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Recent content by TomKnollRFV
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I'll miss Stan too; I think I spent more time in MI talking to Stan then any one else at the Fattie contests.
He definitely made you feel like you had always been around and he could share alot of knowledge; I wish I had gotten to spend more time with him. He was always one of those people I...
The fun part is with JC we both like trying new ethnic flavours ...our list of peculiar things to try grows each and every time.... it's sort of an adventure to find recipes in and of it self! :)
I did manage a few but when we were actually making the sausage it self I didn't really try to get any... you know raw ground meat..phone..not the best combo!
Not included would be my half of the summer sausage....
I had glanced at the pile of spices for sausage making and thought the cumin...
I'm just glad JC has a good head for this stuff because I get that glazed over look in my eyes when I read about PID rewiring..
Our climate is not kind for keeping a smoker like this outside, and the more I read on FB groups..the more I realize this ;)
I'm the lucky one that he's willing to...
I wonder if we didn't make the tri tip to coarse... but I think the fat mixture is correct, we used a base line of 81/19 and added that tri-tip and it had a very nice fat cap to it. Though I think our fellow hobbyists who mentioned pork butt blend are on the money. I'd like to try a mix of pork...
Thanks for letting us know!
JC maybe we should do mostly pork butt with some tri tip for Merguez...
After showing a friend my saturday project with JC he asked if we'd make some Italian Sausage for him and his wife.. ..so it begins.. LOL
I hope JC's turns out better then mine; my smoker keeled over on me again so I had to sous vide attempt summer sausage etc. Though that mostly turned out alright :)
The Merguez has been the favourite out of the bunch for my family so far; I actually put some of them on the grill with charcoal...
I am tempted to let him cold smoke my allotment of the polish sausage with this gadget now and take my chances... I mean it certainly is cold enough if the power went out or some thing..well..the meat won't spoil!
He isn't kidding about the second grind by the by... that was the hardest part..with the fine plate we were basically turning into a glue like consistency..so we had to double run with the coarse. But it was still a real chore. But I'm glad JC had his stuffer; mine is about a third of the size...
Alright I guess me and JC will be making 'In the style and spirit of' the authentic version... I never considered asking my German friends I have about the bacon part. Alot of recipes just say 'pork' and that is that when I looked around.
As for the beer; I like the idea of a wheat beer, not...
I think it's a guideline more then any thing else. Honestly I suspect every member last year ran well away from it. <Shipping alone these days runs close to it!>
I say the best thing to do is have fun with it and enjoy the spirit of giving.