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Leave the meat cure in the fridge for a day (this will also let your plethora of spices meld together), the sausage should be in the smoker for at least an hour WITHOUT SMOKE to allow the casings to dry, and I would suggest 4-5 hours with hickory to an I.T. of 165.....

I've got 3 buddies I work and hunt with, and we decided we're a drinking team with a barbecue problem......go figure....

Southeastern Pa. is only going to single digits....... makes me feel like a wimp.....but I'm smoking 7 of the 11 days I'm off....life is good

Since joining this forum a few months ago, I have managed to put on 20 lbs. and my wife is ready to have me committed for looking at food porn !!!!!!! For whatever reason, all the recipes I've found here I have to try, and for whatever reason she doesn't understand. She likes the food, but feels...

There's nothing on fire.... I'm just cooking.....

Well, first batch is gone....now the wife has decided that I need to make a few more batches this weekend. She's thinking that I need to try some with white chocolate and mint (plain and with cocoa puffs), and another batch of the peanut butter. She also wants me to make a few in normal sized...

Tried these tonight,and I have to agree they're awesome !!!!!!! I made some with rice crispies in them,and they were great too. My wife liked them enough that I might be able to talk her into that new smoker I've been eyeing up.....THANKS BEAR !!!!

...too high and the fat starts rendering out and leaves globules along the casing. The ice bath is essential to stop the cooking process (down to 100* I.T.) and to keep the sticks from shriveling, kinda like a hot dog you pull off the grill and leave sit. Check out the food safety section of the...

I'm planning on doing a Q-view of what I'm doing with it between Christmas and New Year's. Planning on showing from the grind to the bath, recipe included. Judging by the amount of deer I smoke for friends, the entire process seems to work very well (27 deer went through the smokehouse so far...

I run my smoke for around 4 hours, and let it run out when I bump the temp to 170*. That seems to be about the right amount of smoke for my taste. You can taste the smoke, but it doesn't overpower the overall mix.....

...degree or two of each other, so I trust them ). The gauges in the door have stayed fairly accurate over the past year or so, but the probes for checking I.T. have proved to be a little challenging. I've had brand new probes that were off by 20* , both high and low. Might be worth checking...

Smoke the summer sausage at 150 for four hours, then bump to 170 until I.T. is 155..... then ice bath it to get the I.T. down to 100......bloom 1 day before cutting.....and yes, you can cut the casings in half and re-tie them.....the sausage won't know the difference....

I have 15 lbs. of snack sticks in the smokehouse as I speak. It's propane fired and the temp is locked at 140 for the next several hours until I decide to raise the temp. I never go more than 170-180, and the sticks, summer sausage, keilbasa, ect. never have fat globules along the casings like...

For me it depends what you want to do. I have no experience with a pellet smoker, so I really don't know what kind of heat it can produce or how accurately it can be controlled. I do , however, know alot about the capabilities of a propane fired smoker. The bottom line for me, if you're planning...

Update on project..... looks like it's gonna be a go. Met with the Parks Commission this evening and they requested some drawings, a materials list, and budget by the Dec. meeting. It also looks like they are entertaining a barbecue cook off next summer and a chilli cook off next fall (also...

Try it in a 32mm casing with sharp cheddar over hickory..... you'll love it....

...1/4 cup whole mustard seed 1/4 cup black pepper 1/4 cup sugar 3 Tblsp garlic powder 1 Tablsp marjoram 1 Tblsp Accent mix daily for 48 hours 120* - 1 hr to dry casings add smoke - 150* for 4 hrs 170* until I.T. is 160* ice down to get I.T. to 100* bloom 1 day before cutting If you want to...

In my smokehouse I always put dry chunks of wood in the pan and then cover them with the sawdust collected from cutting up the logs. The sawdust smothers out any flame up and gives it a gentile roll of blue smoke the entire time...without a flame up the temp stays more consistent with no spikes...

Any reference pics would be greatly appreciated. From what I can find the concrete roof was installed on it around 1928 or so when the butcher shop was added next to it. I'm thinking it was probably a frame roof on it before that, but not sure. We're getting a few Boyscouts who are working on...

Pics of smokehouse...