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  1. mohntr

    Unique smoker designs

    WOW!! There is some really neat smokers there. Thanks for sharing the link!
  2. mohntr

    Beef Summer Sausage

    Burn um' if ya got em! Careful ... the string may flame up on ya! MoHntr
  3. mohntr

    Display your hunting pictures

    This one tastes good too! 240 yds - 300 wby mag. MoHntr Edited: added photo.
  4. mohntr

    FoodSaver

    I've added this to my "WISHLIST". MoHntr
  5. mohntr

    Beef Summer Sausage

    Cheech you have to get really close to them to get a wiff of the odor. Almost right up against your nose. If you're not looking for the smell you won't find it. MoHntr
  6. mohntr

    Easy Way to Get Started Brewing Beer

    Hey Debi, in regards to creating PDF's which file am I supposed to download from the link you sent. It looks like it is 9.99 month or 99.99 per year. Thanks, MoHntr
  7. mohntr

    Beef Summer Sausage

    Yep, the collogen do stink. That is the type I used for my summer sausage. Let us know how your's turn out smoked!! :) MoHntr
  8. mohntr

    Easy Way to Get Started Brewing Beer

    Thanks for the quick reply. I'm going to check into the PDF file. MoHntr
  9. mohntr

    Beef Summer Sausage

    Debi, the taste and texture both turned out okay after a little time. The lack of smoke through the casing into the meat is what I'm trying to figure out still. I agree with tasting a small pattie first. Thanks! MoHntr
  10. mohntr

    Easy Way to Get Started Brewing Beer

    Nice sites Debi. Question for you, how hard is it to create a PDF file? Thanks MoHntr
  11. mohntr

    Beef Summer Sausage

    Cheech I used hickory chunks (dry) and some apple chips (wet). I had a lot of smoke coming out of my smoker. It was pretty heavy and mostly white smoke. I'm using a homemade smoker that is about 6' tall and 2' square on the outside (3/4 plywood.). I've been smoking a lot of things and...
  12. mohntr

    1st Annual SMF Gathering Slogan

    Got my Butt rubbed at the 1st annual SMF ... I better quit!! MoHntr
  13. mohntr

    1st Annual SMF Gathering Slogan

    Rub'n my butt or Trim'n my fat Pull'n my pork is where it's at! Oops! I couldn't resist! MoHntr
  14. mohntr

    hey SoFlaQuer

    Hey Chris, I ran into a similar problem with Jeff's Finishing Sauce. I only had 1/2 cup of cider vinager. With all the bad weather I didn't want to go to town.... wife said we had some red wine vinager. So I'm using a 1/2 cup of each. I've never made it before so I can't compare it to...
  15. mohntr

    Taylor Digital

    Wow! Thanks for the replies... I've learned a lot from this post. MoHntr
  16. mohntr

    Official SMF 1st Member Gathering Poll

    Sounds like a great time. Count me in!! MoHntr
  17. mohntr

    Grinding Sausage Twice

    Larry I went by the Cummins tools on Watson road, is there a Harbor Freight too? Anyway they were out of stuffers. I didn't get a chance to go by the one on the Rock Road but will soon. Thanks for the chance to borrow your stuffer. I'm still looking but may take you up on the offer if I...
  18. mohntr

    Beef Summer Sausage

    The wife or myself can taste even a hint of smoke. Its funny, because you can smell it when you open the fridge, or just smell the casing. Maybe I should have smoked it from the get go and not waited for the internal temp to reach 90!! Think I'll try different casings next time. MoHntr
  19. mohntr

    Beef Summer Sausage

    Ken thanks for the confidence. I'll figure this whole thing out yet!! The casings did shrink to fit once cold. My biggest concern now is why I got NO smoke flavor. I used the collagen casings. Have you ever had trouble getting the smoke flavor in your sausage? I cooked the sausage to...
  20. mohntr

    Beef Summer Sausage

    Cheech, I was careful about not getting the temp too high, but I did get to 170. Here is what I did as far as temps go. I am glad I keep notes. :) 120 for 2 hours - internal temp 90 140-150 for just over 2.75 hours 165-170 for just over 1 hour Thanks for the reply. MoHntr
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