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  1. mike1ranger

    Kudos to Inkbird!

    Wanted to share a very positive experience with Inkbird. I had a yr old 6 probe thermometer on/off switch stop working. I contacted the rep rep that we often see posting here and she was able to help me out and provided great customer service and replaced my therm for me.
  2. mike1ranger

    Dakotah water stuffer

    Anyone that runs a Dakotah or similar style homemade version water stuffer have any tips and tricks for loading the cylinder? I put my new 10 lb version to work yesterday on 68 lbs of venison sausage and I found it difficult to get it packed tightly so ended up with quite a bit of air coming...
  3. mike1ranger

    Maple syrup, sausage, fishing, and a beer

    All my hobbies came together today. Couple hours on the lake for a bit of ice fishing, followed by kicking off 2020 maple syrup season by putting in 77 taps. Easing into the evening with homemade summer sausage as an appetizer while the homemade polish are hitting the grill. And of course a beer...
  4. mike1ranger

    1st run of sausage on the bronco, Disco/Pops head to head, and stick experiment

    I've been playing with the new bronco for a couple weeks now trying find the sweet spot for smoking sausage. Dry run with the snake method seemed to be dialed in and so this weekend was go time. I had 20 lbs of venison/pork butt ground and ready to go. First up was summer sausage via Disco...
  5. mike1ranger

    Question for the charcoal experts

    I have been running some experiments on my new Oklahoma Joe's bronco to try and get long burns at lower temps for doing smoked sausage. My goal was to keep temps stable below 170 but to ideally be able to start at 130 or so and creep up to the 170ish mark. I previously had tries the snake...
  6. mike1ranger

    LEM Cure

    I've always used sausage maker cure #1 for sausage and bacon. Recently, purchased LEM at the local retailer. Package says "LEM cure is the same as cure #1." But, in looking closer at the ingredients, sodium nitrite is 6%. So, even though I have a good handle on using cure I decided to...
  7. mike1ranger

    BBQ sauce recipe - ok to can?

    Here's my BBQ sauce recipe that I've played with and fine tuned as if late. Thought I'd share with everyone. 1.5 cups ketchup 1 cup apple juice 1/3 cup apple cider vinegar 1/4 cup maple sugar (or brown sugar) 2 tablespoon molasses 1/2 tablespoon black pepper 1 tablespoon garlic powder 1...
  8. mike1ranger

    Oklahoma Joe Bronco -trial run in process

    Got a call from the wife while traveling back into town from a work day trip. Could I detour 50 miles to walmart a couple towns over? The Oklahoma Joe Bronco she got me for Christmas was on clearance for $184 and was last one. And, guess it was too big to fit in her car. Surprise, new smoker...
  9. mike1ranger

    Change of plans -bacon cure time question

    I made a mistake when I ordered my hog this yr and told the butcher side pork and ended up with sliced pork belly, about 1/4" thick slices. I wanted pork belly for making bacon. No big deal, Ill make it work. One of the salads we want for thanksgiving dinner requires bacon so I grabbed a pkg...
  10. mike1ranger

    Change of plans -bacon cute time question

    I made a mistake when I ordered my hog this yr and told the butcher side pork and ended up with sliced pork belly, about 1/4" thick slices. I wanted pork belly for making bacon. No big deal, Ill make it work. One of the salads we want for thanksgiving dinner requires bacon so I grabbed a pkg...
  11. mike1ranger

    Stuffer gears

    I borrowed a 5lb stuffer from a coworker, brand is unknown, and on the first run the gears slipped and stipped out. They appear to be nylon gears and I'm wondering if replacement gears are generally interchangeable? Since I can't tell what the brand is I'm hoping either lem or sausage maker...
  12. mike1ranger

    Italian sausage

    A guy I work with called this salamini and apparently the secret and difference maker is an "old italian friend's" homemade wine. I used a cheap merlot. He claims the recipe is authentic Italian and comes from a group of his dad's italian buddies. I made 10 lbs bulk last weekend and it is...
  13. mike1ranger

    TQ to cure #1 - how much salt to use for jerky

    I made a batch of of whole muscle venison jerky using a basic jerky recipe (pepper, garlic powder, onion powder, soy sauce, Worcestershire sauce, and hot sauce). I used Tender Quick at 1 TBLS per pound of meat. Great flavor, just too salty. If I could get about half the amount of salt taste...
  14. mike1ranger

    Ok, dumb question re bulk sausage

    So, sausage that you'd normally stuff such as brats, polish, italian, etc, is there a noticeable difference, in a bad way, if a guy did a batch of bulk sausage and used it as burgers or whatever vs stuffing? Might sound like a dumb question but just wondering if I'm over looking something? I...
  15. mike1ranger

    Fat out - temps under 170

    Made a batch of summer sausage this weekend. I've done summer sausage before without issues but this time around I had a fair amount of fat render and I'm not sure why. This was my first batch on a Dyna-Glo vertical smoker with an off-set firebox. It's a cheap smoker but works pretty good for...
  16. mike1ranger

    Smoked/dried fruit

    -28 deg. F has me sitting by the fire reading a book snacking on some flavorless store bought trail mix. And I had a thought: could a guy effectively smoke/dry blueberries, bananas, pineapple, etc. along with some nuts and make some trail mix that actually has flavor? Anybody smoke/dry fruit...
  17. mike1ranger

    First brisket - success

    I'll admit it, I'm an all or nothing kind of guy. So, when I decided my first ever brisket would be for Christmas dinner, having a back up plan didn't really cross my mind cuz I was too busy focusing on getting this right. Well, -20 over night, starting at midnight, a last minute conversion of...
  18. mike1ranger

    Looking for old brisket thread

    So, throwing darts here hoping one sticks...I'm doing my first brisket for Christmas this year and have read a ton on here over the last several months. A while back I came across a lengthy thread that started several years ago that had a ton of good info. I wanted to go back and re-read that...
  19. mike1ranger

    University study - apply to sausage

    http://extension.oregonstate.edu/fch/sites/default/files/documents/pnw_632_makingjerkyathome.pdf So, I came upon this when working on some jerky and it led to a conversation on the jerky thread about food safety beyond curing. Dave, if you're seeing this, your help and knowledge is...
  20. mike1ranger

    Step by step Breakfast sausage perfection - credit Pops

    My first attempt at a fancy post like all you pros do so hope it works like I want. My main point is to give credit to Pops for his amazing, yet simple as it gets, breakfast sausage recipe. My secondary point is to have a little fun and brag/show off a bit. Never could get my venison...
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