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Recent content by poacherjoe
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Those look great Steve . Warning do not drink beer while consuming those or you will become the life of the party just like Mike 243 or you can crash the party and toss in a couple pickled eggs ! lol
I went ahead and used the 4,25 pounds of chuck and mixed it with 8.25 pounds of pork butt . 12 pounds . I added some fresh red jalapenos from my garden and a pound of smoked cheddar cheese. I don't use beef very often but I did make an entry in my log book for future reference. Thanks for the info
I am going to make 25 pounds of Owens Garlic summer sausage and I have always used pork butt and venison but this years hunting wasn't productive so the local market has beef chuck roast on sale and I want to use it . The chuck has quite a bit of fat in it already so what is the popular opinion...
If you look around you can find cheaper knock offs . I think we have a member here that makes them. Can't recall his handle ... something along the lines of ------green bay. Do a search about the subject and his name should pop up . I went ahead and bought the Auber and haven't had a problem
Based on the picture of your ice bath I would say it was the reason for the casing to stick. Next time toss the bologna into an ice chest full of ice water so they are submerged for 20 minutes. Then hang them for a couple hours to bloom and then place in fridge.
In the past I have just filleted the fish and sprinkled seasoned salt and pepper and garlic powder and smoked with alder. Didn't get any complaints and you can season a few differently for experimental purposes