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. johnb5

    snack sticks dry not sure why

    I started with 7.5 lbs of venison and about 2 lbs ground pork. I cooked the snack sticks at 170 until the IT was 152. The flavor is really good by the had a dry texture to them. The only think I can think of is the venison to pork ratio. I should have added more pork. If that's not the issue I...
  2. johnb5

    cheese in summer sausage

    I'm wondering what kind of cheese most of you use in your summer sausage? I know you can get high temp cheese. Is that the best to use? LEM sells it. How does theirs rate as far as taste and such. Thanks for your help
  3. johnb5

    Ribs resting question

    We are having a get together in june. I will be cooking the spare ribs. To keep them moist and fresh should I wrap them in a towel and put in a cooler like I do brisket? Thanks
    • johnb5
    • Thread
    • Replies: 2
    • Forum: Pork
  4. johnb5

    snack stick curing question

    I made some summer sausage and snack sticks. The problem is I made to much. I don't have room in my smoker for all of my snack sticks. How long will these stay good just in the fridge? I need them to wait their turn for cooking. Thanks in advance.
  5. johnb5

    summer sausage help

    I smoke summer sausage yesterday and today. It took about 24 hours for 3 sticks to get done. The other 6 are not cooking as well. They seem to be stuck at about 140 degrees. They have been cooking about 27 hours. I had to work today and now the misses has stuff to do. I didn't want to leave the...
  6. johnb5

    AMPS question

    I am building a smoke house about 4x4x6. I am going to use a propane burner for a heat source. Will the AMPS provide enough smoke in an area of this size? I sure don't want to over smoke my sausage and such but I don't want to underscore it either. Thanks for your input.
  7. johnb5

    Andouille Help

    I am going no to try my first batch this weekend. Most of the recipes call for cure. Can I just remove the cure and keep it raw? Cooking and storing as I do my brats? Thanks
  8. johnb5

    Amazen smoker help

    I just got my smoker out to use this weekend and was having a problem keeping it lit. I use it in a Smokin-it #3. I use dust not pellets. I get a good hot cherry on the end. It seems to burn about a row and a half then put it goes. Any help or advice is greatly appreciated
  9. johnb5

    a little sausage making

    I thought I would share my sausage day. First I made some brats. Here is the gear used Then we cut up the pork butt. The mixing the brat seasoning Packed the stuffer Then the magic happened Thanks for looking everyone. I made Chorizo also but should thought I should start a new...
  10. johnb5

    first shot at bacon

    Thanks to Bear for all of his help Morning test fry. Then on the smoking at about 130 for an hour. Then came the smoke for about the next 10 1/2 hours. It has been a long day so I just took a couple of shots before freezing.
  11. johnb5

    it was a good day for cooking

    First here is the test fry for my bacon Then I started my brats Thought I would eat a couple for lunch Then it was time to do the sausage patties. It all turned out well
  12. johnb5

    bratwurst question

    Ii have to stuff with my grinder. How do I get all of the meat out mof the grinder. I probably have enough meat leeft for 2 brats so I feel like I am wasting. Also I had a lot of blow outs while stuffing. I was using Syracuse Casing hog 29/32 mm. Any kind of help would be greatly appreciated
  13. johnb5

    breakfast sausage today.

    I spent my day making breakfast sausage. With the help of several people on SMF I think it turn out pretty good. I used pop's recipe and I made an Italian Sweet sausage. Here are the pics
  14. johnb5

    can i finish summer sausage in the oven

    Here is the issue. My smoker isn't getting hot enough to cook my sausage. I want to get it done in the next few hours and would like to know the pros and coins of finishing in my oven. Thanks
  15. johnb5

    i need help with sausage links please

    I make my sausage using LEM seasoning. I stuff the casings. Then I twist them to make links. Here is the problem. I can't get the twist to stay. The links always come undone. What am I doing wrong? I know it is probably simple but it is becoming a pain. Any help is very welcome.
  16. johnb5

    little help with jerky in an electric smoker

    I have done lots of jerky on a dehydrator. I would like a good smoky flavor so I was thinking about trying it on my Bradley Original smoker. Would the principal be much the same as the post I have read doing on an MES? Thanks for the help
    • johnb5
    • Thread
    • Replies: 3
    • Forum: Beef
  17. johnb5

    who builds smoke houses?

    I like a lot of the smoke houses I have seen built on here. My question is, does anyone know who builds smoke houses to sell? My construction skills are really lacking so I would just like to buy 1 if possible. Thanks
  18. johnb5

    shipping summer sausage

    I have made some summer sausage and I would like to know if I need to take special precautions? Any insight would be greatly appreciated.
  19. johnb5

    first stab at summer sausage and snack sticks

    Thanks to several people on here I made some pretty good summer sausage today. I wish I knew how to post pics so I could share my experience.
  20. johnb5

    hello all. i have a recipe question

    I have found some awesome recipes on here. There are a couple of people that I try to find everything they cook just to see the recipe. My question is. Is there a section for these recipes? I found the rubs, sauces, and marinades. But like stuffed thighs, stuffed shrimp, and things like that...
Top Bottom
Back
Clicky