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The Smoke Ring Forum Index
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  Topic: meat grinder:grinding suggestion
Gray Goat

Replies: 2
Views: 6264

PostForum: Sausage Making   Posted: Jan 13 2018   Subject: meat grinder:grinding suggestion
I have been using a Cabela's 1hp grinder to make dog food which includes grinding bone in chicken wings and thighs.
  Topic: Pitmaker Vault
Gray Goat

Replies: 0
Views: 3507

PostForum: Cookers   Posted: Jan 13 2018   Subject: Pitmaker Vault
Hello Ringers ! I am considering buying a Pitmaker vault to increase my
catering/sausage making volume and was wondering if there is anyone in the Chicago area that would let me take a look at theirs ...
  Topic: commissary question
Gray Goat

Replies: 8
Views: 9825

PostForum: Commercial BBQ   Posted: Oct 16 2016   Subject: commissary question
Thanks Harry ! Whenever the term "cured meat" is used, all kinds of red flags go up. I plan on having a sit down with the local health dept.

I also can't figure out why I am double postin ...
  Topic: commissary question
Gray Goat

Replies: 8
Views: 9825

PostForum: Commercial BBQ   Posted: Oct 12 2016   Subject: commissary question
Thanks for the ideas TOOLman and Mr. Tony. Very Happy I am also thinking of talking to the local VFW
  Topic: commissary question
Gray Goat

Replies: 8
Views: 9825

PostForum: Commercial BBQ   Posted: Oct 12 2016   Subject: commissary question
Thanks for the ideas TOOLman and Mr. Tony. Very Happy I am also thinking of talking to the local VFW
  Topic: commissary question
Gray Goat

Replies: 8
Views: 9825

PostForum: Commercial BBQ   Posted: Oct 09 2016   Subject: commissary question
I have an opportunity to sell jerky and snack sticks at a small tavern here in town. While I am getting things in line to do this, one of the biggest hurdles seems to be finding affordable commissary ...
  Topic: Chicken Curry Sausage
Gray Goat

Replies: 8
Views: 6272

PostForum: Sausage Making   Posted: Feb 03 2015   Subject: Chicken Curry Sausage
Nice job Rick, those links look great Very Happy
  Topic: Pork fat or beef fat for venison?
Gray Goat

Replies: 5
Views: 4707

PostForum: Sausage Making   Posted: Feb 02 2015   Subject: Pork fat or beef fat for venison?
I always prefer pork fat in sausage. Beef fat is not as creamy and tends to have a yellowish color after cooking. I think the pork fat has a better taste as well. I hope this helps Very Happy
  Topic: Hot Smoked Polish, Hawaiian Linguica, Hot Italian, and Brats
Gray Goat

Replies: 9
Views: 7029

PostForum: Sausage Making   Posted: Jan 16 2015   Subject: Hot Smoked Polish, Hawaiian Linguica, Hot Italian, and Brats
Nice job Ed, everything looks great Very Happy
  Topic: Hot Smoked Polish, Hawaiian Linguica, Hot Italian, and Brats
Gray Goat

Replies: 9
Views: 7029

PostForum: Sausage Making   Posted: Jan 16 2015   Subject: Hot Smoked Polish, Hawaiian Linguica, Hot Italian, and Brats
Nice job Ed, everything looks great Very Happy
  Topic: Beef sticks with Pork
Gray Goat

Replies: 3
Views: 3845

PostForum: Sausage Making   Posted: Dec 16 2014   Subject: Beef sticks with Pork
Here is a link to one of my favorite stick recipes and it is all pork. Give it a try Very Happy

http://www.thesmokering.com/forum/viewtopic.php?t=65812
  Topic: Venison pepper sticks
Gray Goat

Replies: 5
Views: 4722

PostForum: Sausage Making   Posted: Dec 07 2014   Subject: Venison pepper sticks
Thanks Mike Very Happy


The 2 ounces of salt,...Kosher or non-iodized or pickleing?

I always use Kosher salt by weight, not volume

The red pepper flakes you left whole or did you grind t ...
  Topic: UMAi dry bag pepperoni
Gray Goat

Replies: 0
Views: 2604

PostForum: Sausage Making   Posted: Dec 03 2014   Subject: UMAi dry bag pepperoni
http://i864.photobucket.com/albums/ab209/wayners692/BBQ/Pepperoni%20and%20Venison%20sticks/DSC_0034.jpg

I used the UMAi website recipe which I believe is Marianski's. The sausage was fermented for ...
  Topic: Venison pepper sticks
Gray Goat

Replies: 5
Views: 4722

PostForum: Sausage Making   Posted: Dec 03 2014   Subject: Venison pepper sticks
I was lucky enough to get some venison from a friend so I made a batch of Venison sticks.

http://i864.photobucket.com/albums/ab209/wayners692/BBQ/Pepperoni%20and%20Venison%20sticks/DSC_0041.jpg

...
  Topic: Turkey Brine
Gray Goat

Replies: 14
Views: 8005

PostForum: General BBQ Discussion   Posted: Nov 15 2014   Subject: Turkey Brine
I have used this one many times

http://jakrecipes.blogspot.com/2013/01/smokin-okies-holiday-turkey-brine.html
  Topic: Chicken Enchiladas
Gray Goat

Replies: 20
Views: 7068

PostForum: General BBQ Discussion   Posted: Oct 20 2014   Subject: Chicken Enchiladas
Very nice Dan...something that I could very easily dig into while watching the Redskins make me lose my mind
over and over again.....week after week. Crying or Very sad Crying or Very sad

Looks great Dan, nice job Very Happy
...
  Topic: Pulled pork and sauce
Gray Goat

Replies: 8
Views: 2896

PostForum: General BBQ Discussion   Posted: Oct 20 2014   Subject: Pulled pork and sauce
I combine whatever drippings that I have in the foil after resting the butts with some vinegar and rub and season the pork. The sauce is always on the side.
  Topic: Bosses day turkey gumbo. (Update finished pics)
Gray Goat

Replies: 22
Views: 6696

PostForum: General BBQ Discussion   Posted: Oct 20 2014   Subject: Bosses day turkey gumbo. (Update finished pics)
Looking good Kevin! I just made 14lbs of Andouille in preparation of Gumbo/Jambalaya season Laughing

Can't wait to see the final pics Smile
  Topic: My Stew Cook
Gray Goat

Replies: 15
Views: 5693

PostForum: General BBQ Discussion   Posted: Oct 16 2014   Subject: My Stew Cook
....loaf of crispy crust bread and butter


Now that would make for some great "soppin" Rick Very Happy

Nice job brutus, the stew looks fantastic Very Happy
  Topic: Old School Pitmasters - How The BBQ Inustry Has Changed
Gray Goat

Replies: 27
Views: 11252

PostForum: General BBQ Discussion   Posted: Sep 01 2014   Subject: Old School Pitmasters - How The BBQ Inustry Has Changed
I saw a JohnnyTrigg interview where he even
said that he doesn't care for his competition ribs.
He said he prefers some salt and pepper and cook them
right and that's about it
 
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