Recent content by tom ryle

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  1. tom ryle

    Sausage Curing - Anyone heard of this method?

    Yes! This looks strikingly similar to what I'm referring to.
  2. tom ryle

    1st Moose Pepperoni .... NEW PICS !!!!!

    cc Love smoker set up!! Should be a winner! As for mule deer (or any wild game) you MUST remove all fat and never run it through a bandsaw. A saw just drags bone marrow and bone particles across all your steaks. As with any big game animal, you need to cool the meat quickly, keep it clean...
  3. tom ryle

    Deer Summer Sausage!!

    Bingo! Next, I expect to see a fresh batch of homebrew ale :-)
  4. tom ryle

    Deer Summer Sausage!!

    BOOM!!  That's what I'm talking about - NICE WORK! 
  5. tom ryle

    1st attempt Sausage

    The first time you work with natural casings it's a bit strange to envision how it all will comes together, but then as you start filling, it just all seems so easy - especially if you get yourself a foot pedal for your grinder.  Nice work!  Looks great! 
  6. tom ryle

    Sausage Curing - Anyone heard of this method?

    I should mention too that I'm trying to contact the source one more time to get more details.  I'm not holding my breath but we'll see...
  7. tom ryle

    Sausage Curing - Anyone heard of this method?

    Good point, Dave.  I use Kosher salt for smoked salmon, etc. and you're right about density.  Weight is a much better unit of measure.  As I mentioned, she guessed at the amounts so I expect they are off if she's just going from memory or what it may have looked like in the mixing tote. Happy...
  8. tom ryle

    Sausage Curing - Anyone heard of this method?

    Dave, Thanks for the historical reference to this method, very interesting.  I'm with you though, no cure raises concern for me.  At the very least the salt content would need to be significantly increased to salt cure 30# of raw pork. I appreciate the input - thanks! -Tom
  9. tom ryle

    Sausage Curing - Anyone heard of this method?

    A number of years ago I crossed paths with one of the BEST cured sausages I've ever had.  I like the firm texture of cured salami and this one takes the cake for flavor, firmness, and overall enjoyment of eating! After some poking around I found the creator who lives in NY.  Well, the guy who...
  10. tom ryle

    Newbie

    If it ain't bolted down, it can be smoked.     Welcome! Tom (in Washington)
  11. tom ryle

    (Good News UPDATE) - Bradley (OBS) heating element failure after (3) smokes!

    Well, I made another call to Bradley today and am happy to report that they are sending me a new heating element at no charge.  I explained to the gal that the last time I called I was told I'd have to pay for it, which seemed to be odd to her.  So, I stand corrected.  Very happy with the...
  12. tom ryle

    (Good News UPDATE) - Bradley (OBS) heating element failure after (3) smokes!

    Anyone else experienced this? Seems quite common if you Google search on it. Mine quit working in the middle of smoking three racks of ribs during the third use. I caught it in time to transfer my precious cargo to the grill but I was miffed. I called Bradley and they said it could be three...
  13. tom ryle

    Cedar smokehouse construction

    S I M P L Y  S U P E R B  J O B !!!  
  14. tom ryle

    Making Venison Kielbasa - Need Heip

    Love your smoker, Woodsmoker!  Nice work all around.
  15. tom ryle

    How did you come up with your screen name?

    I was born with it 
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