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Kielbasa in the smoker!
Thanks guys! I'll be updating the Qview later. I might just try my hand a some pork shots later on. I use the Polish Sausage seasoning mix from Sausagemaker.com. It's a great mix and I add 2-3 heaping teaspoons of minced garlic for some extra kick.- pearlheartgtr
- Post #5
- Forum: Sausage
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- pearlheartgtr
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- Album: Kielbasa in the smoker!
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Kielbasa in the smoker!
- pearlheartgtr
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Kielbasa in the smoker!
Qview to come but in the meantime, I figured I could document a little about what is going on. Around 4pm, I started cubing and trimming a 9 1/2lb pork butt (using 1/2 ground beef to make up the other 1/2lb). While that was chilling in the freezer before the great grind, I figured I'd get...- pearlheartgtr
- Thread
- Replies: 11
- Forum: Sausage
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Buying Andouille????
Every so often I pick up Aidell's Cajun Andouille from the local Waldbaulm's. Very tasty. http://www.aidells.com/product/5- pearlheartgtr
- Post #15
- Forum: Sausage
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Sauerkraut Question (finished first batch)
Ok. I don't think it ever really got above 75F in that room. But we did have a week or two with very high temperatures and those spikes could have been the culprit because it wasn't cloudy until this past week or so. Thanks guys!- pearlheartgtr
- Post #4
- Forum: Veggies
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Sauerkraut Question (finished first batch)
About 5/6 weeks ago, I started on the road to my very first batch of homemade sauerkraut. I picked up a 2 gallon glass jar from Wal Mart and 7# (2 heads) of cabbage. I shredded, salted, and packed it into the jar with the leaves and a plastic plate (to keep any stragglers at bay and under the...- pearlheartgtr
- Thread
- Replies: 5
- Forum: Veggies
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- pearlheartgtr
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- Album: Sauerkraut Question (finished first batch)
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Sauerkraut Question (finished first batch)
- pearlheartgtr
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Can I get the butt done in 5 hours ????? we will see
Very curious to see how this turns out.- pearlheartgtr
- Post #6
- Forum: Pork
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Newbie - First Butt
Don't sweat it. Butts are easy. Just do as Oldschool said and you'll be fine. I, personally, smoke mine at 230F until their internal temp reaches 200F. About once an hour, I splash them with some apple juice. I don't wrap them in foil at all except for the cooler nap. Make sure you get 1 or 2...- pearlheartgtr
- Post #4
- Forum: Pork
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First Smoke in the Rib Category
Here's my first set of ribs ever for Memorial Day weekend. I picked up 10# of Smithfield babybacks from Restaurant Depot for $34 last weekend. Cut the racks in halves (to fit in the smoker) and rubbed them down with Bone Suckin' Hot rub and set them in the smoker. Later on, I brought them to a...- pearlheartgtr
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- Replies: 5
- Forum: Pork
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ribs1.jpg
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More Pulled Pork Qview
In the last week, I've smoked two butts. The first was a 9 pounder I had smoked for my sister's memorial bbq a couple of weeks ago. Unfortunately, I didn't have time to take pics, but believe me, it was beautiful. I did it up with the Hot Bone Suckin' Rub inside and out and put out Bone Suckin'...- pearlheartgtr
- Thread
- Replies: 5
- Forum: Pork
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