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Second cook on the Lone Star Grillz (pellet grill) pizza oven. Very pleased with the performance and taste!! one pepperoni and one pepperoni and bacon Can't have pizza without buffalo wings!! lol my favorite way of cooking wings lately is on my BGE with the JoeTisserie!! Thanks for looking

So last night I made a batch of venison jerky (meat strip's)...... I just went into the refrigerator to pull it out and put it into the dehydrator. It was not in the refrigerator........ Somehow, I forgot it in my chamber vacuum sealer all night! :emoji_scream: Cure #1 and Sodium...

I have a batch of hard salami in my PS Seasoning Reserve 50 Dry Ager. I have attached the recipe that was used (2 guys and a cooler recipe). Salami was stuffed into Waltons black pepper spice lined casings. After I noticed that the salami was separated from the casing, the casing was...

After looking at BGKYSmoker post about his pepperoni figured I should post a few pictures of my first go at dry fermented salami. First attempt at anything fermented. Followed the recipe out of "home production of quality meats and sausages" from Stanley and Adam Marianski. Stuffed into 1.5"...

25lb batch of moose hot dogs /17lbs moose trim, 8lbs pork trim/fat / PS blue ribbon wiener seasoning / 2.5% binder LEM stuffer with 32-35 MM hog casings into the refrigerator over night smoked with cherry till internal temp of 135* - than into souse vide for the finish meater plus...

I recently picked up the new Reserve 50 Dry Ager from Pro Smoker after watching the review on YouTube by 2 Guys & A Cooler. First into the cabinet 13.4 lb 6 bone standing rib roast! Plan is let it age for min. of 30 days might take it to 45 days. :emoji_fingers_crossed: turns out good! temp is...

Brisket for dinner! Seasoned with Kosmos Hot Cow Cover and injected with Kosmos Reserve Blend Into the smoker at 9pm Saturday night, smoked with cookingpellets.com perfect mix w/ lone star's oak wood chips. I programmed the smoker to run at 200° for 2hrs and then bump up to 225°. Checked...

What do you typically add for water % in a cured and smoked sausage? Do you add more water if a binder is used? I think I remember 5/6% of water?

I received my 20"x42" pellet smoker last week!! It was ordered on June 21st. and I received it on Oct. 17th. 16wks (website says 8-14wk). Frist cook was a whole chicken, smoked with cookingpellets.com perfect mix. Chicken turned out good. It was little over cooked but still tasted good...

Lake Michigan was good to the boy and his grandpapa this summer, so smoked salmon it is! This is my second go at smoked salmon. learned a few things with this one that I will make note of and change for the next batch. - smoked with cherry pellets in the hopper and applemash in the tube - all...

Over the long weekend decided to make some snack sticks / 35lbs venison,20lbs pork butt / 19mm Collagen Casings 25lbs PS Seasoning - Teriyaki 15lbs PS Seasoning - Seven Pepper 15lbs PS Seasoning - Chorizo I didn't get any pictures of the meat grinding or stuffing :emoji_frowning2:. Smoked in...

looking at picking up a pellet smoker. looking at the Lone Star Grillz 20"x42" or the Yoder YS640s. These both appear to be high quality and probably can't go wrong with either. Just looking for some input from the good people on this forum that either has one or has some experience with these...

Hello everyone, I’m a long-time looker first time poster. Started making venison sausage a few years ago and I quickly learned that my Masterbuilt wasn’t big enough. After many hours on this site reading every smoker build. I decided to start my build, a large metal electric smoker. Only problem...