Recent content by Todd H

Could be the ones your used to seeing had paprika added (giving a darker color) and the mix you used didn’t. Kielbasa has kind of become a generic term for a sausage with a heavy or strong garlic flavor, other spices after garlic vary greatly depending on who you buy it from. The recipe I use...

Been to Gartners several times, definately a nice place. I switched to bellies from Rest. Depot, much cheaper, but the quality was hit and miss so I'm still looking for a farm source. I'll call Carltons to see if they sell fresh bellies. Thanks

Peter, Where do you get your pork bellys? I noticed your location is "the Gorge", I'm located outside Portland. I'm still looking for a good belly supply source. Thanks

spare rib trimings = cooks treats I always cook them at the same time

Second on the nice work. I plan on building a curing chamber and having a way to log the conditions would be great. I wonder, do you have a heat source in the chamber? Some people suggest using a low watt bulb on a dimmer to add heat into the system to get the fridge to turn on more...

My limited experience with collagen casings has not been good. I bought some when I ran out of natural casings once to give them a try for sausages. They were less forgiving when stuffing, what a pain to form links with and they had the wrong "mouth feel" when grilled. They may be great for...

Some photos of a turkey done back for x-mass. Please ignore the dirty table Just started, I use a herb and butter paste to add flavor to the skin. It always looks horrid when cooking but taste great. getting there and done once you try it this way I'll bet you nevre go back to...

Good to know, I got in through a BBQ association invite and a few co-workers also wanted a membership. I'll let them know about this route

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JSMcdowell: If I remember correctly cash and carry & restaurant depot are the same company. Restaurant depot here does not carry them...

I get mine at a place called Cash and Carry. Look for bulk stores that have a meat section that are not named Costco. They are much much cheaper there than at a regular grocery store (2.99 a pound at Cash and Carry if I remember correctly). I get them three to a cryo-pack bag there. Even...

I do several turkeys in my 22” kettle every year. Brine if you can, it always helps. A friend gave me this guide several years ago and it works very well. It assumes your using briquettes but I’ve eyeballed it using lump as well. Start with 50, when they are ready divide in ½ and spread out...

Another vote for Royal Oak. Been using it for ~ a year now. Reasonably priced at Wallmart. I use it for grilling and BBQ in WSM, just takes time to get used to how fast it heats up so you can adjust vents correctly. I've bought/used Lazzri, works fine and is cheap (40 lb bag for $15), but...

I'm getting tired of having to use 2-3 lengths of casings for a single ~5lb batch of sausage. Any suggestions for an online source for long lenghts of casings? Thanks in advance

Might want to look into using a hot plate and wood chips. Or, if you wanted a dedicated low temp smoker check out Little Chief Smokers. I use one of those for all my fish. With a little creativity you can cold smoke with one as well.

Like Geir I like a good amount of smoke flavor on my bacon. I use three firebricks to form a smaller fire ring (easier to maintain a small fire in a small space) so I can keep temps down <160 and put extra smoke on the slabs. After 5-6 hours I'll knock the bricks down to open up the space and...