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  1. jeffesonm

    Beef Shins Anyone?

    Hi all - Every year I get a side of beef from the local farm. I've got about 25 lbs of meaty beef shins that look like the one below.  I intend to use all of the bones and some of the meat to make a big batch of stock but I figure there's got to be something I can do with some of the meat. From...
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    b2_beef_shin.jpg

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  3. jeffesonm

    The Plateau

    http://www.huffingtonpost.com/craig-goldwyn/physicist-cracks-bbq-mystery_b_987719.html
  4. jeffesonm

    Help with beef hearts

    Howdy folks... I get a half cow from a local farmer here every year and I've got a few beef hearts in the freezer.  From what I gather they are pretty lean, a bit tough but have great flavor.  Was thinking sausage would be a good way to use them. Can anyone offer a recipe or advice here...
  5. jeffesonm

    First Run Using New Smoker

  6. jeffesonm

    First Run Using New Smoker

    Some updates here... Smoker has been working well overall.  It's getting a bit warmer here and the smoker gets up to 200-210 or so when the ambient temperature is around 70.  I'm going to try and seal things off better and hope that combined with another 10+ degrees of summer will put me into...
  7. jeffesonm

    Sausage final cooking method----- Question

    I've finished hot dogs and some other sausages in a ~160 degree bath after smoking for a few hours... they come out just fine and the last 10 or 20 degrees takes maybe 15 minutes in water vs hours on the smoker.  When they first come out of the bath the casings can look a little pale, but the...
  8. jeffesonm

    Bratwurst seasoning

    much great info (including recipes) found here:  http://www.wedlinydomowe.com/sausage-recipes
  9. jeffesonm

    What's your opinion of this stuffer/

    agree with beer-b-q... save up another $40 and go with the grizzly 5 lb vertical... better to pay once than twice
  10. jeffesonm

    Casing question...

    I've used hog casings 1+ years old from butcher-packer, stored in the fridge with salt... no issues.  The sheep casings that were a year old smelled particularly funky so I ordered some new ones.
  11. jeffesonm

    Summer Sausage

    great looking sausage!
  12. jeffesonm

    Sausage Stuffer Questions

    I went ahead and got the grizzly 5 lb stuffer for smaller jobs... just tried it out on a batch of andouille and it worked well.  There was just a little bit of meat left at the bottom so nice not to waste much.  Here are some comparison pics between the grizzly 5 lb and gander mountain 15 lb...
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    IMAG0047.jpg

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    IMAG0046.jpg

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  15. jeffesonm

    Fresh Ham for Andouille?

    Well the ham worked out just fine... thew in just a little extra beef fat since that's what I had lying around.  Here is some q-vue.... Overall I am very happy with how it turned out... has some nice heat to it, probably could've used heavier smoke but we'll do that next time.  Thanks...
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    andouille_graph.gif

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    IMG_1629.jpg

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    IMAG0051.jpg

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    IMAG0048.jpg

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    IMAG0043.jpg

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