Recent content by sotx

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  1. sotx

    Turkey on the Holland Grill or Smoker?

    Ok - simple question - any one ever used a Holland Grill for 11 lb bird?  I generally do all my poultry on the Holland now but I have never gone for the gusto w/ the Turkey... thoughts would be greatly appreciated:)
  2. sotx

    Country Sausage Recipe Similar to Dziuk's

    ahh - i was wondering about the turkey - thanks for catching that!... I also missed the 'fermented product', or breezed over not catching it... this seems to be a far more involved project than the smoke tofu I have goi'n atm:)  thanks for helping me understand all the pieces; at least I know...
  3. sotx

    Country Sausage Recipe Similar to Dziuk's

    yeh 6 seems very high - I have been considering 3 at most now but still can't figure based on the interview.  Really just need to figure the salt content and temp ramp 150s early and then ramp down? 
  4. sotx

    Country Sausage Recipe Similar to Dziuk's

    come on - somebody here has gotta have a lead on nitrate free summer sausage and jerky recipes:(!
  5. sotx

    Country Sausage Recipe Similar to Dziuk's

    That looks like a really good method but looking for one with no Nitr*tes I have been doing some reading and some say to use between 6 and 10% salt - I presume that is by weight but still uncertain.  Seems to me that the correct amount of salt and the correct temperature ramp are the two key...
  6. sotx

    Country Sausage Recipe Similar to Dziuk's

    So - some notes from the interview I see: 85% Lean product (Pork w/ a little beef) Smoke until casings are dry and continue drying for 5 days and somewhere in the he hit 151 Degrees Salt - extracts proteins and binds the molecules and impact the texture greatly Spices (to taste)     Pepper...
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  9. sotx

    Country Sausage Recipe Similar to Dziuk's

    Thanks - i will look into that - i would really like to figure this out. I just found this interview w/ Marvin Dziuk on Southern BBQ Trail Oral Histories:  there is a 3 min audio blurb and an edited interview here: http://www.southernbbqtrail.com/dziuks.shtml Here is the entire transcript...
  10. sotx

    Country Sausage Recipe Similar to Dziuk's

    I don't know a lot about this sausage but have eat'n a lot of it....  It is made by Dziuk's meat market in Castroville, TX.  I always pick it up on the way out of town to pack in on river and backpacking trips - eat with candied jalapenos and sharp cheddar... The stuff is very good and quite dry...
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  13. sotx

    Cold Smoker Recomendation...

    Edit - missed last post - thanks for the clarification! OK - So, I went with the AMNPS - Can't wait to try it:)!
  14. sotx

    Cold Smoker Recomendation...

    OK - last question - what is the burn time when using dust?
  15. sotx

    Cold Smoker Recomendation...

    so there we have it - i have my point of origin - ty all:)!
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