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  1. 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...
  2. 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...
  3. 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...
  4. DocShadownix

    Broadbent-like sausage

    Ok all, So while I have smoked a lot of ribs, fish and other stuff I am new to the sausage community. I have successfully made fresh sausage and moving into the smoking arena/circle... One of my favorite breakfast sausages is Broadbent's Hickory Smoked breakfast sausage...
  5. DocShadownix

    Hello from Michigan

    Hey all, Been on this site for a bit, but mainly lurking...getting more active now making sausage and other charcuterie (mainly a fish/Alaskan salmon smoker prior to that), so I thought I would say hello! Live in Michigan now (I have been all over the world...) and I am a doc (hence the name)...
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