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. IMG_0846.JPG

    IMG_0846.JPG

    • padronman
    • Media item
    • Comments: 0
    • Album: Leftover Brisket? Uh huh
  2. IMG_0845.JPG

    IMG_0845.JPG

    • padronman
    • Media item
    • Comments: 0
    • Album: Leftover Brisket? Uh huh
  3. padronman

    Fresh Sausage (no cure) long term storage?

    So I understand all about Cured Sausage for smoking.  Now if I want to make some Chicken and Cranberry sausage (fresh) can I then link it.......and Vacuum seal it and freeze it?  I think I know the answer to this but just wanna make sure because I can't eat 10-15 lbs of sausage at once LOL...
  4. padronman

    Last piece of the puzzle arrived!

    Thanks again guys!  You will see pics once my first batch is made.  Been a busy time and haven't been able to.  Just reading, learning and salivating at the prospect of my own smoked Andouille! 
  5. padronman

    NOLA!

    This will be my first sausage that I make.  Yours looks amazing.  What stuffer do you have?
  6. padronman

    Question about Fat

    ​Thanks Chef!!!  I guess only one way to find out LOL.....maybe sparingly used in a sausage would be worth a try.  Hate to throw it away if it can be utilized!
  7. padronman

    Question about Fat

    So doing a rather large full packer Brisket and will be trimming off a lot of fat.  Is this fat that can be frozen and kept for using in sausage making or is it too tough?  As someone pointed out that this new hobby will make me think of these things :) Thanks Scott
  8. padronman

    Flavorless Pulled Pork

    Use a finishing sauce......I use SoFlaQuers sauce (you can find it on here) and it is a welcome and tasty addition,  but I'd also suggest skipping those pre-brined cuts of meat......that may have something to do with it.  I always pay more for better cuts and the results are night and day.
  9. padronman

    First smoke on MES 40

    Id say those are pretty much perfect as well.  Great first smoke!
  10. padronman

    Brisket temp

    Meat is fickle......it does what it want to LOL.  I had an 8lb pork butt take almost 20 hours once.  That damn thing was gonna be the death of me Scott
  11. Last piece of the puzzle arrived!

    Last piece of the puzzle arrived!

  12. padronman

    Last piece of the puzzle arrived!

    Got my Hakka 5-7LB sausage stuffer delivered today. This is one beefy unit. Solid and from what I have read it works well. Can't wait to make my first sausage. Thinking Andouille 128522
  13. IMG_0821.JPG

    IMG_0821.JPG

    • padronman
    • Media item
    • Comments: 0
    • Album: Last piece of the puzzle arrived!
  14. padronman

    Poor Brisket Choices

    Save the fat and add it to your grind to make sausage 128522
  15. padronman

    First PBC Brisket

    Best $300 I've spent. I use mine all the time and haven't had any failures yet. It's so set and forget that you just trust what PBC tells you. I have done Butts, Ribs, Half chickens, a whole turkey, shrimp, burgers, veggies, Tri tip, and Monday will do an 18lb brisket. This is seriously a...
  16. padronman

    First PBC Brisket

    I'll be doing my first PBC Brisket on Monday!!!! Great job 128077128077128077
  17. padronman

    Freezer Burnt

    Vac sealers are not expensive......less expensive than throwing away or ruining a bunch of expensive meat. Time to just make it happen.
  18. padronman

    Sausage making question....

    Thanks Richie. Mine is square so this is on my to do list. Waiting for my #5-7 lb stuffer to arrive then its game on!!! Scott
  19. padronman

    Too much TQ?

    Okay so I am new to this but isn't it 1Tsp Cure per 5 lbs of meat?
  20. padronman

    Finally! FAST FOOD worth writing about!!!!

    Arby's changing and has a lot of "smoked" meat type sandwiches here.  I too like that sandwich A LOT!!!  You were spot on with your review Scott
Top Bottom
Back
Clicky