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130 lbs of sausage
Looks great as usual! What different kinds did you make? -
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Super Sunday Bear Ribs!
My bud got a bear last year in da UP and saved the rib cage. We've been wanting to smoke them for a while and just couldn't seem to hook up. So when he invited us over for a Super Bowl party we decided it was the perfect time to try it out. If they didn't turn out any good there would still be... -
Deer Sausage
As Bassman said, be sure to add pork @ about 20 -30 %. -
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The Stuffer thread
For the last year I've been using a 5lb horn type manual stuffer. Someone got it for me for Christmas and while it stuffs well it is pain to use as I don't really have anywhere to bolt it down. So I've decide to go with a 5lb LEM vertical. Seems for the price it's about the best deal I've seen. -
recipe and history of SOS
SOS over a chicken fried steak and eggs. Now your talking breakfast!- lcruzen
- Post #7
- Forum: Links to Free Recipes
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$500 smoker on wheels
Opening to the smoke chamber seems a little thin to me. With a rig that size I'd like the abilty to throw a small whole hog on. Could probably mod it though.- lcruzen
- Post #10
- Forum: Wood Smokers
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some good info on the searing subject
Good read Krusher. Should be a sticky.- lcruzen
- Post #2
- Forum: General Discussion
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chili cheese.
That sounds really good. Just brought home some Japs yesterday so I'll give this a try.- lcruzen
- Post #2
- Forum: ABT's and all things Appetizers
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You might be A redneck if...
One of those campers would make a dandy walk-in smokehouse! Put some hooks and rods on the ceiling and put a couple logs in the oven(propane assist) and turn it on low. Open the roof vent for exaust and use the winders for air flow vents. Can remove the door off the fridge and put larger cuts on...- lcruzen
- Post #8
- Forum: Wood Smokers
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Chicken, Feta & Spinach Sausage
No skin but didn't trim off the existing fat either. I'd say the fresh sausage that I just grill was a little crumbly but not dry. The smoked had a great texture and flavor. I suppose you could render the skin and cool the fat a little and add that back into the meat for some added flavor. But I... -
Halloween anyone?
I never realized the WW of the W was also the Maxwell House coffee lady but is sure was. Was it Edith? The flying monkeys scared the Bejesus out me as a young lad.- lcruzen
- Post #13
- Forum: For New Members
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Halloween anyone?
Halloween this year in Michigan could be a little tough.- lcruzen
- Post #3
- Forum: For New Members
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Why are you at SMF?
I hang out here for the simple reason that it is nice to be able to converse with others that share the same interests in foods and preparation methods. I've learned a lot and hopefully taught a little on the way. The general helpful attitude everyone brings here is refreshing also.- lcruzen
- Post #41
- Forum: General Discussion
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Chicken, Feta & Spinach Sausage
Thanx all! Just a couple of hindsight recommendations. I think I'd skip out on the breast meat and use all thigh meat. I'd also forgo the fresh sausage and go with the smoked. Omit the salt from the recipe and use 6 teaspoons of Tenderquick. Stuff into casings and refrigerate overnight, then... -
Chicken, Feta & Spinach Sausage
First off the basic recipe. Chicken, Feta, & Spinach Sausage Yields 5 lbs of sausage. I usually do a double batch. 3 lbs raw thigh meat(cleaned)cut into 1 in. cubes. 1 lb raw breast meat cut into 1 in. cubes. 8 oz crumbled feta cheese. 4 cloves garlic minced/crushed. 1 T oregano. 2 t basil...
