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  1. dsmitty

    want a good easy sausage

    I am looking to make a 3lb batch of sausage with Hog casings in the near future. I want to make a sausage to have for Easter dinner with the family. I have had many types of sausages over the years, but was always bought and cooked by someone in the family. I want to make fresh sausage and do...
  2. dsmitty

    caseless venison SS

    I have a recipe that I have used in the past when making caseless summer sausage. When I shared the recipe with a fellow co-worker, he could not believe I did not use a cure. Do I need a cure when I get the IT to 155 160 on venison/pork mixture? I will be making some today, so hopefully will...
  3. dsmitty

    Brisket Questions

    I have done many pork butts, ribs and chickens, now I want to move onto doing a beef brisket. My questions for you all is do I use water in the pan, and also do I add liquid when foiling? A little background for what I want to do. I want a semi-bark (nothing to crazy), I want it to be nice and...
  4. dsmitty

    under the skin

    I have been reading about seasoning under the skin. What exactly does this mean? I am thinking about doing a couple whole chickens for dinner tonight. Pictures would be helpful! Thanks
  5. dsmitty

    This weekends pulled pork

    Unfortunately I did not get any before shots, but I put the pork in the smoker at 8 this morning. I am hoping I did not screw up here because I had the smoker set to 230 and here we are at 10 and the IT is reading at 150 160 already. Also, I could not find anything labled boston butt or picnic...
  6. dsmitty

    As promised, first Qview of first smoke

    In the smoker, 2 racks of spare ribs, one rack of babyback, and two pans of stuffed mushrooms. To compliment the main meal, we are having some steamed vegies and baked potatos. Here is a few pictures of the beginning... As of right now. we are very close to taking out and foiling of the ribs...
  7. dsmitty

    newbie help please!

    well, its official, i am a proud owner of a Masterbuilt 30" electric smoker. Got it home last night, put it all together, will be doing the three hour seasoning process tonight. So what is first? I was thinking to make a meal for my in-laws for football sunday. Something to do after church...
  8. dsmitty

    cutting fatties

    So I am new to all of this... smoking in general (picking up my first smoker tonight) I have been grilling for over 10 years now and just got the itch to smoke.... but what is the secret to cutting these fatties once they are done?? I would think the bacon would rip/crumble depending on its...
  9. dsmitty

    whats the best.....

    to get to start your smoking career? Im looking to get something that will last me a while and also will ready both the internal temp and meat temp. What are the ways you secure these thermometers to get a good ready of internal temp? thanks, dsmitty
  10. dsmitty

    New to the smoking world...

    I plan on purchasing a bradley's orginal 4 rack smoker this week. I want to use this thing for making ribs, loins, jerky and sausage (to start) Are there any do's or dont's to know right away. How about what is the easiest to start with? Like a fast smoke, half a day thing to be ready for...
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