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  1. rinker312

    Programmable controller

    All. Wondering if anyone can point me in the right direction on this A few months ago I made up a prototype unit out if plywood and 2x4. This smoker worked as a smoker, oven, and dehydrator. I have since put through several hundred pounds of jerky and sausage and the concept is working great...
  2. rinker312

    Looking for help with dried venison sausage recipe

    NEPAS, just wondering if you were ever able to run down a recipe for this?  Thanks for your help.
  3. rinker312

    Have to share my new smoke house

    I tried some snack stick this weekend, and it worked great.  I did what you mentioned and gradually brought the temp up.  I didn't do much only 10 pounds, and I had it up to 153 in no time and only had to get the smoker temp up to 165.  This is really my first attempt at this type of sausage. ...
  4. rinker312

    Looking for help with dried venison sausage recipe

    That would be great. Thanks for your help
  5. rinker312

    Looking for help with dried venison sausage recipe

    I don't think it is Landjaeger or Salami although thanks for the links I plan on trying some different stuff this year and will hold on to these links.  Searching around on the web looking at pictures I found the web site below that has a product that looks similar to what he used to make.  they...
  6. rinker312

    Looking for help with dried venison sausage recipe

    That would be great, thanks for hte help.
  7. rinker312

    Looking for help with dried venison sausage recipe

    All, When I was a kid living in PA my dad would take all the ground meat from any deer that we got to a guy that would make us a smoked sausage.  When we got it back we would hang it up in the basement or attic and let it dry for several weeks until the outside was all black and ugly looking. ...
  8. rinker312

    Have to share my new smoke house

    AAAHH yes, that is what I'm worried about, I was getting worried when it got to 180, but I guess I am probably OK to go a little higher.  Most of the sausage recipes that I am looking at require an internal temp of I believe 153.  So question for all of you who make sausage, if I set my temp to...
  9. rinker312

    Have to share my new smoke house

    I guess I could recirculate the smoke, but I usually cold smoke everything, so I just open up the damper that is above the flex pipe in the stack on top and let the smoke flow without applying any heat.  Then when I am done smoking, I will close the damper and turn on the heat.  For Jerky...
  10. rinker312

    Have to share my new smoke house

    Here we go, now the pictures are working.  Below are some pics and descriptions.  My only problem so far is that I can't quite get the temp up high enough for sausage.  Works fine for dehydrating jerky.  I am currently using a 110 volt 1500 watt brinkman heating element.  I have a 220 volt oven...
  11. rinker312

    newbie from middle tennessee

    Hello all, I have been reading articles on this forum for some time, and recently finished building a new smoker that I have been designing in my mind for years.  So I just wanted to sign up and share what I have done with others.  I am in the middle tennessee area.  I have made a lot of smoked...
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  18. rinker312

    Have to share my new smoke house

    No, just trying to use the insert image button.
  19. rinker312

    Have to share my new smoke house

    Pictures did not seem to come through, can anyone tell me how I need to post the pics?
  20. rinker312

    Have to share my new smoke house

    All, just have to share some pics of my new smoke house that I built.  Used it for the first time last night to make a quick batch of ground jerky, and it worked out great. I have been making venison jerky, and playing around with sausage for many years.  I would always smoke my jerky in a...
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