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  1. stuffer setup.JPG

    stuffer setup.JPG

    • rw willy
    • Media item
    • Comments: 0
    • Album: First go @ sausage!
  2. grinder.JPG

    grinder.JPG

    • rw willy
    • Media item
    • Comments: 0
    • Album: First go @ sausage!
  3. start.JPG

    start.JPG

    • rw willy
    • Media item
    • Comments: 0
    • Album: First go @ sausage!
  4. rw willy

    Forgot to soak?

    Yea, I figured a resoak would lose my smoke.  The salt is not too bad.  I'll just have to tough it out with this batch. I have done the wet method and it works fine.  Thanks all.
  5. rw willy

    Forgot to soak?

    Pretty much says it all!  I did my belly with TQ & brown sugar.  Cured in the fridge for 9 days.  Pulled it out and rinsed it off, patted dry and back in fridge for the day.  To the cold smoker for overnight smoke.  Temps were mid 30s overnight.  As I was pulling them from the smoker it dawned...
  6. rw willy

    EPIC FAIL

    It can be done.  Stay @ it.  All good.
  7. EPIC FAIL

    EPIC FAIL

    • rw willy
    • Album
    • Comments: 0
  8. Cabin Camping 012.jpg

    Cabin Camping 012.jpg

    • rw willy
    • Media item
    • Comments: 0
    • Album: EPIC FAIL
  9. rw willy

    When hot smoking, final temp where it can be eaten right away but not render fat?

    I read it as mawil1013 asking for a "safe" temp!  Maybe read it wrong?  But it is safe once the Pasteurization temp has been achieved for the specified time, correct?  I.E. if it is taken to IT 155 for 17 seconds it will not require further cooking.  If you get there with a smoker temp of 250...
  10. rw willy

    When hot smoking, final temp where it can be eaten right away but not render fat?

    You need the Pasteurization Temperatures and Times for sausage.  Someone posted this table not long ago.  Should be searchable?
  11. rw willy

    Sausage fest 2017

    Nice job.  Freezer full is a good freezer!
  12. rw willy

    Kielbasa for New Years

    Very Nice!
  13. Brined my duck!

    Brined my duck!

    • rw willy
    • Album
    • Comments: 0
  14. rw willy

    Brined my duck!

    Thanks Oberst I used your brine; Apple juice & Orange juice etc.  Brined overnight and rinsed & dried.  Left them in the fridge till after Church.  Got the GOSM running @ 260 and ready with hickory.  Smoked'em until 155 IT.  Pulled and rested.  Thought they were abit rare.  Breasted them out...
  15. IMG_1064.JPG

    IMG_1064.JPG

    • rw willy
    • Media item
    • Comments: 0
    • Album: Brined my duck!
  16. IMG_1062.JPG

    IMG_1062.JPG

    • rw willy
    • Media item
    • Comments: 0
    • Album: Brined my duck!
  17. IMG_1061.JPG

    IMG_1061.JPG

    • rw willy
    • Media item
    • Comments: 0
    • Album: Brined my duck!
  18. rw willy

    Crazymoon inspired jalapeño and cheddar summer sausage

    Thanks for the info.  They do look good!
  19. rw willy

    Crazymoon inspired jalapeño and cheddar summer sausage

    Look good!  Why round?  And what is the casing?  New to sausage.  Thanks
  20. rw willy

    My pallet smoke house

    nice build.  looks fun and functional.  Enjoy
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