Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
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.
Anyone have any idea what they put on their almonds. I would really like to make some, but have no idea where to look. I've been all over the net, with no luck. Have a 1/2lb raw almonds to try to smoke.
What brand stuffer do you have. I have a LEM 5 lber and only have a golf ball size left in the stuffer, if that much. But use a wooden dowel to get it out of the stuffing tube.
I would start out with 1T for 5lbs. Do a test sample and see what you think of the heat. One thing I have learned is don't try your sample until it is cooled.
I checked it with three different thermometer and they all read within 2 degrees of each other. just went out and cut some, werent very firm. putting them in for aa little longer.
You should post pictures of your setup on how you do all this deliciousness. Sausage looks awesome. Care to share you recipe? Oh and everything looks great.
Just got done with some 50/50 venison/pork SS. started it at 830 this morning at 140 with no smoke. Increased it ever hour by 10 degrees until 180. checked about 5 of them, out of 20 and the all read 160. i have never completed a smoke like this in that short of time. has anyone else been...