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Bear's "Step by Step" Index
WOW I cannot tell you how helpful this is. I have learned more in 1 hour of going through these "steps" than I have in the previous 2 weeks of reading and research. Thank you so much for putting in so much time and effort to help newbs like me, it is greatly appreciated!!- pipelinegypsy
- Post #187
- Forum: For New Members
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Mustard Sauce
I'm just curious, is there a reason you are wanting to use the dry in place of prepared mustard? Actually once you mix the powder with a liquid, you are in essence making a prepared mustard. You stated that is was too hot and pungent, what was the ratio of your substitution? In most cases, the...- pipelinegypsy
- Post #3
- Forum: Sauces, Rubs & Marinades
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Cure for boudin?
Good afternoon y'all, I made a huge batch of boudin today and since I have my lovely new smoker I thought I would smoke a little of it. I've never had it smoked so why not right? I am wondering if it will need a cure seeing how it's already cooked, however it does have the rice that can...- pipelinegypsy
- Thread
- Replies: 2
- Forum: Sausage
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Just another newb :)
Actually both. I made some fresh breakfast sausage and then I made two batches to be smoked, one regular and one Andouille. We go through a great deal of the stuff so I wanted to be sure and have it ready to go whenever the need arose. We are headed down to FL Sunday to spend a few days, I love...- pipelinegypsy
- Post #5
- Forum: Roll Call
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First smoke done, now advice needed for next attempt
Well that was embarrassing... LOL Take it easy guys, yes that was a mistake! I should know better than to post anything after a few glasses of wine haha. I guess in my mind I was thinking 1 tsp per recipe because, having the cure in mind, I wrote all of my recipes to be in 5lb batches. Sorry to...- pipelinegypsy
- Post #7
- Forum: Sausage
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- pipelinegypsy
- Media item
- Comments: 0
- Album: First smoke done, now advice needed for next attempt
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First smoke done, now advice needed for next attempt
Thanks for the comments guys. dirtsailor2003 I did indeed use a cure... prague #1, 1 tsp/lb. Thank you tropics for the pics on the rack. When I did my venison sausage today I sort of fashioned a "rack" by weaving some butcher's twine on the top rack and tying the links to that. I didn't gets...- pipelinegypsy
- Post #4
- Forum: Sausage
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First smoke done, now advice needed for next attempt
- pipelinegypsy
- Album
- Comments: 0
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First smoke done, now advice needed for next attempt
Hello everyone, I am totally new to smoking. My first attempt was yesterday and I think it could have gone much better, so I am hoping someone can tell me where I went wrong. Yesterday I did some Andouille and today I am doing some venison links. I have a Masterbuilt 30in electric smoker. I let...- pipelinegypsy
- Thread
- Replies: 6
- Forum: Sausage
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IMG_0022.JPG
- pipelinegypsy
- Media item
- Comments: 0
- Album: First smoke done, now advice needed for next attempt
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Just another newb :)
Hey Y'all from Alabama! I decided to dedicate my entire first deer this season to sausage. It started as a fresh sausage project, but I quickly started craving some smoke. Before I knew it I had accumulated all the tools I thought I would need (along with enough Amazon boxes for a nice bonfire)...- pipelinegypsy
- Thread
- Replies: 6
- Forum: Roll Call
