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Recent content by luke71
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i wouldn't be too hard on yourself that looks like some awesome salami bud!As far as the smoke issue maybe try lettting the casings sit in the smokehouse stuffed around 100'F for an hour or so without smoke to let them dry and then they can take on the smoke, then hit them with smoke at 120'F.
thanks for all the input guys,nepas,Al,and all.. I just seem to fight the last 2-3 hours in my smokehouse trying to determine when to pull the sausage.i get different readings from different digital thermo's! i tried 5 differents ones.even the old school dial and they all gave me different...
question for ya sprky-should a guy leave the digital thermo in the sausage throughout the smoking or just plug in plug out?The reason asking is i have 3 digital thermometers that are giving me three different biased readings!!!!! they vary about 15 degress and it's freakin confusing sometimes.
Hey guys,i've been playing around with different thermometers trying to find the so called"mac daddy" of thermometers to check the internal temps of my sausage in the smokehouse.I seem to have a big variance between some of my digital thermometers for accuracy.any reccomend a GOOD...
Thanks guys,i finished off to an internal of 152'F then ice bathed.I'm still trying to master the casing shrinkage though.I had minimal on this batch.I've been experimenting and noticed the batches of sausages i do with more fatty meat like pork trimmings have less shrinkage.The leaner ones tend...
Nepas is 100% correct,but lately i've started using straight birch wood no bark and it seems to add a real interesting taste that people seem to love.Living in alberta Canada we have an abundance of birch here.
Hey Maddock,i'm an avid wild game hunter and butcher all of my own meat.I always grind the whole deer into hamburger meat,especially if it's a buck in rut!The best meat on a deer is of course your tenderloins and backstraps which i use to keep but i grind the whole works in to burger now.Off of...