Toggle sidebar

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.
  1. txbigred

    Summer sausage cheese ratio?

    Yep, 10-12% is what I use, and it comes out great! Dave
  2. txbigred

    80 lbs of Pork butt for $90.00

    Last time I bought a case of butts at Sams club it was $1.33 lbs.
  3. txbigred

    Question on 2-2-1 for BB ribs

    That's what I was thinking too, wanted to see how everyone else does it. Thanks.
  4. txbigred

    Too simple to talk about?

    Here's the I built for doing sausage, it's made out of a warming oven. I have it in my garage, vented to the outside so I can use it rain or shine. Dave
  5. txbigred

    Question on 2-2-1 for BB ribs

    I have always done my ribs with out "foiling" them, and they have always been pretty good to me. I have three racks of baby backs that I got from Sams and am going to try the 2-2-1 method. My question is, can I put all three racks in one foil wrap together, or should I wrap each rack separately...
  6. txbigred

    Breakfast sausage question?

    I've tried some of the recipes in Rytek Kutas book, and find they are kind of bland. The book is full of good info, I just didn't like the recipes I tried. With that being said, it's hard to go wrong with Leggs old plantation #10 breakfast seasoning. a little heat, and sage. And for under $2.00...
  7. txbigred

    Advice/Info on Snack Sticks

    I would recomend cooking until internal temp is 152, at that point they are fully cooked. When using the collagen casings, be sure that you don't over stuff as they tend to burst quite easily. I use Leggs Old Plantation snack stick seasoning, and everybody seems to love them. Dave
  8. txbigred

    Hello From Humble Texas

    Yea, it was mentioned a couple times to post in roll call, sooo here I be
  9. txbigred

    Sausage Prep

    Wow, that is a really good price. I use a scale that was made for measuring refrigerant, and it is pretty accurate, but it sure cost a whole lot more than that. I might get one of those too. Is it as accurate as they claim? Dave
  10. txbigred

    Show your dog

    Nice dogs everyone. Here is my best friend Pita ( Pain In The Axx), the wife named her any way, I found her abandond at a road side park in Woodville Texas coming back from Toledo Bend. Dave
  11. txbigred

    My new Stuffer

    I used a 5 pounder from the "Sausage Maker" that had nylon gears for years without any problems...just wasn't big enough for my. Ended up getting a FDick . DAve
  12. txbigred

    My First time making sausage

    Looks good, post up some pics when it's finished. Dave
  13. txbigred

    First time Butt with QVIEW

    Ok, this is the first time I've cooked a butt, without converting it to sausage first!! I followed the procedures I read here, including using SoFlaQuer's finishing sauce. Man, have I been missing out! I can't believe moist and tender it was after 9.5 hours in the smoker, and another 2 wrapped...
  14. txbigred

    Hello From Humble Texas

    Hello all, I'm more of a sausage maker than a BBQ smoker, but I do some smoking. I grew up in Michigan, but am now a "Damn Yankee" ( one who came to Texas, and didn't go back!!), been her 26 years now. I have a MES that I use for ribs and brisket, started out with the "Cajun smoker" who I think...
  15. txbigred

    summer sausage

    I've made hundreds of pounds of summer sausage with cheese, and the only cheese I have used is pain old cheddar from Sams, cut into 1/4-1/2" cubes. I guess it depends on what you are using to smoke it with. Keep the smoker temps under 165, casing stuffed tight with no voids and you shouldn't...
  16. txbigred

    Another riddle

    Alex, I'll take "what do you call a dog with no legs" for $100 LOL Dave
  17. txbigred

    As promised... El Rancho BeBop FATTY w/Cadillac Marguerita Cheese Sauce

    Everything looked great........except for the bud Lite....shoulda had a Corona with that theme Dave
  18. txbigred

    Got me a new stuffer

    Cool, if you've been using a jerky stuffer, your going to really like that one. Dave
  19. txbigred

    Discussion, how to produce smoke ring in electric smokers?

    Or.... it could have been the cure in the bacon permeated into the fatty. That would be my guess. Either way, nice looking fatty!! Dave PS, I just noticed where you are from, I grew up in Northville.
  20. txbigred

    Slim Jims and Summer Sausage

    I'm sure there are, I'm new here too. Try doing a search. If you have any questions about making sausage, I would be happy to help any way I can. Dave
Top Bottom
Back
Clicky