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Adding Water????
Well, I got 'er done. Thanks to both for your help.. I used beer for a thinner, half in the meat, & half in my stomach.. did 'em in a crock pot per suggestion in my other post.. turned out excellent, then finished them on the Q.. yummy.. -
Adding Water????
OK, got my Brats & Bangors ground, mixed, & fried a sample of each... GOOD! Getting ready to stuff using my 5 lb Grizzly Stuffer.. Is it recommended to add water to the meat to make it easier to stuff, or should I just push the meat through as is.. -
I Made The Sausage today and found out....
Well I'm sure gonna have to try it.. I've read somewhere where a kind of cross piece is available to hold the auger in, but I understand that it kind of makes a tight little rope from the fat & sinew, & here I just went & bought a 5 lb vertical stuffer from Grizzly to make the stuffing easier... -
My new Stuffer
Just recieved mine 3 days ago in excellent condition, they do have great customer support. -
I Made The Sausage today and found out....
Are you saying there's nothing in front of the auger to hold it in.. must need some kind of plate, won't the auger work it's way forward toward the casing, & out of the motor?? -
Bangors & Brats
That sounds too good, I'll probably eat the 5 lbs of bangors at one sitting, & ironically my wife says she brought her slow cooher along with us to South Texas, & like a dummy I showed your cooking method to my neighbor.. Now he won't leave until I cook the Brats & Bangors.. I imagine the... -
Bangors & Brats
Thanks all for the help & the recipe.. I picked up an 11 1/2 lb pork butt . Walmart had them on sale for 64 cents a lb.. So I figured after getting the bone out, I should end up with 10 lbs of meat.. 5 for Brats & 5 for bangors.. I will mix up them spices later today, & i will grind up the... -
Bangors & Brats
Can pork be used to make Brats, & also English Bangor ?? I want to make the Brats fresh to be barbecued or in a pan.. Can the Bangors be made fresh also, the same size as the Brats, & be barbecued or fried in a pan ?? Or would the Bangors be better smoked?? I've never had Bangors, so know... -
Dark sausage centers
Actually the sausage finished at 225, & internal temp was 185 when I took it out.. -
Dark sausage centers
I didn't add any cure, only the seasoning mix that came in the package.. Not sure if there was any cure in it when I got it.. I stuck a thermometer into the center of the sausage, & it read 185.. I made 2 batches, first was 80% beef, & 20% pork.. The beef was lean ground that we bought at a... -
Dark sausage centers
You guys asked for it and here it is.. everything having to do with sausage smoking. HUH??? -
Dark sausage centers
Hi, I made 2 batches of sausage, Polish sausage 2 dayes ago, & Old Fashioned sausage yesterday..I used the seasonings purchased from a sausage supply place.. The Polish was stuffed into Collagen casings, & the Old Fashioned was stuffed into hog casings. using my electric grinder with stuffing... -
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Gosm
Well I gave my Big Block to my daughter, & got another one for me through Amazon.. My new one came with a dent on the right rear top corner.. I'm sure it won't affect the smoking.. Should I contact GOSM & let them know, or contact Amazon? Has anyone had any dealings like this? Would I have to...- johnnyo
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- Replies: 4
- Forum: Propane Smokers
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Pork skins
Hey teacup, looks like you & me is lookin' for the same thing.. The jar I saw in Texas had "Pickled pig Skins" on the label. The jar you got pictured says Pickled Pork Rinds. I am assuming they are one & the same, just called different.. Just like bagged piggy puffs, Chicheron, Fried Skins... -
Pork skins
Thanks much.. Yup never thought of typing in "Cracklins" ... Now hope to locate a recipe for Pickled pig skins.. I am sure it wouldn't differ much from Pickled eggs, but would they have to be cooked in some form, boiled, Fried etc, or just pickled raw.? Sure am kicking myself now for not buying... -
Pork skins
Went yesterday to get a couple of loins.. Lo & behold a big sign outside says $1.49 a pound so wifey & me goes in, but the loins still got ribs & skins on them. We buy them regardless, & the guy says we'll do anything but cook them for you. So I get him to cut off the ribs, & take the skin off... -
Cold,Snowy,Windy Michigan Ribs
quote("After freezing your touche off it's nice to have good food. Apple juice works really great on smoking meat to carmelize the outter edges of the meat. Almost any sweet juice will work. Orange, pineapple cranberry, pomegranate - never tried grape though.") hmmm, Any sweet juice eh... -
Deep Fried Spare Ribs?!
Well when we had our hamburger stand by the lake we used to fry ribs in our fish, chicken & chip frier. We used to serve them & people loved them.. but I hated doing it, because the ribs really dirtied the oil much faster than anything else, consequently we didn't get as many fries out of the...
