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  1. bkleinsmid

    Cotto Salami with Q-View

    If they taste as good as they look, you did a great job. Brad
  2. bkleinsmid

    Another "please help with grinder choice" thread

    I have to agree with boykjo..........get the commercial one and never look back. I now own 3 grinders because I thought "well, I'm only going to do this little amount".........  The more you get into grinding meat and making sausage, the more you want to do. Brad
  3. bkleinsmid

    Anyone ever smoke a Boar Leg

    Which leg and about what does it weight? Bone-in? I like the apple wood........I mix mine with about 1/3 oak.  225* to 250* works very well Are you going to slice or shred? Brad
  4. bkleinsmid

    smoked cheese

    I would agree with Bear........just do another batch. My first batch my dogs wouldn't even eat........got some instruction from this site and smoked cheese was part of my Christmas presents. Besides, a lite smoke is not all bad..... Brad
  5. bkleinsmid

    SMOKED SARDINES!!!!!!!

    Howdy Leah Who Loves Fish......... You got me on this one......picked up the yams today and the sardines in the morning...... a smoke for Friday dinner. Can't wait..... Brad
  6. bkleinsmid

    From Brazil To USA Just Fallowing the Smoke And the Aroma

    Atonio.........hi from the gold country on the west coast...  I have learned so much from the folks on this site......I believe you will as well. Smoking food will get into your blood........and sausage making........now that hobby will really get you. Brad
  7. bkleinsmid

    Amzen what ?

    A buddy of mine uses Smokehouse pellets but he has a heat source under them as they burn. I use A-Maze-N pellets without any problems. I was running low on pellets back a couple of months ago and mixed the A-MAZE-N pellets with some cheapies from C&C and they got me through the smoke. Maybe...
  8. bkleinsmid

    Sensational Sardines!!!!

    Great job Leah. I don't have any sardines right now but you gave me a good idea for some small trout I caught last Sunday. Your fish always looks so good...... Brad
  9. bkleinsmid

    Expanded Steel Questions

      X2.........
  10. bkleinsmid

    Jerky and Snack Sticks

    Morn'n Dog.......IMHO I do believe that snack stick and jerky seasoning is very similar. I fact I have used the same seasonings for both finished products. I have had a great time experimenting with the different mixes and recipes. I will take a guess that the reason for the two different mixes...
  11. bkleinsmid

    frankfurters...Yeah!

    Jo.........thanks for your PM and I do understand. I look forward to making my first 10lb batch. My new LEM grinder is in the mail and I have a Sausage Maker order started. Do you think the "fresh collagen" casings will work or shall I add the sheep casings to my order? I got a Kirby mixer last...
  12. bkleinsmid

    Newbie here and need ADVICE!!

    One of the best smoking tools ever invented. http://www.amazenproducts.com/ One of this sites sponsors and a truly  great company to work with. Brad
  13. bkleinsmid

    frankfurters...Yeah!

    Those look greatI'm drooling all over my key board. I have wanted to do some dogs for awhile now but I'm not sure of the seasoning to use. Would you mind giving up your recipe? Also noticed that your dogs are all pork. I was thinking a pork/beef mix........does it make that much difference in...
  14. bkleinsmid

    First time Deer Summer Sausage. Got a Few questions?

    HC32........morning. Although I follow my recipe of seasonings pretty close, I do let my mix of meat vary a bit.....80/20 to 70/30 (venison and pork) mainly due to how much venison I have to work with. I find very little difference in the two when finished. I did a 50/50 blend (high in fat) for...
  15. bkleinsmid

    Smoked Swordfish & Grilled Swordfish! (Double the fun)!

    Good Morn'n Leah.........greetings from the gold country of Northern CA..........63 degrees and blue skies.......(sorry....had to do it) I cold smoke salmon a lot during season (and hot smoke). I soak my salmon in a seasoned brine with a bit of Tender Quick for safety. Then into my smoker with...
  16. bkleinsmid

    Polenta Bread

    I think it does have wheat flour in it..........it has kind of a wheat bread look to it. I can taste a little corn in it but not enough to take over. Semi hard crust......med firm texture inside........some larger holes inside as well. If there is any left, I will try to get a photo. Brad
  17. bkleinsmid

    Polenta Bread

    Morn'n all........  I was given a loaf of Polenta bread last week. It is a firm crusty bread......like a good french bread.......nothing like corn bread. Anyone have a recipe for something like this? Thanks, Brad
  18. bkleinsmid

    Can wait any longer!

    That's a cool looking smoker. The cold outside is great for smoking cheese. Just remember......not to long and let it rest after it is done. Straight out of the smoker is very bitter. Good luck on your smoke........ Brad
  19. bkleinsmid

    Twist on fat cap debate

    Keeping an eye on this one...... Brad
  20. bkleinsmid

    kitchenaid grinder/stuffer

    Preston.......I have to agree with Dave.......get a stuffer. Making sausage became ssooo much easier when I got my 5# LEM. I still use my K/A grinder and for little batches it is fine......good enough......  But Santa heard me bitch the last time I did a 50 LB batch and a new grinder is under...
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