Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. vstyn

    Sausage logs.

    does the sausage have to be cooked before rolling
  2. vstyn

    Double Smoked Hams---Times 4 (Step by Step)

    Nice job! I never thought to try using the the ham and smoking it. Again, I looks great!
  3. vstyn

    Having a hard time finding Sodium Nitrite.

    Hi I was in Costa Rica this summer, I would have brought you some. www. sausagemaker.com vic
  4. vstyn

    Chicken wings on the Smokin-It #3

    Do use any cure before smoking, and I take it they are brown on the grill.
  5. vstyn

    Tough casing on my ploish sausage

    I live in Buffalo ny for over 50 year, and I believe Buffalo makes the best polish. I never had a fresh casing as hard this batch. When you eat the sausage it snaps. Maybe, I should buy my casings at he sausage maker.  
  6. vstyn

    Tough casing on my ploish sausage

    Can I do anything about tough casing or throw them out. I have 2 batches that I brought
  7. vstyn

    First Pork Shoulder - with some Qview

    Look's great! and chance of the recipe.
  8. vstyn

    Irish Egg Rolls

    Could you detail the recipe for me, please! Is the whiskey for the recipe or cook?
  9. vstyn

    Chips, Chunks or Pellets?

    elkmaster101 How do you kept all that sausage fresh
  10. vstyn

    Cold Smoked Salmon!! Q-view of course

    I am new cold smoking fish. First of all your fish looks great. My question is that you don't have to use a cure (sodium nitrite) in your dry cure.
  11. vstyn

    My first bacon

    I need the steps of making bacon. Buying(does it need the skin), brine, drying smoking (type of wood), how long in the smoker (I don't want to cook in the smoker), resting, cuting, and vacuum sealing the bacon. Any suggestion!
Top Bottom
Back
Clicky