Recent content by big-guy

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  1. big-guy

    Chicken/Mango/Jalapeno sausage

    Butcherpacker.com or The sausagemaker.com both have it.
  2. big-guy

    I screwed up

    Some how I have two usernames. Big-Guy and Big Guy could some one delete my Big Guy username and profile. I want to keep the Big-Guy username.
  3. big-guy

    Chicken/Mango/Jalapeno sausage

     I did a test batch from a recipe I got from a friend Getting ready to grind some semi frozen, skinless, boned chicken legs and thighs grinding chopping the veggies all mixed up stuffed and linked, now into the fridge overnight to meld the spices and set the links, I'll do a test...
  4. big-guy

    First 13lb Turkey on 22.5" WSM

    X2 on the EVOO rub then I sprinkle on some Mrs. Dash and smoke away
  5. big-guy

    Ground Venison Jerky

    I used a Teriaki jerky mix from the Sausage maker. Eman: I like my jerky a little chewy, if you smoke/dry it longer you can make it brittle, every smoker will be different you just have to play with your set up.
  6. big-guy

    Ground Venison Jerky

    grinding some semi frozen venison     getting ready to shoot with my jerky cannon   shoot onto the smoker racks, note I have a fine screen on the rack   all into the smoker @ 150F with maple smoke until its as dry as you like it. 4 hrs for this batch   all smoked  and removing from rack...
  7. big-guy

    Opinion on smoker for sausage

    I have a big block Gosm, I can run it around 150 F just half way between low and Medium. Most sausage you want to dry the cases around 120-130 F for a couple of hours then apply somke @ 150 F for several hours then go up to around 170 f until an internal of 150 F You need something that will...
  8. big-guy

    Smokin a turkey

    It was about 6 hrs to get to my final 165 F temp. I used Sugar Maple wood for the smoke in a GOSM, just 2 1/2 hrs to get to 140 F  
  9. big-guy

    Smoked Liverwurst questions (q-view in arrest...done for now)

    You did learn from your attempt. It goes a lot easier with the proper tools. You can do just about any repair job with a pair of Vicegrip pliers, a screwdriver and a hammer, but it won't be easy or pretty. LOL I know your next attempt will be a lot better. Keep at it. We are all here to help .We...
  10. big-guy

    Andouille

    oops I forgot to put the cure in the recipe , I did use cure in the sausage. 1 tsp/5# cure#1
  11. big-guy

    Smokin a turkey

    I think that was a 12 # bird and thats as big as I would go with stuffing. Bigger birds I like to Spatchcock when smoking to keep the danger zone as small as possible.
  12. big-guy

    pickled eggs with andouille sausage

    A few libations and some football and you are golden, until the gaseous effects the next day LOL
  13. big-guy

    Andouille

    The recipe is for 5#, but i five times it and made 25#'s as pictured.  
  14. big-guy

    Beans, Ham Hocks and Cornbread

       I thought I would use up some of the smoked goodies i made last week. So I soaked some white beans, then cooked them up with a couple of smoked ham hocks, and some Andouille. It wouldn't be right to eat without some cornbread so I made up some of that too. A cool libation and I'm in heaven  ...
  15. big-guy

    Smoked Liverwurst questions (q-view in arrest...done for now)

    Try using fresh onion not dried powder.
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