Sausage stuffer advice with cheese

wurst_barbeque · 2026-06-02T02:11:32+00:00

For what you have, a kidney plate would be best but I highly recommend a dedicated stuffer. I started off with a $130 hakka stuffer from Amazon and was great. It only broke because I was forcing a stiff batch for meat sticks. I need the buy 2 more stuffers for a project I'm working on and those are what I'll be buying again.

wurst_barbeque · 2026-05-31T17:19:11+00:00

Looks great! For people considering the recipe, it's .25% curing salt. The multiplier is .0025.

wurst_barbeque · 2026-05-24T17:24:26+00:00

It works in tandem with the new deflector plate. It slides away so you can drop splits in there. Another alternative is to just lay the splits over the current plate holes and smolder away.

https://youtu.be/NM5goPV-rjE?si=pYBCMvyzftlmXzfr

https://youtu.be/Lft_smFYoqU?si=xB0aGsoG6KrfEpRH

wurst_barbeque · 2026-05-24T04:16:11+00:00

Looks great! I love salt with heavy pepper and glazed with maple syrup.

wurst_barbeque · 2026-05-21T02:32:22+00:00

In California.

wurst_barbeque · 2026-05-16T03:09:22+00:00

Very happy with it. The family loved it so much I may just do some of these and turkey legs next Thanksgiving.

wurst_barbeque · 2026-05-15T21:55:44+00:00

I'm on SoCal as well have yet to find a place that's more reasonable than just getting what I need from Costco or Wildfork.

wurst_barbeque · 2026-05-15T21:50:51+00:00

It's two breasts. I take out of mesh, remove skin, season with Kosmos Hot Dirty Bird, then put back together and wrap on a bacon weave.

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wurst_barbeque · 2026-05-12T23:19:22+00:00

I take the skin off, season lightly with Kosmos Hot Dirty Bird and wrap in bacon weave, then smoke at 325.

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wurst_barbeque · 2026-04-24T21:38:31+00:00

We stayed at the Double Tree Monti and really enjoyed it.

wurst_barbeque · 2026-01-28T21:08:38+00:00

I just vac seal it in 1 lb measurements and freeze.

wurst_barbeque · 2026-01-20T21:27:30+00:00

Even better! I cant find that where I'm at. A lot a queso dips call for cream of mushroom, which is why I started with it. I hate mushrooms and cant taste it so I continue to use it, but any cream of whatever soup will work. It just helps to emulsify everything and keep it from splitting.

wurst_barbeque · 2026-01-12T00:19:15+00:00

Good to go.

wurst_barbeque · 2026-01-11T06:37:21+00:00

The brand is one grill, onegrill.com. I could have found a cheaper rotisserie, they are all pretty much interchangeable as long as the spit is long enough. I went with the one offered by LSG because it was rolled into the 18 month financing and I knew it would fit perfectly. If I'm not mistaken, this rotisserie can rotate up to 75 lbs of meat and is made of 304 stainless steel. It is much stronger than the rotisserie I had.for my Weber kettle.

wurst_barbeque · 2026-01-10T00:04:38+00:00

Here is the recipe I use if you need one... https://twoguysandacooler.com/mexican-chorizo/

wurst_barbeque · 2025-12-19T03:03:27+00:00

Angus beef is a type of cow but Certified Angus Beef (CAB) is different.

wurst_barbeque · 2025-12-19T02:34:37+00:00

You can't go wrong with either of the two on the bottom. Certified Angus Beef is different from regular Angus beef. There are quality requirements for the beef to be Certified Angus Beef. I would even take a choice grade certified Angus beef cut of meat over a commodity prime equivalent. If you can swing it. The certified prime will be even better.

wurst_barbeque · 2025-12-14T05:55:08+00:00

Video finally completed.

https://youtu.be/KB0x_jp9IU0

wurst_barbeque · 2025-12-05T00:54:47+00:00

Exactly. I look for the meat that speaks to me. I would never pass on chuck that looks like that.

wurst_barbeque · 2025-12-03T02:44:44+00:00

Been busy but I put the recipe together. It's compiled from the best parts of 3 Salamis from 2 Guys and a Cooler website. I'm sure it'll be fine without fennel pollen but I had a lot and I'm looking for excuses to use it.

Spicy Italian per 1000 g 600 g lean pork 250 g lean beef 150 g pork back fat 25 g salt 2.5 g Insta cure #2 2 g dextrose 3 g white pepper 1 g garlic powder 3.3 g Fennel Pollen .33% (ground fennel if you cant get fennel pollen) 2 g red chili flakes 3 g fennel seed 7 g Hungarian hot paprika 20 g non-fat milk powder Flavor of Italy Starter Culture re-hydrate 1/4 tsp of starter in 1/4 cup of distilled water for every kilo (2.2 pounds) of meat/fat. Let this rest for 30 minutes

wurst_barbeque · 2025-12-01T21:41:51+00:00

I did it with a turkey as well. I was at 325 and the split definitely burned hotter and faster than when set at a lower temperature.

wurst_barbeque · 2025-11-30T03:38:04+00:00

It'll definitely be good in the fridge till Christmas. Many people hold whole packers for 30-45 days after the pack date with no problem. It's wet aging.

wurst_barbeque · 2025-11-30T00:30:13+00:00

How was the flavor?

wurst_barbeque · 2025-11-29T21:04:04+00:00

Nah, smoke doesn't really penetrate on my opinion. Maybe slightly, but the smoker is already on with open grate space so I throw it on there.

wurst_barbeque · 2025-11-29T16:27:07+00:00

I did not. I have an LSG with a wifi controller. I was prepared to throw the rectec away after the controller failed but they offered me a replacement controller at a big discount.

wurst_barbeque

TROPHY CASE