Recent content by DumasDaddy

Yep it’s cure #1. Good call out on the cold smoking. I’ve cold smoked with the pellet tube several times now (bacon and sausage) and this is something I do need to improve on. My setup isn’t ideal, I’ve detected a “dirty smoke” taste before. It’s possible that was a factor here, but I don’t...

This is part of the process I'm still experimenting with. Last batch I did 4 hours cold smoke + 4 hours warm(hot) smoke, and it came out fantastic, although perhaps almost too smokey for a sausage on a bun. I ended up using that batch for cooking mostly.

Oh man, I think this is it. I did a bit of reading up on boar taint and it sounds very similar to what I experienced. The off taste was faint, almost like sweat or urine. Not totally disgusting, but just unpleasant enough. I tossed the batch last night, very disappointed after so much work...

Update: case closed, all signs point to boar taint. 😢 Hello fine folks 👋 I've made a few batches of sausages so far, and have been feeling confident in the process. I decided to experiment with flavors and ingredients in my latest batch. When the sausages were finished, I went in for a test...

Thanks for all of the kind words. Sausage is funny in that there are so many different approaches and techniques, and much of it comes down to personal preference. It was tricky sorting through all the (sometimes contradictory) information out there to land on something that worked for me...

🤣🤣🤣 I love it!

Thanks fellas! I'm already thinking about the next batch 😬

Smoked, vacuum sealed, poached in sous vide and chilled with ice bath:

Have been working my way up to sausages and finally did it. :emoji_tada: I bought a grinder and made a small batch of snack sticks a couple months back to get a feel for the process. It went okay, but mistakes were made and lessons learned. The big ones: I didn't add enough water to the mix...

Mouth watering. Looks incredible!

Have yet to venture into curing yet, but this looks awesome. Definitely something to add to my list. About how long will the total cure / dry take?

Thanks, glad to be here in such good company! Love browsing the site and seeing what everyone's got going on.

Thanks @Winterrider and @tbern! Snack sticks are going on the smoker today. Hope they turn out well.

Hey folks! Happy to be here. I've been casually BBQing (ribs, chicken, pork, brisket, everything) on a pellet smoker and dehydrating jerky for the past few years. This year I decided to level up, invest in some new equipment, and take on some new challenges. I picked up an upright freezer to...