Search results for query: *

I have a grizzly 15lb stuffer that I've been using for a few years that works pretty well. The problem I have with it is that it needs to be clamped down and if it is clamped to a table that isn't bolted down the whole table will move when I'm stuffing. I was wondering if the hakka, weston or...

Thank you.

I just finish 90lbs of jalapeno cheddar. I've used pickled, dried and fresh and fresh is by far my favorite. Bright green color and more jalapeno flavor.

Anybody finish your sausage in a water bath without bagging them? I do large batches when I make sausage and my joule will heat up to 10 gallons so it would be awsome off I didn't have to separate and bag first so I can bloom. Also, what temp?

Crock pot

I was thinking of smoking a brisket for my chili and pulling it at 160 then finish it in the chili cook. Any suggestions/ experience?

I got a joule and the first thing I did was call them to see if out was ok to put sausage directly in the water. They said that it was not recommended and would void the warranty but I'm going to do it anyway. I usually do 50+ #s at a time and I'm not going to vac seal to cook and store.

Packaging day. Mt sausage

50lbs!

Took some cheddar jalapeño kielbasa I smoked a couple ovenweeks ago and rolled a fatty. All rolled up. Sorry I forgot to take building picks. Pepper bacon, ground beef and sausage in the middle Ready for the smoke. 2 hours @ 235* Brushed with homemade BBQ sauce and finished in a 400*...

Took a link down to work tonight and threw it in the deep fryer. Looked pretty cool.

http://www.north-america.bradleysmoker.com/recipe/nepas-jalapeno-sticks/

So last week I got ahold of 10lbs of 80/20 beef and wanted to make some snack sticks. I came across Nepas recipe for jalapeño sticks and they turned out pretty good. I omitted the bell pepper and used pickled jalapeños instead of dehydrated. After that I got an idea. Used the same recipe...

I've had a MES 30 for years. There's a known hot spot in the rear right corner of it. I just got a big ceramic tile and set it on top of the smoker box as a heat baffle. Seems to help a little.

I've had a MES 30 for years. There's a known hot spot in the rear right corner of it. I just got a big ceramic tile and set it on top of the smoker box as a heat baffle. Seems to help a little.

I've had a MES 30 for years. There's a known hot spot in the rear right corner of it. I just got a big ceramic tile and set it on top of the smoker box as a heat baffle. Seems to help a little.

I was wanting to do some cheddar keilbasa today but I can't find any high temp cheese locally and don't really want to wait for the mail. Will regular cheddar work? I'm planning on smoking for 2-3 hrs @ 145* then poach in 170* water bath till 160* IT.

Well after a long summer of not smoking anything I thought it was time to get back at it. 17lbs of pork but plus 3lbs of bacon ends and pieces all after the first grind Ground one more time, seasoned and stuffed in 26mm collagen casings. (first time I've used them) Hanging to dry in...

Anyone else having issues viewing pics in posts?  Seems like half the threads I open won't display the photos.

Less worthless?