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Bratwurst - Fresh and Smoked
I have a cousin that makes some awesome Bratwurst, and this Christmas he brought me some of the seasoning he makes for them. I had about 15 lbs of pork shoulder in the freezer so I thawed it out and got started. I ended up curing and smoking 5 lbs worth and keeping the other 10 or so fresh. ... -
Snack stick timing question.
I have been successful with making snack sticks fairly consistent now. Thanks to all the help on here i have a system down. I found out today I will be heading up to deer camp this weekend on a last minute whim, and the freezer is empty . I am going to try to get a batch done but I have to... -
Brisket ID Help
I am very inexperienced with briskets, I have only smoked 2. At that time I didn't know there was a difference between the point and the flat. I had a brisket given to me to smoke this weekend. I am not sure if it is a whole packer or what. Hopefully someone can help me out. Thanks- ryno21
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- Replies: 5
- Forum: Meat Selection and Processing
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Smoking intermittently?
Cured my first belly with tq (Bear's recipe, thanks Bear) for 15 days. I pulled out and rinsed last night and left in fridge overnight to dry. I put it in my smoker at 100 with amnps smoke tonight at 7. My question is should I smoke all night? Should I smoke for 4 hours tonight and if I do am I... -
25 lbs of summer sausage
Had some venison I needed to use up so I ground up 13 pounds of it and 12 lbs of pork shoulder. Added all the goodies and put my mixers to work. That's alot of meat. Got to stuffing. Had 2 different types of casings. Squeezed them all in my mes 30 and put the Amnps to work. And of course... -
Some cheese on the MES
Figured since the snow is flying here in Ohio I would throw some cheese on. Trying some extra sharp cheddar, cheddar, Colby & Monterey jack, Colby longhorn, Parmesan, and some mozzarella. Fired up the amnps with pitmasters blend And loaded it up Heat was climbing some so I loaded up the water...- ryno21
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- Replies: 5
- Forum: Smoked Cheese
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Italian sausage - breaking in the new stuffer
I received my grizzly 5 pound stuffer in the mail yesterday so I figured I would try it out. World of difference compared to using my grinder. I made some Italian sausage with a variation of Alelovers recipe (thanks). 6 pounds ground pork butt 3 T salt 2 T black pepper 2 T cracked fennel 1 T... -
Another snack stick first timer
Well I decided to try my hand at some sticks. Used a recipe I found on here somewhere, try to post a link later. I used 4 lbs of 85/15 ground beef and 1 lb of Ground pork. Second time stuffing anything In the smoker now we will see what happens. -
Hello from Ohio
Hello everyone. Been creeping on the forums for months and finally decided to join. A lot of good info on here. Been smoking for several years now and looking to expand/improve. Look forward to discussing my learning experiences, although it looks as though everything that may arise has been...
