Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bkleinsmid

    looking for classes/camps/boot camps in the USA

    Slap-Yo-Daddy in Diamond Bar.....So Cal Myron Mixon in I believe Georgia...... Brad
  2. bkleinsmid

    Smoked Striper HEAD & Smoked Mackerel!

    When I saw the title I knew it had to be Leah.........Morn'n girlfriend... Salmon season in the rivers starts next week. I will make as many different dishes as I can from the collars back. The heads.......some smoked and some fresh.......go to my Chinese buddy. I will make smoked salmon...
  3. bkleinsmid

    Cheapest beef cuts for griding into sausage?

    Ground beef......80/20.....is on sale here right now for $2.55 lb. Sometimes chuck roll or beef shoulder clod will go on sale for less than that. Last Feb I got a packer for $1.99 lb for a 14 lber.....should have bought a case of them. Most of the time beef is $3.50 and up for a good grind-able...
  4. bkleinsmid

    Drying Jalapeno's

    Hey Gary...... We raise a bunch of peppers over here.......mostly habanero and jalapeno's. After the Jellies and salsas are made and canned I get the rest. I do just like you but I smoke them first......sun dried for a few days.....then in the dehydrator. A quick spin in the spice grinder and...
  5. bkleinsmid

    Standard Reverse Flow Smoker Calculator... by DaveOmak and others... Ready to use.. rev5.. 6/19/15.

    Morning guy's...... Do these calculations work for an offset smoker as well? Brad
  6. bkleinsmid

    This is a great site

    WARNING......you can loose days at a time on this site......... The more you learn, the more you want to try new things. Just wait until the sausage bug bites you.......it's all over then... Brad
  7. bkleinsmid

    Thuringer sausage

    Aprilized.........I can only imagine the heat and humidity down there. But what you turned out looks great. I will tell you that the best thing I ever did with my KA stuffer was to give it away. I still use the grinder for small batches but the stuffer had to go. With a real stuffer making...
  8. bkleinsmid

    total fail :(

    Patti, I think it will sometimes depend on your filling as well. When I use a dense filling.....like with pulled chicken or pork added to the mix, I have less problems with everything wanting to ooze out. So many ways to make them.......so little time to eat them..... Brad
  9. bkleinsmid

    total fail :(

    Hey Patti.........something I have tried that worked well was to cut out a little wedge in the pepper and not cut the pepper in half. Open the pepper up like a little canoe and fill the inside with your goodies. I will dice up the slivers that I cut out of the peppers and add that to the...
  10. bkleinsmid

    Pork Neck Bones

    This will get ya........Cash & Carry.........neck bones $1.34 lb........10 lb bag. B~
  11. bkleinsmid

    The Picnic 2015

    Damn Pop's......that looks killer. Great looking spread. I hope you guy's and gal's have a great time. Brad
  12. bkleinsmid

    Snack stick texture

    I use a ratio of 40/60 to 50/50 with my sticks. My first two batches I did like yours and I thought they were too dry. Venison is such a lean meat, I think it needs more pork in the mix. Brad
  13. bkleinsmid

    venison

    Pecan and/or oak. I like the mix of the two. Brad
  14. bkleinsmid

    Bad Byron's Butt Rub for pork ribs?

    This was my go to rub for years........good stuff. Brad
  15. bkleinsmid

    Smoked Salmon Heads Pulled Into Brown Rice Spaghetti!!!!

    Hey Leah...... I called Joni and asked for her recipe.......fat chance. She won't even allow me in her kitchen when she is making it. Says the recipe is 4 generations old and she won't give it to me until she hits 70.......she is only 55. But I did tell her about your idea with the pasta so...
  16. bkleinsmid

    Smoked Salmon Heads Pulled Into Brown Rice Spaghetti!!!!

    Morn'n Leah...... My neighbor just scored 4 salmon (I think fresh frozen) and asked if I could smoke part of them. The heads I gave to a buddy of mine whose Chinese wife make the most incredible fish head soup. I cut the collars off to smoke up for the pit masters to sample while the fillets...
  17. bkleinsmid

    Where can I find some sheep casings?

    Thats the easy part. After soaking the casings in water (I do mine at least 12 hours), just slide the tube on the horn and pull the tube back off leaving the casing on the horn. Just don't forget to put a little bit of oil or Pam on the horn first. The only blow outs that I have had since I read...
  18. bkleinsmid

    good meat to smoke... not brisket

    Both are good choices....... Brad
  19. bkleinsmid

    Where can I find some sheep casings?

    I agree. I get them tubed........saves a headache. Brad
  20. bkleinsmid

    Smoked salmon (something new)

    Crazy enough......I think you got a handle on this one. They look great..... Brad
Top Bottom
Back
Clicky