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  1. gsdressler

    Dry summer sausage recipe

    Hello everyone. I am looking for a recipe for a sausage that was readily available from the local butcher shop in a casing about 2.5 inches in diameter and about 2 feet long. It was not cooked but was smoked and had a delicious smoked smell and flavor. The sticks were hung to dry for a period...
  2. gsdressler

    Salted Smoked Kippers ( Herring)

    Hi. I did find them. I was able to order a 10 lb.box from my Sobey's store. Go in and talk to them...maybe they can order you a box as well. My family loves them....but in moderation as they are very salty.
  3. gsdressler

    Salami Sticks

    Those look awesome. Could you PM me the link to his site? I think I want....no......I know I want to try those. Thank you.
  4. gsdressler

    Pig Wings

    I may be  in the dark here, but what cut of meat am I looking at? It does look very nice.....very meaty!!
  5. gsdressler

    A Great Man Has Passed Away

    My thoughts and prayers go out to his family and friends.I am so sorry for your loss.
  6. gsdressler

    Smokies

    Thanks for the input and recipe guide. That is definitely a starting point for me. There are no doubt all sorts of variations, as far as flavouring and spices are concerned, but the other principals are the same. Thanks for all the help and if anyone can add to tis discussion, by all means let...
  7. gsdressler

    Smokies

    Yes, we do have a very strong German influence here in Central Saskatchewan. But that varies from town to town.  There are allot of things I would like to learn, as far as pioneer heritage and their recipe's are concerned. I would really like your recipe, if you don't mind. It would be a great...
  8. gsdressler

    Smokies

    The " smokies" from this area do have mustard seed in the mixed meat which consists of both pork and beef. I am not sure on the exact ratio, but I think there is more pork than beef in the sausage mix. It is then put into pork casings, formed into about 6 inch links, air dried for a bit, and...
  9. gsdressler

    Smokies

    Hi all.  I am looking for a great recipe for some  smokies. I am from Canada and that is what we call them here. I don't know what other name they go by.  The mixed meat  is stuffed into hog casings and smoked. I want to give it a whirl and see what happens. Anyone with any ideas or suggestions...
  10. gsdressler

    Excellent Smoked Eggs

    I have a question. How does one store the eggs after smoking them? And how long will they keep?  The fact that they will need to be refidgerated is a no brainer.
  11. gsdressler

    Guts and *Cojones

    AWESOME!! TOO FUNNY.....
  12. gsdressler

    Parchment Paper and Salmon Smoke Question

    I will have to give this a try as well. I have smoked a bit of fish and have the same problem with it sticking to the grate. I'll see how the parchment paper works when I do my whitefish . I've tried the oil rubbed on the grate with no success really as it still left most of the skin behind. I...
  13. gsdressler

    Red Willow Pellets??

    I'll try and round up some Alder pellets from my Traeger Dealer and check them out. Hopefully they will be close to what I'm looking for. Thanks Todd, and Merry Christmas to you and your family Greg
  14. gsdressler

    Smoking Whitefish

    I'm going to try it once without scaling them and see what happens. My smoker has a single grate configuration, so if some scales do come off, they'll end up in the drip pan. And like i said earlier, I'll peel the skin off once the fish has cooled and get then ready for the freezer.( Well...
  15. gsdressler

    Red Willow Pellets??

    Thanks for the info. I'll be sure to try this when I get a chance to do some smoking again. Hopefully it will work for me. Willow is my all time favourite wood to smoke with. There are allot of helping hands, and minds here on SMF  and  knowledgeable people that are willing to lend their...
  16. gsdressler

    Red Willow Pellets??

    If I could find such a product, that would be my main fuel for all of my smoking. I do go just a mile out of town here and cut green red willow and use it in my charcoal offset smoker in the summer months. With the Traeger being a pellet grill, I'm unable to use this wood in it. The majority of...
  17. gsdressler

    Red Willow Pellets??

    I have a Traeger wood pellet grill and am looking for some red willow pellets. Do they make such a thing? This wood is quite common here in central Canada, and imparts a great smoke flavor in most foods. I have not had any luck finding these, so if you have some information on the subject, I'd...
  18. gsdressler

    Smoking Whitefish

    I am hot smoking the fish on a Traeger pellet grill until fully cooked.I do use a grill pro offset charcoal smoker in the warmer weather. The Traeger is just easier to maintain the heat in the cooler months.  I was just wondering if leaving the scales on would be a problem. The reason I ask is...
  19. gsdressler

    Smoking Whitefish

    I have some fresh frozen whitefish that I would like to smoke and I am wondering if I have to scale the fish first before going on the smoker. I usually leave the skin on the fish because it holds everything together while smoking, and remove it after the fish has cooled. It's no big deal...
  20. gsdressler

    Salted Smoked Kippers ( Herring)

    Thanks to all that helped me out finding these, but believe it or not, I found that I can get them locally.....never would have thought it would be possible. My local IGA ( Sobeys) and Co-op can special order them for me. Like I said earlier though, they only come in 10 pound cases. But they...
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