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Does anyone have a recipe for rope sausage using Tender Quick? I want to make a sausage that I can cold smoke . I have Pop's recipe and thought about adding a cure to that but thought I may try the Tender Quick.

I did Cornell Chicken using thighs last night on the Weber. I made the sauce exactly like the recipe. The original recipe states " Note: Per Baker’s original preparation, the sauce is not a marinade; it’s a basting material that should be brushed on the broiler halves every few minutes during...

I have never done brisket before and I see threads that say for a whole brisket it will take an all nighter to cook it. I have a 3lb. piece of brisket flat and was wondering approx. how long to cook it. Did not want to try a whole one on my first attempt. I will be using a pellet grill.

I am going to make some breakfast sausage and was looking at Pop's recipe. Anyone know what type salt he used?

I did some thighs last night on the Weber with a Vortex using the indirect method with a chunk of oak on top for smoke. I even dried them in the fridge and used baking powder. The skins were still not crisp. Has anyone tried putting them in boiling water first for a few minutes to render the...

I bought an unfrozen Reuben cured corned beef brisket flat. I cut one end off for corned beef & cabbage which my wife has her own recipe. I want to do the other part on the pellet grill. Beings how this is already brined, any suggestions for the rub & will I need to soak it to...

Read a post by Boykjo from quite a while ago about preparing natural casings for stuffing. I followed his instructions & they did separate easily but I had trouble putting them on the stuffing tube. They stuck to the tube and kept twisting when putting them on the tube. Obviously I did not do...

Does anyone know how to clean a hog maw (pigs stomach)? We were given a fresh maw but we are unsure how to safely clean it. We have always bought them but anymore the price has gone thru the roof if you can even find them.

For years I have been cold smoking rope sausage for about 1½ hours. The sausage does not get cooked at all. This is usually done in cold weather. I then vacuum pack & freeze. When I want to eat some I put it in a frying pan with some water & boil it to it reaches 190 Degrees. After reading...

Going to try this on my REC TEC Trailblazer. I was thinking of running @ 225º to obtain some smoke flavor & then bumping it up to 350º to finish. I know I won't get crispy skins. Anyone tried this and approx. how long to cook at 225º & how long at 350º to get the correct internal temp...

I did the initial break in @ 400º & it had some pretty wild temperature swings while that was in process. A couple of days later I did my first cook on the Trailblazer. Outside temperature was 60º. I did ribs with the 3/2/1 cook. Cooked @ 250º for 3 hours. Opened the lid to foil the ribs & the...

I have cold smoked rope sausage in my home made smoker & now I want to try it on my Rec Tec. In my home made smoker the temp does not get high enough to cook the sausage & this is what I want to achieve with the pellet grill. I always do several pounds and then freeze it. When I want to eat some...

Been lurking for a while & there is a wealth of info here. Thought I'd better become a member & quit the lurking.