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  1. bigcitysmoker

    All my posts are moderated?

    Thanks Dave - I see it has been posted. Cheers!
  2. bigcitysmoker

    First batch of ribs

    say goodbye to any bbq joint from now on! :-)
  3. bigcitysmoker

    All my posts are moderated?

    Thanks for the replies. So... will my posts be posted by a moderator eventually???
  4. bigcitysmoker

    All my posts are moderated?

    I made some posts earlier today and still do not see them being posted in a thread... What gives? Does someone actually look at each post before being posted? Thanks in advance
  5. bigcitysmoker

    Kielbasa start to finish for Chef Jimmy

    looks very moist ... any tips to increase moisture or are the ones pictured right out of poaching?  
  6. bigcitysmoker

    First time sausage making and it happens to be Kielbasa...

    Thanks everyone for your positive comments! More people than not seemed to enjoy the consistency so I may be stuck making em this way! :-) Next time I will up the spices and go from there. Do you guys/gals generally use regular garlic for Kielbasa? I decided for this round to use elephant...
  7. bigcitysmoker

    Kielbasa start to finish for Chef Jimmy

    That looks very good! What meat did you use?  
  8. First time sausage making and it happens to be Kielbasa...

    First time sausage making and it happens to be Kielbasa...

  9. bigcitysmoker

    First time sausage making and it happens to be Kielbasa...

    Well I received most of the items I needed to try out my hand in sausage making. My favorite sausage would be Kielbasa so that was my choice for this round. The only thing I was missing was a food scale that UPS didn't get to me in time... I started off with a 8.3 lb pork butt and after removing...
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  15. bigcitysmoker

    Kielbasa start to finish for Chef Jimmy

    Thanks very much Shannon.
  16. bigcitysmoker

    Kielbasa start to finish for Chef Jimmy

    Looking real good!!! :-) Two questions if I could; 1) Do you prefer to combine spices with unground meat? or ground meat? Any different results with grinding and then storing overnight with spices? 2) Marjoram - is ground marjoram OK to use? Thanks in advance.
  17. bigcitysmoker

    Sweet Success

    Hi there Mike, looks real good! Can I ask a question? How did those pretubed casing come? I ordered a batch and it came in a bucket... Is that right? I haven't opened up the bag yet...
  18. bigcitysmoker

    Hello to SMF !!!

    I've recently gotten into the smoking addiction ... it started off with purchasing a propane smoker from Lowes. Since then it hasn't stopped... started with ribs, moved to butts, then to poultry and now I'm getting into sausage making. I have had great reviews from everyone that has eaten my...
  19. bigcitysmoker

    Care And Feeding of a 5lb Grizzly Stuffer -15 Pics QView -Good for Rookies

    Thanks for the great breakdown of the Grizzly stuffer. I just purchased one for $64.95 directly from Grizzly ...  
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