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  1. dschoemaker

    My Day

    Lots of fun today, picked up 20lbs of pork butt from Costco, what shall I do with this :0 3lbs of Tasso perhaps, all spiced, one bagged up and erady to go into the fridge: 10 lbs of Cubes Pork Butt that would become my breakfast sausage and brat patties. Finished sausage patties...
  2. dschoemaker

    Corned Beef

    Bought 2 7lb beef briskets from Costco.  Plan is to corn both of them and then smoke one for Pastrami.  Have a question though.  If I use Pop's brine, would a one gallon batch be enough for both briskets? Any tips or tricks? Thanks Dave
  3. dschoemaker

    Smoker / Sausage ?

    Ok, now that I have successfully tackled fresh sausage, my thoughts have turned to cured/smoked sausage.  The primary question that I have is my current smoker, Weber Smoky Mountain, ok to smoke a Kelbasa type sausage?  How do you control the temps? Thanks Dave
  4. dschoemaker

    First Sausage

    Took the plunge today, sorry no Q view, too much going on at once to think about it, will take some next time I promise. Made 6.5 pounds of Pops Country Style Sausage, man is that stuff great.  Course I did have tghe blade on backwards and made a pound of mush till I figured out what was wrong...
  5. dschoemaker

    Hi Everyone

    I have been lurking for quite a while on the forum. I am from near Chicago, IL and have been smoking meat for years and am alway looking to get better. I currently using a Weber Smokey Mountain, original one, it is about 10 years old. My recent interest has been with learning how to make...
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