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  1. straightupnobs

    need advise on my first sausage attempt

    Can't go wrong w/ the good old traditional Polish Kielbasa. Best all around sausage from my experience.http://www.sausagemaker.com/91120-10polishsausageseasoningmakes10lbs.aspx
  2. brisket001.jpg

    brisket001.jpg

  3. straightupnobs

    Second Try to post Brisket with Q-View

    SmokinBO -  to post it as an image , theres a button that says "image" if you hover over it. click on that & put your link/url in the designated box . and voila theres your pics. Here is your 1st link as an image
  4. straightupnobs

    Brisket Marinade? Finishing Sauce? Any ideas would help...

    I make my own marinade & i've never heard of anyone else using anything exactly like it & it's always worked great for beef,chicken,& jerky for me: 2 C Soy Sauce 1 1/2 C Apple Cider Vinegar 2 tsp. Celery Seed or 4-5 stalks celery pureed 1/4 C Lemon Juice Garlic & Onion Powder to taste ( Prefer...
  5. straightupnobs

    Linking question

    Well, it all went off w/o a hitch .....except for i failed to account for the 5-6 lb. of bone in the pork butts,lol. so i had to make an emergency run to kroger's in the morning. Sorry no q-view this time guys , maybe next. & btw after all the stressing i did the linking was the EASIEST part of...
  6. straightupnobs

    Linking question

    Well then im already ahead of the game ..... my off buttons gonna be my arm, lol. Manual grinder & stuffer... what can i say my grandpa was old fashioned. I really appreciate all your guys's help. It's made me into an excellent brisket maker in the past & present & i can already taste that...
  7. straightupnobs

    Linking question

    Doh, & here i was getting myself all worked up,lol. http://linking sausage for dummies.com .... there i think i got it now guys , how do they look,lol.
  8. straightupnobs

    Linking question

    Thanks for all the help guys .... definitely feeling more cofident about the linking process now.
  9. straightupnobs

    Linking question

    Thank you very much all , & especially hog warden. That's what i was hoping for is to just simply twist , set, cut . Because we are planning to vacum pack & freeze the majority of the 25 lbs. I've watched several videos know of the never ending sausage puzzle linking & i may try that w/ next...
  10. straightupnobs

    Linking question

    I know it's definitely a noobish question .... but can anyone please give me a walkthrough of the way "they" link there sausage products? lol, you mballi3011 must've posted & i forgot to refresh. thanks for the reply , bud.
  11. straightupnobs

    Linking question

    Hello all, been away for awhile & am preparing to do my 1st homemade sausage project this weekend. I inherited all the right tools from my grandpa this summer before he passed away - Grinder ,stuffer,"sausage maker" smoke house , Rytek Kutas "Sausage Bible" ETC. . I'm pretty confident on...
  12. straightupnobs

    Clodzilla is born!!

    Well here she is ..... was shooting for better slicing w/ the almost gotta pull stage , went over my line a bit. but it'll do. thanks for checking it out everyone , it ended up being about 16 hours start to finish. Ate few slices that were cuttable & decided to pull rest .... not what i was...
  13. straightupnobs

    Clodzilla is born!!

    Ok, she's out & resting now Here's a few sides the wife did
  14. straightupnobs

    Clodzilla is born!!

    Ok , she's outta the foil Now gonna firm her up a bit & get it a lil crisp w/ a few minutes uncovered. BTW - it feels great being on top when it comes to UofM & tOSU slicing to ensue soon brb....
  15. straightupnobs

    Clodzilla is born!!

    10.5 lber .... & i actually had to turn it down to 180 degrees @ around 5AM this morning , cuz it was threatening to finish on me while i was sleepin. currently @ 190 . around 10:30 AM gonna turn heat back up & finish her off . was originally planned to be dinner but w/o the usual...
  16. straightupnobs

    Clodzilla is born!!

    lol, ouch.... so far tonight no plateau YET . Just hit 160 , so i foiled & put in oven so i can get some shut eye. it can plateau all night long & i wont care,lol. gotta admit i think this peice is the quickest to 160 i've ever done . more pics to come in the late AM , im gonna go dream of...
  17. straightupnobs

    Clodzilla is born!!

    @140 currently ... i'm planning on goin same route as my briskets . smoke till 160 , foil , sleep , take internal to 205-210 , slice & enjoy. i like the tenderness of the "pull" stage but prefer it sliced.
  18. straightupnobs

    Clodzilla is born!!

    im hoping stall comes after 160 ..... after 160 she's going to the foil & i'm going to bed . now that i've just jinxed myself i'm probably in for a long one .
  19. straightupnobs

    MES Brisket smoke on q-view

    looking good .... planned on a brisky this evening . but none left at krogers , so i decided to go w/ a beef clod.
  20. straightupnobs

    Clodzilla is born!!

    Approx. 3 hours in now steady 250 Bark is forming & its @ 120 internal
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