Recent content by bnew17
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Andouille mix recommendations
What is the go to mix for Andouille? I used AC Legg last time and really liked it, but was just curious if there are any other go to mixes. Doing some reading earlier some people were talking real high about a place in Lousiana called Jacobs world famous. However, it doesn’t appear they sell... -
Snack stick question
Fired up the BiG Chief just before noon. It topped out at 174 before I loaded it with snack sticks. Since I have loaded her down it tops out at about 140. They have been on about 3 hours now and are at 120 IT. I probably should move them to the oven to finish? Going to get a MES 140 for the... -
Snack stick question
I did find a “Big Chief” electric smoker tucked away in my shop I forgot about. Looking at the manual, it cooks at 165 deg. I think that may work. How long do you think it will take at a constant 165? -
Snack stick question
I have not mixed the ECA in yet nor have i put into casings. I may wait until tmrw and see if I can get my hands on another electric smoker. -
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Snack stick question
Well the electric smoker died as I was getting it set up. Will it be a waste to cook these in the oven? -
Snack stick question
I have everything mixed up. Taste is ok. I am thinking of adding some Cayenne Pepper and some Cajun Seasoning (Slap Yo Mamma). I will add the ECA and then stuff. I am thinking of only adding half the recommended amount of ECA due to not wanting to over do the flavor, especially since I dont... -
Snack stick question
I am going to be making some venision/pork butt snack sticks for the first time. I am either going with a 50/50 mix or a 70/30 mix. I am using the AC Leggs pepperoni snack stick mix. I have a few questions i was hoping some could answer. -Mix says it is for 25 lbs. I notice most people mix only... -
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Using ground deer for sausage
I have some ground deer from the processor with what i estimate at a 90/10 ratio with fat. I want to make some brats and mix 50/50 with pork shoulder. Will using the ground deer that has beef fat, give the sausage a bad flavor?0 -
Smoked Summer Sausage question
I am going to make some venison/pork smoked summer sausage. Recipe calls for 15 lb batch. I obviously cant eat that much at once. I want to put some away. Should i smoke it all, vacuum seal, and then freeze what i dont eat? Or do i smoke what I am going to eat immediately and freeze the rest... -
Venison Ribs
Never had an appetite for eating the ribs by themselves, but if you are not cutting out the meat between the ribs for ground you are missing out. All butchers in our area do it. -
Preparing Rattlesnake?
Cut the body into 4-5” sections. Bread and fry. Dont over cook. Always taste fine to me. Keep it simple. We grow em’ big down here, by the way. -
Venison Summer Sausage
@smokinharley .... If I want to make some venison smoked SS , is it best to smoke everything up front and freeze/shrink wrap what your putting up, OR freeze/shrink wrap what you know your outting up and smoke it at a later date when your ready to eat? i made some summer sausage about 7-8 years... -
120 gallon RF build dimension question
Ok. I will have to check but I dont believe i have any other pipe. I do have 36” of this pipe. Would it work just to use it and make it 36”?- bnew17
- Post #7
- Forum: Reverse Flow
