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Recent content by oberst
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I agree with your observations. What I did that folks really like is add a pound of hi temp blue (bleu?) cheese to 5 pounds. You could almost call them blue cheese sticks then. Needless to say if you don’t like bc you wouldn’t do that but I’ve had quite a few folks say “wow, that’s pretty...
Had the same issue. Best solution I came up with was to add a pound of high temp blue cheese to a 5 pound batch. A lot of folks have commented favorably on the unique flavor. Don’t know you would get the same impact from a less distinctive cheese, like cheddar, but blue certainly makes a...
I run a fan on mine all the time prior to smoking. Say for 15 to 30 minutes. That gets them pretty dry and I then also put them in the oven for 30 minutes at 140 degrees on convection with the door cracked to let out moisture. While that’s happening I get the smoker ready to go. The sticks go...
I think there was a Kutas ir Marianski cabbage sausage recipe I tried it and it was great. I’d chop the cabbage small and not grind it though. Away from home so can’t look it up.
I never finish in the smoker; takes too long. I smoke sticks usually for 6 hours with final heat at 165. IT usually around 130. Then they go in the oven on 165 convection. Much more steady heat and they come up to 147-150 pretty fast. I don’t bother worrying about a finishing temp. They can...
If the mix is really cold it doesn’t flow well in my stuffer. After mixing in all the spices I’ll let it sit there for a while until the near frozen mix warms up. Makes a BIG difference for my stuffer. I then put the sticks or logs in the fridge overnight to dry before smoking. I don’t “warm”...
Smoke them as long as u want for flavor and the put them in the oven to get your IT. I got worn out waiting for my smoker to get the necessary temp. I usually smoke sticks 6-7 hours and they are around 130 degrees with my smoker set to 160. In the oven set to 165 convection they come up to 152...