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Disaster!!!
Well, looks like disaster struck. Hard. In the process of making 12.5 pounds of beef and cheddar snack sticks and the nylon gears on my stuffer snapped. It was a 10+ year old Kitchner 5# stuffer that has served me well. Immediately took the unstuffed product and put it into zip-lock bags and... -
Summer Sausage Casings
I ham getting ready to make SS and have a question. I have purchased the 2.5"x12" mahogany fibrous casings from Butcher & Packer (local for me :emoji_grin: ). The question is, how much can I expect to stuff into each? Also if I soak too many can I let the extra just dry out and use them again... -
Detroit Style
Began delving into doing the Detroit Style Pizza. Here is my first attempt. Dough was from scratch but needed to proof a little longer (30-45 min). Was still great. -
Summer Sausage Question
Hey guys, I am blessed to live only 15 minutes from Butcher & packer so I am in there often. I am going to make some Summer Sausage next weekend and need some advice. I will be making 25# and will be making 12.5# with just cheddar cheese and 12.5# with Lava Jack. The question is how much cheese... -
New Michigan Group Member
Not a new member to SMF but a new member to this group. I have been smoking for about 10 years now and look forward to chatting with all of you. I own one of the Abe's 60" Boss model smokers and absolutely love it. Her is a pick of "the Mistress"....- alamar
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- Replies: 3
- Forum: Michigan Members Group
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New Smoker
Just picked up my new smoker from Abe's Smokers. The maiden voyage was a few slabs of ribs and they came out great. Gonna take a little practice in getting things figured out but that is half the fun....- alamar
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- Replies: 5
- Forum: Charcoal Smokers
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Recipe idea
I have been kicking around an idea for a turkey dinner sausage. I am thinking ground turkey with sage, celery, onions, garlic and dried cranberries. Any thoughts? -
Today's Chorizo Smoke
Did a Turkey yesterday, nothing special about that but the Grandson loves Smoked Turkey so who am I to say no. Today I will be working up 12.5# of Mexican Chorizo. Have a very nice spicy blend I mixed up last night that I will be stuffing in a short while. I will be using 36-38mm Hog Casings for... -
HELP with Collagen Casings
Did my first Collagen Casings last night with some 30mm Sweet Italians. I was having problems with them blowing out when twisting the casings. Only did 5 lbs but they were very frustrating. Should I make the mix a little wetter next time or should the stuffing be a little looser to allow for... -
First Ever Summer Sausage
Since it is in the mid teens out should that be first ever Winter Sausage? Either way I have 14 1-1.25 pounders in the smoker with hickory and oak providing flavor. -
Newbie Sausage Maker
Ok I have taken the plunge and made a batch of Kielbasa....I bought a hank of 35/38 casing from Butcher-Packer.com( close enough to pick up locally), used some pink salt and some binder along with half a package of their spices (12.5#). Used my xmas present (Waring Pro Meat Grinder) to grind and... -
I like Big Butts and other smoked things
Just kicked of smoking 4 9# butts. I will be doing what I call Moose Balls later in the process. Rubbbed the Butts with my Pork Rub last night. Put em on about 8:30 this morning. WIll be serving them on Sunday. Using Hickory and Apple for the Smoke. Here is some Q-view.... More to follow. -
Christmas Eve Smoke Fest - Qview to follow
OK Three Dozen ABT's (Cream Cheese (onion/chive and Garden Veg mix) with minced onion, garlic and 50/50 italian sausage and sage sausage wrapped in bacon are on the smoke. Also did 45 chicken chunks brined in salt, brown sugar and water for 4 hours, rolled in rib rub and wrapped in bacon. Doing...- alamar
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- Replies: 1
- Forum: ABT's and all things Appetizers
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First Brisket with q-view
OK Takin the plunge into brisket. I have read all of the wiki items about this so here it goes. Got a 13 pound packer from Restaurant Depot and commenced to trim the fat. I separated the flat from the point so i would fit into my small smoker. Rubbed it down with my favorite rub and let sit... -
Turkey Wings
My homebrew club is having a "Wing Ding Thing" cookoff this month. I want to do "Texas Style" wings (everything is bigger in Texas as I am told). I am trying to find some Turkey Wings which I want to partially smoke then finish with a quick fry before I sauce em. Anyone know where I can finde... -
Soggy Bark
Smoked 6 butts totalling about 55# pre cook over the weekend. Rubbed and rested over night on Thursday. Smoked Friday til 165 degrees then wrapped until 205. Held in oven (off) between 2 blankets for 3 hours. Flavor and smoke ring were super but the bark was sort of soggy. The meat was moist and... -
First Smoke of the Year
Picked up a couple of butts fom Sam's Club for $1.18 per pound. They are about 5 hours in and at 137 internal temp. Mopping with 50-50 apple juice and Southern Comfort. I will post q-view shortly. -
Smokefest 2008
OK Smokefest 2008 is underway. I have 12# of pigsickles (ribs) being lightly kissed by TBS as I write this. I have a bacon, onion, mushroom and provolone fatty ready to go for later. I will also be doing up a big batch of beans. Tomorrow I will be doing just under 14 pounds of butts for pulled... -
Brisket Question
Doing my forst B risket Today. I have a 3.3# flat ready to go on. What temp do I want to shoot for and how long of an estimate besides "It Depends" I will post q-view as it progresses. -
Sausage question
I am looking at smoking some summer sausages and possibly some Italian Hots, Andouille and Kielbasa. Here are the questions: What temp should the smoker be? What internal temp for the sausages? What do you think the estimated time will be? (i know....it depends....) I will be getting the...
