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  1. berninga87

    First Try at Hot Dogs

    I've been getting more into making sausage making lately and I've made 16lbs brats, 8lbs sticks, and 8lbs summer sausage recently(not many pics to post but they have been a hit!). So my daughter is 5(almost 6) now and I thought I'd go for a product that most middle class kindergartners love—hot...
  2. berninga87

    Sunday Pork Loin

    It's been a little while since I was last on SMF, but I smoked a pork loin tonight that was just awesome and wanted to share with everyone here. Started out with about a 3lb section of pork loin. Score the fat cap across the top. Rub with a little mustard, coat with bbq rub, and stuff extra rub...
  3. berninga87

    Sausage recipe

    So I've just kind of gotten into sausage making(with a lot of help from SMF). I've made a few brat recipes and this venison/pork recipe below which has been my favorite so far. My question is; can I use turkey as a substitute for the venison in this recipe? Does anything jump out to anyone as a...
  4. berninga87

    Dirty Rice

    A fried gave me his dirty rice recipe after we had it while fishing in Canada and I have to say it's become one of my all time favorites. Brown 2 pounds of sausage (your choice). Leave drippings in pan and remove sausage to drain. Recipe calls for chicken liver as well but that didn't make it in...
  5. berninga87

    Question about cure #1 from butcher & packer

    Ordered cure #1 from butcher & packer through amazon. Contents are pink as expected, but label says 6.25% sodium nitrate. I was pretty sure cure #1 is sodium nitrite....? I appreciate any help. Just feel like I can't win here!
  6. berninga87

    Bacon cure from local butcher, advice please.

    I picked up a belly to make my first bacon. After a ton of reading I have my cure amount figured out. Well the butcher I got the belly from sold me a 1/2 pound of cure with the belly. I asked just to verify it is just sodium nitrite and he looked at me like he didn't even know what that is. He...
  7. berninga87

    Bacon cure from local butcher, advice please.

    I picked up a belly to make my first bacon. After a ton of reading I have my cure amount figured out. Well the butcher I got the belly from sold me a 1/2 pound of cure with the belly. I asked just to verify it is just sodium nitrite and he looked at me like he didn't even know what that is. He...
  8. berninga87

    Turkey Neck and Giblets

    Happy Thanksgiving everyone! I know I know another turkey thread. Ive been reading through turkey threads all day and I have my plan laid out for my 15lb bird(I can't count how many chickens I've smoked but this is my first turkey), but what I haven't seen a solid answer for is the neck and...
  9. berninga87

    MNF Wings & Such

    Hey all, just thought Id share what I'm making for tonight's Bear/Packer game. Wings brined in Tip's Slaughterhouse Brine for 3 hours, rinsed, dried and seasoned with Tony C's creole seasoning. Pork shots with dark brown sugar and famous dates rib rub. ABTs with creme cheese, shredded cheddar...
  10. berninga87

    Just my luck

    I like to think I keep my therms safe and protected. I guess not well enough though. The day we move in to our new(first) house, my brother's dog found them buried in a box with my other supplies and tore them up pretty good. About $100 loss total. Just venting!
  11. berninga87

    Success!

    So this past weekend I did my first overnight smoke after I made some modifications to the vertical smoker I built. I've been going through a lot of trial and error with this smoker for the last couple years and I think I finally got it dialed in. I smoked 2 butts, a 9lb and 7lb, both went on at...
  12. berninga87

    Need info on larger wagner griddle.

    Hello All,  So my father in law has this huge cast iron griddle thats been laying in his garage a while. According to the markings in the image it is a 1987 griddle from Wagner Mfg. I haven't checked with a tape but I would say it's easily 36''x24''. He doesn't really have a use for it so I...
  13. berninga87

    Birthday Butt

    So I managed to make it a whole quarter century and celebrated my 25th bday last weekend. When she asked me what I wanted for my birthday, I said "24 hours to do as close to nothing as possible". So I decided to smoke a big pork butt. The grocery store had them on sale for $1.49/lb so I picked...
  14. berninga87

    Pressure canner question

    Hey all, so I had my first try with a pressure canner. Everything went well and I followed the times, temps, everything to the letter, except for one thing which I read incorrectly in my directions. I was canning green beans and did the boil at 15psi for 25 minutes, but the instructions meant to...
  15. berninga87

    Sweet Scorpion Sauce

    Last year when I joined the forum, I bought Jeff's rub and sauce recipe's, and have been very please with them. I have also made quite a few modifications over time to make a sauce that's right for me. The one that I have settled on isn't as modified as some others, but I think I'll be sticking...
  16. berninga87

    The waiting....is the hardest part

         Well it's been way too long since I've been here and posted anything, so I thought I better get some pictures and document my last pork butt smoke. Started out with a 9lb butt from walmart, my first shot with walmart pork, I think it was tyson brand, and I have to say I was pleased. Of...
  17. berninga87

    Had some spare time, made a cutting board

    Was gathering up some scraps to burn from the shop and came across a nice hunk of walnut. Walnut being my favorite looking wood, I couldn't just burn it, so I took a little spare time to make this Rubbed in mineral oil and sanded smooth. It's sitting on legs about 1" tall so you can slide a...
  18. berninga87

    My New Obsession

    It's not smoking!...that's now an old obsession, but still an obsession. I am the proud new father of a 6lb12oz baby girl born March 16, 2012! I know a lot of you have kids already, but she is my first, and it is truly amazing and wonderful becoming a father for the first time. It's something...
  19. berninga87

    USM is Complete!

    Hey all, I started this build last winter, had it functional a while back but just finally got a coat of paint on it and want to show it off! Here's a before pic And after! Used rustoleum ultra high heat semi gloss, seemed like my best bet in black, plus it was either this which is good...
  20. berninga87

    CSR's on Weber Kettle

    Well now that I have about 10 pounds of pulled pork vacuum sealed in the freezer, I've been venturing out a bit lately and decided to try my first CSR's, and I have to say, I will definitely be making these again. I set the weber up for indirect heat and kept my temp around 225 the best I could...
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