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I tried to reply to this a couple days ago. Not sure where it went
I will be around 750 West John carpenter
R any of those u listed, locally owned? Wanting to stay away from large chain restaurants. :)
Will be in Irving in August for a week.
Any recommendations?
Won't have lots of time to drive to far away from John carpenter freeway so trying to stay close by.
Thanks!
Made 15lbs of chicken Italian sausage thinking I had hog casing. I didn't but had a package of calogen so I used that instead. Will there be any issue simmering in beer then grilling them? I have smoked them but never direct grilled them.
I can vouch for the Spicy pepperoni by Nespas. I made some this weekend. Mike didn't have a traditional pepperoni flavor, it was subtle, but I still like it a lot.
I am going to do 10lbs of it as beef sticks.
I added corriander and paprika to mine.
Will do!
When your in Walmart, it's in the cheese section next to the frigerated tortilla shells.
It's pretty cheap. I think it was $3 for I think a half pound.
OK, seriously, you people have got to stop doing this to me. Between you people here and a pregnant wife, I have loaded up 20 lbs in 6 months. After Nespas Pepperoni, this one is next!
this may be an ambiguous question, but does your recipe taste close to a traditional spicy chorizo that you...
Sorry, I hope I don't come off as "non-appriciative". (Is that a word) :-) I was trying to be silly, but after re-reading my reply, i fear some may take it that way.
Funny, most times when I ask questions on a board like this, I always get at least one response like this. By asking questions on this board and talking to the people who have experience with it, I am doing "research" am I not?
Ok so I found MTQ. I read on the bag that I need to use 1tbs per lbs of meat.
But I thread about Nespas pepperoni, everyone seemed to agree that you use 1.5tsp per lbs.
That is half of what Morton say to use.
I'd that because the directions on the bag are talking about rubbing on the surface...
Thanks nepas! That is what I was hoping to hear!
Venture, Here is the recipe i used...
Harry Greens Juicy Links
5 pounds beef and fat
3 1/2 pounds beef
1 1/2 pounds Beef fat
Ratio beef to fat 70 - 30
1/4 cup salt
1/4 cup paprika
2 tablespoons black ground pepper
1 tablespoon Garlic Powder...
So I tried a very simple beef sausage recipe that I got from here. Sorry don't remember the Screen name. But it was very simple.
salt, paprika, black pepper and garlic powder.
I used plane old hamburger.
Mixed it all up and stuffed them into hog casings.
I smoked them at 220* for around 2...
I had no less than 30 people over for the NFC Championship game and did up 30lbs of these guys. There was none left. Cooked via a simmer in beer/butter/onions, then grilled with hickory/misquite smoke.
Soooooo, goood.