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Recent content by idaho
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I just made 21 pounds of this I adjusted it just a tad.
7.5 oz salt will go less next time
2 oz sage
2.3 oz fresh ground peper
.5 oz Onion powder
.5 Oz Garlic powder
.3 oz crushed red peppers which a ran through grinder to powder it
This is probably the best sausage I have ever had and...
Ok here is how it turned out
http://i108.photobucket.com/albums/n36/NIdaho_Mudder/IMG_20140112_173152175.jpg
http://i108.photobucket.com/albums/n36/NIdaho_Mudder/IMG_20140112_172819683.jpg
http://i108.photobucket.com/albums/n36/NIdaho_Mudder/IMG_20140112_171050501.jpg...
Ok smoker was not on, was a nice 34 degrees outside. I switched the probes and got a error reading if some sort. then put back. Yesterday when I was doing jerky it would hit above 300 when smoker was on low, I am thinking its a bad probe. I will email them and see what they say, I have taken...
Guess I did not explain well enough, Mavrick smoker probe says 150 when smoker was off and about 34 same as the meat which at outside all night . Odd it seems to be about right now I put another meat thermometer inside to be able to double check, I will do the boiling water test when done with...
Ok no clue WHY but my Mavrick 732 is messing up, smoker temp stars at like 150 my meat probe seems right which was about 34 and the smoker should have been the same as both items were outside. Any ideas?
Well jerky still on there, I have 25 pounds of summer sausage to go, filled 7 big casings. May wait till tomorrow when the wind dies down keeping temps is tough today.
Ok 5 racks of jerky in the smoker having a hard time keeping temps down, Have door part way open now. Meat grinder gave me some issues getting the summer sausage so will hold off on breakfast until I modify if more
This weekend I thawed about 25 pounds of Venison that I cubed and froze, Then I bought 35 pounds of pork butt. SO will attempt 25 pounds of summer sausage, 10 pounds of jerky sticks and about 25 pounds of breakfast sausage. Will keep you updated as I go.