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  1. sausage sticks2.jpg

    sausage sticks2.jpg

    • a hooligan
    • Media item
    • Comments: 0
    • Album: Sausage Pics
  2. Sausage Pics

    Sausage Pics

  3. a hooligan

    Smoking Backstraps

    I'm looking for a good marinade for some venison backstraps. I prefer not wrapping them in bacon as I don't want them to taste like bacon. Any ideas or suggestions?
  4. a hooligan

    Turkey Brine Recipe

    This is an awesome brine for the holiday turkey: Good Eats Roast Turkey Ingredients * 1 (14 to 16 pound) frozen young turkey For the brine: * 1 cup kosher salt * 1/2 cup light brown sugar * 1 gallon vegetable stock * 1 tablespoon black peppercorns * 1 1/2 teaspoons allspice berries * 1...
  5. a hooligan

    Sausage Seasonings

    Great source of blends as well as some of the freshest spices you'll find. http://www.penzeys.com
  6. a hooligan

    Maple Syrup

    Log Cabin Say it ain't so Al, say it ain't so....
  7. a hooligan

    Recipe question...

    What does it do? I also just noticed that the recipe calls for Sodium Erythorbate? Any idea what that is? Are these necessary ingredients?
  8. a hooligan

    Recipe question...

    I have a recipe for sausage sticks that calls for an ingredient called phosphates. Is there a more common name that this ingredient goes by or is it just called phosphates? Where do I get it?
  9. a hooligan

    Passing some info

    I thought I'd pass on a web site that I found very imformative. http://www.askthemeatman.com
  10. a hooligan

    Somewhere to get spices

    I live in Memphis and actually worked at the Penzey's store. I will tell you honestly, their spices are fresher than any store you'll buy from. The prices are very competitive with the store prices and when you buy in bulk it is even cheaper. They have some very good blends, but I love mixing my...
  11. a hooligan

    Maple Syrup

       The different grades are developed due to the times of harvest. The light amber grade "A" is harvested during the warmer months of the year when the tree sap is very thin. The grade "B" dark amber is harvested in the winter months when the sap is much thicker and therefor darker and more...
  12. a hooligan

    Question about collegen casings...

    Thanks for the info guys. I have some 17mm collagen casings that I got from thesausagemaker.com that I want to try out. I'll just use butchers twine to tie the ends off.
  13. a hooligan

    Question about collegen casings...

    I have used natural hog casings for sausage but never collagen. The question I have is do you pre-soak collagen casings like you do natural casings? I want to make some sausage sticks and have the collagen casings, just need a pointer here.
  14. a hooligan

    Hello from Memphis!

    Thanks for the welcome guys. I am not new to the smoking scene, but always the student. By the way, my avatar picture is of some sweet Italian sausage I made. Look forward to the posts!
  15. a hooligan

    MES 30- Cooking times ?? advice please

    Bownutrob,      I am new to the forums but might be able to offer some advice. When I cook my pork butts I cook them for 14 hours @ 225 degrees. I have not done more than one butt at a time but I do know that it will take the bird a lot less time to cook than the pork. If you try cooking them...
  16. a hooligan

    Sausage Stick Recipe

      I am looking for a good sausage stick recipe. I have a Masterbuilt smoker and will be smoking them after stuffing. I would like to hear about and good recipes you may have as well as what you feel the best type of wood for smoking the sausage sticks would be.
  17. a hooligan

    Hello from Memphis!

    Hello all,      My name is John and I have just joined the SMF today. I love making my own sausages and grilling as well as smoking them. I live in Memphis, Tennessee and have come to really appreciate the art of BBQ. I love trying out and then putting my own twist on recipes. Look forward to...
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