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20151205_152254 (1).jpeg
- rippper
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- Album: camp chef pellet grill, amaze-n smoker, and a bucket
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sausage in pellet grill
thx for the reply......doing 12 lb of summer sausage tomarrow.... will see how it fits and cooks -
sausage in pellet grill
looking for advise as to how much summer sausage can be done in camp chef pellet grill. was thinking with a 2 nd rack i could do 25 lbs, or approx. 7 sticks. my old smoker died and have not used the pellet grill for sausage yet. any input on this type of grill for summer sausage or snack sticks... -
turkey on camp chef pellet grill
- rippper
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turkey on camp chef pellet grill
First turkey on camp chef pellet grill. Brained 24 hr then seasoned with some poultry seasoning, chili powder, and tony checkers. Smoked on hi smoke till I.t. was 140 then cranked up to 350 to finish. Stuffed with apple, celery, and onion. Perfect. -
20151126_170537.jpg
- rippper
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- Album: turkey on camp chef pellet grill
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snack stick question
I ha e used the summer sausage...salami... and peppernoi....all were good...just to clairify...took them to 130 i.t. in the smoker then finished them in a hot wayer bath...160 degree until I.t. of 152. -
snack stick question
made some snack sticks from a butcher packer kit and they were extremely bland, that being said i have used this kit in the past with good results, however, this time i did 2 things differant that may have resulted in my product not being as falvorful as in the past.The last batch was a bit dry... -
venison snack sticks
tried to add some pics but the photo bucket links would not work -
venison snack sticks
The last couple batches of sticks seemed dry and was not happy with the texture. Ordered a 10 lb kit from butcher packer and added a cup of soy protien to the mix, along with some course ground black pepper and mustard seed. Put in smoker at 130 degrees for 2 hrs and stated bumping up the temp... -
one more brisket thread
- rippper
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one more brisket thread
Did a 5lb flat in the mes 40 yesterday. Temp stayed right at 225 the whole smoke. Rubbed the night before and injected a store bought mop...not sure of the name, came in a spray bottle and was way too pricey. Sprayed with the "mop juice" every hour. Foiled at 160 (put more mop juice in the... -
securedownload 2.jpg
- rippper
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- Album: one more brisket thread
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securedownload.jpg
- rippper
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- Album: one more brisket thread
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mes 40 Turkey....Q view
- rippper
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mes 40 Turkey....Q view
Did a 13 lb butterball...Brined for 24 hrs with a basic brine, koser salt, brown sugar, cajun spice,bay leave, garlic powder, and onion powder. Rinsed, patted dry then put a few pads of butter under each breast and thighs. rubbed with olive oil and rubbed in some bbq rub with a few sprinkles of... -
mmms_picture.jpg
- rippper
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- Album: mes 40 Turkey....Q view
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mms_picture.jpg
- rippper
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- Album: mes 40 Turkey....Q view
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grinding/freezing pork venison mix
currently i freeze packages of whole musle 7lbs of venison. When I make sausage I grind the vennie and pork shoulder 70-30. Its kind of a pain to grind just 10 lbs of meat (clean-up) When I process my deer this year is it o.k. to just do a venison/pork burger grind and freeze it for future... -
Tommy's World Class Chili
tried this yesterday at a chili cookoff at work. everyone loved it and it was awarded the first place trophy. tweeked it a bit, used my homemade chorizo instead of pork sausage, added a can of beer, and used some clamato juice.....the steak and bacon rocked this recipe.....thx- rippper
- Post #52
- Forum: Side Items
