Recent content by up4smoke
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starting a 36x6ft pit
D- you gotta let me know when you get that thing built. We could smoke mucho sausage in there!- up4smoke
- Post #18
- Forum: Reverse Flow
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cold smoking???
Ingenius. Just watch your temps. If it gets too warm just raise the barrell up a bit more so the smoke will have more time to cool b4 hittin the meat. Seeing all that ice, you may not have that problem...- up4smoke
- Post #22
- Forum: Info and Practices
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Meat to fat ratio when grinding Sausage.
That's what I wanted to know. Thanks.I didn't figure my fat/lean content on the butt when figuring weights so i got lucky... -
Been awhile since my last sausage..
Smoked bacon as in retail, Roller? Never heard of using it, but it sounds good! -
Meat to fat ratio when grinding Sausage.
sorry... so if I wanna make venison and pork sausage, say 10 lbs, and wanna use pork butt, how much pork to deer ratio would I use? I recently made my first batch and may have made it too fat. (6#pork butt/4#deer) -
cold smoking???
That is awesome! My co-workers bout fell down when I told them I smoked meat in there! This will surely work! Might want to watch how much heat you allow up there if you're cold smoking it...- up4smoke
- Post #20
- Forum: Info and Practices
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Fresh Italian Sausage with Pix
Unfortunately we didn't take pics of the preparation, as it was very unorganized! I plan on making a different flavor this weekend and wil get some qview! -
I have died and gone to Fatty heaven! w/Q view
Man, that is epic. Great job! -
Deer sausage with jalapenos and cheddar. Recipe and q-view!
My mouth is watering... -
Fresh Italian Sausage with Pix
I made my first sausage this past weekend and my daughter was right there the whole time.....even stuffed while I ran the grinder! -
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Thermoworks Thermometers?
Im going to kick a dead horse here. I found this thread after searching the forum and was wondering if anyone uses the Thermoworks digital pocket thermometers. I cant Imagine paying $100 for the pen, but the pocket therms seem to be just as accurate and with a 6 second reading vs. a 3 second...- up4smoke
- Post #9
- Forum: Meat Thermometers
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First try at sausage.
Well after seeing it through the first grind, I think if I could get the spices to mix well enough, I could get away with one grind through the course plate then stuff it. When letting it rest in the fridge overnight does it seem to stuff better? And in doing that, would I need to mix a bit... -
Venison Summer Sausage for the first time
Be sure and post pics of the final product. I will soon be trying ny hand at the summer sausage as well. Are you using those lights for heat in there, or are those holes with the sun shining through? -
First try at sausage.
Thanks guys. This particular sausage didn't get cold smoked. It went straight from getting string tied to put on the pit. I think it even oinked a little. The smoke source was oak wood which I think might be mute since I was fully cooking. The links that I cold smoked didn't come out black. The...
