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  1. smokerscough

    smoked italian sausage??

    ...and some sexy lookin' food porn it is, too! Thanks for posting it, looks dee-lish! Great work, Vman. Thanks for sharing it with us! --Thom
  2. smokerscough

    smoked italian sausage??

    Whoops... well, don't blow away anything on my account. I have a pretty vivid imagination!
  3. smokerscough

    smoked italian sausage??

    No food porn? Rats!
  4. smokerscough

    Country Style Sausage

    If you're doing batches up to 5 lbs. in hog casings (which are the larger size casings for italian, bratwurst, and so on), almost any grinder with a stuffing horn will work. If you're doing more than 5 lbs. at a whack, or if you want to stuff sheep casings (which are the smaller size, breakfast...
  5. smokerscough

    smoked italian sausage??

    Hi Joe, I started with the recipe that's on stuffers.com and twist it around a bit to suit individual tastes. That recipe is pretty good as-is, but like a lot of folks here, I use recipes more as guidelines. It almost never comes out the same way twice, but always comes out good. I'm guessing...
  6. smokerscough

    smoked italian sausage??

    (Slaps hand to forehead) DOH!! I forgot the rinse cycle! Vman, if you're doing enough to store for later consumption, and you don't want your casings to shrivel up, you'll want to give them a 5 minute cold water shower right after you finish smoking them. That will quickly set the fat back up...
  7. smokerscough

    smoked italian sausage??

    Vman, Just lay 'em on the rack, if they're individual links. If you can score a rope, hang it on some wooden dowels in place of the rack. The casings will turn red as you smoke them, so you'll probably want to roll them over after a couple of hours if they're on the rack. That'll give you some...
  8. smokerscough

    Grilled steak

    Ahh... nuts, Rodger. You beat me by about five minutes!
  9. smokerscough

    Tropical grilled flank steak

    Found this one online a few years back. This isn't my recipe, but it's a great way to grill a flank! The mango and cider vinegar team up to tenderize the meat, so Levins suggests marinating for no more than 6 hours. John Levins' grilled tropical marinated flank steak 1 ripe mango, peeled and...
  10. smokerscough

    Smoked Corned Beef!

    Uhh... shouldn't this topic be in the beef aisle? Anyway, all this talk of corned beef and pastrami got me looking through the pastrami recipes. I noticed a few things that might help. Some recipes call for cuts no thicker than 3 inches. I don't know if this is to help with brining or...
  11. smokerscough

    maple flavor in sausage

    Woody, It may be a bit too late for this batch, but the Sausage Source sells a maple cure for hams and sausages, both domestic and wild game. If you don't mind the cure (sodium nitrite), it might be one way for you to go. The cure would also make things a little safer during smoking and...
  12. smokerscough

    New Member Today

    Hi, grandaddy71! Wecome aboard! The first answer to your question is: yes, it's okay to do. For the basic procedure, I'll defer to my supplier's website, as he smokes lots of sausage, both wild game and domestic. If you take a look at this Sausage Info Page on his website, you'll see his...
  13. smokerscough

    Just getting started

    Hi again, Hungry... Sounds like you're on the right track! Like any art form, you make a mistake or two, learn from it, and get that much closer to mastery. You've got the right ideas on how to improve the process, so all I can say is go for it! Dutch brings up a great point about temperature...
  14. smokerscough

    Just getting started

    Hey, Hungry, welcome aboard. You've come to the right place. I'm just getting here myself, and I've been doing the tinfoil woodchip thing on my gas grill as well. It works quite well, but it's more hit-and-miss than a dedicated smoker. Just curious about a few things: How many burners on your...
  15. smokerscough

    New to the board

    Thank you, SmokeMack! Yep, it's a small world. A buddy of mine lives in Windham. Right across the cove from Canobie Lake park! It's definately a nice area to live in. I'm toying with the idea of picking up a smoker, but I'm having reasonable results with the grill for now. Part of what is...
  16. smokerscough

    New to the board

    Hiya, folks! Just joined the board today, so I'm leaving my obligatory "get to know ya" post. My name is Thom (and no, you don't have to spell it that way), originally from the Bangor, Maine area. Living in Salem, NH these days, and working in Framingham, Mass. Took up making sausage this...
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