Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Just a typical Wednesday afternoon in Los Angeles... not!
I'm on vacation all this week, so what better way to spend some of the time but making sausage and smokin' stuff! It is late afternoon on a sunny, breezy Wednesday in Los Angeles. Earlier in the day I pulled the pork bellies out of Pop's brine (a scant 10 days), dried them with a fan for... -
Memorial Day 2nd Sausage Run, 1st w/the new Grizzly
Meet my new precioussssss.... which helped me create.... = my first go at Andouille. Meat mixture: 3# of butt, 2# belly Grind: 1/3 course grind, 2/3 fine grind Recipe source: Nola Cuisine (per links found within SMF) Smoked: Applewood, 2 hours at 130 + 2.5 hours at 160 (IT about... -
Simple question for Grizzly 5# Vertical Stuffer owners...
Is it easy to leave the crank handle off when storing the unit? If I get one, it will most likely get stored in the pantry when not in use, and I have to kind of plan for it before I buy it. I know it has a relatively small footprint, when not including the handle, but I wasn't sure if you're... -
Newb's first batch of fresh sausage in casing - no meltdown! "S" View
After doing my 'homework' here in the forums and some separate reading, in a book recently purchased, I started my first batch of fresh sweet Italian sausage, destined for casings. (I have made fresh breakfast sausage before, but never in casings.) I needed a recipe that wasn't too heavy on... -
Newb Urban Smoker's "Field Trip" to a Bass Pro Shops
Greetings out there in SMF Land! I've got one post under my belt, not including this one, but I've been lurking for a few of weeks. In the last few weeks, I haven't had as much time to read through the forums as I would have liked, but all in due time. However, I have come up with a few...
