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Recent content by smokinscott

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  1. smokinscott

    summer sausage - advice needed (thanks - check Q-VIEW)

    I'd put it in for the curing process.  A friend of mine uses a 12 oz. bottle of jalapenos in a 25 lb mix.  He cuts them up fine, then puts them with the water and mixes it.  He also uses the hi-temp cheese, 10%, he's never had any luck using regular cheese.  I just make "straight" summer sausage...
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  3. smokinscott

    Baby back rib

    I found something that works slicker than a whistle.  Go find your fish tackle box and grab your catfish skinning pliers.  It works great for this also.  I just get a corner loose enough so I can get a grip and start pulling easy.  I stop every so often to get a new bite closer to where the...
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