Thin Blue Smoke

That looks interesting. Making salsa is another thing on my list this year. Just haven't done it yet. How does the smoking impact the flavor??

I was too cheap to buy a Blackstone - at first. I went to a local metal supply store and made a griddle for about $20 and some of my time. I was impressed, but I found a good sale and could not pass it up. It is only my wife and I but she really likes it and it is a fun cook. Here is the one I made ...

Thx! My wife really really likes them. which kinda surprised me. Now I am looking for more lids and bands. The Covid lockdown has created a shortage.

Got a Blackstone a year or so ago and I gotta say, I really enjoy cooking on it. Anyone else have one??
I do love BBQ related gadgets!!!

Thx! It can take time, especially to freeze the meat. The rest of the process moves along. I actually started out with an old hand grinder but it became cumbersome. I like the build quality of LEM. Got the stuffer on Amazon fairly cheap but I ordered the grinder on the LEM website. They periodically...

Haven't tried the muffins yet, but wife and I have already gone through 3 jars of the pickles.....

For this batch, I used my WSM. Because sausage tends to smoke at a lower temp, I make a snake ring of charcoal with wood chips or pellets to keep the temp lower. There is a whole science and discussion on ways to smoke sausage for tenderness and consistency. I tend to try an maintain a consistent te...

After the second grind, I can start mixing. First, gather the spices. This batch is Zesty Italian and Breakfast. No pics of the final breakfast sausage as the process is the same. I used The Sausage Maker mixes. They are really good, but I find myself adding about 20% more than the recipe calls for ...

The last time I made sausage, I took pictures to show my process. I did lots of research and reading before I started, and finally got to a point where I can do a pretty OK job at it! Found these two books to be really helpful: IMG_0730.JPG Next, gather the tools: IMG_0870.JPEG IMG_0864.JPEG The por...

Thx. It is a fun process, but I did spend time reading and studying before I jumped in. That too is fun for me. I found a couple good websites for calculating the cure and spices. I don't brine, just a dry cure in a bag. I ended up slicing with a Victorinox Swiss Army - 47645 Cutlery Fibrox Pro Slic...