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  1. fagesbp

    Planning a Reverse Flow

    Here is my initial sketch of what I plan to build for my outdoor kitchen. The firebox and baffle plate will be 1/4" plate and the cook chamber will be 3/16" plate (rectangular shape). I'm still contemplating the door and latch designs but this is just trying to get my volumes and openings right...
  2. Smoker.jpg

    Smoker.jpg

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  3. fagesbp

    First try at Prime Rib

    That looks so good. I think I'll have to try smoking one soon. Once we're burnt out on crawfish.
  4. fagesbp

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

    I always put my dry spices in a little liquid to make a slurry. It mixes better. I put about a half cup per 5 pounds. If your recipe calls for any liquid that would be fine.
  5. fagesbp

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

    Any smoked sausage should have cure. It's ok to bbq at a higher temp without cure. That's done a lot quicker. Normally smoked sausage is smoked at about 160 or 170 so as not to render the fat.
  6. fagesbp

    Tough Casing

    Apple cider vinegar
  7. fagesbp

    Tough Casing

    I'll soak some over night and some for about 45 minutes with a little acv then see how they turn out. Thanks for the help
  8. fagesbp

    Tough Casing

    I am using cheapo thermometers but I use 3 and they are within 3 degrees of each other so I believe they are accurate. I have tried their sausage quite a bit but it's only fresh sausage. They don't smoke any. I usually smother it or bake it at 350. It wasn't chewy but it's kind of comparing...
  9. fagesbp

    Tough Casing

    I bought the casing at a local grocery store from the meat market. It's the same casing they use to make the sausage in the store. I bought the whole hank in brine solution. I smoke it at 135 for an hour, then 145 for an hour then 165 for another 4 or 6 hours till 152 IT. I run water...
  10. fagesbp

    Tough Casing

    What can I do to make my sausage casing come out more tender? As it is I can barely bite through the casing when it's done.
  11. Fages' Smoked Sausage

    Fages' Smoked Sausage

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  12. fagesbp

    Fages' Smoked Sausage

    21# Pork Butt Cut Up 5 Pounds ground coarse, the rest on a medium (1/4" I think) Got to use my new gloves. First time mixing meat without getting frost bite. Bowl o' guts My trusty LEM stuffer has seen lots of meat in it's days. All stuffed up. Hanging to dry. Ready to smoke in the...
  13. 20131229_090401.jpg

    20131229_090401.jpg

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  14. 20131229_072048~01.jpg

    20131229_072048~01.jpg

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  15. 20131229_072048.jpg

    20131229_072048.jpg

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  16. 20131229_072034.jpg

    20131229_072034.jpg

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  17. 20131228_165721.jpg

    20131228_165721.jpg

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  18. 20131228_165447.jpg

    20131228_165447.jpg

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  19. 20131228_161627.jpg

    20131228_161627.jpg

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  20. 20131228_153544.jpg

    20131228_153544.jpg

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