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  1. smoothsmoker

    Sausage stuffer or Vacuum sealer?

    That's alot more meat than I'll ever do. I don't get a chance to get game meat.
  2. smoothsmoker

    Meadowcreek BBQ 26-S - Chicken Breasts Qview

    Those look great! Are those Poppers next to the chicken on the plate?
  3. smoothsmoker

    First sausages with the new grinder - 4 types - Boudin, Chorizo, Andouille & fresh

    Bravo! You did a great job.I totaly enjoyed every post. Looking forward to the recipes and more posts. Thanks for sharing!
  4. smoothsmoker

    Sausage stuffer or Vacuum sealer?

    I think you are RIGHT Martin and Alesia! Now I just need to find the best prices. Thank you all!
  5. smoothsmoker

    Sausage stuffer or Vacuum sealer?

    ShoneBoy, Woodcutter and  Lingucia - thanks for your thoughts. I am leaning towards the stuffer. I've been using the grinder attachment and it's been a pain. But then after I've made all the sausage I freeze it and all the icicles form, I really don't want freezer burn on them so that's why the...
  6. smoothsmoker

    Italian Sausage Calculator

    Saved it!
  7. smoothsmoker

    Sausage stuffer or Vacuum sealer?

    I have a decision ahead of me. My budget is $150.00 and I need both a sausage stuffer and a vacuum sealer. Can anyone help me decide and provide information on either or both? I've been making about 10 to 15 pounds of sausage a month. I buy in bulk so a vacuum sealer would be very useful. What...
  8. smoothsmoker

    Illinois Group!

    Welcome! Hope to see what'er smokin'!  
  9. smoothsmoker

    Andouille

    They look great, are you willing to share the recipe?
  10. smoothsmoker

    And the WINNERS ARE!!!!!!

    Congratulations, both looked great!
  11. smoothsmoker

    Christmas Smoke 2012 w/ Qview

    NICE! Great looking smoke ring on the brisket. Those almonds look tasty!
  12. smoothsmoker

    Butt, Rib and a tenderloin for Saturday

    Looking Good!
  13. smoothsmoker

    12/21/12 Pork Butt with Q-View

    Good Job, you should upload pic's of your pizza!
  14. smoothsmoker

    SQWIB Live From Sunny Philadelphia "Detailed Post"

    Man Day... it should be a National holiday! Looks like all had a great time. Like Mr. Rogers always said "would you be my neighbor"
  15. smoothsmoker

    Stupid question

    is that skin?  
  16. smoothsmoker

    Stupid question

    I know this is a stupid question and I should know the answer but......... Do you remove the hard layer (skin?) of fat on the top of the pork shoulder when you make sausage?
  17. smoothsmoker

    1st time at Hotdogs and I need some advice.......

    Looking forward to the results!!! Hot Dogs is on my list of sausage to make. Right after Brats!
  18. smoothsmoker

    Never to cold to smoke!

    All I can say is S W E E T!
  19. smoothsmoker

    Been lurking awhile...First time post

    Hi Gregg and welcome to the best forum around! I've learned so much just going thru the posts. It just makes you want to smoke more! All i can say is ENJOY!
  20. smoothsmoker

    Smoked Cheese for New Years

    The cheese look great! Nice work on the box,,,very clever. So you're going to wrap it up for only 1 week?
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