Recent content by smokinbarrles

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  1. smokinbarrles

    SmokeRx - the first large scale test

    Very nice! Huge props to you for the smoker build and the cook, that sucker can hold some meat. Well done!
  2. smokinbarrles

    Newbie question

    I like to mix mine with water.
  3. smokinbarrles

    Newbie question

    yes such as breakfast sausages (no cure), but i believe if you smoke fresh sausage (like brats) at 250 it would reach safe IT fast enough that botulism or any harmful bacteria would not be a concern. Edit, but like others said it will not have the same flavor, looks, and maybe even texture.
  4. smokinbarrles

    Boudin balls

    Man that all looks mouth watering! I've never had one with cheese in it, sound good! Like
  5. smokinbarrles

    Newbie question

    If you smoke a fresh sausage at 250 would it fat out and become mealy?
  6. smokinbarrles

    Venison Ribs

    Older post, but like others here either its food for my dogs, or food for the hogs.
  7. smokinbarrles

    Finishing Sausage in SV Question

    Thanks for the suggestions everyone!
  8. smokinbarrles

    Finishing Sausage in SV Question

    When making smoked sausage and finishing with SV does one need to seal the sausage in a bag? Or can the links be thrown directly into the bath? Will this affect the texture of the casing? Would the grease from the sausage cause issues with the SV if its not sealed in a bag? How do you know when...
  9. smokinbarrles

    Whats on your Christmas Menu?

    Thats a heck of a menu. We usually have goose and a ham for Christmas day. And the usual sides.
  10. smokinbarrles

    Braised Venison Shanks

    Looks Awesome, gonna try this one. I have an abundance of shanks in the freezer.
  11. smokinbarrles

    9lb Prime Rib..2 hours in. .can't wait!

    That looks killer! Big like on that one!
  12. smokinbarrles

    Hickory/cherry smoked deer heart

    Nice! Is it tender like this? We usually slice and slow cook them with some onion.
  13. smokinbarrles

    Venison liver

    Iv never ground liver but in my experience, we skin the liver slice it thin for liver and onions and soak in a bowl of milk for a while. No glands that im aware of. But soaking in milk or water is pretty crucial in my opinion.
  14. smokinbarrles

    Stuffed Flounder

    Fresh seafood is definitely a bonus to living on the coast.
  15. smokinbarrles

    Stuffed Flounder

    Galveston Bay
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