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Carrot fiber, sure gel or high temp dry milk powder. makes the sausages more moist and helps bind the fat in so if you cut or bite into a hot sausage all the grease wont run/squirt out.
This weekends fun was a 25# batch of 50/50 beef & pork jalapeno and peppadew cheddar smoked sausages and 25# of Sheboygan style fresh pork brats.
https://youtube.com/shorts/ZZ-Xr5e_i9g?feature=share
https://youtube.com/shorts/ZZ-Xr5e_i9g?feature=share
A friend gave ma a couple packages for Christmas, it was really good so I asked fir the recipe:
Venison Cudighi
This spicy Italian sausage is an Upper Peninsula staple, and if you are like the guys from Michigan Wild, you enjoy utilizing your own venison and reliving memories from deer camp...
I went fairly slow and didn't have any problem other than scrambling to keep them on the 48" table I was using.
I must admit to a giant smile when they came shooting out perfectly with no cranking :)
Thanks for all the good feedback and to whoever put me on the carousel.
Next time I will use my skinny and light weight FireBoard Competition probes. The big long bent heavy ones that came with the Auber controller would split the casings as soon as I stuck them in. I left one in a split casing...
First time I've made snack sticks or used my Smokin-It #5 WIFI Gen2 other than for seasoning it and using it as a warming oven for briskets and butts. I bought it mainly for smoking sausage. I bought the Bella cold smoke generator and the James jerky dryer with it and used then both on this...
Thanks everyone, I didn't even take any before pics because I wasn't expecting much but was pleasantly surprised. I can't wait to try the white and dark meat one as well as the savory herb.