Recent content by B_R_Brian

I've purchased a grinder for processing venison ... and now I'm wondering where to get beef trimmings and pork fat. I live in a medium sized city (Baton Rouge, La) and there aren't any traditional butcher shops anymore. Any suggestions on where to look?

I need some guidance: my new dehydrator has a max temperature of 158* - is this hot enough to safely make jerky? If not, should I heat the meat in the oven before moving to the dehydrator? Any tips will be appreciated. Brian

Before I discovered Mississippi Pot Roast every part of a deer that wasn't backstrap was made into sausage, jerky or chili meat. My camp - my "happy place" - is in Mississippi so my venison comes from Mississippi. And my wife is from Mississippi too (but as the great poet-philosopher Meatloaf...

My wife doesn’t like spicy either - have you tried one of the teriyaki jerky recipes? Here’s a link to a recipe I’ve used - you may want to cut back on the black pepper: https://www.jerkyholic.com/jimmys-teriyaki-deer-jerky/

I had a neighbor who gave us what we always called 'bagged sausage' every Christmas in the mid-70's. All I remember is that he ordered it from an ad in Southern Living magazine. . . and that my two brothers and I finished it off in less than a week. Three teenage boys can go through some...

The bagged sausage I'm familiar with is always cold smoked. Question for someone with more experience than me: could he mix some Cure #1 into the sausage? That should give you some flexibility.

Well that's a benefit of electric that I hadn't thought of!

Thank you Jonak, that's useful information! I think I've read almost every single smokehouse build thread on this forum and my plans are a bit more modest than the OP's - although I'm only in the planning stages I'm looking at a "cedar smokehouse" design on 32" tall cinderblock base (than can...

I'm in the planning stages of a smokehouse for sausage so will need to run it up to 170* or thereabouts and just like the OP I have been wondering about BTU requirements. How big of a chamber can I heat with an electric heat source if I only have 120v power available?

I realize this is off-topic from the original post, but your 136* target temp caught my attention - I'm new to sausage making and most 'recipes' seem to say smoke to 154* and hold for 15 minutes. I understand that either approach results in pasteurization, but I'm curious if there's a...

It turns out that Guillory is the Evangeline Parish version of Smith, Jones or Johnson and the guys that I know are only distantly related to the Guillory's that used to own the grocery. He does know the current owners and said he would let them know about this thread - hopefully they'll sign...

I know a couple of Guillory's from Evangeline Parish and can check if this is their family - and if they are, see what they can find out about their smoking process and report back. I've picked up a wealth of knowledge from this forum but seldom post because I don't have much to offer - glad...

I would be interested in testing the IBBQ-4XS - the color coding seems like a nice way to keep track of which probe is which and I've been looking at them on Amazon

Mark: I almost hate to ask... but what problems have you had with your 700s?

Glad I asked! So I'm off the my neighborhood Dicks Sporting Goods for Lumberjack pellets while they're on sale!