Recent content by zwiller
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Featured 4/26/24 Weekend BBQ Battle
We NEVER have leftover homemade pizza. Seems like the best tasting pies I made were what I thought were ruined and ugly as sin. -
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Questions for RecTeq owners: MAK UPDATE!
NO PICS?!?!?! LOL- zwiller
- Post #71
- Forum: Blowing Smoke Around the Smoker.
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Church Men's Group BBQ, need suggestions / recipes
Sounds really good to me. Maybe a few bottles of jerk "dipping sauce" that guys could add if they wanted to kick it up a little. This is a good base to play with. I run mine with vinegar, more ketchup and no LS. I use a healthy glop of WW and also the green stuff. It's pureed onion and...- zwiller
- Post #2
- Forum: Grilling Chicken
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Sweet Italian Sausage Recipe
Yep 103. Plan to bump the heat with the calabrian pepper stuff I have. Finally have all the italian herbs to play with. Last run I didn't have anise. I always forget that one! Man that sounds killer. HUGE fan of the simple formulas. Think I will be running some italian of sorts this... -
Sweet Italian Sausage Recipe
+1 my understanding as well. I have a few formulas I like but all the italian I tried were fails. I have the Leggs hot italian but have not run it yet. For sweet I would get Leggs mild italian and add some basil. We use the stuff in the tube. -
Beef Onion Smash Sliders
Looks fantastic! You beat me to it, I want to run these just like that. -
Got Stuffer Ordered now need Casings and Recipe
All good stuff. For me, I admit I was put off by natural casings so the first stuff I ran in casings were fibrous for SS and also cellulose/strippable/hot dog casings. Still have not run natty's yet. Tried once and the casings went bad (my fault). -
On the Edge of Trying Sausage Making
You can roll bulk into shape but not everyone is fan of the look. Not my pic... LOL In all seriousness, I read a thread like this one time and went to the store and got ground pork and made Pops breakfast. When I was done I sorta shocked just how easy it was and couldn't believe I put if... -
On the Edge of Trying Sausage Making
Don't need either to get started. Buy some ground pork and make loose stuff like bfast or chorizo. I made brat burgers too. Did that for a few years. I have Hakka 7lb stuffer but fell in love with using a jerky gun to stuff. -
Questions for RecTeq owners: MAK UPDATE!
I found a NIB Smokefire on FB Marketplace pretty cheap and did not expect to be impressed but I was. Very happy with mine. Have no desire to upgrade. I bet you get the MAK fixed and working as good as new. Sure, might some curse words along the way but 'tis life. Grab some cheap socket...- zwiller
- Post #45
- Forum: Blowing Smoke Around the Smoker.
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Non fat dried milk
I call binders insurance. I tend to undermix and feel binders make up for it. Kinda funny to see both pop up in same thread so thought this would be a good place for this... Heads up if you combine STPP and cheese you might run into issues. STPP or "phosphate" is used to make processed... -
Our Second piece of Heaven, Little piece on the Atlantic Ocean
I am usually smack dab in the middle of "the long stupid story". Sounds like you are on the right path. DM if you have any questions.- zwiller
- Post #34
- Forum: General Discussion
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Non fat dried milk
+1. Learning and understanding is great but recent posts are right on the limit of it, especially for guys drinking beer and making a few pounds of sausage. I doubt many professionals know the answers to this stuff. I used to go hunting for it but no longer do. I trust members here who have... -
Non fat dried milk
Not used every binder out there but STPP seems to work more noticeably (faster maybe?) to me than others. Also NFDM definitely has a slight flavor and color impact. Could work for you or against you depending what you run. I tend to use STPP with beef stuff like SS and NFDM on pork stuff like...
