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  1. badbob

    A Great Big SausageMaker Hello!

    Welcome, I need all the help that I can get!
  2. badbob

    Meat Slicer Help - old models

    I have an older Berkel slicer. It is smaller than yours but it works great. They are easy to find parts for but they can be a little pricey. It's a good thing that they are built like a tank. Good Luck!
  3. badbob

    First time smoke.

    Hey Guys, this is the first time I am using my MES40. It is also the first time to smoke sausage. I will be using the racks because I haven't gotten rods to hang the links from. Any reason not to do it this way. Also do I need to put water in the pan? I will be using a AMPS fo smoke. Thanks a lot.
  4. badbob

    Weekend Sticks!!

    Love the lazy susan idea! Gotta get me one. I usually work by myself and that will help a lot. Thanks..sausage looks great as well!
  5. badbob

    New MES40

    Thanks all for the quick reply. I haven't gotten as far as what my first smoke will be as of yet. The AMNPS  (X-MAS gift) and the MES40 (bought 3 weeks ago) are were still in the boxes as of an hour ago. I finally have a few days off to get used to all of it. Thanks again for the info. I'll read...
  6. badbob

    New MES40

    Hey All, I just put my new MES40 together and am ready to do the "Pre-Season". It says to use wood chips but I only have pellets on hand. Any reason why they won't work or do I need to head to the store? I have a AMNPS so I won't be using the MES40 for anything but heating. Thanks.
  7. badbob

    Condolences to Smokin Vegas

    So sorry for your loss.
  8. badbob

    Turkey sausage question.

    I posted the recipe that I copied from "Buzzy" last night and a note popped up saying that it would be held for a while before being posted. I'll try again. 
  9. badbob

    Turkey sausage

    Thanks for the quick reply...this is the recipe (thanks Buzzy), I plan to use.     
  10. badbob

    Turkey sausage question.

    Hey everyone, I have a 19# turkey and plan to make sausage out of the entire bird. My question is, do I grind up the skin and fat with it or just the fat? Also, will the turkey fat be enough or do I need to add more? Thanks in advance! 
  11. badbob

    My first pickling

    Hey D. The pickles look great! When I can "Stuff" I always leave the rings off until I start eating whatever I pickled. If you have any kind of problems the lids will come off from the pressure and you know not to eat the "stuff". 
  12. badbob

    Smoking boudin ?

    Thanks for the info and the quick reply! And thanks to everyone else out there. You have all been a big help!
  13. badbob

    Smoking boudin ?

    Hi NEPAS, do you have to add cure even if you cooked the meat first as stated in your recipe or just if you grind and stuff it raw? Thanks
  14. badbob

    Boston Butt Leftovers: What to do with it!

    If you like curry it works real good!
  15. badbob

    Found this

    Hey Dave, a ceramic cone heater in a ceramic light socket hooked to yor thermostat might work well for you. 
  16. badbob

    Smoking Salmon Whole or Filet

    You will probably get a better deal on salmon on your way back from Galveston if you stop at one of the larger markets near downtown Houston.
  17. badbob

    Free cookbook

    Thanks for the tip!
  18. badbob

    Spicy pepperoni

    Hello to all. I've been lurking in the shadows for months now and finally joined today. This goes out to SmokinAl...I used your Italian Sausage recipe and it turned out great and I thank you. It was your post on pepperoni that got me motivated to sign up and join the party. Thanks again.
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