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  1. nomoreusmc

    Oh no, mix issues

    I for the first time Made a 23 lb batch. My favorite brats. I made 3 wurst loaf and made a bunch 2 wiener packs. I made the first wurst loaf that night and was kind of disappointed. Not spiced enough. So today I made up one of the 2packs for breakfast this morning (best way to eat brats is with...
  2. nomoreusmc

    So admin folk, I ask respectfully

    I haven't seen any topic about bbq\smoke with cannabis. Yes BBQ that makes you hungry! 😀 I didn't know if it was an allowable topic, but I'm about to put my plants in my RV and it's going to be out in the open. If it makes a difference I am licensed to grow, in a legal state, above board. But I...
  3. nomoreusmc

    Sheboygan brats from this year's celebrate sausage

    Labeled the Wisconsin bratwurst, the guy from Dead broke BBQ said that the name of this recipe was a Sheboygan brat. And absolutely the best hands down brat that I have ever eaten. All the sausages that I e made from celebrate sausage this year have been amazing. My all-time favorites still is...
  4. nomoreusmc

    Bacon virgin no more! Turkey bacon

    Well I finally decided to go ahead and pull the trigger and try to do a bacon. My son recently became allergic to red meat both beef and pork. So I decided to d debone a turkey and turn the breasts into bacon. Used equilibrium salt calculator to get a basic idea only used tablespoon or two of...
  5. nomoreusmc

    Is it okay to brine a pre-brined turkey?

    I accidentally bought two pre-brined turkeys. I didn't even know it was such a thing. I went to Brine my turkey and it has a white dot on it that says pre-brined. I just put it back in the fridge and I'm kind of regretting not rebrineing it myself. I was kind of scared to make it too salty. Has...
  6. nomoreusmc

    Iodine in salt in barbecue/smokers/sausage

    Just about every recipe I read warns about using iodized salt. But that's pretty much all I have. I ran out of kosher salt and don't get paid till the 1st and I was planning on making sausage and turkey brine. Why don't we use the iodine salt? Anything I can do to used table salt? Tia
  7. nomoreusmc

    BBQ toys

    I've been looking at one of the wireless thermometers that displays the temperature of the smoker cavity and one the meat temperature. The prices widely vary. I'm broke, what am I looking at if I get a cheapo? How bad are they? Same question for a vacuum sealer. Might be able to get myself a...
  8. nomoreusmc

    Loosy Goosy. First time summer sausage mishap

    So I was filling up my first round of summer sausage and tieing off the end...... Let's just say that it didn't go to my plan. Looser than my ex-wife. I left them in the fridge to firm up but there's gonna be flat spots. Got pretty warm when I was messing with it. So what's the trick? Because I...
  9. nomoreusmc

    Buss \medium duty truck mechanic around?

    Was wondering if anyone was a bus or medium duty truck mechanic. I have a 95 GMC top kick 7,500 box truck that the emergency brake stopped working. I want to move the truck to put it in it permanent position for the next two years to finish the build and now I have to chalk it because apparently...
  10. nomoreusmc

    Good find! New sausage time!

    I stumbled on a whole pork shoulder for 28$! I cut a bunch of pork chops out of it and got a few run of sausage. Deboned super easy. And probably the fastest I have ever done it! My next sausage is going to be the pot sticker sausage. Im a huge pot sticker guy so I'm excited! Thinking about...
  11. nomoreusmc

    New Smokey addition

    My pit boss Austin XL has smoked its last. And while I did like using a pellet smoker, I'm a stick burner guy typically. Or indirect charcoal and hardwood. And another thread I mentioned that my smoker died and he said that getting an electric smoker would bring my sausage game to a new level...
  12. nomoreusmc

    Fill up a kitchen aide mixer with jerky

    This is my recipe I used when I did MWR jerky competitions. It's not going to be what you think. Hold on to your seats. This recipe is the max you can put in a stand mixer. 4 lbs of 80\20 ground beef (oh the scandle) fat tastes good 230g water 4g cayenne pepper 65g Kikkoman soy sauce 10 cloves...
  13. nomoreusmc

    RV build for a foodie my 95 GMC Topkick box truck

    I'm a disabled veteran with a limited income and a love of good food. After my last divorce I had both of my knees and both of my shoulders replaced and a small tumor in my neck treated for cancer. They told me that I shouldn't work and I had to come up with a plan to live cheap and eat good and...
  14. nomoreusmc

    RV with a smoker advice

    I'm building an RV to live in. Full time home. I'm a disabled veteran that can't work and they give me 1800\mo to live on. So I'm building a 95 GMC topkick 7500 with a 26ft box. The back 12 feet is the "garage". My smoker just died. And I don't want a tiny RV smoker. Someone suggested an...
  15. nomoreusmc

    Sausage party delayed

    I woke up on my birthday, with a filling on my pillow. Instead of a sausage party I went to the dentist. The dentist gave me drugs, and not the fun kind. It was kind of a bummer. But but 24 hours with antibiotics and the infection leaving, I charge the head with my second and third sausage...
  16. nomoreusmc

    Shopping advise please

    What's your favorite 28\32 casing? What brand, where do you get it? sheep\hog? Who makes the best tasting jalapeno powder seasoning? I'm about to buy a big bag of coriander off of Amazon and I wanted to know if it was a good idea. A lot of the sausages I want to make have coriander in them...
  17. nomoreusmc

    Why is it so hard to find a summer sausage recipe?

    Every website only has one summer sausage recipe two guys in a cooler, Chudds BBQ, Joe's BBQ, every major website has maybe one recipe. What's the deal? This is literally an ancient sausage they've been making for hundreds if not thousands of years. What's going on?
  18. nomoreusmc

    Virgin no more!

    That filling is SO COLD! My first wieners, rotisserie chicken. Added green onion and msg to the recipe. Used collagen casing and didn't much care for then, gonna get some hog for next week.
  19. nomoreusmc

    Folks from Colorado

    Last time I was racing in Pueblo I was there during the time they were harvesting these green chilies. They were amazing and they put them on everything. We had this great pizza from a restaurant in the same parking lot as the hotel that covered a pepperoni pizza with those chilies and it was...
  20. nomoreusmc

    Oh what hole I've fallen down!

    I'm a jerky super freak. Been making 3-5lbs of jerky a week for as long as I can remember. At least since my early 20s(I'm almost 50) and of course I love summer sausage and I am pretty picky about it and someone suggested that I should make it myself..... And I thought that was a damn fine...
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