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  1. hoagiehut

    How to link sausage in a "C": C-link?

    Team- I have been struggling with linking my sausage in a traditional C-link style. Is there a simple straightforward approach for this? I have difficulty tying off the ends of sausage so I am wondering if there was a technique that minimizes this. I have attached a photo of the end result I...
  2. hoagiehut

    Making English Breakfast Sausage on the 4th of July

    I find it kind of ironic that I am making English breakfast sausage on the 4th of July. Following the advice of @SmokinEdge, Cumberland sausage. 2kg. https://www.smokingmeatforums.com/threads/more-cumberland-sausage.326035/ ... and yes, it's very good.
  3. hoagiehut

    Need help with Buckboard Bacon and Ham

    Team - I could use some help. This Friday I plan on making some buckboard bacon and a ham from two pork butts I picked up from the last Kroger sale. I will cut off the coppa roast from each. I would like to use PS Seasoning Maple Cure for the BB and Maple Cure with Walton's California Ham...
  4. hoagiehut

    Battle Ribs in the Yoder YS640

    I thought I would throw my entry in. I tried my hand at some no wrap Beef and Baby Backs ribs. Turned out pretty good. Well, at least the family ate them all up. First time using Meat Church: Holy Gospel and Honey Hog BBQ. Both were very "crowd pleasing". (also tried a peach rub from the...
  5. hoagiehut

    Turmeric in Meat Stick

    I have a question for the team. If I were to add turmeric to a snack stick will it turn the meat orange like in a slim jim? I have been told that is what turns sausage grease orange. Or is it some other seasoning? What flavor does it impart, if any? Does anyone have any experience with...
  6. hoagiehut

    Heading to Tuscaloosa, AL

    Howdy guys, I will be driving down from Nashville to Tuscaloosa via I65 on Saturday. Any must stop BBQ joints or grill stores along the way? Any advice would greatly be appreciated.
  7. hoagiehut

    Weber 22" Kettle as an electric smoker.

    Hi fellow SMF members. First post, but a long-time lurker. I've been learning a lot in my quest to smoke meat. I am focused on sausage and snack sticks right now. I am repurposing an old Weber Performer as a smoked sausage hut. I purchased the Onlyfire Extention, which allowed me to hang the...
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