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  1. 1967robg

    Offset vertical or straight vertical?

    I'll post some pictures of the insert when I get home tonight.
  2. 1967robg

    Offset vertical or straight vertical?

    I have a offset horizontal that I built and am very pleased with. I bought a smoke vault propane thinking it would be nice for the cold New England winters and for whenever else we wanted. Needless to say I'm pleased with the performance of the vault and have been looking into building a...
  3. 1967robg

    Duke's First Kabanosy

    Those look great! So many recipes I want to try
  4. 1967robg

    First Summer Sausage Grind W/Qview

    It's a little salty but not bad.If you like garlic (we do) you'll love this. Vampire killer. I will cut it up and vacuum seal
  5. 1967robg

    First Summer Sausage Grind W/Qview

    Here's a sliced picture. My test fry was a bit salty but not inedible or unpleasant. I forgot to add the sugar and this is the first time I used cure. I used my normal 1.5% by weight salt. Smoked with hickory (my favorite) local choke cherry and maple. I will taste it as soon as the toothpaste...
  6. 20160208_062003.jpg

    20160208_062003.jpg

    • 1967robg
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    • Album: First Summer Sausage Grind W/Qview
  7. 1967robg

    Superbowl Spread

    Nice spread!
  8. 1967robg

    First Summer Sausage Grind W/Qview

    Bo Blooming sausages!
  9. 20160207_214243.jpg

    20160207_214243.jpg

    • 1967robg
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    • Album: First Summer Sausage Grind W/Qview
  10. 1967robg

    First Summer Sausage Grind W/Qview

    156°internal temperature. Into the snow
  11. 20160207_165416.jpg

    20160207_165416.jpg

    • 1967robg
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    • Album: First Summer Sausage Grind W/Qview
  12. 20160207_165215.jpg

    20160207_165215.jpg

    • 1967robg
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    • Album: First Summer Sausage Grind W/Qview
  13. 1967robg

    First Summer Sausage Grind W/Qview

    Thanks whistech. Decided on the smoke vault to do these. Lots of running back and forth to keep the temp down. Stable at 158° right now. I'm not willing to turn the flame down any lower. Pictures will be up when we slice
  14. 1967robg

    All pork summer sausage?

    I just used the butter milk powder. Seemed nice and sticky after it rested in the fridge before a final mix by hand then stuffed the casings. I'm going to smoke them tomorrow
  15. 1967robg

    First Summer Sausage Grind W/Qview

    About 17lbs,works out to 3.4 lbs per casing. Hanging on the porch for now. Don't know if I'm going to knock the snow off of the offset or do them in the smoke vault 24.
  16. 20160206_195739.jpg

    20160206_195739.jpg

    • 1967robg
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  17. 1967robg

    First Summer Sausage Grind W/Qview

    Like new 400 watt cabelas grinder I picked up on Craigslist for $50 with all the plates.
  18. 20160206_163743.jpg

    20160206_163743.jpg

    • 1967robg
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  19. First Summer Sausage Grind W/Qview

    First Summer Sausage Grind W/Qview

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  20. 1967robg

    First Summer Sausage Grind W/Qview

    My daughters and I ground up 17.8 of pork and beef for summer sausage today. It's seasoned and back in the fridge to chill for a while before we stuff. The younger one isn't much of a meat eater but her older sister has no problem. I'll get some pictures as we go.
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