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. Diehardmason

    REVIEW: Just purchased the Old Country Smokehouse....I love this smoker.

    It’s made somewhere in south Texas. There is another post on here so,where that gives all of the info. I’ll try to find it for you.
  2. Diehardmason

    Tasso....SW La style....

    Made some Tasso this week. 15 lbs of boneless pork butt. Trimmed the cap and saved for sausage and andouille. Light sweetness and an amazing kick of cayenne and crushed pepper. Smoked 5-1/2 hours with oak and pecan between 150-175. Finished product 5-1/2 hours On the smoker 3 hours in...
  3. Diehardmason

    REVIEW: Just purchased the Old Country Smokehouse....I love this smoker.

    With the grain. There was no noticinle difference to me.
  4. Diehardmason

    Sugar Land, Tx

    I’m in Cypress. Where are you guys buying your wood from
  5. Diehardmason

    Vertical Smoker vs Traditional w/ Offset & suggestions

    I have the Smokehouse Vertical from academy. I love the indirect heat and the super damn large water pan. It holds like 3 gallons of water. It is huge insideI can do 9 pork roasts at a minimum, maybe more depending on their size. IT has 6 rod hangers for sausages too. The draft is great...
  6. Diehardmason

    Old country over /under or pecos

    I've read on here and other forums that when they are out of stock they show that, but, as soon as they have inventory it will show them. Maybe contact the manufacturer.
  7. Diehardmason

    Andouille for the win!!

    Made a small batch today because i was bored. Had 14 lbs of pork cushion to burn left over from some boudin i was going to make but was out of andouille. No too shabby. Smoked on pecan with brown sugar.
  8. Diehardmason

    Curing for pork neck bones.....Cure 1 or brine

    Thanks. I am aware of the cure but wasn’t sure if brining was necessary or if the standard cure was sufficient. Thanks again.
  9. Diehardmason

    Curing for pork neck bones.....Cure 1 or brine

    i have purchased some neck bones here and want to smoke them. Can i use cure 1 or do i need to brine?
  10. Diehardmason

    SW La Hot links....

    Greatly appreciated kind sir.
  11. Diehardmason

    SW La Hot links....

    Startup food and catering company. Even doing for friends and family for a while now.
  12. Diehardmason

    Best smoker for sausage making

    Nothing wrong with your vertical. Don’t sell yourself short. Temps don’t have to be +/- 1 degree. If you know your smoker, how it operates and can handle temp fluctuations you will be good. 20 lbs of sausage is a fair amount for personal use.
  13. Diehardmason

    SW La Hot links....

    If i told you I’d have to kill you. And i quit killing two or three weeks ago. Lol.
  14. Diehardmason

    SW La Hot links....

    Family recipe of a couple of generations. It was my grandfathers. My aunt made hot links for a club in St. martinville, La called the Rebop. They were raved about in the area. When she passed only her daughter had the recipe. She shared it with me.
  15. Diehardmason

    SW La Hot links....

    Made a 30 lb batch of hot links today. Probably make another back this week. These links have great flavor a a neat little kick to them that linger for 7 or 8 minutes or so after eating.
    • Diehardmason
    • Thread
    • cajun links fresh hot links hot links
    • Replies: 10
    • Forum: Sausage
  16. Diehardmason

    Sugar Land, Tx

    Cypress, tax checking in. Dreaded 290 Drive.
  17. Diehardmason

    Pig cracklings

    SW Louisiana cracklim are only made frying skin and fat in grease and either double fried to get the ski. To pop or heat rue d up high to get over the “stall” where the are bubbles pop in the skin. Those do look tasty though.
  18. Diehardmason

    REVIEW: Just purchased the Old Country Smokehouse....I love this smoker.

    I purchased mine at academy sports. They make a line for Academy and make a line for general public directly from them. http://bbquepits.com/
  19. Diehardmason

    REVIEW: Just purchased the Old Country Smokehouse....I love this smoker.

    I don’t see many reviews of the smoker I just purchased so I’ll give one in hopes it may help others. This Smokehouse is actually a great smoker build. The indirect heat from th bottom based firebox is a neat design. Almost no chance for char/burn from imcorrect placement of tuning plates used...
    • Diehardmason
    • Thread
    • oc smokehouse old country old country smokehouse smokehouse vertical smoker wood fired smoker
    • Replies: 19
    • Forum: Wood Smokers
  20. Diehardmason

    Old Country Smokehouse - brand new - cleaning and seasoning, has thick greasy feel on inside

    This Smokehouse is actually a great smoker build. The indirect heat from th bottom based firebox is a neat design. Almost no chanc for char from imcorrect placement of tuning plates used in offsets. The water pan on this thing is huge. It holds 3-4 gallons of water and helps with the heat/smoke...
Top Bottom
Back
Clicky