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Looking for a good Little Smokie recipe
My introduction to that grape jelly thing was half grape jelly, and yellow mustard in the crock pot -- Outstanding! -
First Brisket... All wrong but oh so right.
Ah! Another dump cook! Great going, and thanks for sharing. Be careful with the hot water thaw, but with the quick thaw, followed by getting to the cooker in quick time, you would almost always be okay. Don't make that a habit. Days in fridge, or cold water running in sink is much... -
Paprika / Cayenne
Okay, then. A couple of shakes is good. Comparing Schofield units fixed the deal. thanks Fellas Rex -
Paprika / Cayenne
Hey Fellas Need some help. I don't have any hot Paprika. Would you substitute some cayenne -- say 1/2 the amount -- for the hot Paprika? Like 5g Hot P, and use maybe 2g or 2.5g cayenne instead? or just skip it? Or more equal? Thanks for your consideration, guys. rex -
Prayers for Pops Updated 7/11/19 post #135
Much Obliged, Brian, for the update. R- Polka
- Post #101
- Forum: Blowing Smoke Around the Smoker.
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Best Brat Recipe....
Hey -- Here is a Coburger Brat I copied and pasted from the internet several years ago. Sorry I didn't record where / who I copied from to give proper credit to. Coburger Bratwurst Recipe Fatty pork (see below) For every 2 kg of ground meat: 32 g salt 6 g white pepper 4 g mace 4 g... -
Prayers for Pops Updated 7/11/19 post #135
Does anybody have an update on Pops??- Polka
- Post #74
- Forum: Blowing Smoke Around the Smoker.
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Prayers for Pops Updated 7/11/19 post #135
Prayed- Polka
- Post #60
- Forum: Blowing Smoke Around the Smoker.
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Sumac and other woods
My first thought is that as a general rule, if it is temperate zone fruit, or a nut tree, it is quite good. I read on here someplace that grape is wonderful. Never tried it. I'm a pellet smoker. I would say, since you have food-type species available, try a bit mixed with some wood you...- Polka
- Post #2
- Forum: Woods for Smoking
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Best Brat Recipe....
One other thing about chicken for sausage -- keep your grinder blade and plate clean, sharp, and flat. Skin can have fibers that mess with dull blades and old plates. Emory paper type sanding sheets will help with that. Cranky Buzzard's videos were good for me. I bought a harbor freight meat... -
Best Brat Recipe....
The spice profile is what sets these apart from Wisc and other brats in that these taste more like the european types. Yeah. Chicken makes excellent sausage, I think. Price is quite good most of the year. Last I bought, I gave 0.77 pound for thighs makes it a great bargain too. Not as... -
Best Brat Recipe....
Howdy Here is our favorite. It seems authentic to us. Hope this helps you find what you need! German BRATWURST 5 # Pork Shoulder or Butt -- the original meat for these. (Any sausage meat, or combo of meats, at 80/20 ratio lean to fat works. Some go for 70/30 ratio of lean to fat. I use... -
Conecuh sausage
Well, especially after reading the other thread, I would start with a typical kielbasa style -- 5 pound batch with salt, pepper, and garlic. Maybe a little sugar. Several folks said greasy, or fatty -- so, shoot for 30%, and warm smoke with hickory. Maybe cold smoke and poach to finish. This... -
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Venison Question
Okay. Here is only two pictures. I got a "money shot" of that which is left after my wife got into my stash of the venison kielbasa. And, the dinky smoker I am using. I will graduate some day. Rex well the pictures will follow. Never posted pics before. But, they did arrive down below! R -
Venison Question
Thanks much for the additional input, Idaswamp. I'm thawing the venison now, and will process later this week. 30% minimum fat in the next batch. Maybe more. Per all the answers from here and yon. <quote> You need to read what is offered. I'm a newbie to the forum, not to life. <end... -
Venison Question
thanks all for your considerations and contributions. I have one more haunch to trim, slice, and dice, and will see what happens. Appreciate ya Rex fwiw -- I don't do the dairy / meat thing. Ain't in the bible like swine, shellfish, and rabbits. R -
Venison Question
Thanks, fellas, for the replies. I cold smoked it first, and towards the end, turned on the (electric) heat, and bumped them up, while at 150 for about 2 hours or so. Not cooked hard. Definitely no fat out. I (unfortunately) know what that is. I am always in a no-pork situation for our...
