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  1. wnctracker

    Modifications needed for 24" Camp Chef Smoke Vault

    Here is what I did to get my smoke vault to work for sausage making: I filled every other hole in the burner with a #4 by 3/8 screw (be sure to get stainless or brass screws and not zinc, I put zinc ones in and wasn't thinking but changed them out before it's first use...it might be safe but I...
  2. wnctracker

    I need help adjusting Lebanon bologna recipe

    As a central Pa'er, and according to bear, as he directed me to his earlier post #11, you need to multiply 7 grams x 30, not 14. That gives you about 7.5 oz. half tbs or 1/4 oz per lb ground meat.
  3. wnctracker

    I need help adjusting Lebanon bologna recipe

    I just measured on my smallest scale and 15 TBS of MTQ was exactly 7.503 oz
  4. wnctracker

    I need help adjusting Lebanon bologna recipe

    Touché. That it does.....that it does indeed. I'm not as dumm as I've made myself look here ;-) Thanks for your help and your time.
  5. wnctracker

    I need help adjusting Lebanon bologna recipe

    DANG IT. Just when I thought I was settled on a plan....so I need to cut the TQ in half now since it's mixed into ground meat? Just curious as to why? So I'll ONLY need to do 3.75 oz of TQ for 30 lbs of meat? which means 4.175 oz sugar and 8.075 oz kosher salt......
  6. wnctracker

    I need help adjusting Lebanon bologna recipe

    Thank you. Since it will be 7.5 oz of MTQ, I think I might add 4.4 oz kosher salt and 2.45 oz white cane sugar to the MTQ to the 30 lb batch. That should yield the same flavor I'm used to but with less of the MTQ. According to my math, that is...
  7. wnctracker

    I need help adjusting Lebanon bologna recipe

    Here is the recipe for paps deer bologna: 25 lbs venison 5 lbs beef ground chuck 1lb Tender quick 1lb brown sugar 1 oz black pepper 1 oz accent 1/2 oz mace 10 fl oz Kings syrup 10 fl oz liquid smoke Mix and stuff into hose at 8"x21" Refrigerate 24-48 hours Bake at 200 4 hours turning quarter...
  8. wnctracker

    I need help adjusting Lebanon bologna recipe

    I will post up the recipe when I get home...
  9. wnctracker

    I need help adjusting Lebanon bologna recipe

    Will do. Thanks for the help. So you'd suggest just buying more MTQ rather than trying to mix up Prague powder I have and regular sea salt?
  10. wnctracker

    I need help adjusting Lebanon bologna recipe

    Thanks for the reply. I've made it several times and yeah closer to 6" rounds done in 4 hrs in oven. I guess I'm expecting it to cook faster at smaller casing size. Is that accurate?
  11. wnctracker

    I need help adjusting Lebanon bologna recipe

    1. The recipe calls for 16 oz tender quick for 30 lbs meat. I have lots of pink salt and very little tender quick. How could I adjust to use pink salt and achieve same flavor? 2. Recipe calls for 10 oz liquid smoke and then to be baked in oven. If I cook it in my smoker and omit liquid smoke...
  12. wnctracker

    Please help with smoke vault 24"

    Great. I'm sure I'll figure it all out just want to get ahead of the curve. I know I want to smoke some Lebanon bologna soon but the smoker has to stay boxed until Dec 25. House rules :-)
  13. wnctracker

    Please help with smoke vault 24"

    so this is the "needle valve" that I need to buy?
  14. wnctracker

    Please help with smoke vault 24"

    I just was gifted the smoke vault 24". I intend to smoke sausage as well as everything else and I've read it needs a needle valve to get the desired low temps. I contacted camp chef and they said it's not designed to go that low but putting the tray on top of the burner may lower the temp??? ...
  15. wnctracker

    Jalapenos

    Toss them in oil and roast them or grill them. Then scrape off the papery skin and seeds. Flavor is more subtle and they Taste great.
  16. wnctracker

    Smithfield Boston butt in solution

    thanks for the reply, I looked closely at the package and didn't see where it was brined but it just looked like it to me...
  17. wnctracker

    Smithfield Boston butt in solution

    I need about 15 lbs of Boston but to put with 15 lbs venison to make sausage and I can't find any fresh butts for less than $2.60/lb except this prepacked Smithfield but in solution for $1.68/lb at Sams club. Will this solution affect the flavor or composition of the sausage? If so I'll just...
  18. wnctracker

    Please advise for buying smoker with purpose of making sausage

    Can you explain that to me, I am not familiar with what that is? Is it specific to a certain brand...?
  19. wnctracker

    Please advise for buying smoker with purpose of making sausage

    I need to buy a smoker, my current setup is a cheap side box that I can't regulate the temp on very well and often I over smoke the food and ultimately spend all my time shifting sausages around to prevent fat out. I want a smoker that will hold temperature as low as 110-120 and go up to 250...
  20. wnctracker

    MES 30/MES 40: how many Lbs of sausage fit?

    How many lbs of sausage will fit in the MES 30 or MES 40? I usually do batches in 10 lbs but occasionally do 25 lbs. I've never used one so I really don't know how much will fit. I don't care if the sausage is pretty or if it hangs or sits on the rack just so it's delicious. I'm looking at...
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