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Texas Style Hot Links
Willie those look great, wish I had one for supper -
Cold Smoked Andouille
Nice looking sausage, I like the texture you have in those. I agree the NOLA recipe is a good place to start, but it is mild compared to the sausage made in Acadiana. As soon as it cools off I need to get back to working on that recipe. -
Hickory smoked sea salt and Peppercorns
Good find! I could use a few of those for my smoker. How long do you smoke the salt and peppercorns? I was just on a spice site and it looks like they charge $6-$7 per pound extra for smoking. -
Anyone every hear of J & J Czuchraj Meats?
No worries, lots of things on here that I haven't clicked on. Welcome to the forum and keep asking questions. -
Western Wood Chips - Amazon
I can rarely find apple chips and now Amazon can deliver them to me. Thanks for that- darwin101
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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Home Made Rib Rack
Nice rack (never thought I would say that to a guy) The ribs look good. I switch back and forth from dry to wet depending upon my mood. I do love a good sauce.- darwin101
- Post #5
- Forum: UK Smokers
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Finally, Maple Flavoured Bacon, Thanks To Scarbelly and Pops
Very nice looking bacon Disco, congratulations.- darwin101
- Post #18
- Forum: Hot Smoked Bacon
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Anyone every hear of J & J Czuchraj Meats?
The video has a few hints of the process for their jerky. http://www.jandjmeats.com/ The smokies look like snack sticks, try the search function on here. http://www.smokingmeatforums.com/newsearch?search=snack+sticks -
Quiktrip (convenience store chain) "Country Sausage" seasoning question
I hate to admit it, but I like McD's sausage especially with a slice of American cheese. The good thing about sausage is that you can make very small batches while you experiment. -
using pork chops for sausage
Sure you can, but as you said you will need extra fat, 20% to 30% depending upon preference. A few months back I found pork sirloin roast on sale but I could not find any fat-back. I made the sausage anyway and they came out too lean, I should have added bacon or waited. -
Please educate me on the Smokin-It Model #3 Electric Smoker
Give the Smokin-It Group a look, it should have a good bit of history/information in it. http://www.smokingmeatforums.com/groups/show/31/smokin-it-owners- darwin101
- Post #3
- Forum: Electric Smokers
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BABYBACKS! My first big post.
Good looking meat, very nice. Well done sir :)- darwin101
- Post #4
- Forum: UK Smokers
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... I love the smell of burning woodchips in the morning :)
Thanks Mark. It looks like you cooked a great meal, congrats. Here are a couple of links to Pop's brine. http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine http://www.smokingmeatforums.com/a/making-bacon I injected brine this time and totally forgot about that when I...- darwin101
- Post #8
- Forum: UK Smokers
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Canadian bacon, English back bacon or .....
Thanks Foamheart! From what I have read, cherry adds a nice color to the meats. The smoke flavor was subtle, more so than I expected as I normally cook with other woods. Other than the extra salt from the injecting I am happy with this smoke. Now I need to get these loins consumed so that...- darwin101
- Post #3
- Forum: Hot Smoked Bacon
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... I love the smell of burning woodchips in the morning :)
- darwin101
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- darwin101
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- Comments: 0
- Album: ... I love the smell of burning woodchips in the morning :)
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Attempt to make Lockhart, TX style Beef Sausage
Good lookin sausage, I can see the pepper
