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  1. supertramp74

    question about landjager recipe

    thanks napas does everything else sound ok its my first try at a landjager
  2. supertramp74

    question about landjager recipe

    I found this recipe online and it looks like a simple landjager recipe that i would like to try but I'm questioning the amount of encapsulalated acid ?It sound like way to much ? The package from allied kenco says 3 oz. per 25 lbs.of meat. Here is a recipe for 10 pounds of venison landjager...
  3. supertramp74

    NJ Pork Roll

    Napas ( the sausage man ) that looks great . I have made pork roll before with 50 /50 pork /deer meat mix and it turned out very tasty .The last step in the reciepe I used called to boil the sausage did you do the same ?
  4. supertramp74

    inspired by SUPERTRAMP74 pork loin w/craisons QVIEW!!

    I hope it tastes as good as it looks .nice job , but no bacon!
  5. supertramp74

    pork loin w/ cranberry stuffing Qveiw

    rbranstner it was one of the best loins I ever tasted I will do this one again
  6. supertramp74

    smoked jalapenos

    I had the MES working over the week end and I had some extra jalapenos . I have done his before with mixed results but this time it turned out perfect.smoked the peppers for 5 hours with the vent open and the tops of the peper cut off. then grinded in to flakes . I use these pepers in every...
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  10. supertramp74

    pork loin w/ cranberry stuffing Qveiw

    stove top with some cran raisins roled in side of pork loin (seasoned with brown sugar and cinn).bacon weave, and some smokey pre-made mac and cheese made
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  18. supertramp74

    london broil

    do you think it will dry out because there is hardly any fat in london broil?
  19. supertramp74

    london broil

    london broil is on sale this week for 1.99 a LB .Can i get my butcher to cut it 2inch thick steaks and then smoke it like i would a brisket?(brisket is 4.25 LB)
  20. supertramp74

    A few general questions??

    I add 1cup of fresh peppers  or three TBS of crushed peppers per 5 lbs but I like my sausage on the hotter side .The high temp. cheese will let you smoke the sausage at higher temp. you should follow the recipe the first couple of times then make changes to your needs . 
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