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Recent content by johnb5
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I use a smokin - it #2. I used a maverick thermometer. I start at about 120 no smoke. Raise about 10 degrees per hour until 170. It was actually reading 179
I used Sancho buttermilk but did not use NFDM. I have used NFDM a lot before. I normally use untrimmed pork shoulders and grind them. This was really an error on my part
I started with 7.5 lbs of venison and about 2 lbs ground pork. I cooked the snack sticks at 170 until the IT was 152. The flavor is really good by the had a dry texture to them. The only think I can think of is the venison to pork ratio. I should have added more pork. If that's not the issue I...
I'm wondering what kind of cheese most of you use in your summer sausage? I know you can get high temp cheese. Is that the best to use? LEM sells it. How does theirs rate as far as taste and such. Thanks for your help
We are having a get together in june. I will be cooking the spare ribs. To keep them moist and fresh should I wrap them in a towel and put in a cooler like I do brisket? Thanks
I made some summer sausage and snack sticks. The problem is I made to much. I don't have room in my smoker for all of my snack sticks. How long will these stay good just in the fridge? I need them to wait their turn for cooking. Thanks in advance.
I smoke summer sausage yesterday and today. It took about 24 hours for 3 sticks to get done. The other 6 are not cooking as well. They seem to be stuck at about 140 degrees. They have been cooking about 27 hours. I had to work today and now the misses has stuff to do. I didn't want to leave the...