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. A

    Farmer Sausage This Weekend

    Leave the meat cure in the fridge for a day (this will also let your plethora of spices meld together), the sausage should be in the smoker for at least an hour WITHOUT SMOKE to allow the casings to dry, and I would suggest 4-5 hours with hickory to an I.T. of 165.....
  2. A

    Well, I hope Y'all are happy.....

    I've got 3 buddies I work and hunt with, and we decided we're a drinking team with a barbecue problem......go figure....
  3. A

    So glad I took the week off

    Southeastern Pa. is only going to single digits....... makes me feel like a wimp.....but I'm smoking 7 of the 11 days I'm off....life is good
  4. A

    Well, I hope Y'all are happy.....

    Since joining this forum a few months ago, I have managed to put on 20 lbs. and my wife is ready to have me committed for looking at food porn !!!!!!! For whatever reason, all the recipes I've found here I have to try, and for whatever reason she doesn't understand. She likes the food, but feels...
  5. A

    There's nothing on fire.... I'm just cooking.....

    There's nothing on fire.... I'm just cooking.....
  6. A

    Peanut Butter Meltaways (Bear's Favorite Candy)

    Well, first batch is gone....now the wife has decided that I need to make a few more batches this weekend. She's thinking that I need to try some with white chocolate and mint (plain and with cocoa puffs), and another batch of the peanut butter. She also wants me to make a few in normal sized...
  7. A

    Peanut Butter Meltaways (Bear's Favorite Candy)

    Tried these tonight,and I have to agree they're awesome !!!!!!! I made some with rice crispies in them,and they were great too. My wife liked them enough that I might be able to talk her into that new smoker I've been eyeing up.....THANKS BEAR !!!!
  8. A

    Newbie: Just ordered my first smoker

    I've found the temps all over the place too, so I go right in the middle.... 150-157+/-. Too low of a temp and the meat is not fully cooked, too high and the fat starts rendering out and leaves globules along the casing. The ice bath is essential to stop the cooking process (down to 100* I.T.)...
  9. A

    Newbie: Just ordered my first smoker

    I'm planning on doing a Q-view of what I'm doing with it between Christmas and New Year's. Planning on showing from the grind to the bath, recipe included. Judging by the amount of deer I smoke for friends, the entire process seems to work very well (27 deer went through the smokehouse so far...
  10. A

    Newbie: Just ordered my first smoker

    I run my smoke for around 4 hours, and let it run out when I bump the temp to 170*. That seems to be about the right amount of smoke for my taste. You can taste the smoke, but it doesn't overpower the overall mix.....
  11. A

    Newbie: Just ordered my first smoker

    That sounds like an excessive amount of time. I do 25 lbs. at a shot and it only takes 7-9 hrs total, depending on outside temp.(I built an old school smokehouse, no insulation). My first thought goes right to your thermometers. Let's face it, they were built by human hands, and we all know that...
  12. A

    Newbie: Just ordered my first smoker

    Smoke the summer sausage at 150 for four hours, then bump to 170 until I.T. is 155..... then ice bath it to get the I.T. down to 100......bloom 1 day before cutting.....and yes, you can cut the casings in half and re-tie them.....the sausage won't know the difference....
  13. A

    Pellet VS Propane?

    I have 15 lbs. of snack sticks in the smokehouse as I speak. It's propane fired and the temp is locked at 140 for the next several hours until I decide to raise the temp. I never go more than 170-180, and the sticks, summer sausage, keilbasa, ect. never have fat globules along the casings like...
  14. A

    Pellet VS Propane?

    For me it depends what you want to do. I have no experience with a pellet smoker, so I really don't know what kind of heat it can produce or how accurately it can be controlled. I do , however, know alot about the capabilities of a propane fired smoker. The bottom line for me, if you're planning...
  15. A

    Smokehouse restoration project

    Update on project..... looks like it's gonna be a go. Met with the Parks Commission this evening and they requested some drawings, a materials list, and budget by the Dec. meeting. It also looks like they are entertaining a barbecue cook off next summer and a chilli cook off next fall (also...
  16. A

    Summer Sausage with cheese question

    Try it in a 32mm casing with sharp cheddar over hickory..... you'll love it....
  17. A

    Summer Sausage Turned Out Rancid

    My guess is that it could have been the spice pack, but that is the reason I mix my own. I am a firm believer in knowing what is being consumed by myself and my family, so I don't mind a little extra work.I smoke around 350-400 lbs. of summer sausage every year for my family and my friends who...
  18. A

    Water in the wood chip box

    In my smokehouse I always put dry chunks of wood in the pan and then cover them with the sawdust collected from cutting up the logs. The sawdust smothers out any flame up and gives it a gentile roll of blue smoke the entire time...without a flame up the temp stays more consistent with no spikes...
  19. A

    Smokehouse restoration project

    Any reference pics would be greatly appreciated. From what I can find the concrete roof was installed on it around 1928 or so when the butcher shop was added next to it. I'm thinking it was probably a frame roof on it before that, but not sure. We're getting a few Boyscouts who are working on...
  20. A

    Smokehouse restoration project

    Pics of smokehouse...
Top Bottom
Back
Clicky