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  1. murraysmokin

    Texas Sausage

    What is this jalapeno salt...sounds interesting...salt ground with dried jalapeno?
  2. murraysmokin

    Newbie on grinder search

    I have the cabelas carnivore series & this thing is a beast.
  3. murraysmokin

    Newbie needs equipment advice

    I am running the cables carnivore 3/4 hp it was a little pricey but hasn't flinched today did 75 lb pork with out an issue...deer, chicken, & beef never an issue. As far as stuffers I agree go bigger than what you think you will need...I am rolling the Weston 11 but as mentioned seems to be...
  4. murraysmokin

    Question regarding powdered milk/nfdm and cultured buttermilk

    I normally put one cup of water per 5 lbs & mix till really sticky...my batches are usually 15 lbs so I am generally at 1.5 cups NFDM to 3 cups of cold water.
  5. murraysmokin

    Question regarding powdered milk/nfdm and cultured buttermilk

    I'd put 3/4 of a cup in
  6. murraysmokin

    Bacon

    I am pretty fortunate wit Costco so close its readily available and at a reasonable price.
  7. murraysmokin

    Bacon

    Been meaning to make some bacon...out of the cure on to the smoke.
  8. murraysmokin

    Italian Chicken Sausage

    I buy the fresh grated from a market by me that is about 1/2 lb parm per 10lb then 1/2 lb high temp mozzarella per 5 lb...no shortage of cheese in any of my brats lol.
  9. murraysmokin

    Italian Chicken Sausage

    It is really nice in there with the other flavors really pulls everything together. I've made this one both with it & without it and with is definitely better.
  10. murraysmokin

    Italian Chicken Sausage

    They sure do used to be able to find boneless skinless for .99/lb now 1.99/lb is pretty good.
  11. murraysmokin

    Italian Chicken Sausage

    Lol...Not quite a pro but once I figured that out it sure makes links go faster.
  12. murraysmokin

    Snack stick help

    Ahh used to really e joy the fosters oil can...
  13. murraysmokin

    Snack stick help

    Personally I like tha AC legs snack sticks seasonings & I have had good luck with ask the meatman good prices & fast shipping.
  14. murraysmokin

    SCORED! three Weber Genesis ii e-310 grills... $169 each

    Damn that's awesome...you find it online or in store?
  15. murraysmokin

    Italian Chicken Sausage

  16. murraysmokin

    Italian Chicken Sausage

    seasoning mixed up ready to go... fresh garlic basil & sundried tomato all ground up ready to stuff One my favorites chicken thighs, fresh garlic, basil, sundried tomatoes, olive oil, parmesan cheese, & mozzarella cheese...these dont disappoint.
  17. murraysmokin

    Cheddar & gouda

    Nice looks good.
  18. murraysmokin

    Cheddar & gouda

    We can only hope...howd the cheese turn out.
  19. murraysmokin

    Cheddar & gouda

    I am over on the Eastside just north of detroit.
  20. murraysmokin

    Summer Sausage Sous Vide

    I have found the sous vide to be my go to for bringing SS up to temp. Typically smoke between 120 & 140 for 6 - 8 hrs then freezer bag & overnight (out of convenience) @ 155 i the sous vide. Then cold water bath & freeze what will be frozen & eat the rest.
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