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The Smoke Ring Forum Index
Author Message
  Topic: Basic Sausage making and smoking book
BBQonICE

Replies: 11
Views: 5068

PostForum: Sausage Making   Posted: Tue Oct 14 14 8:29 am   Subject: Basic Sausage making and smoking book
I second that website.....good variety
  Topic: Re plating grill grate
BBQonICE

Replies: 30
Views: 5427

PostForum: Off Topic   Posted: Thu Feb 27 14 4:00 pm   Subject: Re plating grill grate

Hey don't you have a Hockey game party you should be prepping for? Laughing

Canadians are in to Hockey? Laughing

The dumb ones are! LOL JK!

Gotta be a US dude to understand this joke???
:ro ...
  Topic: Garden Tractor or CUT?
BBQonICE

Replies: 20
Views: 6024

PostForum: Off Topic   Posted: Thu Feb 27 14 3:54 pm   Subject: Garden Tractor or CUT?
I guess I would challenge you and say after you build your house how many times would you actually use a tractor and loader or blade, etc. How many times you going to pick up rocks or spread gravel. ...
  Topic: 6 lbs of fresh Polish Sausage(please ignore my other thread)
BBQonICE

Replies: 7
Views: 4222

PostForum: Sausage Making   Posted: Fri Feb 21 14 8:01 am   Subject: 6 lbs of fresh Polish Sausage(please ignore my other thread)
looks great....you didnt smoke them?
  Topic: Electronic smoker
BBQonICE

Replies: 8
Views: 2432

PostForum: General BBQ Discussion   Posted: Sun Feb 02 14 9:00 am   Subject: Electronic smoker
ya baby backs dont take long...on my Bradley with hybred element they take no more than 4 hrs...3 then foil for 1.
  Topic: Help understanding jerky
BBQonICE

Replies: 3
Views: 3016

PostForum: Smoked Foods   Posted: Mon Jan 27 14 4:56 am   Subject: Help understanding jerky
yeah typically if you use 1/4 inch strips I dont go longer than 24 hrs in spice mix cure...then into smoker....you dont want to go a week...
  Topic: Smoked Hungarian Sausage(Csabai)
BBQonICE

Replies: 7
Views: 6775

PostForum: Sausage Making   Posted: Mon Jan 27 14 4:54 am   Subject: Smoked Hungarian Sausage(Csabai)
look real good...what did you smoke them in.
  Topic: What's the smallest snack stick casing you've used? (update)
BBQonICE

Replies: 7
Views: 5046

PostForum: Sausage Making   Posted: Mon Jan 27 14 4:52 am   Subject: What's the smallest snack stick casing you've used? (update)
I wont mess with anything under 20-22mm.

I think I tore a rotator cuff stuffing 18mm casings once.

And I have completely given up on collagen casings too, Sheep casings are not cheap by any mean ...
  Topic: Is it ok to.....
BBQonICE

Replies: 15
Views: 3677

PostForum: General BBQ Discussion   Posted: Mon Jan 27 14 4:46 am   Subject: Is it ok to.....
regardless of what everyone says...if you have large peice of meat at a high temp intenally and you throw it in a freezer expecting the centre to cool down quickly enough past the danger zone it wont ...
  Topic: Italian Cured Help
BBQonICE

Replies: 4
Views: 2934

PostForum: Sausage Making   Posted: Thu Jan 02 14 10:44 am   Subject: Italian Cured Help
italian sausage usually not cured unless you are doing salami, etc....

usually mixed and stuffed and frozen fresh.
  Topic: Pre-ground venison for summer sausage.
BBQonICE

Replies: 11
Views: 4222

PostForum: Sausage Making   Posted: Fri Dec 20 13 10:22 am   Subject: Pre-ground venison for summer sausage.
for our reciipies on our homemade sausage we just buy already ground 70/30 ground pork or grind our own. 70 percent pork and the rest fat. add it straight to your ground venison and mix well but no ...
  Topic: Smoking and Grilling Rib-Eye's
BBQonICE

Replies: 5
Views: 2143

PostForum: General BBQ Discussion   Posted: Fri Dec 20 13 10:14 am   Subject: Smoking and Grilling Rib-Eye's
yum.....
  Topic: Cold smoke or not
BBQonICE

Replies: 3
Views: 2436

PostForum: Smoked Foods   Posted: Sun Dec 15 13 6:30 am   Subject: Cold smoke or not
usually cold smoking is defined as below 100 or 90. Essentially, you want to smoke something without cooking it or heating it to cause spoilage, etc. You do not want to HOLD food in the danger zone ...
  Topic: summer sausage???
BBQonICE

Replies: 3
Views: 2853

PostForum: Sausage Making   Posted: Tue Nov 19 13 10:45 am   Subject: summer sausage???
yes we use a 15lb venesin to 10lb 70/30 ground pork mix for a standard 25lb recipie...hike that up 5lbs more with some more of each or 50 50 or with bacon end trimmings.

use pork fat...not brisket ...
  Topic: Questions about first attempt at dry curing pepperoni
BBQonICE

Replies: 3
Views: 4167

PostForum: Sausage Making   Posted: Sat Nov 16 13 12:47 pm   Subject: Questions about first attempt at dry curing pepperoni
are you making sausage or cured salami and such.

if sausage you dont hang in the basement...you smoke it then bring to temp to fully cook it in the casing either in the smokehouse or by hot bath.
...
  Topic: Wood burning stove question.
BBQonICE

Replies: 13
Views: 7419

PostForum: Off Topic   Posted: Sat Nov 16 13 12:43 pm   Subject: Wood burning stove question.
holding heat also means you are starving the fire of oxygen and slowing the burn time down....if you have a good fire...close the damper and it slows heat loss but also starves the fire slowing the bu ...
  Topic: Dehairing a pig
BBQonICE

Replies: 17
Views: 14929

PostForum: General BBQ Discussion   Posted: Mon Nov 11 13 6:27 am   Subject: Dehairing a pig
I agree with JarHead.....for the ones our family did over the years and on the farm....take the tiger torch and burn the hair off first working quickly and do not heat too much or the skin will crack. ...
  Topic: Hog casing quality
BBQonICE

Replies: 4
Views: 2439

PostForum: Sausage Making   Posted: Sun Oct 13 13 12:19 pm   Subject: Hog casing quality
Not sure about the term "hank" casing but look at my Tator sausage i made today.
The casings i used are i guess what one would call home pak casings... small bags, they look just nasty to ...
  Topic: The Pop-Ups are were pissing me off - NO MORE!!! Sorry SE!
BBQonICE

Replies: 14
Views: 2903

PostForum: General BBQ Discussion   Posted: Mon Sep 30 13 11:35 am   Subject: The Pop-Ups are were pissing me off - NO MORE!!! Sorry SE!
wow...being using Firefox for years...dumped that Microsoft crap long while ago....

with firefox you can change your skins as well...

its a good browers.
  Topic: What is the best store bought BBQ sauce you've ever had?
BBQonICE

Replies: 52
Views: 69624

PostForum: Rubs, Marinades, Brines, Mops & Sauces   Posted: Sat Sep 28 13 8:35 am   Subject: What is the best store bought BBQ sauce you've ever had?
sweet baby rays...bay far....then Bulleye Original
 
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