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  1. masonman1345

    Central WI and new to smoking foods

    Welcome to SMF. If you want to know about it it is here. Scroll around the forum and check out all the post, or post your own question. Hope to see some Qview from you soon.
  2. masonman1345

    new guy here

    Alright, Another Southern Smoker! Welcome to SMF. This is your one stop shop for all things smoked and a lot of other stuff. Check out the forum. Lots of great stuff going on. Again Welcome.
  3. masonman1345

    Sausage Saturday 45lbs

    Looks good. Great job.
  4. masonman1345

    Finished my smoker

    Awesome, Do you have a way to damper your smoke stack? Like the diamond plate. Should hold heat pretty good. Good job! Put some meat in it and send us a Qview. Thanks for sharing
  5. masonman1345

    What temp to smoke sausage at?

    First of all you need to dry your sausage. Will you be drying it in your smoker o? If you do it in your smoker get to a temp of 90 degrees until your sausage is dry to the touch. After your sausage is dry, send the smoke to it. Get your temp up to 160 - 165 degrees. Then you need to let it...
  6. masonman1345

    Hi from Indiana

    welcome Millmonster, glad you found us. We are like family, although most of us will never meet in person, someone is always there for you. Hope to see lots of pics from you.      
  7. masonman1345

    Out For While

    prayers for you.
  8. masonman1345

    Brisket Score with Q-View or Split Packer in an MES 30 with Q-View

    looks awesome, can't wait to see the money shot.
  9. masonman1345

    Beating the high cost of Hamburger meat

    Well last night I browned 2# of my fresh ground Hamburger. When I finished I drained and did a weight check. I had 1.20# of meat. Made some really good tacos with it. The family was pleased. Purpose of this thread? I will not buy prepackaged Hamburger meat again.
  10. masonman1345

    Beating the high cost of Hamburger meat

    I know, it's nuts. Normal people don't really know where Hamburger meat comes from. Most of it is processed from cut offs. When butchers process their prime cuts, they take the trimmings, run them through the grinder and BAM, you have Hamburger meat.
  11. Beating the high cost of Hamburger meat

    Beating the high cost of Hamburger meat

  12. masonman1345

    Beating the high cost of Hamburger meat

    I don't know about all of you, but it is getting hard for me to pay $5.36 a pound for Hamburger meat here in my area. I found 2 Rump Roast on sale at my local market for $3.28 a pound,, so guess what I did? I ran them through my grinder and I now have 6 pounds of fresh Hamburger meat...
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  15. masonman1345

    Sausage Casing Storage Question

    I only add a very small amount of water, just to disperse the salt around. I don't repack in the liquid they come in either.
  16. masonman1345

    Italian pizza fattie.. 1st non-breakfast fattie for me (pics!)

    My mother-in-law would fight you for the burnt stuff. Every time I cook at the family gathering, I have to burn her portion. The fattie looks really good though and I bet it was awesome. I wish we had a pic of the good stuff inside to check out.
  17. masonman1345

    Comment by 'masonman1345' in media 'BEAR KING.jpg'

    Funny but I think Bear needs to turn around and bend over.
  18. masonman1345

    Rare Roast Beef (for Sammies) Lots of Views!!

    That would satisfy this fat guy. Looks awesome.
  19. masonman1345

    First time makin' the bacon

    I just found a place here in my area that has pork bellies in a case of 3 for $75. He said they are running 10# 2 12# each
  20. masonman1345

    Sausage Casing Storage Question

    when I do mine. I start with just a small amount of water and heavy salt. I guess you could say 1 part water 3 parts salt. Shake it up real good for mixing. I usually put mine in the freezer and use them within a couple of month's, but Rienhard said that you can put them in the fridge for a...
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