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  1. charcoal junkie

    cherry cayenne snacksticks

    PS Seasonings has a Cherry Cayenne sausage premix. Maybe that’s what they use.
  2. charcoal junkie

    FRENCH ONION RIBEYE SANDWICH

    Wow! Now that’s a sammich like no other🤤🤤🤤
  3. charcoal junkie

    German Bologna

    Is German Bologna normal smoked? I have some German Bologna seasoning mix I was thinking about using this weekend. But not sure if it is normal smoked or not.
  4. charcoal junkie

    PORK ROLL

    Great looking sausage! What recipe did you follow to make this Jersey Roll?
  5. charcoal junkie

    Big Bite Electric Smoker

    Has anyone got any experience with the Big Bite Electric Smoker? At a price of $399.99 it’s kinda high for what seems to not be a very big smoker. But the 5 year warranty makes think it might be worth the money.
  6. charcoal junkie

    pre cooking brats

    Are you making a fresh sausage or a smoked sausage? If you are smoking them then you will be cooking them to an internal temp of 152°.
  7. charcoal junkie

    Country Brown Cure

    Anyone use this?
  8. charcoal junkie

    Andouille time!!

    How do u smoke with brown sugar?
  9. charcoal junkie

    Anyone try this seasoning

    I was thinking of maybe making some fresh sausage and maybe some smoked sausage. I picked up a 10lb pork butt yesterday at $.99 a lb. So maybe make a cpl lbs smoked and a cpl lbs fresh.
  10. charcoal junkie

    Anyone try this seasoning

    Yes it is. I picked it up at a grocery store not far from me.
  11. charcoal junkie

    Anyone try this seasoning

  12. charcoal junkie

    How long to cold smoke fresh sausage?

    Check this out. It should help.http://www.meatsandsausages.com Get their books and read them front to back.
  13. charcoal junkie

    Mettwurst via UMAi

    I thought Mettwurst was a fermented spreadable sausage?
  14. charcoal junkie

    Canadian Bacon Rings - Your thoughts?

    I am thinking about doing the same thing. Could you please tell me what you did? What was in your brine? Did you add any binder? Any added fat? Thank you
  15. charcoal junkie

    Canadian Bacon sausage

    I am wanting to make a Canadian Bacon sausage. Do i brine a pork loin as most people do then grind season then stuff? Or do i grind a pork loin, season it mix it and stuff? Wouldnt grinding and curing it make it taste like just sausage?
  16. charcoal junkie

    Anyone experienced with prasky?

    From what i found it is a German soft salami that is course ground.
  17. charcoal junkie

    !st trek into Summer Sausage!

    Looks great!128077128077128077 Makes me wanna do some Summer Sausage myself
  18. charcoal junkie

    Sassafras

    Todd sells them.
  19. charcoal junkie

    Sassafras

    Anyone here ever use Sassafras to cold smoke their bacon? I just got 30lbs of belly to smoke and looking for a good pellet/wood choice.
  20. charcoal junkie

    Summer Sausage Brain Trust

    When we make any kind of sausage with deer meat we always do 50/50 pork. Deer is such a lean meat you need that fat content.
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