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Smoking Brat Help
Does the time in the fridge go toward the four hour rule ? Been in the fridge since I stuffed them Yesterday. Does that mean they are already no good ? -
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Smoking Brat Help
Need some help from you guys on the how to smoke the brats I made yesterday. They have been in fridge overnight. Got a Cajun Injector electric smoker with electronic control with smoking tray and water pan. Start at what temp ?Use Smoke ? Use Water ? How long ? Thanks again I have gotten hooked... -
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Twisting Brats
Do you have to tie between link ? What keeps them from untwisting ? Thanks Again -
Twisting Brats
I just made 5 lbs of brats using shooterick's recipe and having a tough time keeping them twisted up. Is there some type of technique to twisting them in brat length that I don't know about ? Also once they dry just put them in freezer for keeping no smoke or anything ? -
A-Maze-N pellet smoker question
Thanks Scarbelly, I think you answered my question, I quess the dividers are different in the pellet smoker to keep it from jumping across. -
A-Maze-N pellet smoker question
Thinking about buying an AMNPS for my electric smoker and see they come in three sizes. The smaller ones come with saw dust and are called just a maze n smokers. My question is has anyone, or can you burn pellets in the two smaller dust units ? I want to use pellets if I get one. -
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Sausage Question
I've read on here about putting your sausage in ice water to let it bloom, exactly what does that mean ? -
New to sausage making
Didn't get much smoke at 180 degrees this is why i raised the temp. Any suggestions on getting the smoke ? -
My 2cents on the latest pork trend...
These look awesome, what's the recipe ? -
Newbe in Southwest Louisiana
Hello Everyone, My name is Dennis Riley and I am new to sausage making and smoking. Got me a LEM grinder,(the least expensive one) and mixer, and stuffer. Also bought an electric smoker made by cajun chef that I just used for the second time. Just started learning to make sausage this year... -
New to sausage making
Updated my profile but don't see Roll call, Smokin Al -
New to sausage making
I am on my second batch of sausage and need some advice. My first batch I smoked on my pit and it did fairly well. Yesterday I made about 15 pounds of jalapeno and cheese venison and pork sausage and am attempting to smoke it in my Cajun Chef electric smoker. Started the temp out at 180 degrees...
