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Wow . That looks really good .

It's different , but it's spicy ! I used it on chicken for years .

This is food safe Ethy Alcohol . Non toxic if ingested . I buy it by the gallon now , because the smaller spray bottles fail if it sits to long . I bought a quality Zep spray bottle . Put 3 gallons through it so far without issue .

Thanks Steve . I could eat chili dogs anytime anywhere . Thanks Chris . I remembered that . Based off Michigan sauce ? You did a thread or mentioned it in a thread . Yup , Good info and worth a look ...

Loookin' good ! I have 5 racks in the freezer , spares trimmed to St. Louis . Gonna do a couple next weekend .

Did you ever get any of the Gates ?

You have a top shelf smoker now . I used my 30 a couple days ago to do some hotdogs . Haven't used it in awhile , but you can't beat it for stuff like this . Auber set to dry , smoke , and step up to 160 for the ride to finish . Good lookin' sticks .

Good lookin' ribs . Blues Hog is about 40 minutes west of me . The store I shop at has a " buy Local " sections in the aisles . Always a good selection of BH's sauces .

It's the largest end of the tenderloin right ? Does it still have the side muscles on it ?

Love that . That's a good lookin setup . Was wondering with the new oven , you gonna open bake I'm guessing ? Maybe a dumb question .

Lol ,, Thanks . Well now ,, I appreciate that . Thanks . They came out great , but that's a lot of dog for one sitting . My Son said " one of those is a months worth of hotdogs ! " I remember it well from years ago . Used to go to the Missouri state fair , and me and my Dad would watch the...

My dad used it for years to do the " Christmas sausage " . The salami recipe from Mortons . It's a great product when used correctly . I appreciate that . Normally I would add sodium Eyrthorbate , but I forgot . The 3 day pre grind cure pretty much sets the texture and color . Thanks for lookin .

Thanks Ryan . I just had one for supper tonight . This time I just poached it on the stove , and chili only . My goodness . They're good . One og the better dogs I've done . Yeah , it tells a story . If the fat wasn't combined it would show at cold temps . Going to 55 to 58 degrees is key for...

Nice . I'm loving my new Fridge freezer too . Right , but the reason it froze up might come back . If you put it back in service , don't over fill it . Blocks the air flow . For that matter , don't over fill the new one .

You're good . Mix it up . I just did some ground turkey breast with a commercial mix . Adkins farmers sausage . I also have the Adkins East Texas hot link . Both good , and I've done both pork . Makes a great breakfast patty .

You could . I use pickled straight from the jars . I just lift them out with a fork , and toss them in potato starch . Shake of the excess , then add to the grind and mix . This is red and green japs , cheddar cheese . All pork grind . When I was still hunting I was doing 50 / 50 pork venison...

Love that . They remember that stuff , just like I did from having them years ago . Hey if you can find the buns put 2 regular dogs in there for them at the house . Lol . OH crap . I just saw that's a 2 footer ? ! . Geez .

Oh really ? Lol . I had the wise idea once to do half with cheese and half without in the same chub . Only problem was I put the same amount for a full chub in the one half . Already had it cubed up and forgor to split it by half .

Patty it up and enjoy . Cooking from raw I'm assuming ? Not cured and smoked .

thanks Jeff . Appreciate that . If nothing else , get some of the casings . Skinless sausage in general is great . Make them to whatever size bun you have . Standard 6 " , make the sausage 8 . Thank you Jim .