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At Thanksgiving we have "turducken" Any thoughts about an Easter - pressed out pork butt, rolled up with ham, stuffed with lamb sausage - with sage, pineapple, mint jelly - smoked? Well you guys know where I'm getting at or make something to knock the socks off an Easter dinner.
Looking for a sweeter pepperoni recipe with ckunks of dried fruit like pineapple, mangos, cranberries, ect. More pork than beef, maybe a little sweeter with sugar, nutmeg, allspice & a little less on the salt, garlic, onion. Any ideas?
I just made a couple of sticks of SS , 2-1/2 round casings. Problem after ice bath it wrinkled up & is kinda hard to peal off the casing. Can it be saved? What do I do next time? I wish my pepperoni looked like this.
Just gota a deal on a cheap precooked shank ham. 50% off + a coupon & use or freeze in a week or so + it might be too big for my MES 40 smoker. ? is can I big chunk it, stab it with an ice pick, soak it in or rub it ?, & resmoke. And what temp, how long, ect. Thanks to who reply. Hey I...
Can hog casings be used for pepperoni? What is the difference between pepperoni & say a brat, kabalsa, or german sausage? Or can I stuff anything in any casing & call it what ever I want.
Can raw corned beef be ground up, stuffed into casings, & cold smoked? And cooked up later? Do I need a cure? Can it be stuffed, hot smoked like a summer sausage or pepperoni stick?
What do I need to do to give the ole MES 30 a tune up? A couple weeks ago it set outside overnight cold, snow & rainy. Plugged it in & it beeps but no control buttons. Brought in the shop, warmed it up & off & running. This week after being inside out of the elements, acted up again. Tune...
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