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temp ramp or lack there of . As I'm reading comments and tips. I didn't even think of the temp ramp. And SV is mentioned more than once as a final. (checking those out now) thx
Smoked some homemade chicken sausages.
This was my 12th grind and smoke.
Used curing salt so smoked low at 150 for 4 hours. temp got to about 110.
6 hrs. 117
10 hrs. 127
etc. I took them off after 20 hrs. still temped at 137. Complete Disaster.
What did I do wrong? I've never had a problem...
30 or 40? Wisconsin Wow..Bravo! Something to aim for. Sound perfect. I just dehydrate some scotch and habaneros I can use. 2 grinds through the 6? Good note on the salt in the soy sauce vs regular salt.
Thx again
Appreciate that uncle Eddie. I have chicken breasts and plan to add pork fat to it. I've heard thighs were better with thes kin and thats usually enough fat without adding more. The breasts were on sale so figured Id try with them. And 2 grinds...coarse and med. Recipe I found online (2guysand a...
Hi all,
trying my hand at my 1st chicken sausage. found a recipe for a great jerk marinade.
2 questions:....
1). is it better to use dry ingredients ( and fresh peppers) or a wet jerk marinade?
2). for the texture..is 1 grind ok or 2? I want texture, but not hot doggy either.
Hope to make...
Been looking for a jerk chicken or pork sausage recipe to try. This sounds awesome. Is this using 1 kg of pork or chicken? How much pork fat did you use?
Thanks for posting
Hi all,
I'm shopping around looking for a new smoker. I currently have Masterbuilt electric smoker which works fine.
I recently started making my own sausages at home. And have gotten great recipes to try at home. And some I've made already. (came out great! If I can brag a bit) I've seen a lot...
Hello everyone,
Started making homemade sausage at home as a hobby a year ago. I have a small patio at my apartment complex. No charcoal allowed. Looking for advice on pellet vs electric smoker. Is one better than the other? Mostly will be smoking sausages low since I use cure #1. Alway been a...