Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Had to make some sausage - Kabanosy, Spicy Sticks, Varmlandskorv, Slim Jimish Sticks & Sun Dried Tom
This looks like it will be a good one here! I'll check back on this one tomorrow. Are they by any chance smoked sun dries tomatoes? Can't wait to check it out. -
Amazen help
Sounds to me like you need better draft. Personally I'm not familiar with that smoker but if it were mine a would drill a few holes on top for an exhaust. Maybe like 3 1" holes on top of your smoker and on the opposite side of you heat source. If your heat source is in the center I don't think...- lu1847
- Post #2
- Forum: Slicers, Grinders, Tools, Equipment
-
Favorite beers
I'm with this guy! Over the years I've tried and loved many different beers. Ive come to the conclusion there are several I wouldn't buy but none I wouldn't drink if someone offered me a cold one. However I prefer a lager over an ale.- lu1847
- Post #86
- Forum: Beer & Ale
-
My first fatty....Am I a real smoker yet?
Looks mighty fine to me. I like your ingredient choice. Been along time since I've smoked a fatty. I think one is in our neAr future. Thanks for the idea. -
Hawaiian style Portuguese sausage. Q
Thanks b. it was. Not perfect but for my first run I'm not gonna complain. The venison bologna turned out real good but I made that from a packaged mix and just jazzed it up a little. -
Spatchcocks, Pork Shots, and My New Favorite Chicken Rub
Maybe a combo of the cold and the fact you had the loader out a little. I wonder if the wind was blowing right in the loader. -
Spatchcocks, Pork Shots, and My New Favorite Chicken Rub
Very nice job on the birds they look delicious. I've noticed if my MES is full it won't get as hot as quick. I was wondering if you let the smoker preheat for a hour or so. Also was it real cold out? -
-
Hawaiian style Portuguese sausage. Q
Doing a little air dry for a while before going into the smoker. Here we are after 3 hrs of pit masters pellets. I only ran my heat at about 130. Here we are out of the smoker and before a 168-175 poach on the stove to a temp of 150. Some actually went as high as 160 depending on the... -
Venison Jalapeno Cheddar Cheese Summer Sausage w/Q-Views
Looks like you did a great job on the SS. Love japs an cheese in mine as well. Great job. -
Hawaiian style Portuguese sausage. Q
Well here it is airing before the smoker. -
Hawaiian style Portuguese sausage. Q
Sound1 I'm not sure what it will do to the texture. Just got the recipe and am trying it for the first time. I'll let you know tomorrow. -
Packed house - cold smoking everything but the kitchen sink this week! Pics
Nice smoke. Great variety !- lu1847
- Post #6
- Forum: General Discussion
-
Hawaiian style Portuguese sausage. Q
- lu1847
- Album
- Comments: 0
-
Hawaiian style Portuguese sausage. Q
Well here's my first run at Portuguese sausage. I just did a small test batch. 2 1/4# ground shoulder and 3/4# minced shoulder for texture. Here it is all mixed up. I used pineapple juice, soy sauce, hot sauce, garlic, paprika, brown sugar, salt, anise and #1cure This was the first time I...
