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  1. jerseyhunter

    Swedish Sausage

    Tack så mycket Ever been to your neighbors up in Trondheim for the fishing? Best time of my life.
  2. jerseyhunter

    Deal Alert!!! 19mm Casings @ Cabelas

    Thank you, Still on sale.
  3. jerseyhunter

    Recent smoke

    Richtee
  4. jerseyhunter

    Favorite Fatty Ever

    Just a simple JD Sausage with peppers, onions and cheddar cheese. No bacon weave.
  5. jerseyhunter

    Smoked Chuck on Drum Beer Bread

    Looking good. I second the request for the bread recipe.
  6. jerseyhunter

    Steak and Eggs anyone?

    Looks good. The wok comes in handy for making Paella too.
  7. jerseyhunter

    question about mods

    What I did with mine was to get a piece of3" round aluminum leader(drain pipe) cut to length from the crimped end and just forced it into the vent pipe from the bottom. It's a real snug fit and should hold by itself, if not drill and put in a screw.
  8. jerseyhunter

    venison with qview

    Looks great
  9. jerseyhunter

    How many grinds?

    I add 15-20% beef fat for burger or 10%beef fat and 10% pork fat for meatloaf or meatballs. Burgers I usually grind once with a small plate about 3/16ts. Loaf and ball twice, once with a large 3/8 once with a smaller one . just saw your latest post, You got the plan all right.
  10. jerseyhunter

    making breakfast sausage cant find pork fat help

    You can always add beef fat/suet as you won't be adding much. Many sausages contain a mixture of meats.
  11. jerseyhunter

    1st attempt - Chicken Fattie

    Nice, never thought of making one out of anything other than sausage.
  12. jerseyhunter

    Smoked Chicken Spaghetti

    I found this while looking at your pictures and looked it up. I Made it today. I was going to serve broccoli on the side but decided at the last minute to just add the cooked broccoli to the melange. Definitely going to be making again, and for company. It was delicious.
  13. jerseyhunter

    Smoked Meatballs and some ABT's with meatball fillin w-q/view

    Looks great. It is my experience that using dried bread crumbs just sucks up what juices are in the 'balls and makes them drier where as using bread(I soak mine in milk) seems to make them airier and more moist. Plus it's a good way to get rid of the heels and stale bread besides french toast.
  14. jerseyhunter

    temp question

    I pull mine at 152*-154* never had a problem.
  15. jerseyhunter

    chicken pepperoni

    I use a mix of white and dark for chicken or turkey roll. I save the chunks of fat from whole chickens I've cut up and add that. Also chicken broth and semolina flour. I smoke at 150 for about an hour and a half and finish at 170-175 till internal of 160. .
  16. jerseyhunter

    Collagen Casing Near Disaster

    As others have said I store in the fridge and oil the tube. Never soaked them.
  17. jerseyhunter

    1st fattie question on possible filling?

    I would simmer the sauce down to evaporate some of the water in it otherwise it will combine with the cheese and make things runny. Or make your own.
  18. jerseyhunter

    Gotta question about ground beef

    with the kitchen aid I use the small plate and grind once on my larger grinder I use 3/16 or 4 mm still only grinding once. This way I get tiny chunks of fat that I can see.
  19. jerseyhunter

    Reheating

    I Have re-heated them before but never from a frozen state. I saved and froze 3 ABT's for stuffing a fattie, but needed a fix. So I put 1 in the micro wave , it was a whole one with just a slice cut off like a boat and wrapped in a whole slice of bacon(always use whole strips) 1 min on high...
  20. jerseyhunter

    Reheating

    woops double post
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