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  1. bkleinsmid

    sausage definition

    X's 2.........make life easy.........get the vertical stuffer. Brad
  2. bkleinsmid

    Found older Cookshack for sale on craigslist, any comments ??

    And I use it a lot........all year long. Now that I'm learning to do sausage, some weeks it will run for 4 days at a time. It is a workhorse.... Brad
  3. bkleinsmid

    Found older Cookshack for sale on craigslist, any comments ??

    I have had my Cookshack for over 10 years. If it broke today, I would order a new one tomorrow. It took a while for me to realize just how "little" the amount of wood to use........now it is my "go to" smoker out of the 5 that I own. Brad
  4. bkleinsmid

    Smoked Barramundi & Grilled New Zealand Grass Fed NY Strip Steak, With Smoked Strawberries!!!

    Happy Valentines Day to you Leah....... Some years ago I used to know a gal that liked the raw center steaks. As most steak houses never caught on to "just warm it", she was seldom happy with what was served. So for her, I would take a frozen steak and cook the outside and then let it rest  for...
  5. bkleinsmid

    A Wine & Salt For Fabulous Smoked Food!

    Morn'n Leah...... Well I must say, you dropped a new one one me. I have sea salt.......I have smoked salt.........I have never heard of Black Lava. I will have to look that one up...... Have a great weekend...... Brad
  6. bkleinsmid

    Why You MIGHT Just Try A "WHITE!"

    Hey Leah........my usual is a pink like white zin and then most whites. Red wine makes my head feel like someone is holding basketball practice in there. I do a lot of fish and cheese on the smoker and white wine will pair with them most of the time. B~
  7. bkleinsmid

    Snowy Smokes & Sips? Do Share Yours!

    I wasn't going to go there (So long as she enjoys your sausage, then OK, OK, I'll watch my step...) but since you did.........yes..she enjoys it....and the brat's also.....lol B~
  8. bkleinsmid

    Spiral Cut Ham

    hey Al........I'm thinking that maybe a ham net would hold it together enough to keep it from leaking too badly. At that price, trying it can't be all bad........ Brad
  9. bkleinsmid

    Snowy Smokes & Sips? Do Share Yours!

    Making sausage is a bad  (or good)  habit. I have to plan ahead so I can do a bunch and then sit back and eat......and sip a bit of wine. My neighbor works at a local winery and she likes to bring home things to sample. So happens she loves the summer sausage I make and the smoked...
  10. bkleinsmid

    Help needed with Times/Temps

    NDKoze........morn'n.. I will give a quick rundown of what I do........there are those on this forum that have forgot more than I know about sausage making but this seems to work...... I start my smoker at about 110 to 120.........no smoke..........for about 1 1/2 to 2 hours. Then I start...
  11. bkleinsmid

    Snowy Smokes & Sips? Do Share Yours!

    Morning Leah........no snow here but you could run up the hill about 15 miles and have all you want......lol Tomorrow morning I will have a 3 lb chunk of salmon going in the cold smoker as lox. Along with it will be 5 lb ea.......extra sharp white cheddar, sharp cheddar, pepper jack, and plain...
  12. bkleinsmid

    Is this where I begin on Roll Call? Hope so!

    Maggie........ You have come to the right place........this forum rocks. Ask questions.....some one is always willing to help. Brad
  13. bkleinsmid

    Smoked Steelhead!!!! (Simple & Sensational)!!!

    Great idea Leah..........  I have a fillet off the side of a 16 lb salmon that has been calling me. Sounds like a salmon and salad meal with the Super Bowl... Brad
  14. bkleinsmid

    First batch of venison sticks. What went wrong. And now Batch 2.0

    I feel for you buddy........stix can be a PITA. Last summer a buddy of mine came over to help me build a 25 lb batch of stix. Not knowing that we both put in the water, the meat was a bit wet. The first 5 lb in the smoker did just as yours are doing but it was water and not fat. I just let the...
  15. bkleinsmid

    Article in Houston Chronicle today

    Too bad they won't let you read the article without subscribing to them.
  16. bkleinsmid

    100th post karma Giveaway

    I'm in.........thanks.. Brad
  17. bkleinsmid

    Venison Summer Sausage

    You are in trouble now.....sausage is a very addicting hobby. Those chubs look great. Brad
  18. bkleinsmid

    I'm calling you out Todd

    Without question, Todd is a keeper. I have always received the very best in service and products...... Now, if we could just get him to extend his date on the Year End Sale...........lol Brad
  19. bkleinsmid

    Issues with venison snack sticks

    Morning Travis..........I see two things that "might" help you. I think that the pork loin is too lean........I use pork butt.....has more fat in it. In a 25 lb batch, I use 10 lb venison, 10 lb pork shoulder, and 5 lb 80/20 ground beef. And, for two, I don't use a water pan for sticks. I've...
  20. bkleinsmid

    AC legg snack stick

    I just tried AC Leggs snack stick seasoning with 2.5 lb habanero hi temp cheese......10 lb pork shoulder......10 lb 80/20 beef and 5 lb of elk. Some the very best summer sausage I have ever tried. Brad
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