Recent content by peelmaster

+1 to what atomicsmoke said. I've used belly a number of times where I've had lean shoulder, and tried to add some extra fat into the mix. It works fine, but agree that it can be more expensive. Fatback is best, because it makes the calculation of the lean/fat % much easier. If you can find...

I think Jalapeños would be perfect.  Will give them a try. Thanks for the suggestion! -Peel

Decided to make some Polish Sausage, and include my two favorite ingredients: garlic and cheese. Recipe is based off of Rytek Kutas' Polish sausage recipe and another I found somewhere on the Internet. Anyways thought I would share. Cubed pork shoulder, for this, I used just under 10lbs...

I personally love to use cayenne pepper. I can grow it myself at home, it's easy to grow, and just as easy to dry and grind up to make power or use in chili, sausage, hot sauce, and just about anything where you want a little heat. I also make a super simple basting sauce for bbqing that...

Looks like it will be amazing. I think that I'll be trying kielbasa next. Any hints or recipe tips for a beginner?

Thanks so much for sharing the recipe.  I think that I'm going to try this one out!

Hey Folks, I'm 36 years old, living in Ottawa, Ontario, Canada, and have decided to start smoking meat, particularly sausages, since I'm constantly spending a boatload on sausages at the store.  I've been reading a lot of the forums here on smokingmeatforums.com and you guys have already helped...