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  1. grabber

    Sausage question.

    My thinking for smoking stuff is like stir fried food.  Have everything ready to go before you start.  Get sausage stuffed and ready to go, keep cold till in smoker, get smoker up to temp, than put it in.  Monitor temp and slowly rise it drying the sausage slowly because smoke won't adhere to a...
  2. grabber

    Sausage question.

    I usually mix all the ingredients for my sausage, refrigerate and leave overnight for flavors to mix.  As long as it's refrigerated, can't see any problems before stuffing.  Obviously, the clock is ticking for bacteria, bad stuff to develop the longer it sits at room temp.  The longer you let it...
  3. grabber

    Freezing cooked briskets

    Anyone out there do the above.  I'm thinking of cooking several smaller briskets and than freeze them to save time for future use.  Just defrost and reheat.  Any input or ideas are welcome.  Thanks.
  4. grabber

    Master Built recall

    FYI.  Saw this on the local news today. cpsc.gov/Recalls/2013/Masterbuilt-Manufacturing-Recalls-Electric-Smokers/#
  5. grabber

    Smoked chuck roast

    Thanks Guys.  Just trying to replicate the past and all the flavors I grew up with.  Also, want to pass them on to grand kids.    
  6. grabber

    Smoked chuck roast

    Has anyone ever smoked the above, low and slow.  My Dad used to do it in the oven and it came out moist, tender and crispy but not dry. I've never been able to duplicate his success in the oven, so I do it like a stew. Any help would be appreciated. My biggest concern that it's a tough cut of...
  7. grabber

    Homemade Mozzarella, it's so easy! Plenty of Q-view!

    Just wondering.  Mrs bought mozz balls in olive oil but was just wondering how long it'd be safe to keep them in fridge before they'd go bad.  Any help or input welcome.  Thanks.
  8. grabber

    Homemade Mozzarella, it's so easy! Plenty of Q-view!

    Any ideas on adding parsley, oregano or other seasonings to milk while starting for extra flavor.  Again, thanks.
  9. grabber

    Mozarella balls

    Been looking into making these but have a question.  I'll be starting with 1 1/2 gals. of store bought whole milk.  Was wondering if I could add a pint of heavy cream to add richness to the cheese.  Thanks in advance.
  10. grabber

    DEHYDRATOR

    The one I use is a Excalibur.  Almost all versions get 5 star ratings.  5 tray one will handle 5 lbs. easily.  Only thing is to get even drying, every 1 1/2 hrs., I rotate the trays top to bottom and front to back.  It's no big deal.  Had mine for probably 10 yrs. without any problems.  Temp...
  11. grabber

    Deer Ribs

    I use 3-2-1 method.  3 hrs., low and slow- 225 degrees to get smoke on them, 2 hrs wrapped in aluminum foil at same temp, than finish uncovered with sauce, if you like.  Works great for me when I use it.  Good luck.
  12. grabber

    Check out this deal- heat resistant gloves

    A local station has this guy on.  Heat resistant gloves for $12.99, normally $59.99.
  13. grabber

    Can anyone identify this Sausage Maker smoker?

    Were you in my garage?  Same one I have.  20 lb. smoker.  Piece of advice, don't get excited and turn it up, once it hits the stall point.  Just wait it out till it gets to proper heat, otherwise, it gets too hot and the fat starts to melt out of the product.  Also, cover the bottom with some...
  14. grabber

    using cure with sausage

    Agreed.  At my age, the use of nitrates is the last thing that I have to worry about killing me.
  15. grabber

    using cure with sausage

    My brother and I got into a discussion on why to use cures, when people have used only salt for hundreds of years and not died.  I told him, why don't we still use horses and buggies, instead of planes and cars, the result is the same, we get to our destination.  We use cures because we've...
  16. grabber

    using cure with sausage

    From what I've read, once over 170 degrees, you're also cooking not only smoking.  Over 170, the fat in the sausage starts to melt and break down.  Agree with ratio of 1 tsp per 5 lbs of meat.
  17. grabber

    Amish Style Sweet Sticks

    Are those collagen casings.  When I make mine, the casing separates from the meat. 
  18. grabber

    How to handle natural casings

    Just a question.  Did the casings have a expiration or use by date on them.  They look like they have freezer burn.  Seems they were put in a freezer, left and got dried out. 
  19. grabber

    Beef tongues

    Here's a video where Jacques Pepin does tongue.  Scroll to episode 111- Offal products. 2.kqed.org/jpepinheart/2015/11/24/episode-111-offal-good/
  20. grabber

    Pickled pork

    Thanks Guys.  One last question.  When I do my jerky, sausage, etc, I use 1 tsp. of cure #1 per 5 lbs of meat.  Will that formula work for pickling the pork also.
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