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I am getting ready to make some venison polish sausage out of Rytek's book. My problem is I just recently found out that one of my grandson's is allerigic to soy. So I am looking for a substitute for the soy protien concentrate that the recipe calls for. From what I have read I believe that not...
Finally got started with the snack sticks & summer sausage. Using sausage makers summer sausage and snack stick kits. Did not get any pictures during the prep. But having a sausage stuffer sure made this go pretty quick.
This is 5 lbs of each all loaded in the MES drying at 110.
Fry test...
I am having problems with keeping my AMNPS going. I attempted to do a batch of cheese this weekend and could not keep my AMNPS going. Looking for any help with this. This is the first time I have problems with this. Using an MES 40. I have the top vent open fully. Microwaved the pellets for...
It's that time again. Every year I put on a large barbecue for family and friends. This year instead of trying to cook/smoke everything the day of, I have started early pork shoulder and in the smoker at this time.
Brisket: Only a flat due to packer was bad.
Pork shoulders
Will post more...
Getting ready for a two day cook fest. So I went to my local store to pick up pork shoulder and brisket. Got the pork rubbed and in the fridge. Opened up the brisket and didn't like the smell so checked the sell by date and it was past by two days. I always purchase meat from this store and have...
The first try at these came out pretty good. 15 lbs lasted 2 months, guess everybody liked them even with the tough casings. So after researching on this site I decided to try again.
Started with 36 lbs of ground pork butt and beef round steak. Added High mountain season, some extra fresh...
A couple of months ago I posted q-view of some German sausage. My problem was the casings came out tough. I am getting ready to do another batch and would like some input on how to prevent this. I will be using natural hog casing from high mountain seasonings. Any input would be greatly...
Was smoking cheese this morning and decided to do some ribs for dinner.
First the rub:
1 Tblsp paprika
1 Tblsp seasoned salt
1 Tsp pepper
1 Tsp crushed red pepper
1 Tsp garlic powder
1 Tsp red pepper
1/2 Tsp onion powder
1/2 Tsp dry mustard
1/4 Tsp celery salt
1/4 Tsp chile powder...
Was running low on cheese so I decided to do some more. Also after the last two batches a friend wanted me to smoke some for him. I believe that I will have to do more before the weather gets nice. Anyways got the AMNPS started, went inside to get the cheese and it started snowing. Wasn't sure...
After joining this site, it seems that the ideas never run out. So here goes started my first batch of German sausage today. With Mrs. Dee's help got everything ready for tomorrows smoke. Used the High Mountain seasoning since this is my first attempt.
Will post more after tomorrows smoke...
Been a busy weekend. Did my first cheese smoke today. I decided to try Medium cheddar, sharp cheddar and Colby/Monterrey jack with hickory.
AMNPS loaded and ready!!
Three hours later!!!
Now the wait.
Dennis
As stated in another post Mrs Dee gave me an MES 40 for Christmas (Let have it early too!!!). Well when it arrived I figured I would season it and then plan a smoke for next weekend. Nope!! The Mrs. came home took one look at it and said what are you going to smoke?? So while it was going thru...
Was discussing Christmas with the wife the other day and she asked what I wanted. So I just let out a little hint that I wanted an MES 40". OK hint not to little, handed her the Cabelas add that had it on sale. To my suprise she agreed and it should be here tomorrow Can't wait so I can get...
Well it's that time of year. This annual bash started about three years ago for family and a couple of friends. Well this year it seems that it has gotten a little out of hand. Went from about fifteen people to almost 40 plus. Not exactly sure on the head count. So here my portion of the menu...
A couple of weeks ago my better half decided she wanted ribs. So in my infinite wisdom, I knew I could do better than the only local BBQ joint. Which by the way does pretty good ribs.
Well here we go. I started with my normal rub, which I will share later.
I wrapped this in saran wrap and...
Well after several weeks of no internet I'm back. As soon as I can find the pictures I took of the ribs I did a couple of weeks ago I will post a q-view.
Attempted to do a pork shoulder this past weekend. Valuable lesson learned. Always make sure your meat stays cold until ready for the smoker. Long story!!! But here it is.
Was going to do a pork shoulder for a family get together. Wife requested to have all the grandsons over, so she could get...
I recently joined. Now it seems that every time I get online, it is taking forever for things to load. It has taken me almost 45 minutes to get to this point. At first I thought it was internet connection, but everything else is working great. When I try view the posts in different sections they...