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  1. johnb5

    breakfast sausage today.

    I spent my day making breakfast sausage. With the help of several people on SMF I think it turn out pretty good. I used pop's recipe and I made an Italian Sweet sausage. Here are the pics
  2. IMG_20140107_120322_628.jpg

    IMG_20140107_120322_628.jpg

    • johnb5
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    • Album: breakfast sausage today.
  3. johnb5

    Maple Bacon??

    Brican are you interested in sharing your spices you use? It sounds wquite good
  4. johnb5

    can i finish summer sausage in the oven

    Thanks guys. My smoker us barely any 100. I'm guessing its because its 4 degrees outside
  5. johnb5

    can i finish summer sausage in the oven

    Here is the issue. My smoker isn't getting hot enough to cook my sausage. I want to get it done in the next few hours and would like to know the pros and coins of finishing in my oven. Thanks
  6. johnb5

    i need help with sausage links please

    Thanks for the video. Seems very simple. I have some natural casings on the way
  7. johnb5

    i need help with sausage links please

    I have read a lot of reviews about different sheep casings. Most of them talk about torn casings and hard to work with. Which ones do you fine folks find best to use? Thanks
  8. johnb5

    i need help with sausage links please

    So if I am understanding everyone. The issue is probably the casings? If I get the natural casings the will hold a twist better
  9. johnb5

    i need help with sausage links please

    I am using lem casing not natural. I tried the twisting in opposite directions
  10. johnb5

    i need help with sausage links please

    I make my sausage using LEM seasoning. I stuff the casings. Then I twist them to make links. Here is the problem. I can't get the twist to stay. The links always come undone. What am I doing wrong? I know it is probably simple but it is becoming a pain. Any help is very welcome.
  11. johnb5

    little help with jerky in an electric smoker

    I have done lots of jerky on a dehydrator. I would like a good smoky flavor so I was thinking about trying it on my Bradley Original smoker. Would the principal be much the same as the post I have read doing on an MES? Thanks for the help
    • johnb5
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    • Forum: Beef
  12. johnb5

    who builds smoke houses?

    That's tons of good info David. Thanks a lot for the help
  13. johnb5

    who builds smoke houses?

    David, its funny you say that. I was thinking about those little sheds before I posted this. Would I need to do anything specific to the interior to make it fire proof? It would be used mostly to smoke summer sausage and things like that.
  14. johnb5

    who builds smoke houses?

    I like a lot of the smoke houses I have seen built on here. My question is, does anyone know who builds smoke houses to sell? My construction skills are really lacking so I would just like to buy 1 if possible. Thanks
  15. johnb5

    shipping summer sausage

    I used hi mountain and backwoods mixes and the cure included in the packs. I smoked them to an internal temp of 155-160. Ice bath for an hour or so then let set at room temp for an hour before cutting
  16. johnb5

    shipping summer sausage

    I have made some summer sausage and I would like to know if I need to take special precautions? Any insight would be greatly appreciated.
  17. johnb5

    first stab at summer sausage and snack sticks

    Thanks to several people on here I made some pretty good summer sausage today. I wish I knew how to post pics so I could share my experience.
  18. johnb5

    Chuck Roast hit the WALL

    TurnandBurn, how full do you fill the crockpot with pop? How long do you cook them in the crackpot? What temp on the crackpot? Thanks John
  19. johnb5

    Everyone loves a chuckie

    Those look great. I did my first chuckie this last weekend. Used a Sweet Baby Ray, Wild Cherry Pepsi , and brown sugar mix for the finishing sauce.
  20. johnb5

    Need Boston Butt Injection

    Thank you very much
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