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  1. Favorite beers

    Favorite beers

  2. Porter.jpg

    Porter.jpg

    • shannon127
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    • Album: Favorite beers
  3. hefe.jpg

    hefe.jpg

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    • Album: Favorite beers
  4. Baltas.jpg

    Baltas.jpg

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  5. Baltijos.jpg

    Baltijos.jpg

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  6. paulaner.jpg

    paulaner.jpg

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  7. zywiec.jpg

    zywiec.jpg

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  8. shannon127

    Sausage Maker casings

    Casings like that can lead to a whole lot of little Greeks
  9. shannon127

    Hello from Atlanta!

    Welcome to the forum!
  10. shannon127

    Kielbasa start to finish for Chef Jimmy

    You probably could do that.  Just be sure to store it in a tightly sealed container as it will pick up ambient flavors.  Also do not add the water until you are ready to stuff.  I wish you luck, can't wait to see the results. 
  11. shannon127

    Hello friends

    You might check at the Piggly Wiggly for sheep casings.  I know they have hog casings at a great price, $5.99 a hank!!  If you get Sheeps, you should try your hand at Kabanosy, it should be in the calculator, if not I can send to you
  12. shannon127

    First shot a Bratwurst with Q-view

    Here is a link to my recipe calculator.  It is an excel spreadsheet which calculates the spices needed based on the wieght of meat http://www.smokingmeatforums.com/attachments/166 No worries ever.  You are more than welcome to share with anyone you like. 
  13. shannon127

    First shot a Bratwurst with Q-view

    Thanks for the shoutout.  The Brats look great.   No need to bloom if not smoking x2 Great idea Kevin
  14. shannon127

    Dry Cured Spanish Chorizo

    Looks really good Rick
  15. shannon127

    MAKE SAUSAGE OUT OF A PICNIC??

    I use picnic all the time.  The muscle gets more work so it will be more flavorful, but also tougher.  I posted a while ago the process for Kielbasa using a picnic.  It will be leaner than most butts plus you can also make pork rinds from the skin...
  16. shannon127

    Corned Beef/Pastrami

    Looks awesome
  17. shannon127

    Can someone check my math :)

    I bought 3 TSM 5lbs from a company who was going out of business, just because they were the older models made in the USA.  The 2 F Dick stuffers and 24lb TSM stuffers I bought at an auction along with 3 slicers.  Thought I was buying 3 total turns out it was 3 of each.  That taught me to read...
  18. shannon127

    Can someone check my math :)

    I gernerally hang mine.  About 2 hours in, I turn them.  Stay away from the horn type, very hard to use especially with smaller diameter sausages.  Vertical stuffers are good.  I can sell you one of mine. 
  19. shannon127

    35lbs of Breakfast Sausage w/son

    That's awesome.  I will I could get my son to help, for that matter anyone to help! 
  20. shannon127

    Can someone check my math :)

    Paul, You may want to invest in a dedicated stuffer.  I see you ran it through your grinder.  This can cause the fat to smear and render out during smoking.  Watch your temps pretty closely and hopefully you will not have any problems. Shannon
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