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  1. halleoneagain

    Hey, look who's having a birthday!

    It's @Steve H ; I hope you have a great day, you old enabler you!
  2. halleoneagain

    Lost my NOLA Andouille recipe....

    Well drat, I went looking for my NOLA Andouille recipe, and I can't find it. I Googled it, but Norton says the website is a no-no. Does someone out there have a copy of it, please? Lynn
  3. halleoneagain

    Happy Birthday Chop!

    Hey Chop, @chopsaw, happy birthday! I hope it's a grand day for you.
  4. halleoneagain

    happy birthday to

    @SmokinEdge !
  5. halleoneagain

    Adding more starter to dough

    I was web browsing last night on how to add more sourdough starter to a bread recipe, and to then make the needed adjustments in the amounts of water/flour for proper hydration. A lot of percentages were given, and how to calculate all of it. I thought I bookmarked a particularly good article...
  6. halleoneagain

    Happy birthday

    Happy birthday @Brokenhandle !!
  7. halleoneagain

    Members category

    The Members category that was on the menu disappeared a week or so back. It let you see who was having a birthday, so we'd know who to send birthday wishes to. ???
  8. halleoneagain

    Thermoworks sale

    I think Thermoworks is a sponsor here, so I hope it's OK to post this. They have their Hi-Temp silicone spatulas on sale now at about 60% off. I just ordered two more of the small ones. They are the best spatulas I have ever had, really good at cleaning out that last bit of mayo or tomato...
  9. halleoneagain

    You guys said.....

    That the Vortex was amazing, and know what? You were right. That thing is a beast! I used it last night for hot wings (again) and they were fabulous. No pics, it was pretty doggone dark out there, just take my word for it. I pretty much used @sawhorseray's directions, which worked out...
  10. halleoneagain

    Cure 1 question again

    Just want to make sure I have this right. If I use Cure 1 in my sausage recipe(s) and I am using a Little Chief cold smoker, am I safe if I go beyond the 4 hours in the 40-140 degrees range? I would pull them and finish in the oven or poach them. I don't anticipate smoking simple sausages...
  11. halleoneagain

    fruit tree wood from my mini-orchard

    Hello, I'm not sure in which forum to ask this, so I'll give this spot a try. I have plum, apricot, peach, and cherry trees out back, and there is always something that needs cleaned up/pruned. I am thinking rather than hauling some of the pruning/trimmings off to the green-recycle, I could...
  12. halleoneagain

    Book recommendation

    I have the Sausage and Jerky Handbook by Eldon Cutlip and would like a second book that goes a little more in depth on the actual process and how to make sure I'm staying safe. Cutlip also has the Sausage and Jerky Makers Bible and it's a much larger volume. Then there are a couple of...
  13. halleoneagain

    Back again.

    Old (literally old age-wise) member, dropping in after several years away, slightly new name. I'm in Eastern Washington. I'm looking forward to getting back into sausage making, and maybe trying smoking again. I gave away my WSM, too fiddly for an old lady, will be thinking on an easier...
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