Recent content by reinhard

Hope to see a pic or two.  There are always folks here to give you some good ideas and help.  Reinhard

I would add some salt.  I also would add  1/2 cup water and 3/4 cup dry powdered milk to that mix. then you will get that sticky texture you want.  Reinhard

Wow any cut of beef for 1.79 lb. is a steal.  Can't even get dog bones for that up here.  Well can't be a prime rib because that's the only way you can make a crown but in almost 40 years as a butcher, I have never seen one done that way or even have someone ask for one.  I don't know why you...

This year like all the others our family had a great time on Christmas.  The main thing was being together and all in good health.  That is always the most important part of Christmas and we thank God for that every day.  The only thing missing this year was the homemade German dumplings. Not...

We can get the whole plates here for around $5 lb in the bag.  Those look awesome!!!  I normally have the plate split down the middle.  Yes a simple rub or spices go good for this cut.  The flavor of the beef alone is awesome.  You did a fine job on those ribs.  To me they are the best tasting...

Thanks everyone!!  Have a great Christmas everyone!!!!  Reinhard

First of all I want to wish Everyone here a very merry Christmas!!!!  Really enjoy being on here with a great bunch of smoke and sausageheads.  Made some more beef salami for Christmas presents.  10 pounds again and the same recipe as above.  Forgot to put in the whole black peppers this time...

I agree with CB also as far as the fry test.  Great tool to have as far as adjustments to make if any.  Blanching or frying jalapenos first before using in sausage will decrease the heat factor for sure.  I've left a few with seeds in a mix before as well after trial and error with my level of...

Wonderful job on the summer!!!  Thanks for the pics and the step by step!!  Reinhard

Another great idea for future deer camp meals as well.  Love it!!!Reinhard

Another winner CB!!! Reinhard.

I  grind just once through a 3/8th inch plate then mix most of the time.  This is kind of the middle between fine and course.  Kielbasa I run twice through my course plate.  So like Cranky Buzzard said, there are exceptions but I do like the one time grind and mix.  Reinhard

I think you should adjust the stick size to the size of your smoker.  I lay my sticks on the racks vs hanging for the most part.  But I would have had the same problem if I put the sausage so close to the heat source.  The amps does do a great job with the smoke, however it does give out some...

Man all your effort was sure worth it!!!  Great work!!!!  Reinhard.

Thanks CB!!!  Your recipe was spot on and this one will be as well!!  Reinhard.