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  1. stuffer3.jpg

    stuffer3.jpg

    • butcherfamily
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  2. butcherfamily

    Jalapeno Snack Stick Q-View

    Any other spice besides the Jalepenos?  I see your sticks shrunk up quite a bit.  Do you think you raised the temp too quick?  One suggestion you may want to try (if you don't already know this).  Smoke them for your normal time at a lower temp, say 160-180 (as long as you have some curing salt...
  3. butcherfamily

    Smoked Kielbasa Again

    I smoked 5 pounds of family receipe kielbasa yesterday myself and used pork tenderloin and strip steak.  We eat a LOT of sausage and try to make it as low fat as possible and still taste good. We were using lean turkey, but we went to sam's club and I found that the pork tenderloings are only...
  4. butcherfamily

    Smoked Kielbasa Again

    How do you like using those casings?  I have always used natural.
  5. butcherfamily

    Chicken Thighs and Leg Quarters Rock! and inexpensive to boot!

    I buy those to make enchiladas with.
  6. butcherfamily

    Sunday's Turkey

    Gene, if you are really planning on smoking a turkey or meal for that trip, I am in Safety Harbor too. We could easily work something out. You said you like Horseradish. try this: One heavily smoked turkey breast chop or dice (depending on texture preference) in a food processor, then add...
  7. butcherfamily

    Mondays Fatty Qview

    "good looking corpse" now THAT made me lol. Good one.
  8. butcherfamily

    Mondays Fatty Qview

    hahaha, yeah I can SEE that. Damn. I bet it tastes good, but man that's not something I'd want to eat very often (for the cholesterol). Sure looks tasty
  9. butcherfamily

    Anyone modded the GOSM to do a real cold smoke?

    Meaning, set up an external smoke source so that you can use the unit itself as the chamber and smoke so the GOSM is no more than ambient temp. I did some searches and didn't see anyone who has cold smoked sushi grade salmon. That is what I would like to do. NOT cook it. I will do that as...
  10. butcherfamily

    linking question

    One thing I don't see anyone mentioned, maybe its just common knowledge. When you are linking sausage, pinch the spot, then twist, then take one side of the sausage and pick it up and back in through the loop, then lay back down on the table. Then for the next link, do so on the other side...
  11. butcherfamily

    Stuffing Sausage Question

    Btw, here are a couple tips for making sausage. 1. Don't try to stuff your casings too tight if you are going to link it. 2. when your casing starts to get air in it, tap it a few times with the back of a knife. This will put a tiny hole in the casing so the air can escape but meat will not...
  12. butcherfamily

    Chicken or turkey sausages???

    lcruzen, that sounds like an intriguing recipe. If you used low fat feta and just breast meat, that would be a really low fat, tasty sausage! If you don't get around to making that soon, I will have to!
  13. butcherfamily

    GOSM Mod

    I was having a lot of trouble getting a low enough temp in my GOSM. Several people recommended this needle valve mod. I am a believer. I just purchased a short piece of pipe and a needle valve with female fittings on both ends. $3.59 and $0.59. Works GREAT! Thanks
  14. butcherfamily

    Stuffing Sausage Question

    I have a 5 pound stainless steel stuffer I purchased on ebay for $50 plus shipping. I just use a c clamp to affix it to my countertop. I can add the spices, mix and stuff 10 pounds in 20-25 minutes. And the cleanup is SO easy. Put the pieces in the dishwasher and you are done. I would...
  15. butcherfamily

    hot sausage ?

    That's the key to smoking sausage. Dry the casing with heat BEFORE you apply any smoke. You should dry it enough for the casing not to feel damp. Not totally dry it out though.
  16. butcherfamily

    Chicken or turkey sausages???

    I have made a lot of turkey sausage because one of my favorite meals is "poor boys" which is a spicy pork sausage. It is a family recipe I love so much, that I probably make 10 pounds a month. I started making it with turkey instead to cut down on the fat. A couple things I do is use more...
  17. butcherfamily

    New member from FL

    There is a small Hungarian meat place in Safety Harbor, FL, only open like 20 hours a week. But anyway, the original owners were hungarians (in their 70s) who came over to the US in the 70's. They sold to another Hungarian lady who runs it now. The make some excellent meats and smoked meats...
  18. butcherfamily

    New member from FL

    Yeah I understand all that and I do agree with that for the most part. I WILL share all of my own recipes. But there are some recipes that are only being handed down inside our family. Some of us may very well go back into business as well. It is very special to us, as I explained, other people...
  19. butcherfamily

    New member from FL

    I have seen several other fruit tree woods, but not orange. http://www.thespicehouse.com/spices/...FQOjFQodmiMKeQ
  20. butcherfamily

    New member from FL

    There's probably a couple recipes I can share, but I can't share any of the "secret" ones. Too many promises made. The meat mafia would come looking for me very quickly.
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