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  1. shaneholz

    bacon

    You could always make a smoke generator and pipe it to the meat in your ambient temp smoker. Just make smoke elsewhere and pipe it in. I made something like that to cold smoke chese and sausage. Anyway I can help just let me know.
  2. shaneholz

    I'm not sure where to put this....

    I would be In for a weekend. It would be fun for everybody to bring their speciality or something that you can't get anywhere other than where your from. Just give enough notice. Great Idea. 8)
  3. shaneholz

    Rib success, trimmings question

    That's what I was guessing just making sure. I have two chickens and 20 chicken legs in the brine now ready for tomorrow but I guess that will be tomorrow's post. Nice to see this is still up and running and looks to be doing quite well. I'll be on-line more ofter again, just got too busy this...
  4. shaneholz

    Rib success, trimmings question

    I've been out of the site for awhile but I have never heard of the brisket bone. I can guess where it is could someone verify my thoughts. Any pictures? I just smoked some cheese tonight and a few pork chops. Everything came out excellent. Have a great Fourth to all!!
  5. shaneholz

    sausage,sausage,and more sausage

    I am also in the process of making a bunch of sausage but I'm using venison and mixing pork in with it. I have already made 25 lbs of summer sausage and 25 lbs of fresh brats. This weekend it's 25 lbs of breakfast and 25 lbs of pepper stick with high temp cheese added. I'll send pics probably on...
  6. shaneholz

    Shane Holz's New Smoker and Turkeys

    That is something I created out of a old hospital fridge. All stainless steel with a propane burner hooked to a flow control valve from a trailer furnace. I made it all thermostatic control like the other with some electronics from the Sausage Maker. I have pictures of the internal organs on the...
  7. shaneholz

    Shane Holz's New Smoker and Turkeys

    Scratch and sniff would not do these justice. Four of us ate a 15 pounder in about 30 minutes last night when they came out. Awesome, tastes better than ham!
  8. shaneholz

    Shane Holz's New Smoker and Turkeys

    Thanks alot Jeff they look great. If anyone was wondering that deer in the back is a eight point! All I see when I see deer anymore is sausage! Keep it smoking boys!
  9. shaneholz

    Meat Rubs

    I have and use your recipes all the time. Thanks again. Looking at the pics just made me go out and pick up a couple buts and a brisket. I'm putting on a new roof and it will be perfect to feed the crew. Keep the smoker hot!!
  10. shaneholz

    Whats everyone smoking this weekend???

    I'm making 10 lbs of Honey Loaf, 12 lbs of Brats and 12 lbs of Italian Sausage. All I have to do now is somehow keep the neighbors from coming over and laying claim to my sausage. Everyone have a great weekend and keep the smoker smoking!!
  11. shaneholz

    Opinion on "smoking"

    I'm agreeing with you totally except there is some exceptions to cold smoking. It is used for preserving at times but I cold smoke cheese and I have a recipe for a cold smoked sausage that is great. Just two examples where cold smoking is not always preserving. Keep on smoking!!
  12. shaneholz

    Opinion on "smoking"

    I could be totally wrong on this but in my opinion BBQ-ing is cooking meat and smoking is something you do to enhance flavor. I also don't believe there is ever a stupid question. Everyone has to learn at one point in time. Welcome to the site.
  13. shaneholz

    Turkey Smoke coming up!

    It must have been Turkey weekend. I also did two full birds and an additional 4 legs then when that was done I had two pork butts and a brisket ready. Started about 3 in the afternoon pulled out the birds at midnight and threw them in the roaster to finish and added the rest of the meat...
  14. shaneholz

    smoking sausage

    I totally agree with you. I live here in Michigan and I've found out the there is a store in Detroit and on line called Butcher Packer. They have all the same stuff and it is cheaper. Just letting you know. I also smoke sausage all the time as well as make all my fresh sausage also. I would be...
  15. shaneholz

    Smoked Mushrooms

    That's why we are all here, to share our recipes so everybody can try something new. This place is great for that as you will see. Have a great smoke!
  16. shaneholz

    1st Smoke in Old Fridge

    Excelent site. Thanks for the info. I'll check them out compared to where I buy now. Once again thanks for sharing.
  17. shaneholz

    1st Smoke in Old Fridge

    If you want to go set it and forget it, the Sausager Maker makes a nice thermo unit for about 130.00. If you go to our old site you can see what I did with mine. I'm having a hard time putting pics on this site due to the security on this computer. Have fun and happy smoking!
  18. shaneholz

    1st Smoke in Old Fridge

    I have to say that is one of the nicest fridge smokers I've ever seen. Excellent job on makeing it look presentable. I know alot of people that have them around here and none of them look as nice as yours. Congrats!
  19. shaneholz

    Ring Bologna?

    BOLOGNA INGREDIENTS FOR 25 LBS 18 LBS LEAN MEAT 7 LBS PORK BUTT 2.5 TSP GROUND WHITE PEPPER ½ CUP GROUND MUSTARD 2.5 TBS GROUND CELERY 2.5 TSP GROUND NUTMEG 2.5 TSP GROUND CORIANDER 2.5 TSP GARLIC POWDER ¾ CUP POWDERED DEXTROSE 5 CUPS SOY PROTEIN CONCENTRATE 5 CUPS ICE WATER 5 TSP INSTACURE...
  20. shaneholz

    Ring Bologna?

    I will post a recipe tomorrow for you that I really like. This is a more german recipe but it might be worth a shot. Talk to you tomorrow.
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