Page 167 of 172 FirstFirst ... 67117157163164165166167168169170171 ... LastLast
Results 1,661 to 1,670 of 1719
Like Tree5598Likes

Thread: Sausage and Smoke Cooking

  1. #1661
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    10,911
    Thanked: 4207

    Default

    Quote Originally Posted by MikeB52 View Post
    Darn you Roy, posting Canadian sausage makers r3cipes..
    So I went ahead and ordered some Prague pink.

    Me thinks Iíll start with baconÖ
    Bacon isn't a bad way to start out. With the dry cure it doesn't shrivel up.

    I've decided to make 10#'s of breakfast sausage. Most will go to the kids.

    Name:  001.jpg
Views: 49
Size:  33.3 KB

    Name:  002.jpg
Views: 52
Size:  43.1 KB

    Now to get it it packaged up and frozen.
    Our house is as Neil left it- an Aladdinís cave of 'stuff'.

    Kim X

  2. #1662
    Senior Member Tathra11's Avatar
    Join Date
    Aug 2017
    Location
    Tathra, Australia
    Posts
    396
    Thanked: 62

    Default

    Home made snags, yuuumm. The store bought sausages around where I live are very ordinary. Even the local butchers snags are not good. I really gotta get me a grinder.
    - Mick.

  3. #1663
    32t
    32t is offline
    Senior Member blabbermouth 32t's Avatar
    Join Date
    Oct 2010
    Location
    50 miles west of randydance
    Posts
    9,243
    Thanked: 1339

    Default

    Quote Originally Posted by Tathra11 View Post
    Home made snags, yuuumm. The store bought sausages around where I live are very ordinary. Even the local butchers snags are not good. I really gotta get me a grinder.
    Even when you are learning it is hard to mess it up.

    when you first try it might not be the best but will be edible!!!! LOL

  4. #1664
    Fizzy Laces Connoisseur
    Join Date
    Dec 2009
    Posts
    1,481
    Thanked: 224

    Default

    Quote Originally Posted by 32t View Post
    Even when you are learning it is hard to mess it up.

    when you first try it might not be the best but will be edible!!!! LOL
    Mine always taste good, but I still get quite a few blowouts, I think maybe i'm filling too much. The risk of letting my 9 year old help

    Geek
    cudarunner and outback like this.

  5. #1665
    32t
    32t is offline
    Senior Member blabbermouth 32t's Avatar
    Join Date
    Oct 2010
    Location
    50 miles west of randydance
    Posts
    9,243
    Thanked: 1339

    Default

    Quote Originally Posted by TheGeek View Post
    Mine always taste good, but I still get quite a few blowouts, I think maybe i'm filling too much. The risk of letting my 9 year old help

    Geek
    Who do I turn you in to for the child labor laws?

    I admit that I have made good but not perfect sausage. The ones I don't like usually are the so called fancy ones. To me simple is usually better
    cudarunner likes this.

  6. #1666
    Fizzy Laces Connoisseur
    Join Date
    Dec 2009
    Posts
    1,481
    Thanked: 224

    Default

    Quote Originally Posted by 32t View Post
    Who do I turn you in to for the child labor laws?

    I admit that I have made good but not perfect sausage. The ones I don't like usually are the so called fancy ones. To me simple is usually better
    To be fair, she eats a fair few, so she's getting paid. She's my mixer and test 'crabby patty' maker / taster.
    cudarunner, 32t and outback like this.

  7. #1667
    Str8Faced Gent. MikeB52's Avatar
    Join Date
    Aug 2013
    Location
    Orangeville, Ontario
    Posts
    7,983
    Thanked: 4160
    Blog Entries
    1

    Default

    Received my Prague pink,, recipe book, and various other goodies in anticipation of my first attempt at dry cured bacon.
    Decided to buy another smoker, dedicated to this kind of work. The kamado is great and all but doesn’t like staying below 150 and is a bit limited for rack space, more for big single meat meal cooking really.
    So I’m looking at either a big chief, or a Bradley for my cold and warm smoking needs.
    The wife won’t get it, but I know she will enjoy the results.
    Stay tuned, more to follow..
    "If you choose not to decide, you still have made a choice."
    Geddy Lee
    https://mobro.co/michaelbolton65?mc=5

  8. #1668
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    10,911
    Thanked: 4207

    Default

    The thing about the Bradley Smokers that I don't care about is that you are restricted to using their cakes of 'flavored' wood.

    Here of late, I've been using the smoke tube and it's working out real well. I can use whatever pellets that I choose. Fully loaded it will make smoke for over 4 hours. For making most meats, bacon's etc I'll only fill it about 1/2 full and get around 2 hours of smoke.

    https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

    Name:  Smoke tube.jpg
Views: 22
Size:  36.6 KB

    I've been using Pit Boss Pellets (Tc's recommended pellets)---

    Our house is as Neil left it- an Aladdinís cave of 'stuff'.

    Kim X

  9. The Following User Says Thank You to cudarunner For This Useful Post:

    MikeB52 (01-20-2023)

  10. #1669
    Fizzy Laces Connoisseur
    Join Date
    Dec 2009
    Posts
    1,481
    Thanked: 224

    Default

    Quote Originally Posted by cudarunner View Post
    The thing about the Bradley Smokers that I don't care about is that you are restricted to using their cakes of 'flavored' wood.

    Here of late, I've been using the smoke tube and it's working out real well. I can use whatever pellets that I choose. Fully loaded it will make smoke for over 4 hours. For making most meats, bacon's etc I'll only fill it about 1/2 full and get around 2 hours of smoke.

    https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

    Name:  Smoke tube.jpg
Views: 22
Size:  36.6 KB

    I've been using Pit Boss Pellets (Tc's recommended pellets)---

    wonder if that would work with chipped whisky barrels. We once did bacon slices in an old kettle with some whisky barrel chips, made some good bacon.

    Geek
    cudarunner and 32t like this.

  11. #1670
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    10,911
    Thanked: 4207

    Default

    I don't know how that would work out. You have to use a propane torch to start the pellets on fire. Then you let it burn for a couple of minutes then you blow the flame out. Then the pellets start to smolder and you place it in the smoker and let it go.

    It'll provide plenty of smoke but I don't know if the whiskey chips would stay smoldering or not
    Our house is as Neil left it- an Aladdinís cave of 'stuff'.

    Kim X

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •