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  1. cstallings

    Hello from Arkansas

    I don't have much experience with smoking.  I just ordered a Masterbuilt 30, so we will see how it goes.  I would like to smoke all kinds of meats, but the main reason I bought a smoker was to make some venison sausage.  I deer hunt a LOT and always process my meat myself.  I typically cut some...
  2. cstallings

    Does Curing Salt go bad?

    I assume it does not.  I have a kit I bought 5-6 years ago, but never used it.  It contains 1 oz of cure, which I assume is still safe to use.  Correct? Thanks
  3. cstallings

    What type of casings for Venison sausage

    I've never smoked sausage before, so what type of casing is best?  Does smoke penetrate some better than others?  I have some casings I bought in a kit from 5-6 years ago that I never used.  They are the non-edible kind and feel fairly tough.  I have no idea what kind they are.  I was looking at...
  4. cstallings

    Masterbuilt Electric Smokers 30" versions

    Sorry if this is already posted somewhere, but I could not find it I assume this is the older one at $177 And this is the newer one at $279 Should these smoke the same?  I think the newer one has a viewing glass, remote, and a built-in meat probe as additions.  But I can't tell what...
  5. cstallings

    Maverick ET-732 used in Oven - Will door smash wires

    Thanks for your help.  I thought it would be fine, but wanted some other opinions before I tempted it.
  6. cstallings

    Maverick ET-732 used in Oven - Will door smash wires

    My smoker has holes to allow the wires to run into the smoker.  What do you do if you want to cook in an oven?  Will the door smash the wires?  Anyone have any experience with this? Thanks
  7. cstallings

    Curing Help

    Perfect.  Thanks for every ones help!
  8. cstallings

    Curing Help

    I thought I would try 4-5 lbs to start with.  I don't have an exact size...but nothing big.  I usually package my ground meat in 1.5lbs bags, but I may need to modify that going forward.  I can make however much I need to in order to make the cure and other ingredients easier to measure...i can...
  9. cstallings

    Curing Help

    Thanks.  One more question.  It states 4oz to 100 lbs of meat.  So each oz will cure 25lbs of meat and there are 6 tsp in 1 oz.  25/6=4.17 tells me 1 teaspoon will cure 4.17lbs of meat.  I've read that 1 teaspoon will cure 5lbs of meat, but this calculation shows 4.17lbs.  I've heard you had to...
  10. cstallings

    Curing Help

    I apologize if this is somewhere else, but I could not find exactly what I was looking for.  I want to make venison sausage from the deer I take each year.  What type of cure is best for this?  Cure #1, Morton Tender Quick, etc?  Maybe whatever is the easiest to use.  Some places say Morton TC...
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