Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. stormtrooper

    Veggie foil packs

    Well the oven test did not work. The sharpie totally disappeared from the foil
  2. stormtrooper

    Veggie foil packs

    Leaving a little ink wont be a prob as long as i can tell the diff between the packs. If the foil in oven test doest work ill do that
  3. stormtrooper

    Veggie foil packs

    Good idea. Thanks! Heres hoping to no shrinky dinks!
  4. stormtrooper

    Veggie foil packs

    I am making veggie foil packs for and was wondering if i could write each persons name (sharpie) on each foil pack so i know whos is whos. Each foil pack has the same stuff but then adds something the previous did not have in it. was wondering if the sharpie would come off during the cook?
  5. stormtrooper

    Smoked game hen and turkey legs

    That sounds great too! Love that vacuum sealer
  6. stormtrooper

    Smoked game hen and turkey legs

    Very good. Made 4 hens and 4 legs. They got devoured
  7. stormtrooper

    Smoked game hen and turkey legs

    I thought honestly a lot more juicy but that could be the brine talking. I would definitely recommend trying it
  8. stormtrooper

    Smoked game hen and turkey legs

    I brined some cornish game hens and turkey legs in a dr.pepper brine for a day and a half. Slapped some bacon on top of the hens and smoked 'em at 220 for roughly 3 hrs give or take. Im more of a temp guy then time. So pulled them off and here is the finished product
  9. stormtrooper

    Prime time for brine time

    Going to smoke some cornish hens. Brining it in a dr. Pepper brine. I was wondering how long everyone brines poultry for. Happy smoking
  10. stormtrooper

    Group question

    Thanks!
  11. stormtrooper

    Group question

    Being in Michigan i would enjoy this group. Do i need to join (like a Facebook group) or just watch the forum?
  12. stormtrooper

    First time making bratwurst

    Here is a corrected recipe. Sorry for any confusion 5 lb pork butt, ground 5 tsp Kosher Salt 5 tsp sugar 1 Tb Ground Coriander 1 Tb Ground Sage 1 tsp Paprika 1 tsp fresh Rosemary, finely chopped 1 Tb Dry Mustard 1 tsp Black Pepper 1 tsp Nutmeg 8 oz Cheddar cheese, cubed 1 cup cold water
  13. stormtrooper

    First time making bratwurst

    TOTALLY my mistake! Stupid typo. It should read five pounds of ground pork. Lol no wonder you asked about all the sage!
  14. stormtrooper

    First time making bratwurst

    I dont remember the size right now but it was the bigger of the two that came with it. I used the kitchaid attachment to grind and stuff them. I would recommend the metal one. Costs a lilttle bot more but way better than the plastic kit
  15. stormtrooper

    First time making bratwurst

    The best part us store bought sausages are so high in sodium. These take that sodium to bare minimums but not in taste. I also used no sodium salt instead of reg salt and really took it down and it did not alter the taste at all
  16. stormtrooper

    First time making bratwurst

    Thanks! Cant wait to try other flavors and types like italian sausages or hot dogs
  17. stormtrooper

    First time making bratwurst

    Yes but once you add the cheese and water it ends up being lil over 5 pounds. This made enough to freeze some and then feed 6 people. Even my 6 yr old ate it
  18. stormtrooper

    First time making bratwurst

    What does the skin splitting do to the taste?
  19. stormtrooper

    First time making bratwurst

    Really didnt notice the sage at all to be honest. The texture was very good and taste was excellent with a good snap when you bit into them.
  20. stormtrooper

    First time making bratwurst

    Here is a picture of them finished cooking. Pulled off smoker at an IT of 163
Great deal on LEM Grinders!
Top Bottom
Back
Clicky