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  1. 20160206_135130.jpg

    20160206_135130.jpg

    • 1967robg
    • Media item
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    • Album: First Summer Sausage Grind W/Qview
  2. 20160206_135021.jpg

    20160206_135021.jpg

    • 1967robg
    • Media item
    • Comments: 0
    • Album: First Summer Sausage Grind W/Qview
  3. 1967robg

    All pork summer sausage?

    Lathechips,I saw on another site someone recommended 3/4 to 1 cup per 5lbs. I used 12oz in 18lbs of meat
  4. 1967robg

    All pork summer sausage?

    Good question, I have never used the butter milk powder so I can't comment but I can tell you I use less NFDM than most recipes call for without problems. The first few batches I made were without NFDM because I always forgot to get it. The sausage was crumbly but tasted fine
  5. 1967robg

    All pork summer sausage?

    I ended up picking up some beef this morning and some butter milk culture. As always I appreciate the help everyone
  6. 1967robg

    All pork summer sausage?

    TSC we have around here . I'll check,thanks!
  7. 1967robg

    All pork summer sausage?

    Thanks Joe! Now I have to try and find encapsulated citric acid locally, any substitutes that can be used? I have everything else.
  8. 1967robg

    All pork summer sausage?

    I picked up four picnic shoulders @ $.99 a lb to make sausage. My daughters are going to help and put in a order for garlic summer sausage. I've haven't made SS yet. I priced beef to add to the mix and decided all pork was the way we're going(way to expensive). I'm sure it will be fine but I'm...
  9. 1967robg

    Building a 3x3x6

    Now you have my wheels turning,I'm planning a vertical build this year. I'll be watching for your post. Nice work
  10. 1967robg

    Building a 3x3x6

    Sorry if my question wasn't clear. I'm wondering what is the maximum safe temperature of your smoke house? Thanks Rob
  11. 1967robg

    Did some beef short ribs over the weekend

    I agree with smokinAl. Every one enjoys my bbq when served, always tastes better to me the next day. Those ribs look great btw!
  12. 1967robg

    Building a 3x3x6

    Good looking build! Point for you. What do you think your maximum safe temperature is?
  13. 1967robg

    Dutch oven storage in garage problems

    I season the entire surface on my cast iron.
  14. 1967robg

    What's up with the Parkay?

    http://www.snopes.com/food/warnings/butter.asp For what it's worth
  15. 1967robg

    What's up with the Parkay?

    I read that margarine was invented to be fed to turkeys to make them gain weight quickly. Turns out it was killing them. So whatever company invented it had a lot invested in it and lobbying and such got it past FDA.....don't know if it's true but not much surprises me these days
  16. 1967robg

    ABS Another bloody smoker

    That's very nice!
  17. 1967robg

    Insulating a Propane Smoker

    I copied the OP, except I cut panels to fit,taped the seams. Cut a piece for the front door,picked up some bad @$$ little magnets and stuck the door and loose edges on. All told I've got $20 tied up in it. Maintaining temp is a breeze and saves propane
  18. Insulating a Propane Smoker

    Insulating a Propane Smoker

    • 1967robg
    • Album
    • Comments: 0
  19. 20160124_161031.jpg

    20160124_161031.jpg

    • 1967robg
    • Media item
    • Comments: 0
    • Album: Insulating a Propane Smoker
  20. 20160124_161018.jpg

    20160124_161018.jpg

    • 1967robg
    • Media item
    • Comments: 0
    • Album: Insulating a Propane Smoker
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