Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. charcoal junkie

    Dutch Rookworst

    I'll take 3 with onions, ketchup, and mustard.
  2. charcoal junkie

    50lbs of Smokies 50/50 deer and pork

    You can get them from Allied Kenco.
  3. charcoal junkie

    Cheese steaks on the Blackstone...

    Been thinking about getting one of those. Thanks for pushing me to the final decision.
  4. charcoal junkie

    Walton's German sausage

    Anyone here use Walton's German Sausage mix before? I purchased some about a month ago but havent gotten around to using it yet. I also purchased some 4" X 20" casing from them. Will that seasoning make a good sandwich meat?
  5. charcoal junkie

    Recommend me a stuffer

    I have a Smokehouse Chef 2 speed stuffer i bought off of Amazon a couple years ago works great. I believe it is 10 lb cap.
  6. charcoal junkie

    Breakfast sausage losing flavor

    Are you sure you are getting the seasoning mixed in with all the meat?
  7. charcoal junkie

    Farmer Johns Cold Smoked Sausage question

    I think it would be roughly 21g of salt in cure 1 for that amount of meat. So maybe take out 4 tsp. Of salt from original recipe.
  8. charcoal junkie

    Bad texture on elk/pork summer sausage

    What kind of smoker were you using?
  9. charcoal junkie

    Need help with brisket

    Should i spray it with anything? I read the other day to use mustard and pickle juice.
  10. charcoal junkie

    Need help with brisket

    Going to try a 12lb brisket this weekend on my new Masterbuilt 40" 2.5. This will be my first cook in it and only my 2nd brisket ever. I plan on a simple rub of SPOG cooking at between 225° & 250°. Pulling at 160° wrapping then cooking until internal of 190° or so depending on how it feels...
  11. charcoal junkie

    MES QUESTION

    Thanks Brickguy.
  12. charcoal junkie

    MES QUESTION

    Do I just pull chip loader out a couple of inches to use my A-MAZE-N tray? Or is there more to it? I have a new MES 2.5 that I have only seasoned not cooked in. When I seasoned it the other night I just used chips. Love my A-MAZE-N used it all the time in my Cajun Injector. I loved not having to...
  13. charcoal junkie

    Question for the experts

    Yes they had cure in them. So I should be able to smoke them.
  14. charcoal junkie

    Question for the experts

    Nope I found out my smoker was dead before that. The Frankfurters were raw when I froze them.
  15. charcoal junkie

    sausage egg on the grill!

    Great job Smokin wish I had one of those right now.
  16. charcoal junkie

    Question for the experts

    I made 10 pounds of Frankfurters about a month ago. I got about half smoked one night the next night my smoker died. So froze them I have a new MES GEN 2.5 now is it OK to thaw these and smoke them?
  17. Look what I bought this weekend

    Look what I bought this weekend

  18. charcoal junkie

    Look what I bought this weekend

    Made a trip to Sam's
  19. IMG_20150712_205639025.jpg

    IMG_20150712_205639025.jpg

    • charcoal junkie
    • Media item
    • Comments: 0
    • Album: Look what I bought this weekend
  20. charcoal junkie

    More tri tip

    :drool: nice work hard to find tritip around here for less than 9.99 lb.
Top Bottom
Back
Clicky