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  1. skinnyt

    Beef Tenderloin for New Years Day. Need advise

    I'm going to be smoking a 4 lb tenderloin. I know to take it off when the internal temp is about 135 deg.  I've read where you need to wrap it in bacon to keep it from drying out. Should I do this?
  2. skinnyt

    Football Sunday GO LIONS!!!!

    Here is a QVIEW of my day watching Football
  3. skinnyt

    First smoked summer sausage

    Well its time, I just started smoking my first summer sausage on a cold Michigan morning. I'm using hickory wood on a charcoal smoker. What temp should I maintain and how long? QVIEW to follow....
  4. skinnyt

    Hello from Carleton, Michigan

    Hi everyone. My name is Tom, I live about 45 minutes SW of Detroit. For the last couple of years I've mainly been smoking ribs only. I think I've got those down pretty good. Now I am going to try my hand at sausage making. I'm starting with summer sausage. I would like to get into doing Brats...
  5. skinnyt

    All Beef or Pork and beef summer sausage

    Tomorrow I will be attempting to make my first batch of summer sausage. I've read where you need beef and pork. Can you use just a straight beef? 
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