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  1. frankerector

    First attempt at summer sausage possible problem

    It's sticky now. Just like in the pictures. Thanks for the advice.
  2. frankerector

    First attempt at summer sausage possible problem

    Great. I can add a little more salt. I love salt. It surprises me who good it smells. No fool? How should I do it. Casings are about 92 miles away. If I don't need to do it I won't. Thanks for the info.
  3. frankerector

    First attempt at summer sausage possible problem

    I just added about 1 tbls of salt and 2/3 cups nfdm. I mixed it up real good. It smells great right now. I was afraid of the liquid smoke but it mellowed. It is back in the fridge. I have the fridge set at 37 degrees. I will keep it there until tomorrow. Then I plan on making...
  4. frankerector

    First attempt at summer sausage possible problem

    It was frozen for two weeks. I thawed it in the refrigerator. I will add salt and nfdm.
  5. frankerector

    First attempt at summer sausage possible problem

    I will add the salt and nfdm. I will follow up. Oh. And is it ok to foil the sausage?
  6. frankerector

    First attempt at summer sausage possible problem

    Thanks for all the help..... Have a nice day....
  7. frankerector

    First attempt at summer sausage possible problem

    I mixed 80/20 deer and pork......4 pounds Then added 1 1/2 teaspoon garlic powder 1 1/2 teaspoon coarse black pepper 2 1/2 teaspoons mustard seeds 1 1/2 teaspoons liquid smoke 2 teaspoons whole black peppercorns 1/2 cup jalapeños A little over 3/4 teaspoons prague #1 I mixed it for...
  8. frankerector

    First attempt at summer sausage possible problem

    I mixed 80/20 deer and pork......4 pounds Then added 1 1/2 teaspoon garlic powder 1 1/2 teaspoon coarse black pepper 2 1/2 teaspoons mustard seeds 1 1/2 teaspoons liquid smoke 2 teaspoons whole black peppercorns 1/2 cup jalapeños A little over 3/4 teaspoons prague #1 I mixed it for...
  9. frankerector

    WSM

    I'm thinking Green Light........
  10. frankerector

    WSM

    Ok.... I want to get one. But will it do more then smoke? I want something that I could grill chicken and steak on also.. Thanks.........
  11. frankerector

    Wings...

    I am once again doing the wings.... I have them mastered. I will post pictures soon. Hoist! Frank
  12. frankerector

    Pork Tenerloin.

    What if I were to smoke this at 170 degrees until the internal temp was 140 degees? Mistake?...Possibilities? If not the proper way could anyone help? Frank
  13. frankerector

    Wings...

    They are in the Smoker now...... I think I will smoke, dreg in the marinade, then oven cook to crisp..? ...Good? Frank
  14. frankerector

    Wings...

    I will be smoking some wings shortly..Is the temp of 225 good? I have them in garlic and Franks right now.... Frank
  15. frankerector

    Pork Tenderloin

    Cool,....Thanks... I am also tossing some wings in so I guess I'll go 225...I'm using apple wood... I did a Pork Butt last weekend and it was to die for...Now I will experiment with the wings and tenderloin... I think I will start the pork first because I don't think it will take long..Then I...
  16. frankerector

    Pork Tenderloin

    I have an electric Masterbuilt.. I was wondering if would be good to smoke 2 petite pork tenderloins.. I love the smokey flavor and want to add it to the tenderloin.. Good idea?...Temp of smoker?....Temp of meat when done? Frank  
  17. frank-1-1.jpg

    frank-1-1.jpg

    • frankerector
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