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  1. oregon smoker

    New Stuffer

    Rick, Looks like a great score. i have been looking for a small volume stuffer and this could be one? Please update us on your opinion once you use it.  Tom
  2. oregon smoker

    Collagen casings and summer sausage question

    it looks like you followed the same method as most do. i personally bump my temps 10* every hour instead of 1/2hr (not a big deal). is it possible the ends that were over cooked were to close to the heat source? do you have any pictures? i had this happen once when all my SS were the same length...
  3. oregon smoker

    Braunsweiger

    B, thank you for the input Tom Richie, Thank You for your thoughts. as we later discussed you have a very valid point Tom
  4. oregon smoker

    Braunsweiger

    Richie, Thank You For Your Input, 1st) we always tend to use less salt when applicable but if you check his as well as other old word mixes....pig snouts are a main ingredient...suppose Costco carries them? that is a work  around for sure. 2nd) the oven is a great possibility....maybe...
  5. oregon smoker

    Pork Cusion Meat

    Exactly why we use so much of it for our sammi's. and you can not beat the price. you can always add fat should you want/need to. Tom
  6. oregon smoker

    Braunsweiger

    Good Day To All, i am about to embark on my first Braunsweiger adventure. i have looked at many recipes from Rytek (cant say enough about this book everyone should have this reference) to posted recipes.....here is my dilemma, 1)  all the recipes seem to want to simmer in water until IT is...
  7. oregon smoker

    Smoked pork belly skin usage

    Here is a link to Cicharrons that may help you  http://www.smokingmeatforums.com/t/236914/pork-rinds-chicharron my inspiration was from the Mule 79? i cannot seem to find his post as well for you. would anyone know or have this link? Thanks Tom
  8. oregon smoker

    Pork Cusion Meat

    I Hope this is in the right spot...if not please move, For those in the area of a Cash & Carry they have Cushion meat on sale for $ 1.02lb and 80/20 ground beef for $ 2.04lb the cushion makes outstanding smoked sammi meat once sliced. Tom
  9. oregon smoker

    KIELBASA WITH A LITTLE ATTITUDE

    Great Job CW !! I just need to add that i just picked up 40 lbs of shoulder from Costco at 1.26lb. now i need to PU a couple of clods (bulk chuck) from C&C to start our Marathon grinding and stuffing Tom
  10. oregon smoker

    Which meat thermometer?

    I Love my IGrill II, basically 4 therms in one the Maverick's are a great choice as well (cant beat Todd's service and prices) OS
  11. oregon smoker

    Pork cushion meat. Fat content?

    i use the cut for sausage quite often instead of shoulder. we find the fat content to be just fine as is, but i admit some sausage we make i have been known to add a bit of fat. they also make for outstanding Sammi meat after curing and then smoking (sliced thin) goes great with some good smoked...
  12. oregon smoker

    New to the site

    Glad to have you aboard OS
  13. oregon smoker

    Saying hi from the Pacific Northwest

    Aboard!! it is nice to see another from the PNW. as much great information on this site (anything and everything)one would want to know or learn you might check out the Washington group also, http://www.smokingmeatforums.com/groups/show/29/washington-smoker-group Keep On Smokin, Tom
  14. oregon smoker

    Bologna casing.

    This Looks Great, I am on board , cant wait to see the end result Tom
  15. oregon smoker

    Bacon wrapped smoked Chuckers / Chukars - QVIEW

    Great Job! I Love My Feathered Friends.....we have to go to eastern Oregon to Find them Keep On Smokin, Tom
  16. oregon smoker

    Need a little help from my friends

    SM, you might check out the use of the metal tape (that Heating & Air use) for sealing up their vents. the tape should work if the adhesive will hold up to the temps you might be using. the tape is quick, simple and fast. the adhesive is the wild card. OS. Richie, sorry to get off topic but...
  17. oregon smoker

    Need a little help from my friends

    SM, I would check with the manufacture, i would be concerned that it is toxic inside the box anywhere food items or flames are present. on the outside of the box might be fine but then might not look that nice OS
  18. oregon smoker

    SYRINGE for injections......

    My only comment to this is of all the syringe body's, my first were heavy plastic and did a fine job until one day i had this brilliant plan....inject melted butter and spices into a turkey prior to the deep fryer. I screwed the tip in , filled it with the butter mix and started injecting...
  19. oregon smoker

    Mr. T's "Old-Timey Baked Beans"

    Tom, this looks great!!!! , too bad three days ago we made a huge batch for a gathering. this will definitely be the next go around.  Thank you for sharing, Tom
  20. oregon smoker

    Buckboard bacon

    Myself as well, OS
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