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Sausage Making
Thanks AL. I don't comment much here, but I've been utilizing a lot of your stuff for years. Would it be okay to still add it so I have the option to go low/slow? It's a wild pig I shot so also concerned on bacteria. -
Sausage Making
About to make my 2nd batch of sausages. This time I am using a cure as recommended on here. Having trouble finding a good seasoning for a hot Italian sausage and brat. Also will be doing breakfast sausage. What do you like? I plan to primarily hot heat these Links. -
Planning a build.
I will definitely look that up thank you so much for the suggestion. I want to build a different smoker so I can do much more quantity.- KeithLBPI
- Post #4
- Forum: Smoker Builds
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Planning a build.
Hey all, Not been very active but have been smoking a lot, especially at the fire station. The guys and myself love it. But I want more. My little 30 masterbuilt gets the job done, but I can't get good smoke for anything under 250 temp.. Whenever I do 225 I get no smoke. Besides the fact, I...- KeithLBPI
- Thread
- Replies: 3
- Forum: Smoker Builds
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PERFECT RIBS EVERY TIME! This really works!
Family loved them. Only issue was searing the membrane over charcoal, whenever it started falling off it'd catch fire on the coals burning the underside pretty bad lol. Ended up pulling them all off. Thanks again Al -
PERFECT RIBS EVERY TIME! This really works!
They're in. Used your rub over Hickory. 2 racks cut in half. Going in for 3 hours regardless of temp then foiling -
PERFECT RIBS EVERY TIME! This really works!
New to smoking having only smoked a brisket and chicken breasts the last 2 weeks. Definitely trying this this sunday. Will post result. Assuming having a charcoal grill instead of a gas should burn the membrane off just as well. -
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New here... Smoked for the first time with brisket 4th of july. Tad dry but good. Bacon wrapped...
New here... Smoked for the first time with brisket 4th of july. Tad dry but good. Bacon wrapped chicken last week. Delicious- KeithLBPI
- Profile post
