Recent content by captrichc

Office I never made this. It's the last bit of venison I have. I didn't get a chance to go out this season so I'm trying not to mess it up lol. Where can I get pork fat from.... butcher?

Yes. Let me see if I can dig some up. What do you think of that with venison

ok so this is the recipe i used for chick sausage. it was absolutely amazing. Chicken Sausage with Basil, Cheese & Sun-Dried tomatoes Makes 5 pounds 4.75 lbs Chicken thighs & skins (2150 g) 1/2 cup fresh garlic, finely-chopped (60g) 2/3 cup fresh basil, chopped (40g) 4 tsp Kosher salt...

Also with the cure #1 it says to mix the powder with water...... but doesn't say how much water. What is everyone's method of applying the curr.

Ok awesome. Same ratios as regular meat. 1 top per 5 lbs.

Ok so I want to start out by thanking each and everyone of you that replied. In the 16 posts I learned more than I did reading all over the internet. Now this may need like a foolish question but.... do you use cure #1 with chicken sausage? Or is it only used with meat such as everything but...

what temp is considered hot smoking vs cold smoking? and that is what i read 1 tsp per 5lb of meat

ok so i have been doing a good amount of reading on making sausage and have been looking at recipes now for days. most are for fresh grilling etc. i would lie to make smoked sausage. no i have read that you need to add cure to the mix for smoking becuase of how long the cook process is. (correct...

ok. Lol. I stand corrected.

I don't think you will get enough airflow with the AMNPS with it inside the smoker and the door closed. That's why we do the mailbox mod.

Thanks, it really was great. Especially with the home made coleslaw and bbq sauce. Thanks Gary, much appreciated. 

It was SOOO GOOD.  My only gripe was the pork cooled extremely fast once pulled. Renewed the fat this morning off of the ajou* sp.  This morning.  Will use it to reheat for football today.

All pulled. 

all done. Resting now. B4 shredding