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Recent content by trapper
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I have an old 5lb vertical I got from SausageMaker many years ago. It works fine but I would be happier with a 10lb from Northern Freight or lem or wherever, they look pretty similar to me and cost less. I stuffed a fair amount of sausage with an old enterprise and if you already have it you...
The main reason I chose the MTC Mini Handheld, see here, http://www.thermoworks.com/products/handheld/mtc.html instead of the Thermapen is the ability to use many different probes. Here are a bunch of choices including surface probes: http://www.thermoworks.com/products/probe/index.html
Look on the left side of the page under "How to articles by Jeff." Read the one titled "3-2-1 Rib Method." I am not saying it is the only way or even the best way but it is a great place to start and will turn out some great ribs. I would also suggest buying spare ribs and trimming them to...
That is what I do. It might be my coffee grinder but it doesn't get it real fine unless you run it a heck of a long time. That is ok with me, I like it kind of coarse usually. Make sure you let the dust settle before you take the lid off, especially if you grind hot peppers too.
I haven't ordered from this place but somebody gave me the link when I was looking. They have a lot of choices: http://kck.com/bbq_thermometer_barbe...ure_gauge.html
I put the sausage in a gallon zip-lock bag to flatten it out evenly before rolling. I prefer to use 1 1/2lbs for that size so I buy 3 lbs of sausage and make two fatties. I roll them up with the saran wrap to get them really tight and don't seem to need the bacon weave to hold them together...
I can't give much dog advice. I always prefer a pet that I want to eat when the kids don't want to care for it anymore. First choice is rabbit, second would be chicken. I never had dog and it doesn't sound good to me.
I usually make 2 at a time and use 3lbs of sausage, 1 1/2lbs each. That amount works well for me to flatten out in a gallon zip lock bag. Less and it is too thin and more I end up with a fattie that is harder to handle, at least for me. The most common mistake I make, and it still happens, is...
Unfortunately the contraption is at my brother's so no pics for now but I will try to explain better. I have a small can (unused quart paint can from lowes) to hold the burning wood with holes in the bottom supplying fresh oxygen and holes in the lid letting the smoke out. The attached images...
I made a smoke generator to cold smoke with and use it in my Weber quite a bit for cheese etc. To summarize I have a small unused paint can with a bunch of 1/8" holes drilled in the bottom and the lid. It also has a woodstove rope seal glued around the bottom of it to hold it slightly up from...