Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Smoked Portobello Mushrooms
I used actually used some cherry on this and gave it a smooth smoke taste. Thanks all for the good feedback!- jjrokkett
- Post #11
- Forum: Fruit, Nuts & Vegetables
-
Greetings from oneshot....Traeger Smoker
Welcome Oneshot - Good looking qview! -
Jalapeno Cheese Smoked Summer Sausage
Thanks Cowgirl - BTW: I've been checking out your website - lots of interesting stuff you do! -
-
Help! Where can I pick up a Smokin' Pro locally
Not sure since I don't own one but here is link with all the big name chains that carry it: http://www.chargriller.com/where.php Hope this helps...- jjrokkett
- Post #2
- Forum: Charcoal Smokers
-
Sunday ABTs
Looks tasty! Anxious for the finished pic's!- jjrokkett
- Post #3
- Forum: ABT's and all things Appetizers
-
-
Tender Quick
Get mine from the local butcher shop. You can also order from numerous online sources: The Sausage Maker Butcher Packer etc. I typically use #1 cure/pink salt/prague instead since its cheaper than TQ.- jjrokkett
- Post #6
- Forum: Hot Smoked Bacon
-
Dry-cured sopressata . . . anyone?
According to Ryteks book the recipe for his sopresseta says "Sausage is smoked for 48 hours with cold smoke until color is obtained". Not sure about the culture - this recipe doesn't mention it but most of all the dry cured recipes I see have it... You can use a ph meter / strips to test the... -
Quick Italian Sausage help needed!
I'm with Bassman - I wouldn't have it smoked with no cure. Its kind of playing russian roulette...But if you are going to smoke with no cure maybe "just maybe" smoke at hot temps like over 200 for a short time and cook again to finish when ready to eat. Not sure if my thinking is correct... -
Dude's Day BBQ with ribs and chicken
From the sounds of it everyone had a good time and the food looks great!- jjrokkett
- Post #8
- Forum: General Discussion
-
Smokin in Chi Town
Welcome aboard Martin! You'll definitely find some good info here. -
Smoked Portobello Mushrooms
Indy - cooked them at 225 for about 45 minutes or so. Good luck!- jjrokkett
- Post #8
- Forum: Fruit, Nuts & Vegetables
-
another smoke filled weekend q heavy
That looks tasty - Amazing smoke ring! Nice pic's -
-
-
Hello from Kansas
Welcome aboard Steph! Good luck on your smokes! Tons of good info here! -
Trying them all
Welcome to SMF Indy - Looks like your off on the right foot! -
Jalapeno Cheese Smoked Summer Sausage
Glad to help - Let me know how it turns out! When I first started into making sausage I bought a lot of premixed stuff but found them a little weak (might be my taste buds) so I have alot left over that I still need to use up but found the best sausage I made was from my own mixes. I think the...
