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  1. justsmoke2

    Summer Sausage help

    A recent response to a summer sausage question, someone posted they used oat meal. Well I am getting ready to make a 15lb batch and was wondering what ratio of oat meal did you put in. Thanks in advance for your response.
  2. justsmoke2

    I'm going to be away for a while.

    Good thing you wasn't in my Boat. When I iniatially joined the Army I went delayed entry and signed for 2 years. Well she came back and said we could be married after I get out. Well Uncle Sam came up with a school called ADM a munitions school. BUTTTTTT I had to change to a 4 year...
  3. justsmoke2

    I'm going to be away for a while.

    Well you could do what we did for my brother. We had a bachalor party seemed to perk him right up. Hope the best for ya.
  4. justsmoke2

    Summer sausage and grease

    I think you will find that your thermometers are fine. Heres a question for you. If you slow cook a hamburger to 155 internal degrees will you not get some fat run off? Now if you do multiply that by 15 and now you have a lot. I stuff my casings (2 1/2 inch) to about 2 3/4 lbs a piece. I...
  5. justsmoke2

    Summer sausage and grease

    Well I have used the kits and you did nothing wrong. If ya hand mixed did ya notice amount fat residue on your hand? When hand mixing I am forever washing them getting the fat off. When I got a meat mixer you would be amazed at the amount of fat stuck to the side. After smoked I submerge in...
  6. justsmoke2

    Any suggestions on how to smoke this bad boy?

    Slice it in half and scoop some of it out. Add some breakfast sausage, cream cheese, and mushroom mix.
  7. justsmoke2

    Smoking the LOAF

    Myself I use parchment paper. Not wax paper. I polk some holes in the parchment paper so it allows the fat to drain off. I use parchment paper for my meat balls and when I make little 1/2 pound mini meat loafs also.
  8. justsmoke2

    Time for Turkey - Question??

    Well for one you can only get a basic cause it will not be done until its ready. Normal 350 degrees average 15 minutes a pound. So lower temps mean longer cook time. I would go with a higher heat, if done sooner then needed you can always carve it and foil it put in oven on low heat til your...
  9. justsmoke2

    This Is Too Funny Not To Share QVIEW I Wish

    Ya know what they say no Q-view never happen lol
  10. justsmoke2

    Forgive for ......

    I had some ground sirloin in the freezer thawed and rolled out. Added green and yellow peppers, mozarella cheese,onions, and mushrooms. Cook like a normal fatty. Then I let rest and then chill it. Got a loaf of vienna bread its called. Sliced the bread 2inches thick and made garlic toast...
  11. justsmoke2

    Forgive for ......

    Well it worked. She smelt the fresh aroma of hickory and was dancing thru her dreams of a fine eat. She packed 3 pounder with the bread I had sliced for her and took it all to work. She came home and said how everyone was delighted what I did for them. They really appreciated the smoke...
  12. justsmoke2

    Forgive for ......

    Forgive me SMF members for I have sinned tonight. After promising my wife a philly steak and cheese fatty tonight. I went for a ride on my 4 wheeler and logged in a 50 mile run. So alas I have cheated and promised her it would be ready for her to take in her lunch tomorrow. Will she gently...
  13. justsmoke2

    Jerky for Dummies??

    I also use a food dehydrater for making jerky. MIne is recommended for 165 and I have blower motor on it also. My racks usely hold about a pound of jerky and I figure 1 hour to the pound as a starting point. I will smoke it first in my GOSM for the first hour. Then finish in the dehydrater...
  14. justsmoke2

    How do you guys start a cook?

    Ditto with travcoman. Once you get a few cooks under your belt you will learn nuances of your smoker. Your first couple of cooks you will have the usual amount of temp spikes as temp drops. Get it as close as you can and then step back and observe. Mine when I am looking for 250 to start I...
  15. justsmoke2

    stuffed smoked portabella shrooms w/qview

    I luv stuffed shrooms. Try some left over brisket shavings, dice them stems, maybe a touch of cream cheese, and just about anything else. Steak shavings will work well with them also. Haven't tried pork butt yet. A local eatery here serves them up as Cow Pies with prime rib shavings there...
  16. justsmoke2

    Got The Shakes

    Lets go off the deep end here. How about a brown enchilada sauce. I put that over my smoked meat balls. For a recipe I just google it and look for the easiest one.
  17. justsmoke2

    Venison Summer Sausage with QView

    Great looking final product on the sausage. If you want a darker color on your casings mix some food coloring and water, then spray the casings a couple of times while hanging and let dry. Thats what I used to do for the people who wanted a darker red on there sticks. They would always thank...
  18. justsmoke2

    Venison Summer Sausage with QView

    You can let it go to 150ish and then put them ice water to bring the internel temp to around 110 and then let finish cooling to room temp. Some recipes call to shower them down for cooling to like 110 but ice bath works better imo.
  19. justsmoke2

    Smoking Sausage Question

    I would sear them after not before.
  20. justsmoke2

    hi all

    Well we are called a village of around 400 people if ya count the pets. When I was young I could go and down every street and tell you who lived in every house. Now I maybe able to tell ya 1/3 of the homes. I am 1 of only 4 known smokers in the area. 3 of us have GOSM and the other has magic...
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