Recent content by oberst

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  1. oberst

    Wait, What?? There's a gland in my Butt!!!!

    Excellent. I do my own deer because I’m concerned those glans are not found and cut out like when you cut up yourself.
  2. oberst

    Ten Pounds Of Stix

    That Owen’s HBBQ is a favorite of everyone who has tried it for me.
  3. oberst

    Chamber Salami Is Ready

    Man would I like to be able to pull that off!
  4. oberst

    Kabanosy Question

    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...
  5. oberst

    My haul for today

    Good grief! What a great looking setup and results. It almost looks like a commercial kitchen. I’m envious.
  6. oberst

    Great batch of trim.

    Very creative!
  7. oberst

    Kabanosy Question

    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...
  8. oberst

    Drying casings with a fan

    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...
  9. oberst

    Bloody Mary Sticks

    Never had those. What would you compare them to or describe.
  10. oberst

    Cabbage sausage

    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.
  11. oberst

    It's taking longer than expected to reach temp

    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...
  12. oberst

    Manual sausage stuffing issues

    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”...
  13. oberst

    The Cure For ??

    On some situations I have jammed paper towels into a recipe to help dry it out. Never tried it on sausage but paper towels are highly absorbent.
  14. oberst

    Snack Sticks endurance

    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...
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