Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. checkerfred

    Oven Smoker Build

    I'm new to smoking but learning alot.....I figured an old oven would work for smoking since it's insulated and made for cooking stuff. Sooo, I called an appliance store and they sold me a non working oven for $10...it was in nice shape and had 2 racks....I took it...it was a tad smaller than I...
  2. checkerfred

    How Much Water?

    So would you do the 1 cup per 5 pounds even with dry and semi dry sausages? I'm about to order the AC Leggs snack sticks and start there.  I figure it will be somewhat straight forward. I appreciate the comments, you guys are awesome!   I'm sure I'll have more questions lol. 
  3. checkerfred

    How Much Water?

    I am new to sausage making....I have Ryteks book and he says in the color illustrated pages that mixing your spices and cure with water before mixing with meat is preferred but he doesn't say how much....some recipes for 10 lbs of meat says 2 cups ice water which would be what you guys said...
  4. checkerfred

    Rytek's Sausage Book - Questions

    another question I have about the book is that he mentions mixing the spices with water...but never says how much water to use....anyone have a guideline to go by?
  5. checkerfred

    Rytek's Sausage Book - Questions

    Thanks for the info....yeah I plan to start with either a smoke sausage or a semi-dry sausage recipe...I found a smoked venison summer sausage recipe in his book and a few smoked/cooked sausage recipes I'd like to try....I'm just trying to learn/read as much as I can about the dry curing...
  6. checkerfred

    Hello from Alabama

    Thanks for the welcome guys!  I will get some pics of the oven smoker up soon....I didn't take any during the build...it was so freakin hot and humid that I was doing good just to stay outside....and this was at night lol LOL at that chair Miamirick....I'm not as ingenious as that tho :)
  7. checkerfred

    My first smoke - Brisket

    Thanks Al!  Can't wait to start smoking more stuff!
  8. checkerfred

    Rytek's Sausage Book - Questions

    I bought the Great Sausage Recipes and Meat Curing book by Rytek Kutas....I have some questions for you sausage experts and people who have this book. What do you guys use for a drying room/chamber?  Lots of his recipes call for holding the sausage at 50-55 degress with RH of 70% or so for a...
  9. checkerfred

    Wife Says.....We Need Pepperoni

    Id love to have the recipe as well!  Could you email me or pm it to me? Thanks!
  10. checkerfred

    My first smoke - Brisket

    yeah I was finally able to upload them!  Thanks!
  11. checkerfred

    Hello from Alabama

    Thanks guys!  Working on the e-course now!
  12. checkerfred

    My first smoke - Brisket

    Was finally able to upload pics!
  13. checkerfred

    My first smoke - Brisket

    I built a smoker out of an old oven and thought I would try it out for the first time with a brisket. Actually, this was the first time for me to smoke anything. I thought it turned out really well. It was moist, tender, and had a slight smoke flavor...not too much! Thanks to SQWIB's thread on...
  14. checkerfred

    Hello from Alabama

    Hey everyone!  My name is Nathan and I'm from North Alabama. I found this forum while looking at smokers...what a great place!  I've been wanting to make some smoked sausages so I built an electric smoker out of a non-working kitchen oven.  I finished it just the other day and smoked a brisket...
View older results
Top Bottom
Back
Clicky