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I have made Brats many times over and over and it ALWAYS the little things that get you..... This time it was a bushing... I made 45 pounds of pork to make brats, cajun and smoke cajun brats.... I leant my grinder to a buddy and got back and proceeded with grinding.... first grind it was ok...

I am making some brats and or Smoked cajun sausage this week... Do I need to add any cure to any of this if I am keeping sausage in fridge and smoking and should only take a few hours to get to 155.. I have no issues adding but if I stuff brats and freeze, is a cure needed? Also, if I stuff...

A friend and I did some sausage over the weekend.... well I did ..... lol..

I haven't posted in YEARS.... But I made some Summer Sausage, with Venison from a buddy... I did 2:1 ratio and ended up with 47 lbs of finished Venison Summer Sausage... I ground and used #114 AC Legg seasoning and 1 oz per 25 lbs of meat... I added 1 cup of water per 5 pounds of meat... I...

Well I looked. This looked easy. So I decided to try. I have got stain tomorrow and put on the handle. Need to work on ash catching. https://imgur.com/gallery/NI3EL

I was wanting to do a big cure on a fresh side. Minimum of a 1/2 side pieces. How would I do this?

Cut up a Fresh Side in 4 pieces.. 3-4 pounds each Cured, in Brown Sugar and MTQ for 8 days... Rinsed, Overnight in fridge 10 degrees on a Christmas Morn.

I am going to smoke half and freeze half, with not smoke... I got my new stuffer in and away we went... My 7 year old got a good arm workout in.. I gathered about 2 lbs and will make in patties.. - - - Updated - - - I am going to cold smoke for 2 hrs tomorrow and then heat til 153.. I...

My meat. 10 lbs each, I will mix in batches of 2.5 lbs and each baggie representing 5 lbs of meat, with a teaspoon of cure... Here is the stuffed pic.. 2 sticks have added Hi Temp Cheese, Jalapeno and Habanerno.

Bacon Sunday.... Summer Sausage Tuesday.. Bacon is on Day #7 of 10 in the fridge.. All good, not really lots of liquid in ziplock... Cold smoke for 3 hours and then heat to internal #152 Summer Sausage will be 75% Deer, 25% Pork Butt Using a 80% Cure 1 and 20% MTQ,. I got all but the hog...

I have MTQ. Is there a difference in quality or taste between using this or the Pink? 1 tsp to 5 lbs (pink) vs 1 tbsp to 1 pound (MTQ). Is the MTQ result in a saltier taste?

20 some entries.. Armadillo Eggs TEAM SCORE Slow n Easy 204.2688 Freddy Fudpuckers 195.7254 Exacta-Q 195.2368 They do not like garnish, so a few specks on carton.. They don't knock for that.. But I walked up to get my plaque, the guy told me I CRUSHED this entry..

Entering a Local BBQ Comp and need a good idea for an Open Division I have done Armadillo eggs, ABT's and Moinks... All great. Got 2nd with the Armadillo eggs... I was thinking of doing another bacon wrapped idea... Maybe a Smoked Cheese, with beef or pork, wrapped with Bacon..throw in a...

Tried my turn at Mexican Street Corn. It was delish. We normally don't carry mayo? Took a few from the grocery deli. Shhhhh. Mixed old bay with mayo. Bacon wrapped Chx and grilled taters. Delish. https://imgur.com/gallery/YTtX5

Was cleaning out freezer and saw a Boneless leg of Lamb Roast.. So I thawed it out, Cubed it, Marinated it and Kebobbed it.. Here are the Pics. Firewire, Reg Skewer and 2 Shrimp skewer pieces.. Drink and Chimney Grillin, I call Fowl... What? Done Plated It was delish... I...

I guess this is a new thing. With a pipe. I didn't do that. I smoked it on grill. With my new smoker tube. Sea Salt. Gourmet blend pellets. Done. And tastes. Well? Smokey.

I did my first brisket the other day, not really knowing where the Burnt ends came from, but all went well, and reheated the flat in a Slow Cooker with a mixture of Beef Broth and my bbq sauce.. About 4 hrs.. It was delicious... The Brisket from the smoker was delicious as well.. It cut great...

Found some steaks on sale. Had some Asparagus and Taters. So it was a great night starting. Love me some bacon wrapped Asparagus. Plated. This supper was 'off the hook'.

Any one better than the other? I oils only use it for cold smoking. i.e. Bacon. Cheese. Nuts.

Love Salmon and Asparagus. And love the fact that my kids eat both. Plated. Taste A+ Presentation. Lacking