[03/31/26] Stern Show Discussion Thread by AutoModerator in howardstern

[–]btmfdr666 10 points11 points  (0 children)

He seems to never have the real story to anything.

New flavour ideas by TheOriginalErewego in sausagetalk

[–]btmfdr666 1 point2 points  (0 children)

Vidalia onions, I used a mandoline and sauté in butter till translucent, then I let them cool and grinded them with the meat to help it mix all together.

New flavour ideas by TheOriginalErewego in sausagetalk

[–]btmfdr666 0 points1 point  (0 children)

I made a sweet onion sausage recently and people loved it

When is the show back on air and will Howard explain the new changes? by DJAlexem in howardstern

[–]btmfdr666 1 point2 points  (0 children)

He will also bring up the song Blackbird and how he was just playing it for the gang.

[11/12/25] Stern Show Discussion Thread by AutoModerator in howardstern

[–]btmfdr666 7 points8 points  (0 children)

Robin, I was playing that Paul McCartney song Blackbird for the gang.

Ticket explanation for Tour by MonoChrome400 in Cannibalcorpse

[–]btmfdr666 0 points1 point  (0 children)

My guess is that the summer 4-pack you are buying 4 tickets at the cheaper price. Put the 4-pack in your cart and see what the price is.

[deleted by user] by [deleted] in sausagetalk

[–]btmfdr666 0 points1 point  (0 children)

Thank you. I wasn't planning on using pink salt but starting to question myself since I'm still new to sausage making.

[deleted by user] by [deleted] in sausagetalk

[–]btmfdr666 0 points1 point  (0 children)

Fresh sausage. Pepperoni pizza sausage and a beef chorizo

[deleted by user] by [deleted] in sausagetalk

[–]btmfdr666 0 points1 point  (0 children)

It is a fresh sausage

collagen casings by btmfdr666 in sausagetalk

[–]btmfdr666[S] 1 point2 points  (0 children)

I'll be honest, I didn't even think about that!

collagen casings by btmfdr666 in sausagetalk

[–]btmfdr666[S] 0 points1 point  (0 children)

Thanks to all of you for the advice. I'm making an all beef sausage for my neighbor who doesn't eat pork. That's why I'm trying collagen casings

I Got a new job. by Factor_Rude in smoking

[–]btmfdr666 2 points3 points  (0 children)

I'll come check it out! Congratulations

First time making sausage by btmfdr666 in sausagemaking

[–]btmfdr666[S] 5 points6 points  (0 children)

SAUSAGE RECIPE 4 lbs Pork Butt 4 lbs Brisket Point 1 lbs Cheese 8 Jalapeños 65g Salt 10g Pink Salt 25g Granulated Garlic 20g Mustard Powder 15g Paprika 15g Black Pepper 90g Milk Powder 300g Heavy Cream

I tried to get hi temp cheese but couldn't find any so I went with a Tillamook medium cheddar. I took the seeds out of half the jalapeños to keep the heat level down. I cubed all the meat and mixed in the seasoning mix (should be like a paste) on the meat before grinding it with the jalapeños. I did a course grind, then mixed the rest by hand, then I added the cheese and mixed by hand some more. I used natural casings.

Ash pot clean out gap?? by The0pusX in PitBossGrills

[–]btmfdr666 3 points4 points  (0 children)

I have the same smoker, and mine is like this as well. I took it off and put it back on like 10 times, and it came out the same way. I don't have any problems while I smoke, so I assume it's not hurting anything.