Hi everyone, I live in Elkhart, Indiana

Discussion in 'Roll Call' started by gifted tulip, Apr 14, 2016.

  1. Thanks for the warm welcome. My name is Art and I live in Elkhart, Indiana. I am somewhat older, will celebrate our 50th wedding anniversary this summer. I have been smoking meats for more than 35 years --and greatly enjoy it. Recently, found this forum quite by accident by using google search for information about my 40 inch Masterbuilt electric smokehouse model 20070710 that was giving me fits. To my amassment, I found a complete outline for electric wire upgrade of my smokehouse. I was amazed and was very impressed with the info given by texacajun on how to do a wire upgrade on my smokehouse. Since then I have upgraded the wiring and am rather pleased with its performance now.

    I have smoked many types of fish, lamb, pork, beef, and chicken. My kids and grand kids particularly like my gourmet smoked Texas Sage pork sausage. Anyone interested in the recipe just has to ask. Maybe Jeff will let me post it in the forum sometime.
    Last edited: Apr 14, 2016
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. [​IMG] Feel to post your recipe.  I'm almost out of breakfast sausage and was looking for something new.
  3. Get some fresh Texas sage pork sausage from your local butcher shop. Cover sausage with marinade overnight as follows:  2 cups brown sugar mixed well with one cup of non-iodized salt. Wash off marinade in am and cover sausage with a sprinkle of salt, black pepper, sugar, thyme, paprika, cumin, cayenne pepper and basil either mixed together or individually. You may have your own marinade so use it.Then place sausage on trays in smokehouse with hot water in water tray, and load of hickory chips in fire box wood bin. Set Temperature to 225 and time to 6 hrs. I usually place 25 - 30 lbs. sausage on 4 racks. Usually add a second load of wood chips 60 to 90 minutes later. Open the vent on top just a little at the start. Empty back drip tray as needed usually about 2x. At 6 hrs. remove sausage from smokehouse and wrap it in aluminum foil and plastic ziplock freezer bags. . These sausage are ready to eat now or later.
    Last edited: Apr 14, 2016
  4. smokeymose

    smokeymose Master of the Pit

    Welcome to the forum from another Hoosier! You don't need permission to post a recipe here. We all love recipe ideas!
    Good to see you!

  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF!

    Now that you have posted the recipe, the next step is to post some pics of the process.


Share This Page