Recent content by brown274

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  1. brown274

    Bulding a charcoal basket

    I actually have a vortex that I use for my 22" and it works great for fire in the middle and wings/legs around the edge. I am looking for something more like this but wider. https://abcbarbecue.com/product/slow-n-sear-charcoal-basket/ Thanks
  2. brown274

    Bulding a charcoal basket

    I just bought a 26" Weber kettle and was wanting to build a heavy duty basket like the Slow N Sear but without the water holder. The longest cooks I will be doing will be @ 2 hours for spatchedcocked chickens. I will be doing reverse searing burgers & steaks mostly. I have a cookshack smoker for...
  3. brown274

    German Bratwurst NFPM

    Thanks guys. I will go ahead and use it. Thanks for the tip on grilling them then putting them in the bath. That makes more sense for how we will be serving them.
  4. brown274

    German Bratwurst NFPM

    I am going to make some German bratwurst for a camping party next month since I have about half of the hog casings left over from my andouille. The directions call for cooking in a beer bath with onions until 145 and then grilling them over direct heat for a few minutes. I see some recipes call...
  5. brown274

    Ground Venison Jerky question

    Turned out really well. I did one batch without the casing and one with. Seem that most liked the casing ones.
  6. brown274

    Ground Venison Jerky question

    Finally got everything in to make these. I order the 17mm casings and the small stuffing tube from ebay. They came out tasting really good. Everyone said they were awesome.
  7. brown274

    sous vide burgers

    I much prefer reverse seared hamburgers over sous vide burgers. I do them on the weber 22" to 136 and they are perfect. I grind up 100% short rib. The sous vide burgers have a texture I don't care for and taste is lacking a bit IMHO.
  8. brown274

    Sheep casings for bratwurst

    I am about to order some casings and get started in the sausage making world. I will be starting off doing hot smoked pepperoni in a 42mm+ hog casing and then I will be trying many different fresh bratwurst recipes for grilling. The guy I hunt with asked if they had any smaller casings for...
  9. brown274

    Porteroni (Pepperoni)

    Thanks for the info. When I do the summer sausage from the deer processor it says do not go over 200 so fat does not render out so that temp sounded high. The place is called Porter Road Butcher
  10. brown274

    Porteroni (Pepperoni)

    I borrowed a cookbook called Homemade Sausage, it was written by a local whole animal butcher shop here in Nashville TN and they have a recipe called porteroni I would like to try. Without posting the recipe for copyright, I will talk about procedure to see if it will work? It is there take on...
  11. brown274

    Ground Venison Jerky question

    Thanks for all the help guys.
  12. brown274

    Ground Venison Jerky question

    I am sorta going for jerky in slim jim form (if that makes any since). I just want to use the casing so they will be more uniform.
  13. brown274

    Ground Venison Jerky question

    Thank You!! I just ordered the new model Lem 5lb stuffer and the 9mm 3/8 tube from ebay.
  14. brown274

    Ground Venison Jerky question

    Sorry I rambled so much, I got raw uncooked preseasoned ground meat for jerky. I will have to thaw it and cook/dehydrate it myself. I was wanting to know if I could stuff it into a 19mm casing with a stuffer, or do I need to get a jerky cannon and do it without a casing.
  15. brown274

    Ground Venison Jerky question

    Hello forum, I have a deer jerky question for you. I took a buck last month to the deer processor I have been going to for a few years and told them to make jerky this time since I have always had them make summer sausage or normal cuts and ground. I picked the meat up a week later and started...
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