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  1. dog1234

    Smoke Suasage?

    OK, I have been reading several threads and it getting confusing. I have a few questions. I will be making Deer/Pork sausage in the morning some to smoke and other to bar-b-q and cook in gravies and gumbo. My questions are for smoking: I have Prague Powder #1. How much per lb to put in meat...
  2. dog1234

    Boudin ?

    Don't forget about those cracklings!!!!!!!!!! :yahoo::sausage::yahoo:
  3. dog1234

    Smoking a whole fryer

    Thanks Dirt. I will do that next time:biggrin:
  4. dog1234

    First Thanksgiving Turkey Smoke

    That bird look really tasty, It color is great!!!!!! Nice job
  5. dog1234

    Smoking a whole fryer

    I have a simple question I hope. A have smoked a whole chicken a few times and when I do I use two thometers one in breast and one in thighs. It seem like the thigh meat is always about 10 degree hotter that the breast meat. I start the fryer out on it breast for the first hour then roll on its...
  6. dog1234

    Nickel or Stainless injector

    Do you know how much you paid for it and where you got it from?
  7. dog1234

    Nickel or Stainless injector

    I had a Injector like the Bayou Classic, not sure what type it was. I am not sure what metal it was made of. I threw it way a week ago. Had trouble with the threade stripping and other small issues. So my question is after looking over the threade here, it looks like a lot of people are using...
  8. dog1234

    DRY BUTTS

    Thanks Jimmy, I will try injecting it and lowering temp. Maybe the drippings won't burn.
  9. dog1234

    Gameday Shoulder

    Did you catch the dripping from the meat?
  10. dog1234

    DRY BUTTS

    255 to 265 on temp. MES 30 on smoker Brown sugar, cayenne pepper, onion powder, chili powder, I don't trim t all. I key for a local super market near my home. I want to be clear that the drippings burn not the meat. CAnt use the drippings they are burnt.
  11. dog1234

    Tasso and such - All the goodness of Southern Louisiana Food

    CAJUN, I live n good ole Breaux Bridge, LA................. Love the foods we have around here on almost every corner............. You Tasso looks good!!!!!!!!!!!!!!!!!!!!!!! NICE JOB!!!!!!!!!!!!!! I am in the process of protecting a smoked sausage (deer&pork).
  12. dog1234

    Gameday Shoulder

    They look very nice and flavorful!!!!!!!!!!!!
  13. dog1234

    DRY BUTTS

    Ok...........I have done several butts over the last four years. I have a issue I would like to get some direction on. I have not been truly happy with mine. They tend to be dry and not much flavor. I have read that I should catch the drippings as they smoke, then put in ice box to cool and...
  14. dog1234

    Cheese ?

    Thanks!!!
  15. dog1234

    Cheese ?

    The problem is I don't know what I like or what is the most common one to use. 
  16. dog1234

    Cheese ?

    I am going to make some deer and pork sausage. I do have a question. I ate some made in the Houston Texas area by a butcher and it was excellent. My question is what cheese do you use? Cheddar or American..............   I know their are many different options but this was yellow in color, and...
  17. dog1234

    Lurker turned member

    WELCOME Enjoy what you do.
  18. dog1234

    Cabelas 80 Liter dehydrator for sale

    I have a Cabellas 80 Liter dehydrator. I purchased it in January of this year. Used it once. Works great just not going to use it. Asking $275.00 but will negotiate price. Call at 337-288-9138
  19. dog1234

    MES

    Man I hope you guys are right!!!!!!! I have a duel (I Grill)......
  20. dog1234

    MES

    Thanks Bear, That one has the controls back center of top, slanted as you said. That make me feel better!!!!!!!!!
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