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On the dryness... Rubbing/dry brining totally works BUT it takes longer to work on large cuts. I consider 2-3 days the minimum but routinely go a week. When curing meats the accepted cure rate (salt penetration) is 1/4" per day... If time is not on your side, Rich's cure above injected is...

OH MAN. Looks great! Crazy to think it's almost time to get one ready for New Years.

Tried both ways and both failed but yeah cold brine took longer to fail. Might not be that big a deal to some but was not into it. Yeah tried to find those before but no dice. I like the jumbos from GFS. Also plan on running bologna chunks. If you got time try either smoking or grilling the...

Had them all the time as a kid. Was at every family thing. Usually 2 types. Red beet and mustard. Kinda sweet granny/amish vibe. Texture is a bit different. Ooops. Yes used hard boil eggs! THANKS I am not really a tutorial guy. (knock wood) Maybe it's the daily fiber pill or maybe...

...or large eggs. XL/Jumbos too big. 50/50 vinegar/water. 200ml total so 100ml each. Very little waste. 6% salt of the brine amount so 12g (200*.06) 9% Melindas Ghost so 18g (200*.09) That's it. Easily the best I ever did in 2-3 years messing with it. OMG super easy to bang out. Picture...

The pickled sausage I made got icky. All the fat started to leak out. The hot dogs however were perfect so I am sticking to them for now. Bonus points is they are cheaper. That said, hitting the eggs HARD lately. Posting a new thread so not to clutter this one.

When I run mine I use my Smokefire pellet grill and is very quick. I pull them around 150F. That being said, most of guys here like them that way.

Good luck! Cure amount is spot on. Where's the salt? 9g for 2%. Sausage is WAY more fun to me than smoking a pork butt. I did exact as you and did small batches to get my feet wet. Sorry forget to post mack in the other thread. I am using Marianski. Lot's of good info here...

Yeah you don't need casings. That's how I run kabanosy.

There's posts of mine all over here recommending the jerky gun for sticks. Had no idea how much pressure it put on the stuffer! I use an ice cream scooper to load the gun. I am quite good at loading and using it now and use the gun for everything.

In laws are GUNG HO roaster oven folk. MIL had a bunch and used hers for TG bird AND serving it. She would cook and then turn it down to warming, break bird down and put back in. She roasted with some butter and chicken stock so there's a nice jus for the meat to soak up. It's a real treat...

Gonna start a war here but lots of us say it's better than smoked. I run right at it 350F+. Bird only needs a kiss of smoke. Very easy to overdo it. Heads up this "air chill" has a term it's called pellicle. You can use a small fan right before smoking to do it fast. Learned of it here and...

Assuming you are talking a low and slow smoker you are not getting crispy skin but bite through or like rotisserie. Still much better than rubber... You gotta be around 350F or higher to get crispy. When I run birds at 400-500F skins is like deep fried.

Curious how many bucks chucks now. They were always a solid choice.

Casually drops opening a #10 can of 711 like no big deal :emoji_laughing: No BS I could tell what it was by looking. Man love those 711 and 611 sauces but too rich for my girls. Totally gives me heartburn but so worth it. Wish I had a buddy or 2 to share with. OMG looks superb!!! NICE JOB.

@DRKsmoking Huge fan of pears but have never baked with them. That needs to change!!! Looks stellar! Straight up or little spice in there? Have not had anytime to get over there in weeks and since then those dang weeds in my parents garden have just COMPLETELY taken it over...

I am in scrape the chunks off and call it a day camp. If you want like new again, soak in HOT water and Oxyclean an hour or 2. I only do this for foods that I smoke under 200F. Anything above that I believe the heat kills the nasties.

I dry brine (or cure) pretty much everything a few days. Only thing I marinade and do wet is Baker chicken. Whatever you do, do NOT SV something marinaded as it will break down and denature a LOT.

EWWW. Might as well make the thing in a crock pot then! :emoji_laughing:

I've had burn back of sorts a few different ways with my Smokefire. For me it's accumulation of dust that gets ignited. A quick blast of compressed air clears it all fast. No need to remove anything either.