7th Annual SMF Carolinas Smokers Gathering (May 18, 19 and 20, 2018)

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I just checked on my casings and they froze at some point in the bottom fridge drawer so I'll be ordering fresh from Syracuse Casings. They can be found at makinsasings.com. All their prices include USPS Priority Mail shipping. If anyone wants some or wants to split a 100 yard batch let me know. Pretty much all their hanks come in pre-flushed pre-tubed styles now as that was the vast majority of both their residential and commercial orders. Just soak ém for 10 minutes, rinse some water through the tube and you're ready to stuff.

I normally get the 20-22mm sheep casings for snack sticks and breakfast sausage. I use hog casing for pretty much everything else. 29-32mm for hot dogs, Coneys, Brats etc for eating in a bun (32-35mm if I want fat sausages and less bread) and 35-38mm for kielbasa, szynkowa (ham sausage) and pepperoni. The amounts of meat each 100 yard hank will stuff as shown on the website is pretty accurate for links but my experience is that you'll get 10-12% more meat in rope sausage.

I'll order about next Thursday so let me know by then if you want any please.





If we're going to have b-fast sausage Saturday we'll either need to whip some up Friday or I'll make a batch before time.

Another thing I bake a lot of is artisan style boule breads. Semolina, rye and dark pumpernickel go well with BBQ and I could bring several loaves. They would benefit from a short stint in a hot oven to crisp the crust up again, though.

There are some racks of St Louis cut ribs in the big freezer and a lot of venison (likely still a lot of venison sausage, too). And I'm pretty sure there is a 5-6 pound prime Finger Lakes venison round roast or two that would make a convert of even the most stubborn non-game eater.....

And there's at least one 6-7 pound blade end bone in pork loin roast that would be killer in a smoker. I could smoke it ahead or bring it for Saturday/Sunday.


Lance
 
I have some apple pellets.... goes good with kielbasa. I have hog casings but dont know how much sheeps I have left.
We could add hot dogs to the list if ya'll want to make some and take some home with ya. I'll pick up some butts on tues for pulled pork. I'll wait till the gathering to get butts for sausage. I only use fresh unfrozen pork for sausages. I'll go through my casings and see what I got. Been a while since I made some..... :(
 
Hmm... I rooted around in the big freezer and there is a 12# turkey and a 10# ham shank portion that I could smoke prior to the gathering and bring. Or just prep them and smoke them there if there will be room in the smoker.

We'll be making some venison jerky to bring along, too.....
 
Bring them. We have plenty of smoker space. I want to do Jeff's Rum Injected Double Smoked Ham. I was going to get a Honey Baked but I don't want it pre sliced.

Picked up a couple things this weekend.

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Buy 2 get 3 free. Adding my smoked cheddar for Mac & Cheese.

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2.5 pounds into the freezer.

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I'll be ordering both sheep and hog casings later today. If I should bring casings for the weekend let me know please.

So, as far as food, we'll bring smoked baked beans, whatever dessert strikes Nancy's fancy, a 12# thawed turkey, the ham, artisan style bread, pancake fixin's and real maple syrup. For those who prefer that nasty fake stuff I'll bring some "Breakfast Syrup" too....Oh wait!! Nancy likes that fake stuff!

And we could make and bring a big pot of black bean soup with garnishes if desired. We'll vacuum pack it for transport and can re-heat it in the trailer to free up stove space in the house.

If oven space would be available at some point during the day I could bring the bread dough and bake it there so we have really fresh bread. It'll need about a half hour to bake for each batch. There's a small convection oven (1/4 sheet pan size or 9x13 pan) in our trailer that we could use for rolls, baguettes or re-heating stuff but it won't work well for several loaves.

Would I be correct in guessing that it won't be too far to run to a store for eggs etc for b-fast once we have a headcount?


Lance
 
When we retired from our CNY farm last year a number of our friends from across NY and Vermont who have sugar bushes seem to have decided that real maple syrup couldn't be had in NC. We gave some to family but still have a couple of half gallon jugs and a quart canning jar or two of it. And some friends who live off the grid in the Adirondacks brought another half gallon at Easter.

You were thinking of making breakfast sausage. I tried using Maplene a few times and didn't like it but we have enough real syrup to give that a try if you'd like. I can bring 22-24mm sheep casings for links.
 
Hey Scott, that's a tasty looking hunk of critter.

Just to recap some of the earlier posts: I'm thawing and bringing the ham and turkey. As we discussed making breakfast sausage and maybe Italian I'll bring I'll bring both sheep and hog casings and spices unless you have all that and would rather use what you have (or want to make bulk).

We'll bring the one 6' and two 8' tables and chairs, a 5'folding stainless steel table, high powered fryer burner and propane, insulated hotel pan transport/serving containers with pans and a couple big coolers.

And we'll bring the stuff for artisan style bread and for pancakes. I know you have bacon but we have a lot and could bring some too if you'd like. It's John Martins out of Lancaster, PA. It's good stuff and not homemade though. Eggs and the other breakfast stuff we can get locally.

There are also 3-4 St Louis cut rib racks in the freezer we could bring. And a big venison roast (I think).

And what time Friday do you want us there? We can come anytime.

Should I bring any big pots, spiders etc for frying? And we have a pair of 120 volt counter top warmers for keeping hotel pans hot if they would help.

Lastly with all the food being prepared should we bring our chamber vacuum sealer and bags?

Oh, and our 10x17' canopy got badly damaged in a strong squall in MD last week so I can't bring it. I do have a 10x16 canvas fly and poles I can bring.


Lance
 
I'm ready, the smokers ready, The brisket looks awesome. going to be a great smoke...... see ya'll
there.
 
I have a pork loin and a couple of beef roasts. tomorrow I'm going to cut them up and marinade them. the pork will be marinaded in teriyaki sauce overnight and skewered with fresh pineapple for Hawaiian kebabs and the beef kebabs will have been over night marinaded lean beef and some fresh peppers, onions, mushrooms, and tomatoes. We are shooting for 40-50 kebabs for lunch on Saturday! i will post pic tomorrow night when iI cut up/marinade them. Looking forward to the gathering/party, it will be fun!

Happy Smoking,
phatbac (Aaron)
 
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