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  1. mkriet

    So here I am....

    You could fine grind if you want. I experimented with a course grind for snack sticks and like the result so I don't fine grind anymore. It takes forever and I didn't notice a difference.
  2. mkriet

    MY NEXT DOOR NEIGHBOR BROUGHT ME SOME GOODIES!

    Looking good Al. I'd be interested to see how the habanero turns out. I smoked some ghost pepper cheese the other day. Anticipation is killing me
  3. mkriet

    Kielbasa for New Years

    Yessir. I made snack sticks Friday with natural casings. They are a PITA, but they are much better than the collagen. Now I just need to figure out what to make next. Andouille, Italian sausage..... Any other suggestions?
  4. mkriet

    Andouille Sausage

    Putting this in my list of things to make
  5. mkriet

    So here I am....

    I'm guessing your burger is probably mixed about 80/20. I usually run about 50/50 lean venison to pork butt. Other than that, there should be no issues with making it into sausage. Just make sure to keep the meat cold during the whole mixing and stuffing process.
  6. mkriet

    Kielbasa for New Years

    Thanks, I put the mailbox mod on this weekend. Worked well so far
  7. mkriet

    Best Bang for your Buck

    I've got the weber 18.5 and I've done jerky on it. I use toothpicks abs hang the meat from the racks vertically. It dries faster when laid flat, but you can't fit as much in at once. The only time I wish I had the bigger one is if I do multiple racks of ribs, but you can get a rib rack...
  8. mkriet

    Kielbasa for New Years

    Thanks. I forgot to prick for air pockets, but the flavor turned out good. I'm trying to decide what I'm going to make next. Maybe andouille
  9. mkriet

    Kielbasa for New Years

    It is a polish sausage. Used about a 50/50 pork and beef mix. I found this recipe on a different post that DanMcG had posted. "Here's my go to recipe, http://www.meatsandsausages.com/sausage-recipes/polish-hot-smoked" I use minced garlic that you can buy in a jar at the store. It had great...
  10. mkriet

    Smoked Salmon Candy w/ Qview

    This looks awesome. Gonna try this
  11. Kielbasa for New Years

    Kielbasa for New Years

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  12. mkriet

    Kielbasa for New Years

    I've been making all kinds of stuff this weekend. Started with snack sticks. Also made summer sausage today. Made kielbasa today for lunch. Was very happy with how it turned out. Also got to use my smokehouse with my mailbox mod that I installed yesterday.
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    20170101_162545.jpg

    • mkriet
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    • Album: Kielbasa for New Years
  14. 20170101_162301.jpg

    20170101_162301.jpg

    • mkriet
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    • Album: Kielbasa for New Years
  15. Snapchat-1909468536.jpg

    Snapchat-1909468536.jpg

    • mkriet
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  16. Snapchat-74079593.jpg

    Snapchat-74079593.jpg

    • mkriet
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    • Album: Kielbasa for New Years
  17. mkriet

    Smoked Cheese with New AMNPS

    Thanks Al. I used Alder wood for the first time. Now the hard part. The wait begins. Can't wait to try some.
  18. mkriet

    10 Turkey posts

    I haven't brined, but I injected with creole butter and seasoned with Cajun seasoning and some herbs like thyme, oregano, basil, and rosemary. Best turkey I ever had. Even the leftovers were juicy. Never had turkey that good before in my life
  19. mkriet

    10 Turkey posts

    Did you brine your turkey? If not, do you plan to inject it?
  20. Smoked Cheese with New AMNPS

    Smoked Cheese with New AMNPS

    • mkriet
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Great deal on LEM Grinders!
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