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  1. southernfire97

    First batch of sausage

    Yea, working on posting picks from my phone but cant get it to work. Might have to email to myself then post once I get home. just pulled the Jap. & cheese. Turned out good, but has some splotchy spots. I was afraid it would happen smoking it laying on racks. Has a great taste and texture...
  2. southernfire97

    First time smoking... how much smoke should be coming out of the top vent?

    Good answers here. Love this site!
  3. southernfire97

    First fattie results

    I love a Fattie!! great job!
  4. southernfire97

    Spare ribs and meatloaf W/Q view

    Man that looks good!!!!
  5. southernfire97

    Test

    Test
  6. southernfire97

    First batch of sausage

    Well I have finally got around to making my first batch of sausage. I did 25 lb. (15 Lbs of deer, 10 lbs of pork butt). I ground first through corse plate, seasoned then ran through 4.5mm plate. I used Rebel butcher smoked sausage seasoning with 4.5 cups of water and cure. Then I split the mix...
  7. southernfire97

    Using cast iron on a glass stove top?????

    I always use mine on a glass top and recently did a sauce piquant in a cast iron camp oven( Dutch oven with legs) and it worked great. I didn't think it would but it worked exactly like if it was sitting directly against the surface.
  8. southernfire97

    Ground venison with bacon as fat?

    I have started adding a TBS of Jeff's rub per 2 lbs of burger meat at the time I make up my patties. Gives it that extra kick and everyone loves it!
  9. southernfire97

    Which seasoning for Jalepeno and cheese sausage?

    Sounds good, gonna give that a try too! Thanks for the info guys. I'm gonna try an A.C.Legg jalepeno blend on some deer sausage. I will post up pics and review when I get it done.
  10. southernfire97

    Going rate for Pork Butts?

    Pretty much can find them down here in south MS for $1.39/lb at any time. Always some store selling them at that price.
  11. southernfire97

    Which seasoning for Jalepeno and cheese sausage?

    I was wondering if y'all use the same seasoning blend on your Jal. & cheese smoked sausage as your regular smoked sausage, or if you use a completely different blend? I am fixing to order several different blends to try and was just curious as to what you sausage pros use. Thanks in advance
  12. southernfire97

    How did you come up with your screen name?

    Well I'm a firefighter, I live in the south and my gear number at work is 97.
  13. southernfire97

    Deer Summer Sausage!!

    I know the processor I'm talking about makes probably the best summer sausage I've ever eaten. I'm not sure what seasoning blend he uses, but I'm almost positive it's Rebel Butcher supplies blend. I know he does a 50/50% ratio. I am going to make some at the end of the season if I have enough...
  14. southernfire97

    Deer Summer Sausage!!

    A guy I know has a local processor add green olives to his venison summer sausage. I've never tried it but have heard its great. I did try some once that had diced pepperoni in it. It was very good. We usually do regular and Jalepeno and chedder. Great looking sausage BTW!!
  15. southernfire97

    Cast Iron/Dutch oven restore

    I use lard. Best to use an animal fat as it penetrates the pores of the pot better and helps make it "nonstick" . At least this has been my experience with all my cast iron. Good job on the restore BTW. Nothing finer to cook in than a good cast iron pot.
  16. southernfire97

    Large smoker made from a 250 gallon propane tank?

    Looking for a few to make a vertical smoker in south MS. Haven't had any luck with the local propane stores. If anybody has any leads, please pm me. Thanks
  17. southernfire97

    Finally got a snack stick recipe that I love.

    Looks awesome. Def. gonna give it a try. Thanks for posting!!
  18. southernfire97

    Comment by 'southernfire97' in media 'Best 3.jpg'

    Looks awesome. Would love to try that recipe out. My kids love snack sticks
  19. southernfire97

    New guy from South MS

    Hi from South Mississippi. I'm a Firefighter/Paramedic from the coast of MS and have always loved cooking and smoking meats. I've just gotten into processing my own meats and making sausage. I'm looking forward to reading the threads and I'm sure I will be asking some advice from you sausage...
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