Food Smokers and Smoking Tips/Tricks/Techniques

Finally get a chance to practice the Art of “You are what you eat” then.

 

Makin’ Sausage was like a Major, all Sunday Event. Two or three families get together & Crank out a Big mess ‘o sausage. I got to crank the press when I was a Kid. Of course this was after arguments about the recipe, copious drinking, fighting, more make up drinks....etc. Everyone left happy at the end. The Links that bind.

 

Lol sounds like we were at the same party. I got to crank as a kid too. Still argue about recipes.

Reminds me of the saying...everyone likes to eat the sausage/kielbasa but no one wants to see how it's made.

 

Likely knew the Family recipe before the Dr. Slapped you in the Ass.

 

This is a recipe used in my family for years. We always mixed course ground venison and wild boar meat together. I have made it with course ground pork before. Just choose how you want to store it casings, freezer rolls or patties.

• 3 pounds ground meat
• 3 tablespoons red wine vinegar
• 1 tablespoon sea salt
• 1 tablespoon freshly ground pepper
• 1 1/4 tablespoon dried parsley
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried basil
• 2 teaspoons smoked paprika
• 2 teaspoons red pepper flakes ( I've used dried habanero gives it a smoke heat taste)
• 1 teaspoon fennel seeds
• 1/4 teaspoon sorghum, honey or molasses
• 1/8 teaspoon dried oregano
• 1/8 teaspoon whole dried thyme
• 1/8 teaspoon tarragon
• 1/8 teaspoon marjora

You can mix all ingredients together then regrind thru a smaller plate, or use your hands to work it together.

 

Where the hell is Maner?

 

Still banned it looks like...

 

That’s gotta be a cool story.

 

Exactly what I was looking for! Thank you! We will be using coarse ground pork this time but I will have to try it with venison.

 

I don't know much in the way of details.

 

I picked up one of these yesterday. This thing is built like a tank - Sturdy, solid and heavy. Looking forward to firing it up.

 

NNNOOOO, O M G !!!!
Please cut that flapper piece off, separate the drum and flat. Frank’s Hot Sauce is the absolute best for any wing, chicken wing dip or Cheerios... yes Buffalo is home of the Cheerios.
By the way here in the 716 we just call them wings !

 

Liked all of this so much I hit like and then unlike so that I could like it again LOL.

Damn straight!!

 

That is quite interesting. I looked it up online and I'll admit I'm impressed. I might park my trusty old WSM for a bit and give one a try.

 

Im like a kid I want one of those sooo bad LOL.

 

I've joined the Dark Side.

 

I believe Walmart is the only place to purchase this item.
I paid $497 and also purchased the cover for $50. I’m just wondering if you paid the same price ?

 

Yup, $497 plus tax. Came out to about $531 with SC taxes.

 

I posted elsewhere but y’all use it too - I went to Walmart on Tuesday afternoon to pick up a 26qt Ozarks trail cooler among other things. It’s 86 bucks, but was on clearance for 45 just by chance. So don’t know how wide spread the clearance is or how long I lasts but hot damn.