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  1. realtorterry

    Spare sunday

    Nailed it
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  3. Spare sunday

    Spare sunday

  4. realtorterry

    Spare sunday

    Haven't had much time for smoking lately but the weather here has been so good, the smoker was calling me!! Here they are all rubbed & ready Already beginning to pool Fresh out the smoker & ready to wrap Threw on the ABTS for the last few hours Should be dinner time in just a few hours
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  9. realtorterry

    Finished my pastrami this weekend

    I have been thinking about Pastrami for days & now I see this?? Love the close up of the seasoning. Care to share Chef's rub?
  10. realtorterry

    kielbasa, first time

    Holy juicy looking kielbasa batman!!! I see there are extras. What time should I be there?
  11. realtorterry

    Garlic SS

    I'm with C Farmer, your worse looks better than anything I have done??
  12. realtorterry

    Sunday sausage adventures

    That's what I'm talking about!! Great Job!!!
  13. realtorterry

    Fresh

    Looks good from here
  14. realtorterry

    Third time trying to make sausage

    Thanks guys! Unfortunately life got in the way & I wasnt able to get these cooked. It been four days now & everything I read says they're not good to eat anymore. Maybe next time I'll stuff in the morning & grill that night
  15. realtorterry

    Third time trying to make sausage

    Thanks again Foam, I will definitely listen. Gotta know though, what is this food safe gel? Never heard of that one? My tubes are the cheap white plastic so do you put the gel over the tube & does it compromise the sausage??
  16. realtorterry

    Third time trying to make sausage

    Need some practice at stuffing them. Some small then others, but that's just practice
  17. realtorterry

    Third time trying to make sausage

    Thanks DS...on with the itiailian First try at links as well. Again I fired up a pattie from the leftovers. These were better. Got them resting in the fridge for now. Gonna grill them tomorrow
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  19. realtorterry

    Third time trying to make sausage

    I'm using the 35-38 mm casings & the medium grind plate. Not sure what size that is? Only came with the three s ize
  20. realtorterry

    Third time trying to make sausage

    Thanks Foam, I do, do that. This is what I learned. Make sure the feeder tube is very wet, even with soaked casing it's still a little hard. Grind up at least 5 lbs. this is a lot of work for just a few lbs. last, clamp down the stuffer
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