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.
  1. M

    Where are the Indiana members located?

    Hello, welcome Lowell here
  2. M

    Maple flavoring/ seasoning

    Yea I've tried a lot of pre-made sausage seasonings and yet to find one really flavorful. So made up my own recipe that my family thinks is really good(simple really, lot trial-and-error) but syrup and maple sugar tend to burn. Gonna look up the fenugreek
  3. M

    Maple flavoring/ seasoning

    Yea I've tried a lot of pre-made sausage seasonings and yet to find one really flavorful. So made up my own recipe that my family thinks is really good(simple really, lot trial-and-error) but syrup and maple sugar tend to burn. Gonna look up the fenugreek
  4. M

    Maple flavoring/ seasoning

    I have my own breakfast sausage recipe and looking to make some with maple flavor. I used maple syrup and that worked but the sugar got dark quick almost burning. So looking for a replacement, maple extract? Maple seasoning? TIA
  5. M

    Spices and rubs

    I do use alot of powdered spices presently.....changing over to granular as I replace stuff. I dont care much for the powdered spices as much as I thought I would.
  6. M

    Spices and rubs

    Yea im guessing its the brown sugar. I make a big batch but it dont sit long...... Maybe ill try using the raw sugar as a replacement
  7. M

    Spices and rubs

    They are plastic like you buy the bulk spices in..... And they are dry.....
  8. M

    Spices and rubs

    They are the larger spice containers reused. Only spices/rubs i mix do it
  9. M

    Spices and rubs

    I keep em in spice containers in my cabinet with every other spice I have, just seems like the ones I make up cake up.
  10. M

    Spices and rubs

    For those of you that make your own spice concoctions and rubs, do you or what do you use for anti caking? Once I find something I like I make a large batch and it gets hard or packed and have to beat it back to a powder. Just curious. I was looking at silicone dioxide and tricalcium...
  11. M

    Breakfast sausage color

    The bags are not clear either so not exposed to light
  12. M

    Breakfast sausage color

    I Did not vac pac but I did use the plastic stuffer bags sealed with the tape wheel.
  13. M

    Breakfast sausage color

    Need a lil help. I made some breakfast sausage and after I took a pack out of the freezer and opened it it looks pale brown, not pink. It don't smell or "look" bad and not slimy, just unattractive. Looks fine and taste great after cooking it. Should I be adding some pink salt to it to keep the...
  14. M

    Bourbon seasoning

    Ok maybe someone here can help me. I'm looking for a "bourbon seasoning" to add to different things and seems just adding Jack Daniel's does not add the flavor I'm looking for, very faint at best. Thanks in advance for any info.
  15. M

    New wood smoker

    Ok so I have a MES 40 SS and now thinking of getting a new wood smoker, not really interested in pellet, chunks or dust, something around the same size +/-. I know some of ya'll have a few suggestions so what y'all recommended? I dont mind spending a lil money but dont wanna break the back...
  16. M

    BDSkelly ~ Breakfast Sausage Grind.

    I used your recipe today and it turned out great. Only made 4 lbs this time but will be making a big batch soon. Thx
  17. M

    Whole gator - how to gut?

    I took mine to a butcher that knew what he was doing. It was 300# though. Very good eating. Looks like pork. Dont ever put it in a crock pot though.... OMG was that disgusting and stunk up the house. Lol
  18. M

    ABT struggle....leads to a question

    When I make mine in halves when I'm done making them I'll put them in the freezer so the cheese gets hard again. Then I put them on the grill open face down to get the bacon going then in a few minutes I turn them over. Also use the IR part of my grill. Works pretty good.
  19. M

    Bacon: hang vs flat

    I always lay my bacon on the grates in my MES40 SS. I do have a bacon hanger and I made me some oak sticks to fit across the smoker in the grate slides. Curious what's the advantage of hanging the bacon vs laying on grate. Thanks,
  20. M

    Maple Bacon

    Could you use maple sugar to get the maple flavor? I tried brown sugar long ago with some of my first attempts at bacon and it got really dark when fried and unappealing and didnt taste all that great. I've made lots of bacon since but I've stayed away from sugar. Thanks,
Top Bottom
Back
Clicky