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Kabanosy Time
Looks awesome as always. I knew you would be eating right when you got better! Glad to hear it. -
Some cheese on the MES
Yes, I had several of the tiles sitting outside where it was about 30 degrees, and would swap them out every half hour or so. I will probably let rest a minimum of 4 weeks.- ryno21
- Post #4
- Forum: Smoked Cheese
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My little boy
Prayers for you and your family during this difficult time.- ryno21
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Beef "Dino" Ribs (From My Last Prime Rib Score)
Nice lookin bones Bear!!!! Always look forward to your smokes! -
25 lbs of summer sausage
Thank you very much. Some big names admiring my work -
Pressure compensating drip emitters
I have all the landscaping around my house irrigated with drippers and a system that believe it or not came from lowes. Close friend of mine is a landscaper that does irrigation and for home use this is what he recommended. I buried a 1/2" feed line around the house and have 1/4" going to all...- ryno21
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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20% OFF + FREE SHIPPING at AMAZENPRODUCTS.COM
Thanks for this awesome deal! Ordered the Maverick ET-735. Placed the order and instantly had confirmation and receipt.- ryno21
- Post #11
- Forum: For New Members
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NEW MAVERICK ET-735 - NOW AVAILABLE!!
Well I had been waiting for the iGrill2 to come back in stock, but once I seen this and Todd's April 20% off deal I had to order one. Thanks Todd! We will see how the 735 works.- ryno21
- Post #12
- Forum: Slicers, Grinders, Tools, Equipment
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25 lbs of summer sausage
- ryno21
- Album
- Comments: 0
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25 lbs of summer sausage
Had some venison I needed to use up so I ground up 13 pounds of it and 12 lbs of pork shoulder. Added all the goodies and put my mixers to work. That's alot of meat. Got to stuffing. Had 2 different types of casings. Squeezed them all in my mes 30 and put the Amnps to work. And of course... -
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Smoking Kielbasa and Snack Stix
The experts will be along shortly, but you will want to stay below 180 degrees to avoid "fat out", where the fat renders out of your sausage. I would toy with lowering your burner or looking at other options to lower your temp. Good luck! -
