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  1. murraysmokin

    Cudighi - Upper Peninsula Michigan

    Had a friend bring me in some Cudighi. Anyone in here have any experience/recipes for this sausage? Just curious as I told him I would give it a shot.
  2. murraysmokin

    Summer Sausage/Cure

    I have been making summer sausage for a bit now. So Friday I made a 25 lb batch half jalapeno/cheddar and half cheddar, 70% venison/30% pork . After I stuffed the cheddar I realized I did not add the pink curing salt...I decided to proceed with my process...which is overnight in the fridge...
  3. murraysmokin

    Brisket cook

    Have a brisket going today s,p, & g...going good so far.
  4. murraysmokin

    Cheddar & Gouda

    15 lbs of each should last for a little while. Love this time of year in Michigan.
  5. murraysmokin

    Belgian Sausage

    As a kid my dad bought s Belgian sausage...boiled & fried it any ideas on what this "Belgian " sausage was? Meat store & butchers are long gone.
  6. murraysmokin

    Bacon

    Been meaning to make some bacon...out of the cure on to the smoke.
  7. murraysmokin

    Italian Chicken Sausage

    seasoning mixed up ready to go... fresh garlic basil & sundried tomato all ground up ready to stuff One my favorites chicken thighs, fresh garlic, basil, sundried tomatoes, olive oil, parmesan cheese, & mozzarella cheese...these dont disappoint.
  8. murraysmokin

    Mushroom swiss brats

    My favorite brat mushroom swiss. Did 30 lbs of pork butt, 2 lbs of sauteed mushrooms & 3 lbs high temp swiss. These are cooked in hot water bath read to package up in packs of 5.
  9. murraysmokin

    Cranky Buzzard

    How is Cranky Buzzard haven't seen in a while & he was great getting me started figuring things out.
  10. murraysmokin

    Cheddar & gouda

    Cold smoking weather in Michigan...10 lbs cheddar & 10 lbs gouda. Good stuff.
  11. murraysmokin

    My Favorites Cheddar and Jalapeno Cheddar

    These are two of my favorites to make and eat.
  12. murraysmokin

    Annual Sausage Day

    This is the 3rd year we have gotten together this year there were 4 of us. 140 lbs pork butt & 80 lbs chicken thighs. Ended up with: 40 lbs cheddar brats 40 lbs jalapeno cheddar brats 20 lbs cherry cheddar 20 lbs jalapeno cherry cheddar 20 lbs apple maple bfast sausage links 30 lbs italian...
  13. murraysmokin

    Summer sausage

    I was asked to provide summer sausage & smoked for my daughters school board of education meeting. Here is what they got 2 lbs smoked cheddar, 2 lbs smoked Gouda, 1 lb cheddar summer sausage, 1 lb jalapeno summer sausage, & 2 jars of Jalapeno jelly...not a bad spread.
  14. murraysmokin

    Whole brisket corned

    While I cant take credit for corning this myself thought I would share this beauty. This is from Wigley's the best corned beef in southeast michigan hands down.
  15. murraysmokin

    Sous vide finished Summer Sausage

    Made some cheddar & jalapeno cheddar summer sausage & I am really loving the Sous Vide to finish. Three hours in the MES 30 with the pit master blend at right around 110 then vacuum seal & into the sous vide at 150 for 8 hrs (over night) & a ice bath in the morning. Couldn't be happier with...
  16. murraysmokin

    Reuben brat time.

    One of my all time favorites. Its getting to be that time of year here goes 20 lbs of reuben brats. 20 lbs pork 3 lbs cooked corned beef 2 lbs high temp swiss 2 lbs drained kraut 2 cups of thousand island Plus a variety of spices mixed up & stuffed.
  17. murraysmokin

    Bone in Turkey Breast

    Bone in turkey rubbed down & in the smoker. More pics to follow.
  18. murraysmokin

    Bacon wrapped cheddar brat

    Wrapped & baked...pretty damn good
  19. murraysmokin

    Finally organized

    Finally organized my sausage spices...saves $ buying in bulk.
  20. murraysmokin

    Cheddar & Cheddar Jalapeno brats

    Been meaning to crank some brats did 10 lb cheddar 10 lb cheddar jalapeno plus 5lb breakfast bulk not a bad evening. Brats are all water bathed up to atleast 160 & packed in packs of 5. Time for a drink...mushroom swiss coming Sunday.
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