Toggle sidebar

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.
  1. fished

    Saying hi

    Hello and welcome
  2. fished

    Jalapeno cheese curd sausage

    They say for dutch oven cooking that one bricket will give about 25 degrees temp. When I do mine that what I'm going to use as a gage, will see how it works out.
  3. fished

    Jalapeno cheese curd sausage

    With using charcoal you will have to watch the temperature closely. I cured my bacon in my Webber kettle using just the amps and 5 or 6 brickets, it kept the temerature to 100 without any problem. I'm planning on doing some summer sausage in it latter. Ed
  4. fished

    Smoke Out! FNG incoming!

    Welcome from a retired AF member Ed
  5. fished

    Summer Sausage Question

    Thanks for information. I wasn't sure if it was allowed.
  6. fished

    Summer Sausage Question

    DanMcG, that's the site I was referring to. I wasn't sure if it was alright to post the link or not. I might have the fermento, I'll have to check. Thanks, if not I'll try it without it.
  7. fished

    Summer Sausage Question

    Thanks Chopsaw. I'm going to use a 1 7/8" casing.
  8. fished

    Summer Sausage Question

    TX Smoker, you didn't confuse me at all. I've read about what you are talking about. His recipe doesn't have a starter culture nor does it use cure #2. His recipe that I'm looking at doing is a German Farmer Style summer sausage. I didn't know why he said to incubate it for 48 hours when it...
  9. fished

    Summer Sausage Question

    I don’t think I’m allowed to post links. His recipes are all copyrighted. The recipe can be found on his site under the smoked sausage section. Sorry
  10. fished

    Summer Sausage Question

    I was looking at Lpoli recipes and found a German style summer sausage that sounded good. It says to incubate it at 80F(27C) for 48 hours. Could this be accomplished by just hanging it a room temp for 48 hours or is it even required? Thanks Ed
  11. fished

    Raffle: Inkbird Waterproof Instant Read Thermometer IHT-1P

    that's nice of you. I don't need it either, I have my smoke
  12. fished

    Tacos tonight YES!

    I don't know, but! If you dipped that in a egg wash followed by panko bread crumbs and deep fried it, it might be good.
  13. fished

    Dear Lord... I can't breathe....

    That look really great, no way I could eat that much.
  14. fished

    Seasoning Mix Question

    Dan, thanks for that link, very informative. After reading that I would rather use the milk powder than their special meat binder. Thanks Ed
  15. fished

    Seasoning Mix Question

    So could milk powder be used to accomplish the same results?
  16. fished

    Seasoning Mix Question

    I'm looking on the B&P site at their trail bologna seasoning and it says to add "special meat binder". Anyone know what that is and is it needed or can something else be used instead? Below is what I am looking at. I tried clicking on the embedded link, but got an error message. Trail Style...
  17. fished

    Summer sausage with a twist.

    Steve, that looks good to me. I can see the spices, is the white stuff chunks of fat? Would you mind posting your recipe? Thanks Ed
  18. fished

    OFG Trail Bologna

    Disco, what size were your casing? I'm going to make some of this, but I'll have to smoke it on Webber Kettle. My MES is down until can get a PID controller for. I should be able to smoke two 16" long clubs in my Webber. Thanks Ed
  19. fished

    My first bacon...

    Looks good to me also. I just sliced my last one yesterday and will smoke another one today. I cure mine for 12 days.
  20. fished

    OFG Trail Bologna

    Looks great Disco. I need to save that recipe. Thanks Ed
Top Bottom
Back
Clicky