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  1. checkerfred

    A-MAZE-N-PELLET-SMOKER will not stay lit

    I used to use a soldering iron in a tin can with a hole in the bottom side and foil over the top. I never could get the right flow of air to keep it steady... It was either too much and it would burn too fast or not enough and it would go out
  2. checkerfred

    A-MAZE-N-PELLET-SMOKER will not stay lit

    It sounds more like airflow to me. Because if you put the smoke box in say a grill with the cover propped up, does it work? Or will it burn out in the open without going out? I tried mixing some fine dust with pellets and it packed too right the rows wouldn't burn and just go out... It had...
  3. checkerfred

    Dark spots in fermented sausage

    I made some summer sausage sticks using 32mm hog casings. I used the right amount of cure 1 and used LHP culture. Let me first say the culture is about a year and a half old but I just made some landjager and it worked. I had this happen before and didn't know why... When the culture was less...
  4. checkerfred

    fat melting in venison link sausage at 80 degrees

    I definitely will... Do you guys grind the fat as the deer us going thru the grinder or do you grind it then mix it in?
  5. checkerfred

    fat melting in venison link sausage at 80 degrees

    Ok thanks, I'll try that and see what happens!
  6. checkerfred

    fat melting in venison link sausage at 80 degrees

    hmm ok, I'll try to let it thaw before I grind...how much should it be thawed?
  7. checkerfred

    Summer sausage into salami????

    One thing to realize too seadog is that as sausage dries down and loses it's water content, the spices become more pronounced. What I'd like to know is if he didn't have case hardening will it go bad being in the fridge and drying out that long of a time? If it fermented and is losing water...
  8. checkerfred

    fat melting in venison link sausage at 80 degrees

    I have this problem as well...I've posted about it here a good while ago...I still have it too.  I even used fat back from a hog I had slaughtered.  It's very nice looking fat back and I ground it frozen.  But for some reason it wants to melt out.  I checked my temp probe and it's dead on and...
  9. checkerfred

    A-MAZE-N-PELLET-SMOKER will not stay lit

    i just bought a 5x8 and it works fine in my masterbuilt 40"....i have the top vent older version.  I did try to make my own mix with some pellets and sawdust and it didn't work so well, it goes out, but just the pellets work.  I haven't tried just saw dust yet so we'll see on that.  I did try...
  10. checkerfred

    Curing Problem?

    no, the problem I was concerned about was the dark spots in the sausage.  I had some meat that had a brownish colored look to it on the outside when I took it out of the freezer...it was just a thin layer around the meat that was brown.  The meat smelled fine...but when I mixed and fermented my...
  11. checkerfred

    Curing Problem?

    Well I guess it was just the discoloration in the meat not turning it bright pink....it looked fine after smoking and I'm not sick yet :)
  12. checkerfred

    Curing Problem?

    Well I guess it was just the discoloration in the meat not turning it bright pink....it looked fine after smoking and I'm not sick yet :)
  13. checkerfred

    Rendered fat.....whats wrong?

    So what should be the highest temp you go up to for bringing the sausage temp to 152 degrees? My recipe says 165 i think but I've read not to go higher than 170 (smoker temp that is).I've tried staying at 160 but even after about 10-12 hrs it's still only at 135-140 internal temp
  14. checkerfred

    Rendered fat.....whats wrong?

    Well just finished my ss and after wiping off what seemed to be like a 1/4 inch of melted fat it tasted good...and surprisingly it had some fat still inside the meat...better than what i made last time but still not where i want it to be.....my snack sticks seem better...one recipe called for nf...
  15. checkerfred

    Rendered fat.....whats wrong?

    I may try that then....would adding some kind of binder help? All of my deer is frozen...actually all of my meat is because we have our own beef/hogs slaughtered and I process my deer
  16. checkerfred

    Rendered fat.....whats wrong?

    I have this same problem and have tried everything....I've tried grinding the fat with the deer and it didn't work...yesterday I made some and used fatback from a hog we slaughtered....ground with the deer...the fat was mostly frozen but I could still cut it into chunks..the deer was already...
  17. checkerfred

    Curing Problem?

    LHP  90-95 degrees 90% humidity and about 12-14 hrs.  I've used it before the same way and had great results...I checked PH and it did drop down quite a bit.  Also fermented some summer sausage the same way and had the same ph drop.
  18. Curing Problem?

    Curing Problem?

  19. checkerfred

    Curing Problem?

    I made up a batch of italian style slim jims.....I ground the meat while it was partially frozen, then put it back in the freezer to keep cold while I mixed up my spices....it somewhat froze but the meat would scatter like pellets when I mixed the spices in...they were semi hard...I could smash...
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    5.jpg

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