Recent content by geo315
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Venison Question
I add carrot fiber from Waltons. It keeps the moisture in mine. -
If you had 10lbs of bone-in shoulder....what would you make with it?
I would have to separate it into three portions. One for Brats, one for Kielbasa and one for Breakfast sausage. That should hold me for a while. -
Input Requested: Anybody Used Spice Mixes From The Sausage Maker?
I use Waltons Inc. I like the selection of brat seasonings. -
pre cooking brats
Not smoking them . Fresh then cooked ( boiled ) in beer and kraut. After that I will package them and freeze them. As Braz stated above. Thats how I'm going to do it. Thanks again ALL for your input. Geo. -
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pre cooking brats
I was thinking about pre cooking then freezing. That way I could just take them out whenever and grill them up to eat. -
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Pork Roll (and the last Scallops)
In Jersey we call it Taylor ham.. There is no substitute. G. -
Made a nice batch of Polish sausage this weekend.
Looks like a winner. -
Hot Water Bath Poll
I have been doing that since I found out about sous vide. I do my smoker sausage that way. Two hours in smoke and finish in the sous vide. Perfect results. Geo. -
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Fresh Kielbasa
Welcome to the forum. Smoking is a personal thing. There are many opinions of how and how long to smoke sausage. The type of wood, the temps, the time. Peruse the forum and you will find many good articles that are helpful. I do the following in ref. to kielbasa. After stuffing I air dry for... -
BBQ mats??
Mats. I use them for making pizza. Sometimes on the grill too. G.- geo315
- Post #16
- Forum: Blowing Smoke Around the Smoker.
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