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Chicken/Mango/Jalapeno sausage
Butcherpacker.com or The sausagemaker.com both have it. -
I screwed up
Some how I have two usernames. Big-Guy and Big Guy could some one delete my Big Guy username and profile. I want to keep the Big-Guy username.- big-guy
- Thread
- Replies: 2
- Forum: Report Issues
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Chicken/Mango/Jalapeno sausage
I did a test batch from a recipe I got from a friend Getting ready to grind some semi frozen, skinless, boned chicken legs and thighs grinding chopping the veggies all mixed up stuffed and linked, now into the fridge overnight to meld the spices and set the links, I'll do a test... -
First 13lb Turkey on 22.5" WSM
X2 on the EVOO rub then I sprinkle on some Mrs. Dash and smoke away -
Ground Venison Jerky
I used a Teriaki jerky mix from the Sausage maker. Eman: I like my jerky a little chewy, if you smoke/dry it longer you can make it brittle, every smoker will be different you just have to play with your set up.- big-guy
- Post #4
- Forum: Making Jerky
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Ground Venison Jerky
grinding some semi frozen venison getting ready to shoot with my jerky cannon shoot onto the smoker racks, note I have a fine screen on the rack all into the smoker @ 150F with maple smoke until its as dry as you like it. 4 hrs for this batch all smoked and removing from rack...- big-guy
- Thread
- Replies: 6
- Forum: Making Jerky
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Opinion on smoker for sausage
I have a big block Gosm, I can run it around 150 F just half way between low and Medium. Most sausage you want to dry the cases around 120-130 F for a couple of hours then apply somke @ 150 F for several hours then go up to around 170 f until an internal of 150 F You need something that will... -
Smokin a turkey
It was about 6 hrs to get to my final 165 F temp. I used Sugar Maple wood for the smoke in a GOSM, just 2 1/2 hrs to get to 140 F -
Smoked Liverwurst questions (q-view in arrest...done for now)
You did learn from your attempt. It goes a lot easier with the proper tools. You can do just about any repair job with a pair of Vicegrip pliers, a screwdriver and a hammer, but it won't be easy or pretty. LOL I know your next attempt will be a lot better. Keep at it. We are all here to help .We... -
Smokin a turkey
I think that was a 12 # bird and thats as big as I would go with stuffing. Bigger birds I like to Spatchcock when smoking to keep the danger zone as small as possible. -
pickled eggs with andouille sausage
A few libations and some football and you are golden, until the gaseous effects the next day LOL -
Beans, Ham Hocks and Cornbread
I thought I would use up some of the smoked goodies i made last week. So I soaked some white beans, then cooked them up with a couple of smoked ham hocks, and some Andouille. It wouldn't be right to eat without some cornbread so I made up some of that too. A cool libation and I'm in heaven ...- big-guy
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- Replies: 3
- Forum: Side Items
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Smoked Liverwurst questions (q-view in arrest...done for now)
Try using fresh onion not dried powder. -
Pink sauerkraut
Its ready after 1 month of fermenting. Into the cans sealing the lid on the can into the pressure canner on to the stove, process at 5 psi for 8 minutes. the recipe Sauerkraut 5 kg cabbage 250 ml coarse salt select firm , mature heads of cabbage remove outer leaves and any...- big-guy
- Thread
- Replies: 5
- Forum: Canning & Storage
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Andouille
I made a 25# batch of andouille today. Stuffed and linked into the smoker almost done ready to eat and package. the recipe Andouille - 5 pounds pork butt 1/2 pound pork fat 1/2 cup chopped garlic 1/4 cup cracked black pepper 1 tablespoons cayenne pepper 1 tablespoon chili flakes... -
Smokin a turkey
I think its a combination of the brown sugar and the olive oil rub. -
Smoked Liverwurst questions (q-view in arrest...done for now)
What I usually do is to cure the liver and fatty pork meat overnight, I then boil the liver and pork meat. ratio of pork(shoulder) to liver is 50/50. Strain the meat and save the liquid. grind meats, add spices and enough of the boiling liquid to make a paste. Stuff into cotton casings ( I make...
