Recent content by cmm5350

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  1. cmm5350

    Sausage Noob need some help.

    Thanks everyone for the help.  So the one thing Im a little confused on yet is when to use cure and when not to use cure.  I want to start making some jerky too and I know you need cure in that but Im not sure why or why not.  
  2. cmm5350

    My smoking shed question (With Q-view)

    These are just kielbasi sliced thick, wrapped in bacon to form a "shot glass" and then you can fill them with whatever you want.  I just usually sprinkle a heavy hand of dry rub inside, but you can put in cheese, pulled pork, whatever you want really.  They are also good with just sausage. What...
  3. cmm5350

    Sausage Noob need some help.

    So I have a pretty cheapo electric meat grinder with a sausage attachment and it's the next thing I really want to give a go at.  Would someone give me a walk through for how to make some very basic sausage?  Recipe, casing selection, where to find cure #1, how to tie up the casing, should I hot...
  4. cmm5350

    question on pulled pork

    It really comes down to preference.  I smoke mine depending on the weight 6-8 hours.  I just did a couple 7 pound pork shoulders this weekend and I smoked them for about 6 hours.  I would of gone longer but they cooked quickly.  
  5. My smoking shed question (With Q-view)

    My smoking shed question (With Q-view)

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  6. cmm5350

    My smoking shed question (With Q-view)

    So I have a couple questions for everyone now that Christmas is here and parts to my smoking heaven are showing up.  I'm starting to set-up my shed and I'm wondering if it will be okay to leave my thermometers/meat grinder/slicer and other tools and what not in the shed between smokes.  Im...
  7. Pulled Pork.jpg

    Pulled Pork.jpg

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    • Album: My smoking shed question (With Q-view)
  8. Pork Shotz.JPG

    Pork Shotz.JPG

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    • Album: My smoking shed question (With Q-view)
  9. cmm5350

    What is your first smoke on a new smoker? (Now with Q-view!)

    Thank you for the concern but trust me, I still leave the door open during the whole cook time just to be safe.  I don't need to pass out in my shed and overcook my BBQ ;) 
  10. cmm5350

    Hello from North East Pennsylvania

    yea thats really north east.  I used to go to college in wilkesbarre, but now Im back down in the Jim Thorpe area.
  11. cmm5350

    Great Teriyaki Sauce

    Figured I'd share my recipe also.  I love teriyaki! 2 tablespoon  cornstarch 2 tablespoon  cold water 1/3 cup  white sugar 1/3 cup of brown sugar 1 cup  soy sauce 1/2 cup  cider vinegar 2 clove of garlic, minced 1 tsp ground ginger 1/2 tsp of ground black pepper r  
  12. cmm5350

    Hello from North East Pennsylvania

    Hey Kevin, Where about NEPA are ya?  I'm always looking for a reliable butcher to buy meat off of.  
  13. cmm5350

    What is your first smoke on a new smoker? (Now with Q-view!)

    So I finally talked the Fiance into giving me the Weber early this weekend so I seasoned it Saturday while my chicken was brining and then I smoked them on Sunday.  Oh and these chickens were still walking around on Friday so this was an excellent meal.  I am already in love with this smoker...
  14. What is your first smoke on a new smoker? (Now with Q-view!)

    What is your first smoke on a new smoker? (Now with Q-view!)

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  15. Chicken Yum.jpg

    Chicken Yum.jpg

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    • Album: What is your first smoke on a new smoker? (Now with Q-view!)
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