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  1. dodgeramsst2003

    How much Pepper

    I bought a pre mixed summer sausage seasoning for my venison this year. I did a first batch and it was really good, but didn't have any "kick" to it. I'm doing the rest up today, and am going to add some course ground black pepper, and idea on what ratio to add? Thanks, Chris
  2. dodgeramsst2003

    El cheapo digital thermo they're better than you think

    I just bought 2 smart bbq remoted digital thermos at wally world on clearance for $11 each. I tried one out the other day on my new drum for a season/burn. My regular dial thermo read 250 deg while the digital read 350. Figured great, I just bought two of these cheap digitals and they're...
  3. dodgeramsst2003

    Bacon, first attempt

    Hi all, I picked up an 11.5 lb pork belly from cattlemans this week along with a large pork loin. I'm using the recipe from Jim's bacon making process on both. I figure I pull the belly at about day 6, rinse and smoke. The loin on the other hand is 3 inches thick in its thickest part. By...
  4. dodgeramsst2003

    Am I safe??

    I picked up meat on thursday, ground and mixed it last night, but had trouble stuffing it into the casings for snack sticks. I plan on picking up a stuffer on the way home from work today, stuffing it this afternoon, and smoking it tommorow. Its had the cure and seasonings in since last night...
  5. dodgeramsst2003

    Snack Sticks newbie question

    ok, I searched on the forums but haven't found the answer I'm looking for. I bought a premixed snack sticks cure/seasoning tonight, planning on smoking it tomorrow. I'm really looking for something I can make on my own without relying on a store to have something in stock. so my question is...
  6. dodgeramsst2003

    Hello From S.E. MI

    Hello everyone, name is chris. Been smoking on and off for about 8-10 years, had some success and some failure, live and learn. I have a GOSM big model, and hopefully in the near future I will build a cold smokehouse, and a nice size stick burner. Chris
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