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. buffalosmoke

    New ginder...three sausages

    I got the 3/4" plate from Butcherpacker.com. I'm getting used to stuffing and grinding all in one step. You get the hang of it pretty quick. At this point, I don't see a need to get a dedicated stuffer. The input rating of this grinder is 1000w. After gear reduction, it's claimed to be 600w...
  2. buffalosmoke

    Smoked salmon recipe?

    No need to add any water to it. It's a dry brine....and I use a very similar one. You just coat the fish with it, and put it in the fridge for a few hours. I brine mine for about 8-10 hours. Rinse off the brine, and into the smoker. I use my chief smokers for fish.
  3. buffalosmoke

    Nine Years Ago Today I lost Dear Friend

    Same for me....I just don't enjoy it anymore.
  4. buffalosmoke

    First attempt smoking ribs

    Looks like you're off to a great start!
  5. buffalosmoke

    Chicken and Apple Sausage

    Chicken And Apple Sausage Ingredients: 1 cup apple cider 3 1/2 pounds boned chicken thighs (4.5 lbs. with bones) -- very cold 3 ounces dried apples 4 teaspoons kosher salt 2 teaspoons freshly ground pepper 2 teaspoons dried sage 1/8 teaspoon ground cinnamon 1/8...
  6. buffalosmoke

    Chicken and Apple Sausage

    After seeing all these great chicken sausages here, I decided to try one myself. I did a chicken and apple sausage. All mixed up and into the fridge overnight. Grinder shot with casing on the stuffing tube. All stuffed, and a small patty made from the meat left in the grinder. I was...
  7. buffalosmoke

    Fresh Sage

    Did you remove the leaves from the stem? I usually just kind of rub the leaves in my fingertips a bit to crumble them up. Dried herbs are stronger than fresh herbs so you might wanna cut back on the amount you use if the recipe calls for fresh. The rule of thumb is to use 1/3 the amount of...
  8. buffalosmoke

    New ginder...three sausages

    Thanks MarkNB. It's a #12 grinder from Northern Tool. I was going to get the KA attachment, but this grinder is only $110, and accepts standard #10/12 plates and blades. I'm pretty impressed at the value of this machine so far. There are a few members here who own this grinder, and it good...
  9. buffalosmoke

    Andouille, ready for gumbo

    Andouille looks great! It's on my "to do" list now.
  10. buffalosmoke

    New ginder...three sausages

    I knew it was keyboard error ...not the operator. Glad to know I'm not alone with a bad keyboard! I did stuff with the grinder. It works ok. My only complaint is that the stuffing horn is a two piece deal. The tubes get pressed into a ring, and sometimes, if I apply too much pressure getting...
  11. buffalosmoke

    Real Home Brew

    There's a lot of places to buy kits from. Google "homebrewing supplies". I used to buy my stuff from morebeer.com....Northern Brewing gets mentioned a lot as well. I need to start brewing again...it's been a few years.
  12. buffalosmoke

    31 gallon trash can smoker

    My buddy makes a trash can turkey every year. I guess the can goes over the bird, and you place hot coals on the top, and on the ground around the outside of the can. He swears by it. I've never had it, so I can't say how good(orbad) it is.
  13. buffalosmoke

    Broth Injected Pork Loin

    Looks good! Was that loin part of a bigger package? Or was it really $34.42?
  14. buffalosmoke

    New ginder...three sausages

    Besides tasting better, it's just nice knowing exactly what goes into your food! I fried up a couple of breakfast patties last night.....they were very nice. Not too hot, and a good amount of spices. Chicken/apple sausage is next on the docket. I see I forgot the "r" in grinder for the post...
  15. buffalosmoke

    Foiling Ribs - Have you ever added...

    The drinking of the bourbon is a BBQ ritual at my house. Along with the mandatory blues music, and enjoying a pipe while the soothing aroma of hardwood smoke fills the air.
  16. buffalosmoke

    New ginder...three sausages

    My new Northern grinder came in this week and I figured I outta jump right in. I cut up a 9lb shoulder and a four pound butt and ran them through a 3/4" plate. I then mixed in seasonings for four pounds of breakfast sausage. I let that rest for awhile and ran it through the 3/16" plate and...
  17. buffalosmoke

    Foiling Ribs - Have you ever added...

    I don't foil my ribs, but I might try some Maple Bourbon glaze on ribs soon. And I gotta agree with the other guys...give the real stuff a try. It'll be sugaring season here soon!
  18. buffalosmoke

    boston butt cook time

    Now that's good advice right there!
  19. buffalosmoke

    Ok, got my drum last night...any last minute pointers?

    I was lucky...my liner came off pretty easy. I did two good n hot burns....then hit it with the power washer. What ever liner was left, I hit with an acetylene turbo torch. I'd try burning your first. The wire wheel it...and hit with some oil as mentioned before. Used some peanut oil that I...
  20. buffalosmoke

    smoked lakers coming soon, w/pics

    Great pics! Been awhile since I have gotten Lakers outta Lake Erie....sure wish I knew about smokin 'em back then. Enjoy!
Top Bottom
Back
Clicky