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  1. lonestarsmoker

    Hello from the Pacific NW

    I too am a NWesterner. I am located in SW Washington. I have been BBQ competing for about 6 years now and making sausage for about 3. If you need any help just give me a shout. Dan
  2. lonestarsmoker

    Brisket failure? Tissue did not break down..

    The 190 degrees is just a starting point. Every piece of meat is different and cooks different. I start checking at 190. What I am looking for is how easy the temp. probe slides into the meat. It should be like butter. If you are looking for pulled brisket then I would cook it until the proble...
  3. lonestarsmoker

    Grinding hamburger

    Thanks guys. I have used brisket before but have not thought about mixing different kinds of meats. Appreciate all the answers. Dan
  4. lonestarsmoker

    Grinding hamburger

    Was not sure where to put this but I figured it was grinding meat so I am trying here first. Anyone out there making there own hamburger meat? What cut of meat are you using and what size plate do you use? Thanks Dan
  5. lonestarsmoker

    Dry tasting sausage

    The hot links are being stuffed into 32 mm casings and as I said, I do not use the cayenne pepper at all. I just listed because that is the way the recipe came to me. Dan
  6. lonestarsmoker

    Dry tasting sausage

    Here ya go. Texas Hot Links 1 (6 pound) pork butt 1 bottle beer 2 tablespoons black pepper, coarsely ground 2 tablespoons red pepper, crushed 2 tablespoons cayenne pepper 2 tablespoons paprika 3 tablespoons kosher (coarse) salt 2 tablespoons mustard seed 1/4 cup garlic, minced 1 tablespoon...
  7. lonestarsmoker

    Dry tasting sausage

    OK,  I added another 1/4 lb of fat to the mixture along with a little more salt. Cooked a sample on a really low fire. Tasted much better this time. Still a little mealy but I think that was from grinding it twice. I will grind once from now on.I have 5 more lbs of meat that is already ground...
  8. lonestarsmoker

    Dry tasting sausage

    Hi folks. I just finished making a trial batch of breakfast sausage. I made a 2 lb. batch of sausage using the following recipe: Homesick Texan Breakfast sausageIngredients:2 lbs of ground pork 1 tablespoon of sage2 teaspoons of marjoram2 teaspoons of thyme2 teaspoons of red pepper flakes1/2...
  9. lonestarsmoker

    Spice question

    Making Rutek;s Chorizo this weekend. His recipe calls for hot ground pepper, does he mean cayenne. Thanks Dan
  10. lonestarsmoker

    Weighing vs. measuring

    Has anyone converted their recipe measurements to weights for scaling recipes? Would this be a good practice or should I stay with measurements? Dan
  11. lonestarsmoker

    BRISKET staying super moist

    I am new on this forum but I have quite a bit of experience smoking briskets and other meats. When I do one for my wife and I any left overs I wrap up and place in the fridge overnight. The next day when it is cool I run it through my meat slicer the thickness I want. I then vacuum seal it and...
  12. lonestarsmoker

    Supplies

    I know there are lots of places to buy sausage making supplies. I try not to use kits if I can. I like to use my own spice mixes. Where is a good place to buy casings by the hank. It does not necessarily need to be the cheapest. I am looking for inexpensive but good quality. Any help would be...
  13. lonestarsmoker

    New to forum

    Hello all. I just found this forum. I have been making sausages for about 3 years now. I am a big BBQer as well. I belong to the PNWBA here in the northwest, we do alot of BBQ competitions. I am interested in learning how to make semi cured sausages as well as learning a little more on cold...
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