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. johnb5

    snack sticks dry not sure why

    That's a mispront. 169 is what I meant
  2. johnb5

    snack sticks dry not sure why

    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
  3. johnb5

    snack sticks dry not sure why

    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
  4. johnb5

    snack sticks dry not sure why

    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...
  5. johnb5

    cheese in summer sausage

    Thanks for thanks for the info everyone.
  6. johnb5

    cheese in summer sausage

    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
  7. johnb5

    Ribs resting question

    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
    • johnb5
    • Thread
    • Replies: 2
    • Forum: Pork
  8. johnb5

    Country Smoked Sausage

    What IT did you smoke it to?
  9. johnb5

    snack stick curing question

    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.
  10. johnb5

    summer sausage help

    Man you always come through with good info David. I really appreciate all of your help
  11. summer sausage help

    summer sausage help

    • johnb5
    • Album
    • Comments: 0
  12. johnb5

    summer sausage help

    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...
  13. 20141107_095157.jpg

    20141107_095157.jpg

    • johnb5
    • Media item
    • Comments: 0
    • Album: summer sausage help
  14. johnb5

    AMPS question

    Thanks Bear
  15. johnb5

    AMPS question

    Ok guys. Thanks for the help. How could I use chips or chucks with a propane burner? I mean how would I get smoke instead of just torched wood
  16. johnb5

    AMPS question

    I am building a smoke house about 4x4x6. I am going to use a propane burner for a heat source. Will the AMPS provide enough smoke in an area of this size? I sure don't want to over smoke my sausage and such but I don't want to underscore it either. Thanks for your input.
  17. johnb5

    Andouille Help

    I put the cure in guys. Thanks for all the help
  18. johnb5

    Andouille Help

    I am going no to try my first batch this weekend. Most of the recipes call for cure. Can I just remove the cure and keep it raw? Cooking and storing as I do my brats? Thanks
  19. johnb5

    Amazen smoker help

    Smokin-it #3
  20. johnb5

    Amazen smoker help

    OK thank you. I will give it a shot
Top Bottom
Back
Clicky