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Hi all
Time tested recipe for Homemade corned beef
In a 5 gal bucket with lid combine the following
2.5 gallons water
3/4# salt
3 oz Tender quick ( cure)
2 oz pepper
4 oz garlic
2 oz onion
3/4 # white sugar
Put beef in bucket of brine and let sit in basement or cooler place 50-60 degrees...
Hi all
I ve been using these seasonings for a while now, thought I would share the sight with everybody.
http://www.pilotseasoning.com/Default.asp
They have some interesting flavors
Hi all
Been using hog casings for years with smoked sausages and kielbasa.
I prefer to use a thinner casing when smoking. It helps keep the casing from being tough.
DEER MEAT
Do a GOOGLE search for -------- retail cuts chart
Fill in the------- with the species you would like, beef, chicken, pork,lamb and you should be able to get what you need. I checked out the beef but not the others
Trevor
Dickeydoobbq,
There are only 3-4 major pork processors left in the U.S..
John Morrell
Farmland
Swift
Tyson( ibp)
Being A Meat Professional by trade.....Morrell is one of the best producers for quality products
These four companies may package product under various labels.
John Morrell is...
http://www.pricechopper.com/OurStore...610140935|||||
This is a link to a reatil grocers web site.......It has alot of great information on this " meat dept " page
Trevor
Rodger,
Finally got all the parts for the burner, sentry valve etc.....
Bought a 30 psi banjo cooker and the sentry valve, they work great together. I can bring my 5x5x6 block smoke house to 225 degrees in about 15 mins
and the valve works great. I secured the temp tube to the wall by the door...
Both JMinion and Dutch are right when it comes to smoking sausage..... You want to start your tempature out low and bring it up to 200-250 over a few hours, so that the internal temp of your sausage reaches 170 degrees ( USE A MEAT THERMOMETER). When you bring your temp up slowly it also helps...
http://www.thegrillstoreandmore.com/burner-stand.asp
Check out this site ...Click on the orange box that says outdoor burners
this was a good learning tool for me
Trevor
Rodger,
Thanks again, getting a pretty good grasp of this now.
What do you think about dimantling an old oven to use the part for a smoke house.
burner, temp comtrol etc....
Trevor
I m not sure I got this straight, If you buy a turkey cooker and the century vavle, they will work together??
I the century valve a low pressure valve or high pressure?
What in the way of btu will this turkey cooker put out?
Thanks for the education........feeling a little uneducated after...
I currently have a 6Ft x 6ft block smoke house building and want to convert it to propane or nat gas so I can better control the tempature inside the house. I m not sure what to use for the burner or how to control the burner ( thermostat) and how many or how big of burners I would need for this...
Larry,
Beef chuck and pork butt(shoulder) come from the same part of the animals. They are generally the lean /fat content for sausage making, I prefer NOT to add anything other than spices. Just like with every thing else, the less fat you have the dryer the final product will be. try cooking...
Binders or No binders???
One thing I found making Kielbasa,smoked sausage anf ring bologna is that the fat content(80% meat/20% fat) will help retain the moisture, in addition to the fat, it is best to make rings of sausage anywhere from 12 inches long to 18 inches long making sure to leave...