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  1. rgautheir20420

    selling smoked cheese question

    Oh come on people. That's just not true. My current job isn't enjoyable at all. I love my hobby of sausage making, and if I could do that full time I'd love it. Sitting around cranking out sausages, making recipes, experimenting with new stuff all the while making money doing it....that just...
  2. rgautheir20420

    Preparing sausage for immediate consumption

    Hello, if you are hot smoking sausage (225+) then nocure is needed. If you're smoking at a lower temp and your sausage will spend 4 or more hours below 140 then cure should me used.
  3. rgautheir20420

    UMAi pepperoni 2.0

    Those look great. I like the take my UMAI stuff to 40% or just above. You've got enough logs to test out each level though!
  4. rgautheir20420

    Starting my own BBQ business, I have some questions about starting up.

    Just a note on co-op kitchens, most require insurances also and often times they are cost restrictive for a small part time catering place. Also, you'd be hard pressed to find one with smoking ability...at least in my area.
  5. rgautheir20420

    Cayenne, how much?

    I think Chef Willie's got a good mix right there. For my Andouille, I use 1 Tbs of red pep flakes and cayenne and a good amount of black pepper.
  6. rgautheir20420

    Cure vs Pink Salt ??

    Do they list exactly what's in their cure package? Cure sodium nitrite percentage?
  7. rgautheir20420

    Cure vs Pink Salt ??

    Most Cure #1 packages are 6.25% Sodium Nitrite and if that's what you bought than it's 1 tsp per 5 lb of meat. I would not go swapping out different cures in the packages though. If you're saying that it takes a decent amount of whatever cure is in the pre mix to equal your 1 tsp of CUre #1...
  8. rgautheir20420

    Peanut Butter Porter - delicious!

    Thanks. I will indeed!
  9. rgautheir20420

    Starting my own BBQ business, I have some questions about starting up.

    Ok. So this is exactly what I would have had to do if I was to do a catering business using someone else's kitchen here in Plainfield, IL. 1st: Register yourself and a business. LLC, S Corp...whatever suits your situation. 2nd: Go get a 1 million dollar liability policy for the business 3rd...
  10. Peanut Butter Porter - delicious!

    Peanut Butter Porter - delicious!

  11. rgautheir20420

    Peanut Butter Porter - delicious!

    So I'm just getting back into brewing. I was brewing for about 2 years very often and then it sort of stopped due to me starting to make sausage and what not. Now, I'm figuring out ways to get both done. I thought I'd share the one that was brewed 2 Sundays ago and will be kegged on Friday. It's...
  12. 11079405_10153184119803839_2018347673_n.jpg

    11079405_10153184119803839_2018347673_n.jpg

    • rgautheir20420
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    • Album: Peanut Butter Porter - delicious!
  13. rgautheir20420

    Starting my own BBQ business, I have some questions about starting up.

    Just somewhere that has an inspected kitchen to cook your food. Also, as I'm learning right now, some health department require special plans to smoke some types of food for sale. You really need to call your local health department and see what steps need to be taken in order to do what you're...
  14. rgautheir20420

    selling smoked cheese question

    DS, I've looked into a similar type of set up over here in Illinois. The regulations will vary county by county and also will change depending if he's looking to serve or retail your final product like Mr T said.  I was looking at doing my own weekend catering using another person inspected...
  15. rgautheir20420

    Starting my own BBQ business, I have some questions about starting up.

    Ok so a few things. I HIGHLY suggest you look at making anything you sell in an inspected kitchen and registering yourself as a business 1st!!! You'll also need a bit of insurance, 1 million should suffice to start and is relatively cheap.  Now more, does your job already sell BBQ? If it does...
  16. rgautheir20420

    Pork Floss - anyone ever try it?

    The looks of that stuff reminds of the Jerky Chew I used to buy when I was younger. It was meant to be some akin to tobacco chew in appearance, but made of dried jerky meat. It was really good actually. Looks interesting, but a few too many steps to make something I'd only eat.
  17. rgautheir20420

    My cedar smokehouse build

    I had the same feeling that was the issue. I see a lot of outdoor smoker builds like this and it does seem that often there is an upward angle of the pipe connecting the firebox to the chamber to prevent loosing heat out of the firebox door. I've also seen many RF builds that have a venting...
  18. rgautheir20420

    My cedar smokehouse build

    politom, I'm no expert, but I don't see any intake holes in your firebox where outside oxygen can enter to create a draft for the fire. Are there any?
  19. rgautheir20420

    Need a lil help please

    Yeah I've never smoked a whole chicken and pulled it for this purpose. Sorry. I would say do a test bird and see what you get. At least you'd get to eat your test 
  20. rgautheir20420

    Andouille (UMAI)

    Thanks everyone!
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