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  1. scotty

    After my experience with grainy tasting pepperoni

    these look like straight tubes too Rich. I may just keep those and buy some other absolutely necessary items wit the money we dont spend on the stainless tubes
  2. scotty

    After my experience with grainy tasting pepperoni

    Miss Rocky and i decided to go for it http://cgi.ebay.com/ws/eBayISAPI.dll...m=200043861533 I wanted steel funnels but i found the plastic one that i have been using have not given me trouble. Besiides i really want to buy the extra long ones at a later date.
  3. scotty

    Internal temp for Chirozo

    Its similar to pepperoni i guess Bake or smoke at 185 ° - 190° until an internal temperature of 150° is reached, this should take about 3 hours. If you choose to smoke pepperoni do so only after it is has been cooked and cooled! I copied this info. But this is how i did my pepperoni...
  4. scotty

    North Florida Gathering??????

    miss rocky and i are still planing on coming. this month we are going to arkansas smoke out
  5. scotty

    Preparation for hurricanes

    i like pink
  6. scotty

    Preparation for hurricanes

    Well they do cause my feet to itch a little
  7. scotty

    Preparation for hurricanes

  8. scotty

    pepperoni

    yes. its next on the list Rich
  9. scotty

    Does anyone use a GasWatch II to monitor their propane tank?

    I have 2 tanks but only one is hooked up. I intend to get one of those automatic cross over setups that are found on dual tank mobile homes-- ONE OF THESE DAYS LOL LOL
  10. scotty

    pepperoni

    This is not a fermented recipe. It is just baked and smoked. I was just reading the thread about the northern tool vertical stuffer. It reminds me i must make a comment about the texture of my peperoni. I used my cabellas 1 hp grinder to stuff the casings. I noticed the meat looked very...
  11. scotty

    pepperoni

  12. scotty

    pepperoni

    I'm still constructing the cheese press Rich.
  13. scotty

    Thick Sausage

    http://www.butcher-packer.com/index....cPath=85_94_96 various casings
  14. scotty

    Checking Sausage Temp

    I pierce both brats and italians without any problem. Natural casings. When i grill sausages, i dont think we need the internal temps
  15. scotty

    pepperoni

    We are smoking it with chips from jack daniels barrels and a few hickory chunks
  16. scotty

    Another "learning experience" w/ qview

    i LOVED jOHHNY CASH. i SAW HIM PERFOR IN PERSON twice with June carter (((oops caps))
  17. scotty

    I sure could use some help here

    Ive neen thinking of using that wire type but i want to use the press to form other lunch loaves too. i
  18. scotty

    I sure could use some help here

    Tim ive seen them too but always off this continent. Ill get one yet i hope
  19. scotty

    I sure could use some help here

    The first link is ok. Now ill check the proce
  20. scotty

    I sure could use some help here

    Not the one. Thanks Dutch
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