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Selling a pistol, not so easy...Thoughts
^^^^chili got you covered...- indaswamp
- Post #9
- Forum: Blowing Smoke Around the Smoker.
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Selling a pistol, not so easy...Thoughts
Rich is correct. The transfer has to be FFL to FFL across state lines. You pay a fee for the service. They do the background checks, handle the transfer. They also act as a third party to the sale. Last gun I sold was a shotgun. Buyer was in Florida. I think back then the FFL cost was $25-30...- indaswamp
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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Sausage Casing Snap
Are you using casings packed dry in salt? Or casings packed in a wet brine? See this recent thread: https://www.smokingmeatforums.com/threads/how-to-avoid-tough-skins-on-smoked-sausage.333616/ -
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How to avoid tough skins on smoked sausage?
Indeed. 212F is way too hot for a smoke sausage, though fine for grilling once smoked, but that time is no where near 2 hours. more like 15-20 minutes reheat to at least INT of 160*F... -
How to avoid tough skins on smoked sausage?
...salt packed casings can't relax enough to allow the sausage mince to completely expand the casing...even soaking 12-24 hours is not enough time in most cases.... -
How to avoid tough skins on smoked sausage?
Then soak minimum 1 week in salt water in the fridge. Longer is better. Matter of fact, as soon as you buy them, put them in a container of brine in the fridge. You will thank me next time you make sasuage. -
How to avoid tough skins on smoked sausage?
Also, are you buying casings packed in just salt dry? Or are they packed in a salt brine? Dry salt can give you a tough casing without at least a week of brine soak in the refrigerator. -
How to avoid tough skins on smoked sausage?
One thing not mentioned.... Understuffing can cause chewy tough casing on smoked sausages. When stuffed properly and tight, the casing will stretch and get thin. Thin casings give you that classic snap on a smoked sausage. When understuffed, and the casing tightens when cooking, now it is thick... -
Motherload of Lions Mane Mushroom!
Thanks Waterrat! The shrooms and the cheese pair really well together. Heck, the lions mane and the crab also pair together well so it was a trifecta! Thanks 912! Total flavor bomb!!!- indaswamp
- Post #14
- Forum: General Discussion
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Smoked Venison heart
Good looking grub there crazy! I love deer heart too!! -
Motherload of Lions Mane Mushroom!
Best dang soup I have ever made. Holy shnakies!!!!- indaswamp
- Post #11
- Forum: General Discussion
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Motherload of Lions Mane Mushroom!
OMG!! Fantastic mushroom!! Trinity, garlic and mushrooms sauteed down in butter.... Blonde roux... Brie cheese... 1.5# Crab inda pot... Done!! The bowl... Really good French Sauvignon Blanc wine pairing.- indaswamp
- Post #10
- Forum: General Discussion
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Motherload of Lions Mane Mushroom!
Thanks for the laugh Brian! Will post pics. of the soup I am making. Thanks Ray! Might be enough mushroom there to make two batches. Might dice it all and freeze some for later. Thanks Steve, Yes indeed, these are top shelf. Light oceany flavor, no bitterness like portabellas of shitakis...- indaswamp
- Post #7
- Forum: General Discussion
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Motherload of Lions Mane Mushroom!
Buddy brought it over to me. This mushroom is every bit of 4#...worth about $50 bucks. I plan on making that cream of crab and Brie cheese soup tomorrow night! Lions Mane pairs well with seafood-especially crab...so I am really looking forward to it! Been kinda warm and foggy here lately...- indaswamp
- Thread
- Replies: 13
- Forum: General Discussion
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Salumi Palooza Jan, 2025 (Culatello 2024)
End of summer fermentation period has arrived for the culatello I started back in January 2025. Both pieces have lost between 36~38% weight. Time to check them with the horse bone needle for faults, and the wood Culatello hammer to check for hallow cavities (sour from incomplete salting). Both...
