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A pig's (nose to) tale: cold smoked sausages
A friend of mine from Croatia makes these every year they slaughter a pig. Unfortunately it doesn't get cold enough in Louisiana to hang them outside to air dry after smoking they way he can in Croatia. -
Smoked some chicken breasts for New Years
Sweet Baby Rays is a great sauce if you can find it where you live. I usually smoke my chicken at a higher temp than I do my pork and beef. I like 300* for chicken. -
Parades Start Wednesday!!
Yes sir bout that time! Laissez les bons temps rouler! Not to mention it will soon be crawfish season.- kovaku
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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jalapano and cheese venison sticks
Danny, When I make my sticks I used 80% deer and 20% fat. For my fat I just used Jimmie Dean original ground sausage. I know that Jimmie Dean is not pure fat so the ratio ends up being a little higher than 80% meat and 20% fat but I have had good results. The flavor is also improved by... -
looking to part ways with my brand new MES 40in Gen 2.5
Where do you live in Central Louisiana? Do you have a zip code I can look up?- kovaku
- Post #2
- Forum: Electric Smokers
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Day 1 of 4 making sausage
Now that's what I'm talking about, great job. Sausage making is something I enjoy but I have never made that much at one time. Do you have a post about your smokehouse? -
Tri Tip and Rib Q-view
How long did you cook your ribs and at what temp? Rib seem to be something I just can't perfect, I have the sausage making down pat but seems like I just never can get my ribs to look like yours LOL! Looks great by the way. -
Our First Cedar Smokehouse Build
Awesome looking house. I was at lowes today looking at the cedar pickets thinking of doing something similar.- kovaku
- Post #9
- Forum: Smoke Houses
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Red Oak Smoked Pizza Fattie
- kovaku
- Album
- Comments: 0
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Red Oak Smoked Pizza Fattie
Well I couldn't find ground Italian sausage like I wanted so I had to use beef. I wove the bacon and seasoned the beef with Cavenders all purpose greek seasoning. Then I stuffed the fatties with pizza sauce pepperoni, black olives, mushrooms, and mozzarella. It turned out a great product... -
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- kovaku
- Media item
- Comments: 0
- Album: Red Oak Smoked Pizza Fattie
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- kovaku
- Media item
- Comments: 0
- Album: Red Oak Smoked Pizza Fattie
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- kovaku
- Media item
- Comments: 0
- Album: Red Oak Smoked Pizza Fattie
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snack stick cooking problem
Thanks for the tip about wrapping the raw sticks. I will do that. I will also post finished result pics to see what they turn out like. -
snack stick cooking problem
Hey guys quick question, I had snack sticks on my pit this morning smoking and a cold front started coming through with about 35 MPH winds. I couldn't keep my pit hot as the wind was stealing all the heat even with the fire box damper all the way open. The sticks had smoked for 2 hours at 150F... -
New Member from Northwest Louisiana
I was just firing it today for the first time this year. Tomorrow I have 25lbs of deer snack sticks to smoke in it. Using the damper on the old stove I can cold smoke and hit smoke by opening her up. I have cooked turkeys and ribs on it before since its metal I don't have to worry about a fire... -
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- kovaku
- Media item
- Comments: 0
- Album: New Member from Northwest Louisiana
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- kovaku
- Media item
- Comments: 0
- Album: New Member from Northwest Louisiana
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New Member from Northwest Louisiana
Someone had asked about my make shift smoke house. Here are some pics. It used to be a gas smoker.
