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  1. WI Smoker77

    Seafood Diablo

    That dish looks fantastic. Thanks for the recipe and for showing how to make it. We have an Italian restaurant that serves Shrimp Diablo that is good, but this looks like it beats it hands down. Can't wait to make it.
  2. WI Smoker77

    Owen's BBQ Snack Sticks w/ Pics!

    They look awesome!. Thanks for the pics and your comments on how you did the processing. Now enjoy!
  3. WI Smoker77

    Breakfast sausage won't freeze

    Agree with Jake, check the freezer temp first and then go from there. I believe the freezer should be in the -2degrees or lower. (??) Maybe less than that. Just had a fridge/freezer repair and I believe is what I was told. Nothing thawed in ours but wouldn't freeze anything firmly
  4. WI Smoker77

    Dry Style Summer Sausage.

    Looking good. Looking forward to the finished product pics. I like the way you use a spray bottle to put water in without overdoing. Good tip. Side note question.....you mentioned using this smoker due to not wanting to much heat variance for the ECA. How much heat variance is acceptable if...
  5. WI Smoker77

    Surf and Turf

    That meal looked awesome! Did well on a day with terrible weather, made the best of a 'bad' situation. Happy Belated Birthday! May you be blessed with many more.
  6. WI Smoker77

    Jalapeno sticks

    Great looking sticks. I like PS seasonings for several of their products. Question for you.....after putting in the fridge after mixing for a day, is it hard to stuff in the small casings? Thanks
  7. WI Smoker77

    Cowboy Cut or Tomahawk Steak

    I like to chew the meat off the bone of a well cooked steak, but not paying that much for the bone! Agree seems to be for appearance only.
  8. WI Smoker77

    Smoked Kiełbasa - Grilled

    Thanks for adding this recipe. Looks like it would be awesome. Printed it out to keep in my book. Just saw the smoking instructions, thanks.
  9. WI Smoker77

    Hey there, new home smoker here.

    Welcome from Wisconsin. Like stated above, the best smoking site out there. Lots of great guys here to help.
  10. WI Smoker77

    Superbowl eats

    Alot of great looking food there. I like the bark on the ribs esp.
  11. WI Smoker77

    Smoked Kiełbasa - Grilled

    That kielbasa looks mighty tasty for sure! Great pics.
  12. WI Smoker77

    Hello from N. Texas

    Welcome from Wisconsin......I think your going to love this site!!
  13. WI Smoker77

    The Steelhead Is Running At Lake Sam's (Club)

    That trout looks great. I like the color and seeing the seasoning on the outside. Betting it's going to taste awesome.
  14. WI Smoker77

    35# Goose/Pork Cajun Smoked Sausage...

    Great looking sausage ! And a great way to use any extra goose in the freezer. Love the finished color in the smoker.
  15. WI Smoker77

    1st Time Venison Summer Sausage

    I will try this. The longer time in the fridge I presume somehow firms them up. Good info. Thanks.
  16. WI Smoker77

    I need a basic Bacon Cure recipe

    A general question.....Why do you heat smoke bacon? I only cold smoke mine. I use cure #1 and leave it in the dry brine x amount of days depending on thickness. Then I cold smoke it for approximately 12 hours. Cut and vac pack. I have had many compliments on my bacon doing it this way...
  17. WI Smoker77

    1st Time Venison Summer Sausage

    Agreed, but I will be using Cure #1 in the summer sausage. Thanks for the advice!
  18. WI Smoker77

    1st Time Venison Summer Sausage

    I will consider this for sure. Being that it is bologna, is it the same texture and taste as summer sausage? I do want to make bologna sometime also as I progress in my sausage making.
  19. WI Smoker77

    1st Time Venison Summer Sausage

    I have seen this listed before in ingredients for different sausages and thought it was a binder. Did not know it also helps firm the sausage. Thank you for the response.
  20. WI Smoker77

    1st Time Venison Summer Sausage

    Going to attempt to make some Venison Summer Sausage here in the next few weeks, weather dependent for smoker use. I have Rytek Kutas book and have went over it for a few years trying to learn from it. And have gleaned much knowledge off of this awesome site. My question is how to make a...
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