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  1. ssorllih

    Michigan insulated smoke house

    When you change the heat equation from conduction to convection everything gets easier. even a quarter of an inch will make a big difference.
  2. ssorllih

    Michigan insulated smoke house

    Install a second cement board base with air gaps between the first and second boards under the burners.
  3. ssorllih

    Sausage recipe

    Turkey is a very good substitute for any lean meat in any sausage. Include the fat and the skin and partially frozen grinds better than thawed and soft.  The attached picture is hot smoked Polish sausage made with turkey and fat pork trimming.
  4. ssorllih

    Making sawdust!

    I believe that New Zealand has the southern cross on their flag. I have bought moldings at Home Depot that were made in New Zealand.
  5. ssorllih

    Making sawdust!

    Very nice work!! But I have to ask, What is southern cross wood? When you said bench, My thought was as in work bench.
  6. ssorllih

    Best Cheese

    All of the cheese wrapped in little foil wedges is process cheese. for the real cheese you need a real cheese maker. http://www.gruyere.com/en/the-8-stages-of-production/
  7. ssorllih

    Is overnight in the fridge enough cure time?

    There is a good reason that it is called Instant Cure The reaction time is very short.
  8. ssorllih

    Any brick masons in the house?

    The red ones are structural brick and the light colored are fire brick. The fire brick will endure a fire to a red heat
  9. ssorllih

    Looking for wood

    Look in the yellow pages for tree service and ask them if they can supply you with specific species if you are willing to pay for their time and labor.
  10. ssorllih

    Kitchen knives

    The modern stainless steel knives are very hard and therefore much more difficult to sharpen. Some of them will ruin a good steel sharpener. A good set of stones will do a fine job and a careless wife will destroy an edge in a heartbeat.
  11. ssorllih

    Caution never thought about this!

    Safety valves for propane can be bought. They are available with pilot and thermocouple and capillary bulb main burner valve controls. A careful knowledgeable person can design a safe system but attempts at cost cutting can be very dangerous.
  12. ssorllih

    My first attempt at Bacon made salt pork

    If you use a measured amount of salt cure#1 and sugar then you can't over cure and you can only under cure if you get impatient. I make bacon using skin side slabs for butts and cure 10  to 14 days.
  13. ssorllih

    Saturday Pork Butts 18lbs

    I pulled a white package from the freezer today marked bone in pork roast 1/11 Which I presume means I wrapped back in January 2011. Anyhow I sprinkled it with salt, pepper, and Italian seasoning and put it still hard frozen in the oven at 325°F for about 5 hours. Then I put some potatoes in...
  14. ssorllih

    are zinc plated nuts and bolts safe to use in a smoker?

    Is it safe to drink water from galvanized pipes or buckets? How about zinc lozenges for treating colds.
  15. ssorllih

    frozen cheese

    Glad brand Press-n-Seal is almost as good as vacuum sealing.
  16. ssorllih

    Smoking cheese from frozen

    The nights during the summer often get much cooler than the days. Cheese only needs a couple of hours in the smoke. Wait until they forecast a 15 or 20 degree low temp at night and be ready to smoke then.
  17. ssorllih

    9lbs pork picnic, first time using the IQ120!

    You will end up with roast pork. I would drop the heat to 300° and allow about 30 to 40 minutes per pound.
  18. ssorllih

    frozen cheese

    Smoked cheese well wrapped will keep quite nicely for a couple of months or more. Just be sure it is dry on the surface or it will mold.
  19. ssorllih

    How much difference does a day make in aging cheese?

    The two pound bricks of super market cheddar and jack and Colby are very good candidates for smoking. The cheddars come in mild, sharp and extra sharp and are often less than $4/pound.
  20. ssorllih

    curing sausage meat

    Just limit the cure #1 to .25% It doesn't care what kind of meat is in the sausage.
Great deal on LEM Grinders!
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