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  1. chrispbacon

    gumbo.. its finally time!

    I use a brown roux to thicken along with file and okra.
  2. chrispbacon

    Homebrewers Roll-Call

    I thought this site was all about smokin......Brewing too! I must be in heaven. Been brewing for a couple years. Obsessed with it. Mostly all grain, some partials. Got a few hundred gals under the belt. Stouts and IPAs. Lager in the winter.
  3. chrispbacon

    Hello from New England

    Name is Marlow. 57 and been sausage making for about 15 years. Have always preferred meat cooked on fire! (I'm 2.3% Neanderthal)  Love to smoke/BBQ. Grew up on smoked sausage in Florida and good cajun sausage. Really scarce in the north east so started making my own. I'm always learning and this...
  4. chrispbacon

    First attempt at sausage

    Looks good. Next time for better mix of seasoning, I find that if you cut the meat into 1 inch cubes, mix the seasoning in a half cup of water or a little more, then mix it together with the meat and let chill for several hours or overnight. Then run it through the grinder. Seasoning its better...
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