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  1. GatorAGR

    Dry Bratwurst after stuffing?

    So straight to the freezer on a rack rather than refrigerator?
  2. GatorAGR

    Dry Bratwurst after stuffing?

    Just finished stuffing and linking a batch of Bratwurst’s. Should I dry on refrigerator overnight before vac sealing/cooking?
  3. GatorAGR

    Fireboard 2 + Probes + Charger - Like New $100

    I’ll take it if @balcy doesn’t want it.
  4. GatorAGR

    Smoked Meatloaf with Brown Sugar and BBQ Sauce Glaze

    I mixed one up last night and going on the KJ this afternoon! Great minds think alike. I usually go at 250-275 for a couple hours. Did you run it at 225? How long did it take to finish for you?
  5. GatorAGR

    BOO-YA! Butts on sale-time to make andouille!

    I agree. Just ordered new casings.
  6. GatorAGR

    BOO-YA! Butts on sale-time to make andouille!

    Thanks. Now I gotta decide whether to get bigger casings or a new grinder plate. I’m leaning new casings because I really like the kidney plate grind texture for andouille. Although I could also run some through my 10 mm plate and dice some up for a blend??
  7. GatorAGR

    BOO-YA! Butts on sale-time to make andouille!

    I was thinking of doing the fat through a 10 mm and lean through a kidney plate because i have them. Would that work?
  8. GatorAGR

    BOO-YA! Butts on sale-time to make andouille!

    53 mm! That sounds huge. I was hoping to get by with the 32/35’s I have on hand. Think they’ll work?
  9. GatorAGR

    BOO-YA! Butts on sale-time to make andouille!

    was researching grind techniques for andouille when I found his old post @indaswamp . Not only impressed by the sausage but $.99 butts! Times have changed.
  10. GatorAGR

    Andouille

    Perfect. Thanks guys!
  11. GatorAGR

    Andouille

    I assume this is your IT. What temp do you set your smoker to or do you work the temp up like usual on sausages? Just got my first grinder and am about to try my hand at andouille.
  12. GatorAGR

    SmokeFire found a new home

    Been thinking about getting a top end pellet grill/smoker as well. I have an MES40 for sausage and a KJ Classic I for grilling. Hesitant to get rid of the KJ because I'm not confident I'll like the "grilling" of the pellets. Interested to hear your thoughts
  13. GatorAGR

    Annual venison bologna

    Nice work. That texture looks great.
  14. GatorAGR

    OTBS/Hall of Fame

    What do the labels mean below our avitar? Mine says "meat mopper" while others are "smoking guru" or "smoking fanatic". I assume it's a level of posts or activity? Just curious.
  15. GatorAGR

    Pulled Pork #2

    Hope you're better than I am at taking notes. I try different techniques then forget what I tweaked so I can never repeat it! :emoji_laughing:
  16. GatorAGR

    Pellets in the charcoal using a Komado

    The only way that I can see them possibly working would be to put them in the ash drawer and let them light from the hot ashes falling.
  17. GatorAGR

    Grind coarseness vs. mix

    Got it. Makes sense and thanks again!
  18. GatorAGR

    Grind coarseness vs. mix

    Thank you. Just making sure I don't change the texture of the sausage by "over mixing".
  19. GatorAGR

    Grind coarseness vs. mix

    How does the mix time affect the finished "courseness" of sausage? If I start with course ground meat, but mix the batter too much, will I "undo" the benefit of the course grind? Should I be careful to only mix to the point of sticking to my hand? Can sausage batter be over-mixed?
  20. GatorAGR

    Favorite “Tools of the Trade”

    Might seem obvious, but what do you use this for? Spritzing?
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