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Recent content by jessejames
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How do you guys get ready for a big event? I have a family event coming up but won't have enough time to do a full length smoke. Is there a way you can smoke the ribs and burnt ends half or three quarters of the way then do a final 2 hour cook without losing quality? Hoping to do it days in...
I'm with you James. I've tried the foil methods. While they are good, I prefer just a good low and slow on the grates the entire time. I will pop it open about every hour and mist with apple cider vinegar. I do them dry, with sauce on the side if people want it.
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Don't feel bad I'm always second and triple guessing myself when we make our venison sausage. Since it's cold smoked at no higher than 48° and we rely strictly on the cure to make the sausage safe to eat. No cooking at all involved.
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Imagine something like this except the stuffer is mounted on the end not the middle. The crank comes out the end of the bench and the guy doing the stuffing sits on the bench and comfortably makes the sticks of sausage between his legs. Pretty nice little setup.
With this style stuffer, not...
Oh ok. Instead of twisting it off and clamping it when stuffed, you tamp the sausage in the casing before twisting it off. Makes sense. I'll have to make one up before next season and give it a whirl.
I'm usually the one cranking so I'll have to monitor the guy doing the stuffing. We have the...
Yeah, we packed over 780 lbs in there a few weeks ago. It's a true cold smoke, no cooking just natural fermentation as we try not to let the smoker get above 48° for the entire 7-10 days. The casings did feel tight after we stuffed them.
Typically the brown ring is also accompanied by a...
We put pink curing salts in our sausage. The local butcher shop sells casing marked venison. It's a very thin paper like material we soak in warm water before stuffing. We are using a hand crank stuffer. We try not to stuff too fast otherwise the o ring pops off stuffer.