Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. djreaction

    Beef for Summer Sausage grinding

    Hi All, I am going to be making some Beef Summer Sausage. What is the best deal for beef to grind?  I found a Chuck roast for around $2.59lb. Is that a decent price?  Are there better cuts that I can use to make a good Summer Sausage? Is it best to go to a place like Sams to buy it, are the...
  2. djreaction

    GOSM Minion and Vents

    Hi All, I recently got a new GOSM from a friend.  I have done a few smokes in it and love the charcoal flavor. I previously had an electric. I tried the minion method and the thing sky rockets to over 300*.  I can do the normal charcoal method and maintain at optimum temp. I have a wok with...
  3. djreaction

    Best Snack Sticks

    Hey all, I'm going to be making a bunch of snack sticks this deer season.  What is the best snack stick out there?  I have made Cabelas snack stick (the "Hot" one). It was very good and would buy it again.  Since this is the only one that I made, I was curious if there is a better one out...
  4. djreaction

    Snack Sticks in ECB

    Has anyone done snack sticks in an Electric ECB? I replaced the normal element with a single burner that has a control knob with a cast iron pan on top. I tried it the other day and could get the temps up to 130* in 15* weather with 20 mph winds so on a normal day, I think I could get to...
  5. djreaction

    Snack Stick Curing

    Hi All, I am making my first round of Snack Sticks. I bought a kit from Cabelas with callogen casings and mix. My question is, do I grind and mix the ingredients and then cure overnight followed by stuffing or do I grind, mix, stuff, cure and then smoke?
  6. djreaction

    Weekend Smoke, Large, relatively large, Butt, ABTs, Fattie, Venison Loin

    This is my first post to SMF. Ive been reading over the past few months and have gather alot of great information. This is not my first smoke, I have done ribs (3-2-1) twice, second one came out much better. Pork butt a few weeks ago, fattie, jerky, and brisket (didnt turn out great). I am...
Top Bottom
Back
Clicky