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sous vide immersion circulator ?
You mention the sausages should be vacuum sealed. Is that for the sake of the sous vide rather than the sausages? -
Thoughts on smoking ribs the day before a party
I did some ribs a couple weeks ago for a carry in at work. I smoked them all the way the day before, 2-2-1 for baby backs, and brushed them with sauce. I cut them into individual ribs that night, and threw them in a crock pot bag, and in the fridge. Next morning, put them in the crock pot to... -
sous vide immersion circulator ?
I've seen a lot about these but don't have one. I finished some SS in a hot water bath last weekend on the stove and it worked fine. Am I missing something on these units? I know they are expensive. I think I would just do sausage the same way I did. -
NEPA Coal Region Soupy Sausage
What's the point of putting them in the oil? I'm not familiar with this type of sausage. -
Moose Rib questions
I would be interested to know about this. I've tried deer ribs and they were also tough. -
Kielbasa for New Years
Thank you sir. Do you have a recipe for hot Italian you would be willing to share? -
First Day Back to Work in 2017
Man, after 4 days straight of smoking meat, going back to work today was brutal. The addiction is real. So real I was thinking how I could streamline my sausage making process. The local grocery has pork butts on sale for $1.19/lb. I decided to pick up 2 on the way home. I plan to grind...- mkriet
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- Forum: Blowing Smoke Around the Smoker.
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Kielbasa for New Years
Do you smoke your Italian sausage? The only Italian sausage I've ever had was fresh sausage. Abs what is the NOLA recipe? -
4 Day Sausage and Smoking Marathon
Haha, I'm okay on freezer space right now. We have an upright freezer and a fridge freezer combo in the basement. Those are in my domain, and the fridge freezer is basically a beer fridge, and used to hold all of my smoky goodness. Have a baby due in March, so don't think the wife will allow... -
How long to cold smoke fresh sausage?
I'm still fairly new to smoking sausage, but from what I've learned, if no cure is being used, you need to follow the 4 hour rule. Meaning the meat has to go from 40 degrees to 140 within 4 hours to ensure there are no issues with things like botulism. Some of the others here can chime in... -
First post... Mixed smokehouse day
Very nice. I hope you have a large grinder with that amount of meat. This may be your first part, but your definitely no newbie. Not with a smoker like that. -
First post... Mixed smokehouse day
Eyeyeeeee. How long does that take? You guys did a good job of hiding the beer cans in these pictures. A batch that big would require more than a couple blue cans to finish. -
Smoking 300 racks of ribs!
Dangggggg!!!! 300 racks. Is the smoker your building going to be on a semi trailer? Whatever you do, I hope you take pictures and share on this site. Also, is someone going to use the smoker commercially for a business after said ribfest? -
First post... Mixed smokehouse day
Please tell me you have something more than a 5lb stuffer, aND a meat mixer. I'd like to know what kind of equipment you have. I can't imagine making 150 lbs of sausage at one time. It all looks great though -
4 Day Sausage and Smoking Marathon
- mkriet
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4 Day Sausage and Smoking Marathon
Well, this weekend has been a smoking marathon for this guy. Friday morning-smoked cheese. Friday afternoon-smoked snack sticks. Saturday-Stuffed Kielbasa for New Years. Sunday- Smoked Kielbasa and Summer Sausage...... and for today. .... Smoked Chicken Wings. I fired up the WSM for a quick... -
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- mkriet
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- Album: 4 Day Sausage and Smoking Marathon
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- mkriet
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- Comments: 0
- Album: 4 Day Sausage and Smoking Marathon
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Kielbasa for New Years
I really liked the kielbasa, I'm thinking maybe andouille. I've been meaning to make some jambolaya, abs that would go perfect in that. I also have some snack stick seasoning coming from a butcher shop near my hometown. Best snack sticks I've ever had. But I looked into the UMAI dry...
