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  1. chemicalguy

    Big Question

    I had some smoked cured pork/beef sausage in the fridge and the fridge decided to quit and is no longer cold , just room temp . is the sausage still good or not ? thanks!
  2. chemicalguy

    Need help with my first cold smoke sausage

    I need to know how much cure to use , my local butcher gave me what he called Pickle Cure , in a very little baggie , and mentioned that this would be enough to make 50lbs of sausage . He could not give me much since his auditor tracks the usage . Can someone give me a more precise measurement...
  3. chemicalguy

    Wood

    Were can In buy good hard wood in sothern Ontario? all i can find chips and pellets.
  4. chemicalguy

    Hi from Baden Ont Canada

    New to the Forum , my first horizontal smoker, just picked up a GillPro. Would love a Yoders but this is good for now . Love outdoor cooking and charcoal BBQ, my perfect flame charcoal BBQ just died , I love the off set box and the indirect heating . looking forward to this summer , anyone know...
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