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  1. buccosnation

    Sunday Que

    That recipe sounds pretty dang good. I like the captain injection idea. Do you have much taste of it left after it hits IT?
  2. buccosnation

    Another let down.

    I drove to the wheeling WV store
  3. buccosnation

    Another let down.

    So. After getting my 5lb cabelas vertical sausage stuffer and realizing I needed a 3/8" tube for snack sticks I decided to go another route. I noticed cabelas had the 9# Dakotah stuffer for the same price and included that 3/8" horn. I drive 2 hours to cabelas and exchanged. Drove 2 hours home...
  4. buccosnation

    First attempt at snack sticks went horrible

    Today was my first attempt at snack sticks. It started off terrible when I realized the casings would not fit the horn. I just picked up a cabelas stuffer which comes with a 15mm,20mm, and 30mm horn. I was trying to use 16mm casings. It did not work. I tried to fashion up a 3/8" horn using pex...
  5. buccosnation

    Do you keep casings on?

    Thank you dirtsailor I really like that idea. Have you tried this before? Did it turn out well? My fear would be that they do not hold together well and when you would cook them they would just fall apart in basically burger.
  6. buccosnation

    Do you keep casings on?

    According to Syracuse casings web site they claim that sheep casings are best for links. However, a few of you have said hog casings for breakfast sausage. What's the big difference and which would you recommend?
  7. buccosnation

    Do you keep casings on?

    Can anybody recommend the best place to buy hog casings? Being new to this I was really surprised at how expensive they are. The few sites I found were roughly 50-60$
  8. buccosnation

    Do you keep casings on?

    This may be a dumb question but this is my first attempt at sausage. When making venison/pork breakfast sausage and snack sticks do you leave the calogen casings on after smoking/cooking it. The sausage I am making will be fresh so I won't be smoking it. I'm just wondering if the calogen casings...
  9. buccosnation

    Venison/Pork Snack Sticks

    Hey guys, new to the game and have a few questions. Whats the major difference between callogen and sheep casings? I want to make snack stick but the price difference between the two is outrageous. And at what point does what HAVE to be used vs the other? Thanks in advance.
  10. buccosnation

    Venison breakfast sausage cure?

    I am a big fan of the con Yeager spices. They have a maple sausage seasoning that I plan to use for some breakfast sausage. I'll be using 21mm calogen casings. However, on their recipe it does not show any cure added. Would this be because there shouldn't be any cure added (even though it's a 25...
  11. buccosnation

    Vacuum packing

    I recently ground up some pork and venison to make some sweet Bologna. I then realized I need to use my dreaded grinder with the "stuffer" attachment. Total brain fart. I tried this last year and it was pretty miserable. My questions are 1. Are there any tricks to make an already crappy grinder...
  12. buccosnation

    Smoked snacks?

    Sorry I should have been a little clearer. I am looking for things similar to the chex mix recipe. Things other than meat, fish, and cheeses. Things you can sit on the couch an snack on.
  13. buccosnation

    Smoked snacks?

    Does anybody have any reciped for some good smoked snacks? Or can lead me in the direction to find them? I made some smoked chex mix this past weekend and everybody enjoyed it so i am looking for some other recipes.
  14. buccosnation

    Secon brisket with qview

    Looks awesome! I'm sure she was pleased
  15. buccosnation

    My first attempt at pulled pork

    My stall hit at about 161* and actually dropped to 159* for quite some time. I think the next round I may keep it simple and do no rub or seasoning and use sweet baby rays or jack Daniels bbq sauce for the finish.
  16. buccosnation

    My first attempt at pulled pork

    So here it is.....I am proud for it being a first attempt. I used a run recipe I found that has quite a bit of Cajun seasoning and cayenne in it. I was not crazy about the spicy taste as I like my pork sweeter. It was very tender. A little bit dry but still plenty of juices. But all in all I...
  17. image.jpg

    image.jpg

    • buccosnation
    • Media item
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    • Album: My first attempt at pulled pork
  18. buccosnation

    Help me pick one! Mav 733 or iGrill or iGrill2?

    I just picked up a 733 and I am really happy with it.
  19. buccosnation

    Shout out for the forum

    I just joined the forum not too long ago and just began getting serious into BBQ. I just want to say that this forum is great. Everybody on here is very friendly and loves to help. Being a newb to the game I know I ask some repetitive stupid questions but nobody seems unwilling to help. I plan...
  20. buccosnation

    My first attempt at pulled pork

    About 5 hours in and I am at 153* IT. Bumped it up to 245* to try to get out of the stall. I'll be sure to post a Q View when I am done
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