Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. DocShadownix

    New Smoker

    Interesting... I have a Kamado Big Joe that lets me do chunk/wood smoking hence why I am looking at a pellet smoker, but hmmm I will have to ponder...
  2. DocShadownix

    New Smoker

    Thanks, Tropics...so it works well cold smoking using an AMNPS...good to know. And lucious looking food! YUM!
  3. DocShadownix

    New Smoker

    Any other comments..hmmmm....thought I would get a few more...
  4. DocShadownix

    SmokeDaddy Magnum P.I.G and Pellet Pro PID upgrade for my PB Austin XL

    Very true. Love my Kamado Big Joe (I see you have one too :) )
  5. DocShadownix

    New Smoker

    Hmm. No, but I just did. Thanks, Secondhand... I like the thought of pellet smokers because I don't have to open the smoker to add substrate. That is one thing I liked about the Bradley.
  6. DocShadownix

    New Smoker

    Ok, so my 10 year old smoker (non digital Bradley) finally died... looking for a new vertical smoker.... I would love something digital - I hated always nudging the slider on the ol' Bradley. Something that can smoke sausages, ribs, etc... I have a Kamado Joe, but the vertical space for...
  7. DocShadownix

    SpaceX My View

    Pretty cool... always wished I was an astronaut...silly me went to medical school instead :emoji_astonished:
  8. DocShadownix

    So Cal SMF Newbie! el_hoyo on IG!

    Welcome! These forums rock and lots of good advice! Have a great weekend :)
  9. DocShadownix

    Porteroni

    Hmmm. New from sausagemaker.com, but it could be...I will check that when my new scale arrives :)
  10. DocShadownix

    Porteroni

    It is pretty straight forward, Polka. Bummed I used too much cure...dang book! But glad I posted on here or I would have made AGAIN in a few months with too much cure again...crossed out already in book :) It does taste GREAT on pizza or in sandwiches.. next time I would make both the smaller...
  11. DocShadownix

    Porteroni

    Dang...most of the recipes I have seen call for 1 tsp per 5 #, which I used, but by weight seems too much. Hmm. Time for a new scale (already ordered on Amazon ;) ).... Thanks for the comments all.
  12. DocShadownix

    Porteroni

    Really, five? Where do you get that calc? I mean this came from a published book...can you attach your reference so I can learn? Hmm...this is the only one I found and yes, the book triples the cure needed according to it. https://www.meatsandsausages.com/sausage-recipes/cure-calculator
  13. DocShadownix

    Stuffing Venison Sausage mixed with No.2 Cure after refrigerating for 3 days

    Or buy some non-latex gloves from your local Walgreen's for a few bucks...they are worth every penny if you are going to get into this sausage making thing!
  14. DocShadownix

    Porteroni

    So, I made my first semi-cured sausage and I gotta say I am hooked. YUM. I modified a recipe from Carter and Peisker's Homemade Sausage as below: 5 pounds of chuck roast (beef) 28g salt 6g pink salt (instacure #1 -CORRECTED) 21g sugar 14g red pepper flakes 20g paprika (sweet) 7g cayenne...
  15. DocShadownix

    Honey Garlic Meat stix ~ Pork and beef combo

    Interested on the balsamic vinegar...gonna try that in some today. Thanks for the idea.
  16. DocShadownix

    Sausage in elbow...can you get out into casings?

    Thanks all for the comments! Gonna try the bread trick today when I make some snack sticks... Oh and as for cleaning the sausage stuffing tubes, I have not bought any tools for that yet, but I find that chopsticks work great....
  17. DocShadownix

    Sausage in elbow...can you get out into casings?

    Wild west..I like the idea of wet bread slices...see, I would have never have thought of that! Great idea.
  18. DocShadownix

    Sausage in elbow...can you get out into casings?

    Hey all... Just wondering what you guys use to get the meat out of the sausage stuffer elbow... I have the Hakka 7lb/3L stuffer and hate that about 1/4-1/3 pound is still in the elbow when the drive bottoms out... does anyone have a method/make something (?rubber compressible marble-sized balls...
  19. DocShadownix

    Summer Sausage with or without high temp cheese?

    So...I just (last weekend) made a batch of kaesekrainer (Austrian cheese sausage). I made two varieties, sharp Wisconsin cheddar (5 year) and Emmentaler. Neither melted during the smoke, so I consider that a success...wish I had pictures. I cut it up and then put the cheese in the freezer for...
  20. DocShadownix

    Hello from Michigan

    Thanks for the warm welcome... And yes sawhorseray, my Pack looked pretty anemic when they played SF...and the Chargers... thank goodness I had some good books to read to calm me as I watched ;)
Top Bottom
Back
Clicky