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Recent content by bladebuilder
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It’s been a while!
Spent my weekend making sausages. Made all pork garlic coil, elk summer sausage, elk regular and cheddar smokies (Bavarian) and cheddar smokies.
Still have snack sticks to stuff/smoke.
So far, good. I’m limited to hard wood up here, right now using a variety of maple. There is also cherry (choke) and alder. Past that not a lot of availability. I want to upload a video, but can’t seem to upload directly.
I thought I'd share my newest smoker build. I started with a 60 gallon pressure vessel (got from a co-worker who decided a smoker build was more than he wanted to tackle, he had door cut.)
Most parts are recycled steel. The tubing for the legs, and wheels I bought new. Grill is also from...
Interesting... Regular cheddar? Not debating at all, mearly curious.
GERMANY!! man I miss that place. Spent 3 years in Lahr. Absolutely loved it there.
Id love the recipes! Thanks for the offer!
Texture is medium to coarse. a good amount of chunky pork, not as large as say kielbasa. As for being emulsified, possibly a portion, but for sure not the whole blend. Seasoning is light, mild spice/heat, there aren't any stand out aromatic herbs/spices.
Thanks Dan. Not that style, but will save the recipe. This might help home in on a style to start from. Here is the link to ingredient list. I seems to be a simple recipe, that said, be damned if I can find something...
Good day! I am hunting for a sausage recipe that approximates Schneiders Cheddar Smokies. My daughter has pretty picky tastes, but loves these. I would love to find a recipe. I have used the search function and found a couple threads referring to them, but are old, and an actual recipe was...
Thanks! I kept them in for three days. I was worried about the salt too, but it was good! Next time, I'd omit or reduce the onion and garlic. It was too much I think.