Recent content by rinker312
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Programmable controller
All. Wondering if anyone can point me in the right direction on this A few months ago I made up a prototype unit out if plywood and 2x4. This smoker worked as a smoker, oven, and dehydrator. I have since put through several hundred pounds of jerky and sausage and the concept is working great...- rinker312
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- Replies: 1
- Forum: Smoke Houses
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Looking for help with dried venison sausage recipe
NEPAS, just wondering if you were ever able to run down a recipe for this? Thanks for your help. -
Have to share my new smoke house
I tried some snack stick this weekend, and it worked great. I did what you mentioned and gradually brought the temp up. I didn't do much only 10 pounds, and I had it up to 153 in no time and only had to get the smoker temp up to 165. This is really my first attempt at this type of sausage. ...- rinker312
- Post #16
- Forum: Smoke Houses
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Looking for help with dried venison sausage recipe
That would be great. Thanks for your help -
Looking for help with dried venison sausage recipe
I don't think it is Landjaeger or Salami although thanks for the links I plan on trying some different stuff this year and will hold on to these links. Searching around on the web looking at pictures I found the web site below that has a product that looks similar to what he used to make. they... -
Looking for help with dried venison sausage recipe
That would be great, thanks for hte help. -
Looking for help with dried venison sausage recipe
All, When I was a kid living in PA my dad would take all the ground meat from any deer that we got to a guy that would make us a smoked sausage. When we got it back we would hang it up in the basement or attic and let it dry for several weeks until the outside was all black and ugly looking. ... -
Have to share my new smoke house
AAAHH yes, that is what I'm worried about, I was getting worried when it got to 180, but I guess I am probably OK to go a little higher. Most of the sausage recipes that I am looking at require an internal temp of I believe 153. So question for all of you who make sausage, if I set my temp to...- rinker312
- Post #14
- Forum: Smoke Houses
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Have to share my new smoke house
I guess I could recirculate the smoke, but I usually cold smoke everything, so I just open up the damper that is above the flex pipe in the stack on top and let the smoke flow without applying any heat. Then when I am done smoking, I will close the damper and turn on the heat. For Jerky...- rinker312
- Post #12
- Forum: Smoke Houses
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Have to share my new smoke house
Here we go, now the pictures are working. Below are some pics and descriptions. My only problem so far is that I can't quite get the temp up high enough for sausage. Works fine for dehydrating jerky. I am currently using a 110 volt 1500 watt brinkman heating element. I have a 220 volt oven...- rinker312
- Post #6
- Forum: Smoke Houses
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newbie from middle tennessee
Hello all, I have been reading articles on this forum for some time, and recently finished building a new smoker that I have been designing in my mind for years. So I just wanted to sign up and share what I have done with others. I am in the middle tennessee area. I have made a lot of smoked... -
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