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Greetings, everyone. The Q-View below is not as basic as others I have done before.  If you have never ground sausage before, please do that a few times before trying to emulsify a sausage.  Otherwise, the rules are the same: Do your prep work diligently, make sure you run a clean kitchen, have...

My return to my smoker this weekend inbolved an 8lb loin and the Spicy Rub recipe from the wonderful Ruhlman/Polcyn book, Charcuterie. First thing was to mix up a double batch of the dry rub: Oh WOW did it smell good. Then, I trimmed up my loins into two beautiful four pounders: I...

Howdy everyone. I guess I am back.   I have missed you all very much.  I know I have been away more or less since December.  I did a big smoke for my son's 2nd birthday, then right as I had prepped almost 50lb of summer sausage, my smoker died... 100% death. No flame. I wasted a lot of time...

I'm so aggravated right now, I could just spit. I started another 30 lb of Summer Sausage (Cervelat) two days ago (giving a bunch as holiday gifts).  Got it all reground and stuffed this morning, went out to fire up the smoker aaaaannnd....nothing.  I just used it three weeks ago for my son's...

Domus Succendo Regina - In my Kitchen, I am Queen. (or more literally, "In the place in my home where cooking is done, I am the ruling female," but that is as close as I think I can get) Is there anyone out there that can confirm this for me? Or have a good resource for me to check?

You have a grinder. You're happily using it to grind meat for sausage, meatloaf or even meatballs. One day, you hear a noise (I'd describe it as a popping squicky sound) and maybe your grinder starts to labor a little bit. You've hit a chunk of fat or fatty gristle, and your grinder does not...

This is my first overnight smoke, making pulled pork (in what seems like a foot of snow) for my son's 2nd birthday party tomorrow. Somebody wish me luck? I have never done this before, I'm following the meowey wiki with two 8lb butts. There will be posts with pics tomorrow, of course. In the...

IThis is my first Winter with a smoker. Aside from making sure I have a nice clear ice-free path to and from my unit (don't want to slip and fall with a tray full of meat!) what else do I need to know? What should I expect? Or is i just business as usual? I have a propane fired cabinet smoker...

I don't know if I should put this in Food Safety or here, but since this is the place where people deal with shrimpies... I figured I'd start here. I want to make my favorite Shrimp Gumbo-Laya recipe. My recipie calls for raw shrimp, peeled. I want a smoky flavor on my shrimp. So here's what...

Maybe you think you want a new meat grinder and aren't sure if it is worth the cost to have one instead of having your butcher do it. (It's SO worth it! They are so easy to use and clean!) Maybe you got a second-hand grinder and have no idea how to use it or take care of it? (eBay is a popular...

Man-oh-man... these phatty-phat-fatties are looking so good over here!! I'm dying to share my latest, but it is for the throwdown... You all are going in for this October Throwdown, right? ;)  It's going to explode over here once the voting is over... I really want to see what everyone is doing!

Most people already know the importance of salt (the base of the word "salary" is indeed due to wages once being paid in salt) in financial history, but did you know that Peppercorns were the spice that launched the Nina, The Pinta and the Santa Maria? Happy Columbus Day!! As Americans, today...

Some metal items, if placed in a dishwasher, or washed at certain temperatures, or with certain chemicals can change color. Super shiny stocks pots can go a lusterless gray, for example. Have you had this happen to you? This process is called Oxidation. It can be unsightly, sure, if you care...

Maybe you think you want a sausage stuffer and aren't sure if it is worth the cost to have a separate stuffer? (It's SO worth it! They are so easy to use and clean!) Maybe you got a second-hand stuffer and have no idea how to use it or take care of it? (eBay is a popular place, after all)...

I joined the SMF a few months ago and have had a great time learning, teaching and just generally rolling around the site. Tonight? For the 1st time, I voted in my first Throwdown. If you have not done so, maybe you should go and take a peek too...

Greetings, everyone. The Q-View below is VERY basic.  If you have never ground sausage before, I want you to know just how easy it really is.  Do your prep work diligently, make sure you run a clean kitchen, have the right equipment and follow the directions. Being from Chicago originally, I...

Not an Issue, per se... maybe a question and or a suggestion? Does the SMF have a place for us to put/read restaurant/BBQ reviews? I travel an awful lot and would love to see where other folks have gone so that I could check them out. Cheers! -Princess

Do you have one? Maybe one you're not using and would be willing to part with for a rea$onable price? I want one. Must be able to crush apples into cider.

So you've made yourself a whole ton of breakfast links and you're wondering: WHAT THE HECK DO I DO WITH THEM?!?   Well, if you're like me, you eat them for dinner with an easy batch of Dirty Rice.  The pics below show me using some chopped up links, but you can do the exact same recipie with...

Sooo... The Husband is going to have a bunch of buddies over on Sunday.  I was thinking about offering to make "Baby Fats." Here's my idea: I roll out a half dozen 1qt bags (ziplock sandwich size) of sausage. Make up a bunch of cooked fillings (shredded cheese, sauteed mushrooms, sauteed...