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  1. chorizo on traeger.jpg

    chorizo on traeger.jpg

    • marvinonme
    • Media item
    • Comments: 0
    • Album: Chorizo with Qview
  2. Chorizo with Qview

    Chorizo with Qview

  3. marvinonme

    Chorizo with Qview

    Made a small batch of Chorizo this afternoon. Started cold smoking about two hours ago and will finish with hot smoking on the Traeger. My new regulator did not come this weekend because of the snow. Old regulator for this unit will not get the wood box hot enough so I used the Blaz'n unit for...
  4. chorizo sausage.jpg

    chorizo sausage.jpg

    • marvinonme
    • Media item
    • Comments: 0
    • Album: Chorizo with Qview
  5. marvinonme

    first smoke on my new smokehouse

    Looks tasty.
  6. marvinonme

    First sausages with the new grinder - 4 types - Boudin, Chorizo, Andouille & fresh

    Thanks a lot for the info. I was planning to make a batch this weekend but my new propane needle valve did not come, probably due to the snow were having.
  7. marvinonme

    First sausages with the new grinder - 4 types - Boudin, Chorizo, Andouille & fresh

    Thanks. I'll get some. In reading a little about it, it says to dissolve in water. Since the recipe I'm using calls for a liquid (wine, vinegar etc.) can I use that instead?
  8. marvinonme

    First sausages with the new grinder - 4 types - Boudin, Chorizo, Andouille & fresh

    Thanks for the reply. Would you recommend the "pink cure #1" or the "Morton Tender Quick"?
  9. marvinonme

    First sausages with the new grinder - 4 types - Boudin, Chorizo, Andouille & fresh

    I was getting ready to make some Chorizo sausage and smoke it rather than cure it. You mentioned you used curing salt in yours before you smoked it. Do you have to do that? I was thinking that if I reached a high enough internal temperature the curing salt would not be needed. Any advice you can...
  10. marvinonme

    Hello from NW Oregon

    Good advice and thanks. I ordered a needle valve last night and expect to receive it by the end of this week. Just in time to try it out this weekend.
  11. marvinonme

    Hello from NW Oregon

    Thanks for the info Case. I think I'll make a new batch of sausage and try that in this unit for the first smoke. My Traeger was a bit too hot for smoking the first batch I made. Hopefully I can hold the temp down in this unit. I was thinking of adding a "needle valve" in line with the propane...
  12. Hello from NW Oregon

    Hello from NW Oregon

  13. marvinonme

    Hello from NW Oregon

    I'm new to this site and came across it while reading a review on the smoker I just bought. I've been cooking/smoking on my Traeger for almost 10 years now but needed something a bit more vertical for my new attempts at smoking homemade sausage. I bought a Vermont Castings smoker from Craigslist...
  14. sausage.jpg

    sausage.jpg

    • marvinonme
    • Media item
    • Comments: 0
    • Album: Hello from NW Oregon
  15. Vermont_Castings_smoker.jpg

    Vermont_Castings_smoker.jpg

    • marvinonme
    • Media item
    • Comments: 0
    • Album: Hello from NW Oregon
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