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Recent content by boykjo

  1. boykjo

    deer summer sausage mix

    Nice job. 👍 That's how I started sausage making......making logs.
  2. boykjo

    Collagen 32-35mm casings for smoked sausage

    IMO it's a matter of preference. There are two types of collagens. Fresh and smoked. Fresh collagen casings are thinner and more translucent, offering a delicate bite and cooked appearance. These casings are used for sausages like breakfast links, bratwurst, Italian sausage and chorizo. The...
  3. boykjo

    Baby back keep drying out ?

    Try another brand or spend a few dollars more and buy quality ribs...... IMO the cheap on sale ribs suck even though they will cook up fine. We have food lion and the "natures promise" brand meats are better than the upscaled food chains meat. My 2 cents Boykjo
  4. boykjo

    13th Annual Carolinas Smokers Gathering-September 25 and 26th 2026

    My famous potato salad is done. https://www.smokingmeatforums.com/threads/boykjos-southern-style-potato-salad-awsesome.107466/
  5. boykjo

    New girl here....

    Hey Andi, That's a very nice cooker. Having built several of them I suggest you start out with getting some scrapers and give it a good scraping and clean the inside surfaces including the bottom. She should clean up pretty easily by just doing that. Next, I would see what shape the pipe burner...
  6. boykjo

    13th Annual Carolinas Smokers Gathering-September 25 and 26th 2026

    I should be rolling in on Friday around 1 pm.
  7. boykjo

    Brisket Issues

    You can try using a food-grade phosphate in a brisket injection. It increases the meat's water-holding capacity, keeping a lean brisket juicy and plump throughout a long 12-hour smoke. Barbecue phosphates alter muscle proteins to lock in natural moisture, and they prevent the brisket from drying...
  8. boykjo

    Links, Steins, and Rock & Roll

    Nice Job............ 👍
  9. boykjo

    Brats and Buns

    I'm surprised the girl from Jonhsonsville didn't recommend that you can buy 6 packs of sausages and 5 packs of buns, and you'll have enough for each. LOL You need another hobby like sausage making..
  10. boykjo

    PORK RINDS

    You can throw them into the oven and try to crisp them back up. Make sure you don't burn them. I like to cure my skins and make cracklins.
  11. boykjo

    Looking for a semi sweet vinegar slaw dressing recipe.....HELP!!!

    This is probably the best Cole slaw I have ever eaten. Given to us by the legend himself. https://www.smokingmeatforums.com/threads/bama-fans-cole-slaw.112606/
  12. boykjo

    Made bratwurst today

    Very nice.... Great job!
  13. boykjo

    Re-visting footlongs

    I've always been a tender quick guy. TQ=FLAVOR. Looks great. Nice texture and color. only problem I see is you didn't make enough...
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