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Recent content by huntnfreak
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Well my first fatty turned out ok..need to work on my rolling ability a little, but everything tasted great!! I threw in a marinaded pork loin with rub too!!
My next batch that I make for myself I'm going to pull it at 148* and see if it gets better yet!! My project for this weekend will be smoking a wild turkey breast with a cajun injection and rub and half a pork loin with some kind of rub!!
Hey Casino thanks for checking back, I don't use the casings with the deer head but I would guess the ones I use are identical because they are both mahogany in color and the ones with deer head are a tick more expensive..that's the only difference..I think? I cooked a 25 lb. batch this past...
I start with one burner on and with that it SLOWLY will climb to 135* and hang there forever until I fire up the second burner(1:00 p.m.) and then it will start to climb until it reaches 175*-180* to finish cooking to IT of 150*. I put the sausage on yesterday morning at 8:00 a.m. and it...
I don't use protein-lined casings, but I'll try the salt soaking. I'm using a freezer conversion with propane with a pan of water in it. Everything other than that small rhine problem turns out perfect, texture,taste,looks...I was just curious about if the blooming was the problem? I think my...
Ummm...no to trying to eat the casing! LOL I did soak in warm water and yes you do remove before eating the sausage! So does blooming really have anything to do with the meat or just the color of the casings...ex. using clear casings?