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  8. smokin swede

    Snack Stick fillers and binders

    Couldn't have screwed them up too bad. Everybody seems to like them. Now that they have set in the fridge for a few days they seem better, Guess I panicked too soon. Next time I might kick up the cayenne a bit, otherwise I'll leave the recipe alone. As far as the fat/lean ratio, I used chuck...
  9. smokin swede

    Snack Stick fillers and binders

    I just finished my first batch of beef snack sticks (sorry no qview this time). Although they're a little ugly, they taste great. Two questions tho. They are greasy to the touch, is this normal? (possibly got too hot, went to 162 degrees) Also I didn't use the powered milk the recipe called for...
  10. smokin swede

    Jeff's rub and sauce glutin free?

    Thanks for the comments guys. I do most of the cooking and can use all the help I can get. Looks like I'll be digging out the sausage equipment and making all from scratch.
  11. smokin swede

    Jeff's rub and sauce glutin free?

    My wife was recently diagnosed with celiacs (glutin intolerance). She cannot eat anything containing wheat, barley (including malt). or rye. I've been reading labels and can't believe how many products contain glutin! Our favorite BBQ sauce is now off limits. As I've discovered, a lot of items...
  12. smokin swede

    *Official* Easter ham thread

    I was thinking of cold smoking a precooked shank ham portion for 6 or 7 hrs on Saturday to get a more smokier flavor and then heat it to temp with a glaze on Sunday. Has anyone tried this and has it improved the flavor? Or would the cold smoke be a waste of time?
  13. smokin swede

    Question on exhaust stack

    Thanks for the input. I'll install flush with the top.
  14. smokin swede

    Question on exhaust stack

    I am in the process of modifying a storage cabinet into a watt burner for sausage. Those of you that have electric smokers, does the smokestack extend below the top down into the smoker or is it flush with the top? It seems it would hold heat better if it was at least halfway down into the body...
  15. smokin swede

    Casing size vs tube

    I found this chart that recommends the stuffing tube size to use with various casings, something I've needed. Hope you find this useful too. http://www.deejayssmokepit.net/Sausage.htm
  16. smokin swede

    Cold-weather newbie from MN

    Welcome! There's nothing like a good smoke to make the winter a seem little shorter.
  17. smokin swede

    Newbie - Simple question, how long??

    I think it also depends on the cut of meat. If I'm smoking ribs, chicken, or fish, a couple of hours of smoke seems to be enough. But if I'm doing a butt, I like to smoke the entire time up to foiling so I get a nice bark to mix with the pulled meat.
  18. smokin swede

    Ham smoking help

    I had a 12lb double smoked whole ham to cook for Christmas. I put it on the smoker at a low temp (140 to 160) for about 5 hours with chunks of maple no rub or glaze or anything. Then I put it in an electric roaster at 300 until it read 160. It took about an hour and a half. The carryover took it...
  19. smokin swede

    Here It Comes!!!!

    Been snowing for a day and half. I hate cold weather, but wish it was colder now. It's 33 degrees and the snow is about 50lbs a shovelful. The blower keeps plugging up, so its not much use. Now the plow came and piled a 3 foot windrow at the end of the drive! Im thankful I have three days to dig...
  20. smokin swede

    Santa brought me a stuffer!

    Looks great!! I dropped a lot of hints for one this year, so we'll see tonight if Santa was listening.
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