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  1. big-guy

    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.
  2. big-guy

    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...
  3. big-guy

    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...
  4. big-guy

    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  ...
  5. big-guy

    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...
  6. big-guy

    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...
  7. big-guy

    Smokin a turkey

    Put turkey in a brine overnight   Brine was 1 cup brown sugar, 1 cup coarse salt, 20 cups water,  a few orange slices, some bay leaves , onions and garlic. Remove and pat dry,stuff, rub down with some EVOO and a little dusting of Mrs. Dash   into the smoker   just about ready     all...
  8. big-guy

    Smoked turkey legs

    Legs in brine in the fridge for 10 days. Brine was 1 cup brown sugar, 1 cup coarse salt, 1 Tbs granulated garlic, 1 Tbs cure #1 20 cups water.   I did some pork hocks too   Into the smoker   smoker @250 F for 4 hrs with maple smoke.   ready to eat or package  
  9. big-guy

    I picked a few squash and pumpkins today

  10. big-guy

    Hello from Big Guy

    6' 4" 330 lbs so I am a big guy. Just joined up here, I've been smoking for several years. My hobbies are sausage making, smoking meats, wine making. I grow a big garden and process a ton of food. very active in York Rite Masonry. looking forward to learning a few new recipies etc.
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