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Sorry for Any Ideas, so close to soperssata, already have, what I find to be a pretty good recipe. Was wondering any thoughts on pepperoni flavor different throughout? Going to try your recipe when weather gets a little colder as dry cure along with soperssata.
Soperssata
10# pork butt
3.5...
Bear
Just saw this post and gotta reply. One of the reasons I found SMF was doing some surfing one day found your recipe for pepperoni and said, huh, looks pretty good, going to give it a try. Have done several times in past few months just a little more hot stuff ( guess Im not the only one...
Bear
Just saw this post and gotta reply. One of the reasons I found SMF was doing some surfing one day found your recipe for pepperoni and said, huh, looks pretty good, going to give it a try. Have done several times in past few months just a little more hot stuff ( guess Im not the only one...
All this talk about makin bakin is making me reeeeeel hungry, will have to have some more chips or something. Cant wait to see the finish. LOL
Not bad for your health, loads of fun, and its legal.
Thats some great looking sausage. Like ya said and now that your hooked you can go get that grinder , you wont be sorry. Thanks for the pics, have to go to kitchen and have some chips or something. LOL
Looking fine so far there good buddy. Cant wait to see them after the smoke,nice job. Bet they taste great.Oh ya, make sure you keep your eye on your neighbors dog and dont let em in your yard. LOL
I was worried about havent heard from you in a while but its all clear now and it sure looks great. Nice job!! it was worth the wait and boy am I hungry now
Have to agree with was already said. Have had good results anywhere above 190 - 195 and allowing to rest for an hour wraped in cooler.The best part of it all was how much fun I had doing it and what a great experience it was. Should be fine and happy smoking. LOL
Not bad for your health, its...
Never done a chuckie before but a first time for everything. Looking at the pics, wife and I do our shopping on Sunday and not going to be ascared and give it a whirl.Hope it comes out as well as as all Ive seen. Will let ya know. Thanks for sharing, Im inspired, again.
My experience, I would smoke until internal temp of 195-200 for pulled pork. The tin foil I will usually wrap after 6-7 hours of smoking and leave in smoker until temp is reached. And then place in a cooler w/ towels for an insulator for approx an hour. pull and enjoy.
I like to use apple for...