that the salami was separated from the casing, the casing was...
  12. auerjr

    Mysliwska - Hunter's Sausage (Snack Stick Version)

    the smallest tube I got with mine is 1/2" idk? maybe I don't add enough water. I can get it to work but I have to go extremely slow, if I try to go to fast the motor trips out.
  13. auerjr

    Pepperoni

    the capicola and moose bresaola are wrapped in collagen sheets that I got from the sausage maker.
  14. auerjr

    Pepperoni

    thanks, will do
  15. auerjr

    Mysliwska - Hunter's Sausage (Snack Stick Version)

    Looks fantastic!!! What sausage stuffer do you use with the 15mm casings? My 20lb LEM motorized stuff struggles on 19mm sometimes.
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