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- Users: dutchmancreek
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Salameat recipe wanted
I moved from Southern Illinois several years ago and always missed the hot salami and salameat at the P&R. So I needed something to fill the void here in the mountains. I have found that salameat is very close to the basic garlic sausage recipe. I’ve tried to get some hints from Tony at the P&R...- dutchmancreek
- Post #10
- Forum: Sausage
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New to Smoking
Use charcoal for the heat, and wood just for flavor. Too much wood smoke will ruin the meat (thin, blue smoke, remember?). It doesn't take that much wood, particularly hickory. I use more fruit wood than the stronger flavored hickory. I don't know your exact model, but I assume it is a...- dutchmancreek
- Post #3
- Forum: General Discussion
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New to SMF, but not to smoking
I'm a reader of the SMF forums for some time and decided to join. I have been smoking and barbeque for many years. Currently I have a Weber 22 1/2" kettle grill, a Weber Smoky Mountain smoker, a Weber gasser, a Charbroil Big Easy propane IR cooker, and a large MasterBuilt smoker insulated and...- dutchmancreek
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- Replies: 2
- Forum: Roll Call
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