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. mvincent42

    first summer sausage

    Well...dried at 120* for an hour, smoked at 140* for an hour, smoked at 160* for 30 min and smoked at 180* until it hit 164*. Directions said 156 but it stalled at 151* and all of a sudden was at 164*. "Spam log" looks good. Have it all in the fridge to cool. Seems like a successful first run...
  2. 2013-01-22_16-45-04_762.jpg

    2013-01-22_16-45-04_762.jpg

    • mvincent42
    • Media item
    • Comments: 0
    • Album: first summer sausage
  3. mvincent42

    first summer sausage

    Probe inserted and end tied. Guess there was enough string for me to use some of it. Brought back to room temperature (ish) for 2 hours. In smoker now for 1 hour at 120* to dry before I start smoke. All this is according to package directions. Put my little "spam log" on foil with holes...
  4. 2013-01-22_13-07-02_459.jpg

    2013-01-22_13-07-02_459.jpg

    • mvincent42
    • Media item
    • Comments: 0
    • Album: first summer sausage
  5. mvincent42

    first summer sausage

    Yeah the directions said to use the excess string from the other end. It doesn't look to me like there is any extra. I will figure something out. Rubber band was just handy and I figured I would be undoing it anyway to put my probe in and have to refasten it somehow. Wish I had some...
  6. first summer sausage

    first summer sausage

  7. 2013-01-21_23-36-48_821.jpg

    2013-01-21_23-36-48_821.jpg

    • mvincent42
    • Media item
    • Comments: 0
    • Album: first summer sausage
  8. mvincent42

    first summer sausage

    So....used the high mountain kit for the first time tonight. Followed the directions to the letter except I added a little extra garlic as I am a garlic addict. 1 lb 4 oz chuck, 1 lb round and 12 oz pork butt. Soaked the casing for an hour as directed. Ground the meat and added seasoning and...
  9. mvincent42

    first summer sausage

    Thanks for the offer, man. I will hit you up if I need to. I am going to start with just about 3lb so I am going to just try one so I should be fine.
  10. mvincent42

    smoking cheese in mes

    Looks good to me man!
  11. mvincent42

    first summer sausage

    Great tips guys. Video answered my question. I will post pics during the process. Thanks!
  12. mvincent42

    first summer sausage

    That's what I was afraid of it just seems so big to use with my stuffer. I am sure after it softens it will seem more normal. Tanks guys.
  13. mvincent42

    first summer sausage

    Ok so first time...got the hi mountain kit since I had a bass pro gift card. I have never used these giant "mahogany" casings before. The kit says to soak in warm water for an hour then stuff. What I am curious about is does anyone out there have an easy method for stuffing? I am not sure if I...
  14. mvincent42

    Linguica Up Next

    Awesome stuff! So many things to try....and now its tax season...
  15. mvincent42

    Pastrami ?'s NOW WITH PICS!

    Meat and cheese both look good..I gotta do some soon!
  16. mvincent42

    Smoking a Brisket Tomorrow (01/12/13) - Follow Along

    Hey jimmy where do you find tomato powder? Never heard of such a thing.
  17. mvincent42

    Smoking a Brisket Tomorrow (01/12/13) - Follow Along

    Looks really good man!
  18. mvincent42

    OH WOW! THE McRIB IS BACK!.....yuck.

    I love in and out burger...give me a double double animal style any day of the week. We don't have them here in Colorado because they would have to put a warehouse here because everything is shipped to the stores fresh! Amazing concept! Great stuff though. We just got a maidright here though...
  19. mvincent42

    my first smoked pulled pork

    Thank god for pork!
  20. 2013-01-12_17-17-02_492.jpg

    2013-01-12_17-17-02_492.jpg

    • mvincent42
    • Media item
    • Comments: 0
    • Album: my first smoked pulled pork
Top Bottom
Back
Clicky