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More Columbian Santarosano Chorizo (St. Rose Sausage)
Your last line cracks me up. My last 5 batches of sausage found my wife and I making patties and freezing because the test patties were so good. She is a bigger fan of the patties and I of the smoked links but I love breaking my batches up into both. By the way, Inspired by you, SmokinEdge and... -
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More Columbian Santarosano Chorizo (St. Rose Sausage)
Looks Amazing. Thanks for the translation. Gonna have to join in on this storm. The burger and cut pic is making me drool. Great Job!!!!!! -
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My 2nd ( really first ) Porkstrami , and I must say Glad I did it twice, Only took a little over a month to do.
And what a great bro in law. Beautiful trout!!! -
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My 2nd ( really first ) Porkstrami , and I must say Glad I did it twice, Only took a little over a month to do.
Oh Wow. Looks so so good. Goin on the list for sure. Great Post. Totally deserves a ride on the Wheel!!!!!!! -
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Kielbasa Quest chapter 2: Smokies
Thanks!!!!!!! Can't wait to add next time. -
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A New Build: 24x30 Vertical Offset - A Custom Build For JLeonard!
Work table/Warming table- HushyQ
- Post #369
- Forum: Side Fire Box
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A New Build: 24x30 Vertical Offset - A Custom Build For JLeonard!
As big is this Beauty is I'm thinking Sister Mary Elephant. CLASS, CLAAAAASS!!!!!!!!!- HushyQ
- Post #368
- Forum: Side Fire Box
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Kielbasa Quest chapter 2: Smokies
Thanks Warden!!! And thank God I've never had to say that before, lol. Yeah, I kicked myself with that first giant batch. I'll let you know how it transfers to the hog casings. I think I'll do 5 lbs of this recipe and 5 lbs with SmokinEdge advice of caraway and nutmeg. -
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Kielbasa Quest chapter 2: Smokies
Thanks SE!!! That sounds delicious. Can you give me the amount of each you would add to this recipe? -
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Kielbasa Quest chapter 2: Smokies
Oh, I forgot. After the meat cured for 12 hours in fridge I added 8 more ounces of water before stuffing to loosen it up and really try and get those wrinkles. -
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Kielbasa Quest chapter 2: Smokies
Well, it was time to try and fix my first Polish Sausage recipe and this time I decided to slow down a bit. A little too ambitious(ie stupid) the first time around making 17 lbs. I also had some sheep casings from my butcher that I haven't touched so I decided to crack 2 nuts. Play with... -
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Poblano Meatloaf with Guajillo Rub
Ha, you got us all thinkin meatloaf now. MAN that looks good. My stomach is growling for a cold meatloaf sammy right now. -
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Prime Brisket on the SmokeFire .
Wow!!! Nice job Chopsaw. Now I have Brisket on my Mind. Sorry Georgia. -
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Hmong Sausage
Looks like a great Mothers Day meal. Stuffing looks like egg roll mixture. Curious what you mean by "blanched in oil" for your cabbage mixture. Also, how did you cook the sausages? -
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Hmong Sausage
Sounds Great!!!! I'm in for this for sure. I enjoy the Lap Xuong sweet Chinese sausage. I usually pick up a pack when I go to the Asian Market. I see this is not sweet but the flavor profile looks very good to me. Can't wait to see the results. -
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Smoked heat & serve sausage patties.
This is a really good idea. Any thoughts on adding some Cure #1, remix and reform? -
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Northern Lights!
Love the Pics. Thanks for sharing. Will definitely be looking tonight.- HushyQ
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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Pulled Ham 1st try. jcam way
Pulled Ham or Double Smoked whatever you prefer is the Dang Gift that keeps on Giving. I just couldn't help posting my lunch plate today. All the co-workers were Oooing and Ahhing and loved it. Of course, none would eat the greens. Don't know what they're missing. This was the first vac...
