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  1. bkleinsmid

    Jimmy Dean Sausage

    These are from "Top Secret Recipes"......... Sage 16 ounces ground pork 1 teaspoon salt 1/2 teaspoon dried parsley 1/4 teaspoon rubbed sage 1/4 teaspoon ground black pepper 1/4 teaspoon dried thyme 1/4 teaspoon crushed red pepper 1/4 teaspoon coriander 1/4 teaspoon MSG (such as Accent flavor...
  2. bkleinsmid

    AC Leggs #103... Hot Italian seasoning mix... Final Money.... 2-8-16...

    Morn'n Dave........ I have used it about a half dozen times. I too find it salty but the other half likes it. I started using about 2/3 rd's of the mix and add extra seasoning to fill in. Although this an OK blend, personally I like the mix from Checkered Past that Mad Hunky carries.  Brad
  3. bkleinsmid

    Syracuse Casings handling

    I just soak them in warm water for a couple of hours then slip them on the stuffing tube. I have had very good luck with that company..... Brad
  4. bkleinsmid

    Kirby Meat Mixer

    I got my 5 gal size about a year ago. It works great for 20 to 40 lb batches. Two to three min mixing and it is ready to go to the stuffer. FYI........use a 3/4" drill or larger with lots of torque. My 1/2" would heat up. I can also recommend his water stuffer. Brad
  5. bkleinsmid

    Message From Leah (Through Bear)

    Hey Leah........ The best to you from your smoking buddy on the other coast. Hope all is well.... Brad PS......Thanks Bear
  6. bkleinsmid

    Cheese expiry date

    Hey Kev........ Mr.T.........(on this web site) has forgot more than I know about smoking cheese. Look up his "how to". With his help, I have smoked up some killer cheese's and have 25lb's more getting ready to hit the smoker this week. Hope this will help you....... Brad
  7. bkleinsmid

    What the heck is a Discada???

    I can't take credit for this recipe........it's from BBcue-z on another site. But I can tell you it is a killer meal......... B~ Made Italian sausage pasta dish today, starting with these few ingredients: Browned some parboiled Italian sausage cut into large chunks Removed the sausage and...
  8. bkleinsmid

    What the heck is a Discada???

    Hey Case...... Those can be so much fun. Are you going to add diving boards on the sides? Brad
  9. bkleinsmid

    TONGUE.. pickled.. cured.. smoked.. MONEY.... beef tongue pastrami... 3 ways..9/27

    You can do it Dave.......I have confidence in you.......
  10. bkleinsmid

    Smoked burnt pellets stinking up the house

    A friend of mine has (had) a pillow filled with cherry pits. Heat for 2 min in the microwave and it is a heating pad. Push the button one too many times (22 min) and every smoke detector in the house goes off and the smell will last for weeks.
  11. bkleinsmid

    TONGUE.. pickled.. cured.. smoked.. MONEY.... beef tongue pastrami... 3 ways..9/27

    Interesting thought about the steam. I would not have thought it would make that much difference. Called my old neighbor yesterday to ask her how she used to do hers. She got me hooked on her pickled tongue some 30 or more years ago. She would just boil hers as she has always been afraid of...
  12. bkleinsmid

    TONGUE.. pickled.. cured.. smoked.. MONEY.... beef tongue pastrami... 3 ways..9/27

    Hey Dave.......that reminds me that I have two in my freezer. Question......when you say cure, are you adding pink salt to your injection? Thanks, Brad
  13. bkleinsmid

    What a screw up..........greasy slimy gofer guts..

    Well, not really gofer guts........ A few months ago a butcher buddy of mine and I were talking about some good pork fat for rendering to get some nice clean grease out of for baking. He told me that he had a customer that raised some very fatty pigs and he would save some of the fat from them...
  14. bkleinsmid

    Beef Jerky

    I have two R2 D2 units.....both given to me because of frustration trying to keep the temps correct. One I use just for cold smoking with an AMNPS tray for the smoke. The other one I retro fit with an electric unit built just for the bullet. It has a dial on it to adjust the heat. Works...
  15. bkleinsmid

    Simple Smoked Alligator Salad For Sunday Lunch!

    Morn'n Leah...... That gator looks great.......like all your meals. Artistry on a plate. Now this reminds me.......I need to make some more "Rattle-Gator" sausage. Have a smok'n great week...... Brad
  16. bkleinsmid

    Spatchy Chicken = Not Impressed

    I would go with a brine also.........and I'm thinking 4 hours is a bit to long at 300* What was the IT when you pulled it? Brad
  17. bkleinsmid

    1st Time Pig Roast, A Few Questions and TONS of QView!!!!!

    The last pig I did was 88 lbs in the smoker. I lit the fire at 3 am and it was 186* IT at 5 pm. My smoker likes 275* so that is where it stayed all day. At 6 pm the crowd was getting hostile so I pulled it.....191* IT. So if I was to add anything to your day would be to start a little earlier...
  18. bkleinsmid

    Turkey! Honey Maple Bourbon injected turkey and Stuffed Yellow Squash along with pepper poppers...

    Vicki..........you got me with that injection. That bird looks so good. Would you mind sharing the recipe for that injection? Brad
  19. bkleinsmid

    Please help me out

    Not if air leaks is the problem. Try closing one at a time and see what the temp does. B~
  20. bkleinsmid

    Please help me out

    On my old smoker, there was some many air leaks I had to shut all the lower vents.......but always left the top one open. I got it to where I could get by with it but after 3 years I went to a cookshack.. Brad
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