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Getting Equipment Ready
i can see a pellet injection of some kind being bolted to an exhaust manifold so you smoke while driving...lol. im sure you got something on the go. a few more years and im gonna be like you, on the road. good luck and nice work!! what model did you guys go with??? is the 35' enough?? how... -
Whole hog on a spit.
omg, just realized this thread started almost 2 years old??? feb/12. i was gonna say the piggy on the spit is not the same one on the baking tray??? either way, nice job AK1. it is definately to cold in the month of feb and the box is a little big to retain heat in those temps, you know... -
Smoked Country Sausage w/ Q-view
looks good, if you use shoulder instead of butt, you can eliminate the back fat. -
Hi mountain Maple breakfast and Cajun sausage (first run on new sausage stuffer)
good that your enjoyin the new stuffer, nice unit. i was actually surprised you used a "ready mix" as opposed to making/mixing your own??? i like making/mixing my own, thats just me though. this way i know whats in it. at least the poochs are eating good!!! lol -
sausage "bounce" texture
50/50 pork shoulder to venison. i prefer 3/8" plate but for some reason one of my two suppliers 3/8's is a little to coarse??? i have hime run it through twice. but 1.8% salt, 50/50 and 3/8's should work good with pork shoulder not butt -
A new addition to the family.......
very nice, hard to tell but are the gears steel or black nylon??? -
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Smoked Polish Sausage - serving ideas
why not lookup a eastern european grocery/deli/butcher store in your area and head down and buy up allot of diff. meats/cheese and such??? -
can i soak finished bacon to reduce saltiness?
yes you can give a soak if overly salted, after a water change you should let hang for 24hrs(+-), air dry then smoke, it has to release as much of the new moisture as possible.- skully
- Post #8
- Forum: Hot Smoked Bacon
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Cleaing Traeger Texas Grate
you can use a small propane torch then follow up with easy off. let soak then place in laundry tub and rinse till it spotless- skully
- Post #4
- Forum: Pellet Smokers
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lamb shoulder
good thing lamb is "fatty", cause you really got to cook the Pi$$ out of it to get it to charcoal, looks moist and still a little red. perhaps a couple of hours like you said less, just goin by the pic. -
lamb shoulder
never thought or heard of mustard on lamb but i guess it works for you. olive oil/oil/salted butter is the "glue" i/we have ever used for lamb to hold spices. diff strokes i guess -
Carcinogens?
would common sense not be the first and fore most to anyhting in life???- skully
- Post #8
- Forum: Electric Smokers
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wants elgin sausage recipe
2 1/2-lb ground pork 2 1/2-lb ground beef 2-tsp dried sage 4-tsp crushed red pepper 4-tsp cayenne 2-tsp hot paprika 2-tsp ground cumin 2-tsp dried sweet basil 2-tsp anise seed 2-tsp dried oregano 1 1/2-tbsp salt 1-tbsp freshly ground black pepper 1-cup cold water -
Mmmmmm Pork Pies
your a better man than me, i would have inhaled those straight out of the oven!!! -
