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. graywolf36

    photo test

    INGREDIENTS: ITALIAN SAUSAGE •5 pounds pork butts 1 lb fat back •1 clove garlic (mashed) for every pound of meat •1 cup cold water •2 tablespoons salt •1 tablespoon ground black pepper •2 tablespoons fennel seeds (Better if ground with a mortar and pestle) •1/2 cup grated pecorino romano cheese...
  2. graywolf36

    photo test

  3. graywolf36

    sausage

  4. graywolf36

    test posting photo

    [
  5. graywolf36

    Smoking Italian Sausage

    I think I read almost every thread on smoking sausage on this forum.  I guess I am being very careful using cure #1.  I have made a lot of Italian and other type sausage but never smoked any.  I will be making some italian(35mm casings)sausage next week and would like to hot smoke it.  I may use...
  6. graywolf36

    B-B-Q Sauce shelve Life(home made)

    How long can you keep B-B-Q sauce home made, in the refrigerator for.                                                                 Thanks
  7. graywolf36

    wood for smoking

    Going to do some pruning of my fruit trees.  Is pomegranate and fig wood safe to use in smoking.                                                            Thanks
  8. graywolf36

    New Guy from California

    Just found this site.  I am a 75 year(in Aug) who loves life and cooking for friends and family.  Getting more into grilling and smoking. I am sure I can learn a lot from the folks on this forum.
Top Bottom
Back
Clicky