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  1. brud

    Ham cured stuffed turkey

  2. brud

    Baked rabbit

    Cut then brined for six hrs.
  3. brud

    Tasso

  4. brud

    Andouille family recipe

    20lbs fresh sausage 1.) 7oz Deep South Cajun Sausage Seasoning Catalog number 3004 Ph 504-733-3751 Metairie la. 2.) 2 oz Oak grove fresh sausage seasoning - (no sage) Prairie ville la 225 673 6857 3.) 2oz- Tex-joy old fashion sausage seasoning. Without MSG 1-800-259-3400 www.texjoy.com...
  5. brud

    Beef sticks - sheep casings

    Smoked dry Beef Sticks Ingredients: 10 Pound Recipe 10 pound lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.) 2 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.) 1 Tbsp Black pepper 1 Tbsp Red chili pepper (I used chipotle) 1 Tbsp Garlic...
  6. brud

    Drying rack

    I found this and plan on making one soon, But thought maybe some of you may be interested in making one for yourselves.
  7. brud

    10lbs batch frankfurters

    First attempt used sausage makers book recipe. Haven't got around to smoking yet. Dried a few up , in oven at 180' then steamed in oyster steamer for fifteen minutes. Then grilled for a short time in a fire . I love them. Good stuff.
  8. brud

    Smoked venison sausage

    Made with Tex mex fresh sausage mix
  9. brud

    Bologna from a kit

  10. brud

    Building a 3x3x6

  11. brud

    Smoking Hens

    Any of you guys have good experinces smoking hens? If so please explain a good procedure. I think hens have great flavor but tend to way TUFF. Is there a cure for that?
  12. brud

    Good stuff

    I thought this would be a good place to post this link of my hometown buddies. Bourgeois Smokehouse & Specialty Meats
  13. brud

    Brud--

    Username Brud. I am in my 50's. Originally from New Orleans area. Living in Mobile Al. now. I have a Brand new New Brunsfels Banderra never been lit. Making some altercations to it. Refector plate, coal basket and firebricks in the hot box. Own a Brinkman cabinet smoker and a Charmglow...
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