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  1. mballi3011

    Hello From OHIO

    First off Welcome to SMF. You'll really like it here for there are a lot of really good guys an gals that would just love to help you with just about anything to do with smoking meat. Now if you need there is a 5 day E-Course that is very helpfull to newbies to the smoking world. Then you can...
  2. mballi3011

    Introduction of Zigger-new member

    First off Welcome Zigger to SMF. You'll really like it here for there are a lot of really good guys an gals that would just love to help you with just about anything to do with smoking meat. Now if you need there is a 5 day E-Course that is very helpfull to newbies to the smoking world. Then you...
  3. mballi3011

    How to Post a New Thread.

    Your a rock star now Dave looks great.
  4. mballi3011

    Hello from Rochester NY

    First off Welcome Adam to SMF. You'll really like it here for there are a lot of really good guys an gals that would just love to help you with just about anything to do with smoking meat. Now if you need there is a 5 day E-Course that is very helpfull to newbies to the smoking world. Then you...
  5. mballi3011

    Adding pork to summer sausage

    I don't hunt at all but I do get some venison from time to time. I have made a fair amount of venison summer sausage and it has gotten pretty darn good reviews to. I have used the 70/30 brakedown for pork butt to venison. I have been happy with it but after all I'm the one eating it your not. So...
  6. mballi3011

    Hello from Wyoming

    First off Welcome Mitch to SMF. You'll really like it here for there are a lot of really good guys an gals that would just love to help you with just about anything to do with smoking meat. Now if you need there is a 5 day E-Course that is very helpfull to newbies to the smoking world. Then you...
  7. mballi3011

    2nd go around....

    Now you have taught me something and I have been making sausage for years now. I never knew about or thought about the lazy susan thingie. The sausage you have in the picture sure looks like you have been stuffing for years. Now get it into the smoker tomorrow and enjoy it.
  8. mballi3011

    Hello from South Louisiana

    First off Welcome Benjy to SMF. You'll really like it here for there are a lot of really good guys an gals that would just love to help you with just about anything to do with smoking meat. Now if you need there is a 5 day E-Course that is very helpfull to newbies to the smoking world. Then you...
  9. mballi3011

    Hello from the Black Hills of South Dakota

    First off Welcome to SMF. You'll really like it here for there are a lot of really good guys an gals that would just love to help you with just about anything to do with smoking meat. Now if you need there is a 5 day E-Course that is very helpfull to newbies to the smoking world. Then you can...
  10. mballi3011

    Masonic Charity Event

    Well it sounds like a great cause an all Joel. I know you guys can pull off a big smoke like that. Now it would have been nice if they gave you a little somum somum for your efforts. You know a name in the paper or something. Your a good man Charlie Brown.........
  11. mballi3011

    ELK Time

    Now thoses are some fine looking stix you have there. Mine do come out like yours but there not elk mine are beef pure sirloin tip beef. Now I would like to try some tar tar out of some of that elk thou.
  12. mballi3011

    Pre-heating the Faux Cambro

    Now this is interesting for sure. My wife would hit me on the head if I told her that we had to heat up the plates before we served her food. We are fat kids and it might be nice an all but when the food is done we are eating. Resting of all meats was a hard thing for her to get over.
  13. mballi3011

    Buckboard bacon - possible big mistake...

    Now your bacon looks fine and the big thing is the flavor. Now I have never smoked my bacon twice but heck can you over smoke it...........really.
  14. mballi3011

    Hello from Southwest Louisiana.

    First off Welcome Merc to SMF. You'll really like it here for there are a lot of really good guys an gals that would just love to help you with just about anything to do with smoking meat. Now if you need there is a 5 day E-Course that is very helpfull to newbies to the smoking world. Then you...
  15. mballi3011

    Hello From New Jersey

    Welcome to SMF there Keith and thats one nice smoker that you have there.
  16. mballi3011

    Hello from N. Florida!

    First off Welcome Cheryl to SMF. You'll really like it here for there are a lot of really good guys an gals that would just love to help you with just about anything to do with smoking meat. Now if you need there is a 5 day E-Course that is very helpfull to newbies to the smoking world. Then you...
  17. mballi3011

    Hello From NY.. Its John

    First off Welcome John to SMF. You'll really like it here for there are a lot of really good guys an gals that would just love to help you with just about anything to do with smoking meat. Now if you need there is a 5 day E-Course that is very helpfull to newbies to the smoking world. Then you...
  18. mballi3011

    Thermapen 48 Hour Special

    Now I have been looking at theses for a while now. Maybe it's time.
  19. mballi3011

    Maverick ET-732

    Now Maverick is proud of their stuff and they won't give you nothing for free. Even if you spent 40-70 bucks for their thermo meters. You're gonna spend another 20 bucks when you need a new probe. That's why I went to Pyrex or Taylor. Now I have 3 talyors and when their probes go out they sent...
  20. mballi3011

    Leave the Rind on or take it off before ?

    Now I have always got my bellies with the rind on and removed it before curing n smoking. Mayb I'll try it with the rind on since there's one whole bellie in the freezer right now.
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