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  1. graywolf36

    New to sausage making

    It pays to read a lot of post, you don't know what good info you might learn. The last two time I made Italian Sausage I was pressed for time and put the ground pork in the refrigerator the stuffed the next day. As stated below it got sticky and was hard to stuff.  Thanks guys for the tip.  
  2. graywolf36

    Braciole

     You said Utica, I assume this is Utica N.Y.,  In High School I worked part time in a packing/meat market In Schenectady.
  3. graywolf36

    Braciole

     I been making Braciole "all my life" and I am 75 year old.  I make it like my mother did,  I use top round steak cut about a half inch thick,  I slice hard boiled eggs, salt, pepper, grated cheese , italian parsley.and garlic.  I then rolled it up and use regular white sewing thread to tie it...
  4. graywolf36

    How long to get to 155 degrees

    Are you adding chips/smoking all this time?.  Thanks
  5. graywolf36

    ADVICE: Need a new grill - Weber vs. Char-Griller

    Those look wonderful, tomorrow when my wife ask what we should have for dinner I will show her this photo.  
  6. graywolf36

    sausage

    Thanks for the looking and the nice comments.
  7. graywolf36

    sausage

    INGREDIENTS: ITALIAN SAUSAGE •5 pounds pork butts 1 lb fat back •1 clove garlic (mashed) for every pound of meat •1 cup cold water •2 tablespoons salt •1 tablespoon ground black pepper •2 tablespoons fennel seeds ground) •1/2 cup grated romano cheese •1/2 cup chopped Italian flat leaf parsley...
  8. graywolf36

    photo test

    INGREDIENTS: ITALIAN SAUSAGE •5 pounds pork butts 1 lb fat back •1 clove garlic (mashed) for every pound of meat •1 cup cold water •2 tablespoons salt •1 tablespoon ground black pepper •2 tablespoons fennel seeds (Better if ground with a mortar and pestle) •1/2 cup grated pecorino romano cheese...
  9. graywolf36

    photo test

  10. graywolf36

    sausage

  11. graywolf36

    test posting photo

    [
  12. graywolf36

    Looking to buy new wood smoker in San Fransico Bay Area

    I am here near Sac,  Everybody, Lowes, Home Depot, Sam's Club are loaded with grills/smokers. Also the Green Leaf in Livermore (se them on line).
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    137.JPG

    • graywolf36
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  14. graywolf36

    Smoking Italian Sausage

    Thanks folks, I am going to print this info out and put it to good use.
  15. graywolf36

    Smoking Italian Sausage

    I think I read almost every thread on smoking sausage on this forum.  I guess I am being very careful using cure #1.  I have made a lot of Italian and other type sausage but never smoked any.  I will be making some italian(35mm casings)sausage next week and would like to hot smoke it.  I may use...
  16. graywolf36

    Who's got the BEST burger recipe?

    I like to grind my own also.  80% top round(or other cuts on sale) and 20% pork.  I then just add salt, pepper, garlic powder and onion powder( powder not salt).Now my wife likes for me to chop (real fine) bell pepper and onion to mix in. Of course I then leave out the onion powder.
  17. graywolf36

    B-B-Q Sauce shelve Life(home made)

    Thanks.  Yes one is Jeff's and the other is the one I been making.  If it is good for a few weeks that fine.  Freezing is a good thought. When I make my Pesto Sauce I freeze some in small containers, I think I will do the same with the B-B-Q Sauce.
  18. graywolf36

    B-B-Q Sauce shelve Life(home made)

    How long can you keep B-B-Q sauce home made, in the refrigerator for.                                                                 Thanks
  19. graywolf36

    New Guy from California

    Thanks for the welcome.  For Tyotrain, I am originally from Upstate N.Y. (Schenectady).
  20. graywolf36

    wood for smoking

    Talking about figs.  Just about all summer while I'm grilling I pick a few figs and put them on the grill.They are great, The ones that make it inside get a little cream cheese.
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