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    A New Build: 24x30 Vertical Offset - A Custom Build For JLeonard!

    This has been a very enjoyable follow. @seenred you do AMAZING work. Am I going to see ads for Double Lundy Smokers soon??? I'll put my order in. I too am jealous @JLeonard Can't wait to see what comes outta that baby. Huge Congrats to you both. You both should be very Proud!!!!!
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    More Columbian Santarosano Chorizo (St. Rose Sausage)

    Thanks for the tip @SmokinEdge. I am a social media and forum derelict so I'm not entirely sure what "tagging" actually does. Slowly but surely I'll get this. Thanks to you all and this killer site.
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    More Columbian Santarosano Chorizo (St. Rose Sausage)

    Your last line cracks me up. My last 5 batches of sausage found my wife and I making patties and freezing because the test patties were so good. She is a bigger fan of the patties and I of the smoked links but I love breaking my batches up into both. By the way, Inspired by you, SmokinEdge and...
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    More Columbian Santarosano Chorizo (St. Rose Sausage)

    Looks Amazing. Thanks for the translation. Gonna have to join in on this storm. The burger and cut pic is making me drool. Great Job!!!!!!
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    Featured My 2nd ( really first ) Porkstrami , and I must say Glad I did it twice, Only took a little over a month to do.

    Oh Wow. Looks so so good. Goin on the list for sure. Great Post. Totally deserves a ride on the Wheel!!!!!!!
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    Kielbasa Quest chapter 2: Smokies

    Thanks!!!!!
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    Kielbasa Quest chapter 2: Smokies

    Thanks!!!!!!! Can't wait to add next time.
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    A New Build: 24x30 Vertical Offset - A Custom Build For JLeonard!

    Work table/Warming table
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    A New Build: 24x30 Vertical Offset - A Custom Build For JLeonard!

    As big is this Beauty is I'm thinking Sister Mary Elephant. CLASS, CLAAAAASS!!!!!!!!!
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    Kielbasa Quest chapter 2: Smokies

    Thanks Warden!!! And thank God I've never had to say that before, lol. Yeah, I kicked myself with that first giant batch. I'll let you know how it transfers to the hog casings. I think I'll do 5 lbs of this recipe and 5 lbs with SmokinEdge advice of caraway and nutmeg.
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    Kielbasa Quest chapter 2: Smokies

    Thanks SE!!! That sounds delicious. Can you give me the amount of each you would add to this recipe?
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    Kielbasa Quest chapter 2: Smokies

    Oh, I forgot. After the meat cured for 12 hours in fridge I added 8 more ounces of water before stuffing to loosen it up and really try and get those wrinkles.
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    Kielbasa Quest chapter 2: Smokies

    Well, it was time to try and fix my first Polish Sausage recipe and this time I decided to slow down a bit. A little too ambitious(ie stupid) the first time around making 17 lbs. I also had some sheep casings from my butcher that I haven't touched so I decided to crack 2 nuts. Play with...
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    Poblano Meatloaf with Guajillo Rub

    Ha, you got us all thinkin meatloaf now. MAN that looks good. My stomach is growling for a cold meatloaf sammy right now.
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    Italian Red Pepper sauce

    looks Amazing. Thanks!!!!!!
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    Prime Brisket on the SmokeFire .

    Wow!!! Nice job Chopsaw. Now I have Brisket on my Mind. Sorry Georgia.
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    Hmong Sausage

    Looks like a great Mothers Day meal. Stuffing looks like egg roll mixture. Curious what you mean by "blanched in oil" for your cabbage mixture. Also, how did you cook the sausages?
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    Hmong Sausage

    Sounds Great!!!! I'm in for this for sure. I enjoy the Lap Xuong sweet Chinese sausage. I usually pick up a pack when I go to the Asian Market. I see this is not sweet but the flavor profile looks very good to me. Can't wait to see the results.
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    Smoked heat & serve sausage patties.

    This is a really good idea. Any thoughts on adding some Cure #1, remix and reform?
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