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Can't go wrong w/ the good old traditional Polish Kielbasa. Best all around sausage from my experience.http://www.sausagemaker.com/91120-10polishsausageseasoningmakes10lbs.aspx
SmokinBO - to post it as an image , theres a button that says "image" if you hover over it. click on that & put your link/url in the designated box . and voila theres your pics.
Here is your 1st link as an image
I make my own marinade & i've never heard of anyone else using anything exactly like it & it's always worked great for beef,chicken,& jerky for me:
2 C Soy Sauce
1 1/2 C Apple Cider Vinegar
2 tsp. Celery Seed or 4-5 stalks celery pureed
1/4 C Lemon Juice
Garlic & Onion Powder to taste ( Prefer...
Well, it all went off w/o a hitch .....except for i failed to account for the 5-6 lb. of bone in the pork butts,lol. so i had to make an emergency run to kroger's in the morning. Sorry no q-view this time guys , maybe next. & btw after all the stressing i did the linking was the EASIEST part of...
Well then im already ahead of the game ..... my off buttons gonna be my arm, lol. Manual grinder & stuffer... what can i say my grandpa was old fashioned.
I really appreciate all your guys's help. It's made me into an excellent brisket maker in the past & present & i can already taste that...
Doh, & here i was getting myself all worked up,lol. http://linking sausage for dummies.com .... there i think i got it now guys , how do they look,lol.
Thank you very much all , & especially hog warden. That's what i was hoping for is to just simply twist , set, cut . Because we are planning to vacum pack & freeze the majority of the 25 lbs. I've watched several videos know of the never ending sausage puzzle linking & i may try that w/ next...
I know it's definitely a noobish question .... but can anyone please give me a walkthrough of the way "they" link there sausage products?
lol, you mballi3011 must've posted & i forgot to refresh. thanks for the reply , bud.
Hello all, been away for awhile & am preparing to do my 1st homemade sausage project this weekend. I inherited all the right tools from my grandpa this summer before he passed away - Grinder ,stuffer,"sausage maker" smoke house , Rytek Kutas "Sausage Bible" ETC. .
I'm pretty confident on...
Well here she is ..... was shooting for better slicing w/ the almost gotta pull stage , went over my line a bit. but it'll do.
thanks for checking it out everyone , it ended up being about 16 hours start to finish.
Ate few slices that were cuttable & decided to pull rest .... not what i was...
Ok , she's outta the foil
Now gonna firm her up a bit & get it a lil crisp w/ a few minutes uncovered.
BTW - it feels great being on top when it comes to UofM & tOSU
slicing to ensue soon brb....
10.5 lber .... & i actually had to turn it down to 180 degrees @ around 5AM this morning , cuz it was threatening to finish on me while i was sleepin. currently @ 190 . around 10:30 AM gonna turn heat back up & finish her off . was originally planned to be dinner but w/o the usual...
lol, ouch.... so far tonight no plateau YET . Just hit 160 , so i foiled & put in oven so i can get some shut eye. it can plateau all night long & i wont care,lol. gotta admit i think this peice is the quickest to 160 i've ever done . more pics to come in the late AM , im gonna go dream of...
@140 currently ... i'm planning on goin same route as my briskets . smoke till 160 , foil , sleep , take internal to 205-210 , slice & enjoy. i like the tenderness of the "pull" stage but prefer it sliced.
im hoping stall comes after 160 ..... after 160 she's going to the foil & i'm going to bed . now that i've just jinxed myself i'm probably in for a long one .