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  1. butcherfamily

    Fennel and Anise Seeds

    My recommendation is anise seeds keep whole, grind half of the fennel and keep the other half whole.
  2. butcherfamily

    Another snack stick first timer

    As others said, I don;t know if your temps are truly as low as you mentioned BUT... here is a good solution any time you find yourself guessing if it is done. You don;t have to use your smoker to cook your snack sticks or sausage. Especially with thin diameter sausage like your snack sticks...
  3. butcherfamily

    italian chicken sausage

    That sounds good, I will give that recipe a try. I'm curious, why did you spend the time tying them instead of linking? Is your casing prone to spin and not hold the link?
  4. butcherfamily

    Who owns a SmokinTex?

    After having mine a year and a half or so now, I am reasonably happy with it.  I've come to the conclusion it just isn't designed for the thing I smoke the most, sausage.  But with the jerky drier and another hole in the bottom, its working out well enough. The key for sausage is definitely the...
  5. butcherfamily

    1st Snack Stick run not good, Q-View & Questions

    I have the same smoker and am having the same issues. There is a learning curve with every smoker and this one is somewhat steep. It is really a much differently engineered smoker than makes sense to me at least. I have come to accept that it is engineered for a novice and/or limited meat...
  6. butcherfamily

    Who owns a SmokinTex?

    Update: I received my jerky dryer attachment.  I did not do any of the mods yet.  I made a batch of jerky, 1/8" sliced and smoked for about 2 hours, then dried for 6 more in the smoker.  I ran the dryer the entire time.  Turned out great.  130-135 degrees the whole time. I am going to try a...
  7. butcherfamily

    Who owns a SmokinTex?

    Thanks oldbbqdude and old sarge for the opinions.  I am primarily a sausage and multi step smoked meat and sausage maker.  My original smoking experience is in a huge industrial smoker in the family slaughterhouse (using a wood fire).  I went from that to a big built outdoor (POW hut) fired with...
  8. butcherfamily

    Who owns a SmokinTex?

    I received a gift certificate for christmas and figured I would order a nice small smokintex mainly because of space reasons. I also smoke a lot while I am working from home, and I like to set it up before work, and not have to constantly monitor temps like I do with gas. So far, the two...
  9. butcherfamily

    Kulen - Serbian / Slovenian style

    3 hours into smoking.  Definitely one of the oddest looking sausages I have ever stuffed. http://en.wikipedia.org/wiki/Kulen
  10. 2013-02-04 15.11.33.jpg

    2013-02-04 15.11.33.jpg

    • butcherfamily
    • Media item
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    • Album: Kulen - Serbian / Slovenian style
  11. Kulen - Serbian / Slovenian style

    Kulen - Serbian / Slovenian style

  12. butcherfamily

    Kulen - Serbian / Slovenian style

    I did a search and came up with nothing on the forum, so I figured I would post a question and see if there is anyone on the forum who has any experience with making it. A friend of mine is Serbian and he had been telling me how much he enjoys kulen, and even being from an old world sausage...
  13. kulen.jpg

    kulen.jpg

    • butcherfamily
    • Media item
    • Comments: 0
    • Album: Kulen - Serbian / Slovenian style
  14. butcherfamily

    Kielbasa Sticks!

    Looks like it came out good. Two tips I might offer: Link your sausage and/or use smaller diameter smoke sticks so that you don't end up with those flat spots where no smoke gets, and usually dries out.  And usually looks unappealing.  Looks like they didn't shrink up much, good work!  ;)
  15. butcherfamily

    Jalapeno Snack Stick Q-View

    Yeah, that is why I use the boiling method, I can't afford shrinkage!  
  16. butcherfamily

    Jalapeno Snack Stick Q-View

    I agree, I cook my sausage to 160.  I can't say what internal temp fat runs out, but I agree, it does before it is done cooking most of the time. As to the 212 being detrimental, remember the thermodynamic of it. The water will cool quickly and the heat transfer to the center is slow.  I know...
  17. butcherfamily

    Jalapeno Snack Stick Q-View

    No, there is no shrinkage after.  Do the same thing, pull out of water, rinse with cold water to decrease internal temp, and hang to bloom.  I smoked this kielbasa last saturday in hot dog size casing because it was all I had.  This is only 2 hours of smoke and hung for 45 minutes.  I didn't...
  18. kielbasa.jpg

    kielbasa.jpg

    • butcherfamily
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    • Album: Default
  19. butcherfamily

    Jalapeno Snack Stick Q-View

    I don't try to cook the sausage in the smoker, the concept is just to 1, dry the casing in the smoker, 2, smoke the sausage.  Whenever you feel the sausage has enough smoke, start boiling your pot (I use a big crab pot to cook 5 pounds at once).  Then when boiling, pull your sausage from the...
  20. butcherfamily

    Jalapeno Snack Stick Q-View

    Well, the lower temp you smoke it at, the less shrinkage you'll get, as well as raising temp slower.  I'm sure you probably already know all the reasons why that happens, but figured I would suggest one.  Depending on the sausage, I'll not even try to cook it with the smoker, just apply the...
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