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First is the disclaimer: This gumbo does not reflect how all Cajuns cook gumbo.
With that being said, this is my first gumbo this winter season and decided to step it out. My go to is "hen" for gumbo. This bird is a little over 7lb and takes longer to become tender and longer cooked gumbo =...
Local smoke shop brands themselves on unique sausage. Stopped in to browse and had to pick up a couple of things. Settled on ghost pepper and dragons breath for my first samples. Haven't cooked any yet but looking forward to it. As you will see below, they certainly have come up with unique...
Many of us have suffered with our ghost pepper plants not producing while every other pepper in the garden if fully loaded. Down here in South Louisiana, temps had elevated as high as 111° just a couple weeks ago. A week ago temps finally dropped to lowers 90s during the day here and now my...
Recently I found myself getting into fermentation of meat and vegetables. Fermented garlic in honey just didn't make sense to me, seemed like a flavor confusion lol. After researching this, discovering health benefits and so many people saying the flavor is terrific after the fermentation has...
Been working on pineapple sausage lately. So far I am satisfied with the flavor profile but still looking for that next level. Just came to me, how would coconut taste in pineapple sausage? Seems logical, they are paired together all the time with satisfying results.
Here is my road block, how...
Recent hurricanes have left me with a full size stand up freezer that no longer works as intended. Best I can tell, it's a late 70s, early 80s model with coils in the shelves. I am hoping to get a little feed back from those that may have already been through "lessons learned". My idea is to...
So I finally have my sausage and boudin recipes tweek to my liking but I'm a "spicy" kinda guy. My tolerance of spice is above many people in my family circle. Just to give an idea, my fresh sausage, I use 2+ teaspoons of cayenne per pound and still add a little more after I cook it. What would...
Made a small batch of jalapeno & cheese sausage for a few people at work. It has good flavor but lacking an obvious jalapeno taste, it very faint. Im using a tablespoon of freeze dried jalapeno per pound. How can I increase or enhance the jalapeno flavoring?
Sausage Maker seems to be very busy. Place an order over a week ago and it stayed in "processing". Website has a letter stating orders are backing up. They were kind enough to credit my order so I could find supplies somewhere else. I really like there products, never had any issues. Any...
While smoking a batch of sausage this weekend, my inkbird begin acting up at the end of cooking. Had to monitor with my hand held thermometer to complete. This 4 port inkbird has worked great for almost a year. Only had one probe go out with no other issues. Towards the end of my smoke yesterday...
Long time looker here at the forum, finally took the time to join. Over the last few years I have gathered and learned much useful information here. Now I hope to continue learning and give back in any way I can. Happy Smoking