Search found 116 matches

Very true! Thank you for your reply. I guess it just comes down to what the pitmaster is comfortable with since the end product is his.

I have a very real possibility of owning a legendary BBQ place that has lost its way. It started as BBQ only roughly 70 years ago and the meat was cooked exclusively on pits on top of coals. The pit ...

Anytime you can find something to do with sky carp, I say good on you! Great looking products there...glad they turned out for you.

I made 'em...was a little hotter than I was anticipating. It was more of a red heat vs. black heat...red pepper vs. black pepper. Don't get me wrong, they were good, dang good in fact. Just didn't ...

I have zero basis for comparison purposes...the 15# is the first stuffer I've ever owned. However, I did some Italian sausages...the meat came out a lot faster than I imagined with very little effort ...

Yeah - that what I was thinking as well...dang. Hate to chunk good meat, but...they're going to the dump. Chalk that one up to a learn ya dern ya moment.

In either case, you're getting one gear going down which is really where you (meaning me) want the control, not the going back up. I have the 15 lb LEM stuffer. The reversal of the plunger is not tha ...

Crazy question...can butts be wet aged in the same manner that beef can? I have two butts in my garage refrigerator that have been in there 2 or three weeks. They are still in the cryovac wrapping t ...

I don't know...actually never heard of that one. However, I am highly new to this sausage making venture so my knowledge of sausages is just as limited. I just know that one of the staples of Texas ...

For those that have had true East Texas style hot links...does this recipe compare favorably?

http://www.hungrymonster.com/recipe/recipe-search.php?C=Sausages&rid=51216

If not, would you min ...

Well - i did have some blow outs...I think i might have used the wrong size tube for my casings. I used the middle sized tube instead of the larger one. The casings are the 32-35 mm sized. Not sure ...

Been playing with photobucket...should be posted now. Couldn't get the sizing right. Yes, I am using a dedicated stuffer...I got a great deal on a LEM 15 lb. stuffer.

Ok - I did a basic breakfast sausage and left it loose. I also did a Hot Italian sausage based on Griffin's recipe. The difficult part is the stuffing...I'm not sure of the amount to stuff into the ...

Ok - I have 14.3 lbs of butts ground coarse and 4.5 lbs fat back ground the same. I need a couple of ideas for easy recipes...right now, i'm thinking the basic breakfast sausage and an Italian. Am I ...

I have the grinder...used to grind my coffee beans. But Keurig took care of that. Which is kind of ironic or hypocritical in light of my original question. That Keurig takes cups that are premeasu ...

That's my thinking as well...if one is going to go through all the trouble of grinding, resting the meat etc., using a premix is just using somebody else's work.

After several years of wanting a grinder and stuffer...LEM came through. Anyway, with regard to making your sausage (whatever kind you make) would you rather use your own seasonings or use a seasonin ...

Y'all are making the assumption that I will turn in tainted bird. The meat will never be above 40 degrees until it gets there on the smoker...I'll take it off the smoker at temp and get it to her in ...

Here's the deal. The caterer is a lady my wife does some work for - work being serve/set-up/takedown, etc. And the caterer stays busy! This was a last minute request - so I do not have the ServSafe ...

No, I am buying the birds so whatever I charge will be a total package. I know that I will have a better profit margin buying a whole bird and halving it up. I was thinking that cooking as large of ...