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  1. elginplowboy

    40lbs of snack stix

    The texas weather gave me some ideal natural conditions to ferment inside smokehouse. Fermented at 90 degrees for 24hrs with about 80% humidity. It worked perfectly to create a nice tang. I will definately use it again. Very happy and very tastey sticks.
  2. elginplowboy

    Brick Smoker TLC

    Really nice setup. Your lucky person. Your missing a couple of pieces. You need to get a piece of expanded metal that should fit some offset bricks in the middle section like a shelf. I would aldo get some angle a iron or 3/4 inch rods to hang sausage on. For hot smokes start fire on right side...
  3. elginplowboy

    40lbs of snack stix

    8 hrs of smokey goodness Money shot
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  6. elginplowboy

    My first attempt on smoking cheese.

    Looking good!
  7. 40lbs of snack stix

    40lbs of snack stix

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  10. elginplowboy

    40lbs of snack stix

    Just loaded up 40lbs of stix. Using nepas hot stick recipe with the addiotion of fl-c starter culture to give it a shot. Having problems uploading pics will try again later.
  11. elginplowboy

    Wood Fired Pizza Oven Next A Smoker BBQ

    Cool looking build! Now show us that oven in action
  12. elginplowboy

    Venison summer Sausage Problem

    Fat out. What kind of smoker u using? I would very smoker temp. My mes30 had huge over runs as much as 50 degrees wich dont hurt big meats like brisket and such br causes fat out on my sausage. Mine was so bad when set to 170 it would climb as high to 225 before cycling off. I got a pid...
  13. elginplowboy

    First of many smoked turkey

    Congrats, hope it tasted as good as it looks.
  14. elginplowboy

    So what do YOU have planned for Easter Dinner?

    10lbs of Kielbasa 10lbs of Bratwurst 10lbs of Chorizo Testing out new smokehouse. Wish me luck.
  15. elginplowboy

    Summer sausage in muslin bags.

    Did u soak them before stuffing? Did u French seam? What diameter did u make em?
  16. elginplowboy

    Preparing sausage for immediate consumption

    For what is considered Fresh sausage(no cure, no fermemtation, immediate grilling). No cure is needed because you are grilling and cooking the meat at a higher temperature. A good general rule used is from 40 to 140 in 4. The danger zone for bacterial growth is from 40 to 140 degrees. You have 4...
  17. elginplowboy

    Making some canadian & buckboard bacon

    Off to a great start. I see TQ and brown sugar. Following bears step by step? Now comes the hard part,,,,,,waiting. Lol good luck
  18. elginplowboy

    Oh yea

    Whooohoooooo let me know when it gets here to Texas. Lol
  19. elginplowboy

    Jesus de Lyon

    Looking good, congrats.
  20. elginplowboy

    Favorite sausage and snack stick recipe's

    For snack sticks my goto is Nepas hot stick recipe. 10 pound recipe 10 pound lean burger or venison (85/15) 2 tsp. Pink Instacure 6 Tbls. Salt 1 Tbls. Black pepper 1 Tbls. Red pepper (I used chipotle) 1 Tbls. Garlic salt 2 Tbls. Accent (opt) 1 Tbls. Sugar 2 tsp. Cayenne pepper 1 tsp. Paprika...
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