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.
-
Pecan and brown sugar pork loin
beautiful... i think the pork loin is the most versatile cut to play with on the outdoor cookery. so many wonderful ways to use that piece of meat. -
Grinder Plates
This. Not all sausage products are good with the same finished texture. I like brats with more coarse grind, but others I grind more. I have a 4 and a 7, some stuff is one pass on the 7, most is 2 passes through the 7, but I will occassionally run a 7 then a 4 if I wanted a more fine... -
Something I have never had on my grill
not necessarily... its still a fatty without the bacon wrap. its just a nekkid fatty at that point. from my days over at the bbq brethren... a fatty doesnt need to be stuffed, some guys just smoke a chub of jimmy deans with a rub on it and I guess that meets minimum standards. (bare minimum IMO)- jimmyinsd
- Post #34
- Forum: Blowing Smoke Around the Smoker.
-
Something I have never had on my grill
from my experience, you can doctor the hell out of a meatloaf just as you can a fatty. meatloaf often has its chunks mixed throughout the blob of meat while a fatty is usually wrapped around a core of the chunky stuffs. fatty = meat twinkie meatloaf = meat fruitcake- jimmyinsd
- Post #28
- Forum: Blowing Smoke Around the Smoker.
-
Polish Sausage question?
I think of this akin to the texas crutch on a brisket, the purists will say to take them all the way in the smoker even though many will cut the smoke off after 3 to 4 hours or so they arent really adding much more flavor in the smoker unless they are using charcoal or wood for their fuel... -
Something I have never had on my grill
a fatty is made with seasoned pork sausage with no filler material, and meat loaf is ground beef with filler/binder (eggs and crackers/bread crumbs) added?- jimmyinsd
- Post #26
- Forum: Blowing Smoke Around the Smoker.
-
How to apply Prague Powder #1 ?
something to keep in mind, what works in 1 kitchen doesnt necessarily work in all kitchens. Different equipment, different meats, different.... there are always variables that makes "right" for one, not necessarily "right" for another. Critically follow food safety guidelines and let the... -
How to apply Prague Powder #1 ?
I usually start with about a 1/2 to 5# of meat as a liquid adder, sometimes I end up adding a bit more like if I am using a smaller stuffer horn like for pepper sticks or breakfast links. I measure out my dry goods (cure included) and then mix it with the water and then dump all over the... -
First time making Hot Dogs - Everything is a learning process
I have used a lot of different smokers, before giving up on the electric I would suggest looking into a PID controller for your brinkman. I think you will find new limitations with a gas unit as well. I know on the smokers build forums there are some pretty bright and helpful people that could... -
Homemade Brats
Like Lazarus and JC.... Can anybody give me a difinitive answer on pineapple brats and how long they can be stored without the pineapple causing the meat to go to mush or wreck the casings? I am wanting to make a bunch of flavored brats and freeze them for summer use, but I dont want to... -
Brown and serve style breakfast sausages...yum!
This! I do the same thing with italian sausage for things, run it out caseless and then freeze in 8" lengths, once frozen we just wrap them up in plastic wrap and throw them in a zip lock and keep in the freezer, take them out and slice them into little pieces for pizza toppings or other... -
Snack Stick/Summer Sausage smoker
masterbuilt MES40 from Cabelas with a mailbox mod and a pellet tray from Amazen products. simple, affordable, and versatile. -
Who uses beer IN the sausage instead of water??
if they sold enough to beat out the big boys... would they still be micro brewers? -
Who uses beer IN the sausage instead of water??
what I read was Bud is #2 in the world with bud light at #4. in the US its bud light #1 and Bud at #3 -
No Casing Sausage Sticks on Butcher Paper?
I think you might end up disappointed. I covered some raw meat with unlined butcher paper once and it stuck to the pieces when I removed it. If you wanted to try paper i would suggest parchment paper first, but honestly the Qmats would be my first choice over paper...better air/smoke flow... -
Texas hot links on my NEW TOY!!
why not just leave your factory grate under the SM unit and use the factory grate for the sear and the SM grate for the adjusted cooking heights? wouldnt the SM grate drop out of the side supports that it runs up and down on if it were lowered below the top of the kettle? -
smoke house
were your sausages good and dry when you started adding the smoke? what temps were your sausages when you applied the smoke? sounds to me like you have condensation in the smoke house and that formed droplets on the sausages. this could be a lot of things, but something was certainly off and... -
Deer brat pics and a question.
I think they likely could have used a longer soak. I will soak mine at least 3 to 4 hours in warm water and change the water hourly. I will often do that a day before I will use them and then put them back in the fridge in water over night and then back into warm water about a half hour before... -
Deer brat pics and a question.
what was your procedure on prepping your casings? -
Meat Grinder Recommendation
I have a kitchen aid attachment grinder... not a fan, slow slow slow. I borrowed a buddys 1hp cabelas and ran through about 20# of meat in a little over a minute... waited for a sale and bought myself a 1hp cabelas carnivore, they are a tank and should last a lifetime. I see they are about...
