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Recent content by scrantny

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  1. scrantny

    The Big Easy, Red Stick or the Mississippi Gulf Coast check in here

    thanks unclejhim
  2. scrantny

    The Big Easy, Red Stick or the Mississippi Gulf Coast check in here

    New member to this group - glad to find yall. born and raised in Lake Charles but live in the Red Stick.
  3. scrantny

    Tasso time

    Thanks man. Ive made tasso just never used the cure. Gonna check dat out next time i need a batch. You are correct on the hickory. Pecan or oak is my go to for tasso but had to use hickory since it was all i had. Turned out great and the older cajun folk liked it better so i guess hickory does...
  4. scrantny

    Tasso time

    what cut of beef do you use to make beef tasso? and as far as curing did you just add it to the seasoning or did you brine it with the cure #1 only reason Im asking is cause Poli's recipe doesn't have any instruction on the cure part, just that he is using cure #2
  5. scrantny

    Need stuffer recomendations!

    this is what i ended up getting. for the time being as it was on sale and i just could pass it up -  it is a copy of the weston stuffer - and probably made by weston and possible some of their "seconds" models. it sells for 179.00 at academy and was on clearance for 124.00 use it by myself to...
  6. scrantny

    Another Non-fat Dry Milk Question

    thanks Adam -  i assume a walmart "great value" brand or others similar would be fine to use?
  7. scrantny

    Another Non-fat Dry Milk Question

    is there a certain brand of NFDM everyone uses or just go to the grocery store and pick some up? Carnation brand?
  8. scrantny

    Pork jerky

    what would actually make jerky "shelf stable" ? When jerky is made for purchase in the stores why is it not refriderated and on the counter or in sealed bags on a display rack?
  9. scrantny

    Pork jerky

    So is Cure actually needed if you get the temps high enough to cook the meat instead of a low temp dehydration?
  10. scrantny

    Quick smoke question

    I have free access to oak but I would have to buy alder, apple or cherry chunks. We use mostly oak and pecan in Louisiana because it is abundant. I think one load of wood in the fire box might b the solution.usually I load it once an hour for 5-6 hours of smoke. We like it heavy down here...
  11. scrantny

    Quick smoke question

    yeah that was a thought also... and would really cut the time down... I do actually want to put some actual smoke to it. just wanting to try a batch with light smoke for the old folks in the family and the ladies who are not too exited about the smoke. Im gonna give this a shot on my next run...
  12. scrantny

    Quick smoke question

    Hey Fellow Sausage Brethren.... Lets say I have a batch of sausage and only want to smoke it slightly. will start out smoker temp at 100 to dry sausage for about an hour. With cure added can I smoke it for say 1 hr at about 120-130 smoker temp and then bring IT  of the sausage up to 150 - 155...
  13. scrantny

    New Age Stuffer

    hmmm that is intersting..
  14. scrantny

    Cajun Newbie

    Glad to have another coonass in the forum. we gone show dem how dats done brah!
  15. scrantny

    Need stuffer recomendations!

    not a bad option either. how much meat would you say gets trapped in the elbow on the bottom? looks like about a whole link or so with the stuffer tube connected. Does the handle stay attached or does it just slip on when being used?
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