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  1. wazzuqer

    Andouille Sausage Links

    Stuffed these last nite, mixed in the cure that was included with the seasonings. My question is do I need to smoke them like Summer Sausage / Snack Sticks , or can I just freeze them as is and cooked them later when I want too? It’s been a Long time since using hog casings , forgot how much fun...
  2. wazzuqer

    Brown Bag Brisket

    Don’t have any butcher paper, was wondering if anybody had tried a brown grocery bag to wrap there brisket in when it get to 165 degrees? Or Parchment paper I have that too? I have foil but wanted to try something different, thanks...
  3. wazzuqer

    Tough Sticks and Summer Sausage

    My last batches came out tougher chewing than normal. Not sure if it’s because I went from a 50-50 to a 60-40 Deer to pork ratio, or put too much smoke on them or what? Used the same seasoning’s I always use Mitchlitch/SpokaneSpice, and taste was great as always just tougher, smoke time and...
  4. wazzuqer

    Meat Slicer

    Looking to upgrade, mine blew up, I got the okay to spend $300 from the War Depart for a new one, any recommendations on what to get , mainly use for bacon and to shave steaks for philly cheese steaks ...thank you...
  5. wazzuqer

    Pepperoni Straws

    Any body ever make any of these straws , they use them for Bloody Mary’s, wondering what they do to get them hollowed out in the center? I wanna make some thanks
  6. wazzuqer

    Mes 40 hanging racks

    Got a new mes 40 s smoker! Trying to find the thread that shows how to make hanging racksfor pepper sticks and summer sausage, anybody know where I can find it.? Thanks...
  7. wazzuqer

    Pepper Bacon

    Im having a brain fart, I can’t remeber when to add the pepper? I have the bellies soaking in water, then into the fridge over nite for the pellicle to form, do I put the pepper on tonite or before it goes in smoker? Thanks...
  8. wazzuqer

    MES in the cold

    I have a Masterbuilt 30 that's around 4-5 years old, planning on smoking some duck snack sticks this weekend. Temperature is gonna be between -5 and 5 Fahrenheit for the day, Was wondering how my smoker will do in this chilly weather? anybody had any luck running there's all day long at these...
  9. wazzuqer

    Syran wrap or Press n seal ?

    Gonna wrap up and freeze in zip locks some breakfast sausage, was wondering if anybody has used Press n Seal to wrap it in? I have used Syran wrap before works good but a pain to keep it flat it always seems to wrinkle and bunch together, was wondering about press n seal then freezer zip...
  10. wazzuqer

    What is this stuff

    My Treager has flamed out twice in 2 days, both times when I clean out the unburned pellets I find these chunks in the hot pot. I'm running it at 225 so shouldn't go out. Could this gunk have accumulated in the auger? Thanks for the help...
  11. wazzuqer

    Ugg a boo boo

    Making Salami, I think I screwed up, I think I grabbed the wrong one at the store, I grabbed pork sausage instead of ground sausage. Didn't realize it until I was mixing it up and I couldn't figure why it was so sticky, then I checked the package, ohh great. I always fry up what's left over in...
  12. wazzuqer

    High temp cheese jalapeño

    The kid wants me to make him some snack sticks 19/21 mm casings with jalapeño cheese with his ducks and geese. My question is how much cheese to use.? I make 10lb batches cuz that's what fits in my MES. Is there a common ratio that you all use? Thanks...
  13. wazzuqer

    Party Foul ??

    Cleaned out my spice cabinet, combined lotsa partials into my once in a lifetime never to be duplicated 9 to 1 Super Rub.....I hope it's good...
  14. wazzuqer

    Air Pump for AMNZ

    Any one ever tried a fish tank air pump to blow a constant stream of air on there AMNS pellet or dust? I have a hard time keeping mine going. I bought a 5-15 gallon pump to try but it seems a little light on air pressure. Was wondering if I should go with a bigger pump? Thanks...
  15. wazzuqer

    Pulled Pork Pizza

    Had some left over pulled pork from the weekend, the wife decided to make pizza with the leftovers. Boy was it good, never had one before,sure it won't be the last one. Only hiccup was, we brain farted and put it in the over instead of the pellet grill...
  16. wazzuqer

    Whole Hog Skinlees or skin on

    Gonna do a whole hog 125# on the pit for the kids graduation party. Wondering what's better skin on or off? The butcher says skin off is better but he will process it either way. Was wondering if anybody has tried them both ways? This is my 1 st pig and I'm excited AND scared to death at the...
  17. wazzuqer

    Blazing Ritz...

    Found a good use for the left-over mix from making Blazing Pistacios. Toss in some Rits crackers in the mix and get them coated, then throw them on the smoker with the Pistacios ...they come out pretty tasty...
  18. wazzuqer

    Tough snack sticks

    Made a batch of snack sticks yesterday and they are very tough as compared to how they normally come out. I made them the same way I always do. Could I had a batch batch of casings? I have used some of the casings the last time and they were fine, maybe they are getting old? I store them in...
  19. wazzuqer

    Too good to be true?

    Have a batch of pepper stick smoking with two Mavericks et-732 and a et-733 with each probe in a different spot. Million dollar question is it seems odd that both the 1 & 2 probes on each keep matching temperatures, does this seem right, I hope but my Master built 30 isn't that perfect...thanks...
  20. wazzuqer

    Lobster Brats

    Anybody ever made any lobster bratwursts? A friend wants to make some, was hopeing to find a recipe. I think my buddy is crazy wanting to grind up lobster, but he said he would provide the tails..
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