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  1. pantherfan83

    Its definitely a process

    If you bring them straight from the refrigerator to the smoker without drying time, the sausages will sweat because they are cold. Hanging for a while allows them to come up in temp so they stop sweating. That's why I like to use a fan blowing on them, it helps to evaporate the moisture off the...
  2. pantherfan83

    Cold Smoking / Smokehouse - Temps?

    I thought since you were wanting to keep the heat down that your fire box would be separate from your smokehouse and the smoke would be brought in via a vent hose/duct. Is that not how you're going to do it?
  3. pantherfan83

    Its definitely a process

    Not sure if any of these were your problem, but I'll throw them out anyway. If there's moisture on the outside of the casings, they will not absorb the smoke and turn dark. Generally (for cured sausage) you hang them to dry (perhaps with a fan blowing on them for a couple hours) before...
  4. pantherfan83

    Some interesting MES information

    DaveNH: Can you give a list of the parts you used for your mod? If you ordered them or they can be found on-line, links would be appreciated. Hope it's not too much trouble to ask.
  5. pantherfan83

    Fat added

    Interesting. There is a local packer where I can by 50/50 or 80/20 beef trimmings for a really low price, but I have to buy a 70 lb box. I'll have to see if they have 70/30 pork trimmings.
  6. pantherfan83

    Fat added

    You can get pork trimmings from a butcher that is around 50/50 fat/pork. For most recipes, I'd use 4 to 4 1/2 lbs of butt and 1/2 to 1lb of the trimmings for a 5 lb batch. How much I would use would depend upon how big of a fat cap the butt has on it.
  7. pantherfan83

    Things made of bacon

    I don't know. That bacon dress just looks like a print, not actual bacon??
  8. pantherfan83

    Things made of bacon

    check this out: http://www.huffingtonpost.com/2009/0...=0#slide_image
  9. pantherfan83

    25 or so pounds of sausage today w/qview

    GOT14U, BTW, that is a nice grinder you have and I love the old-school stuffer. They don't make them like that anymore. I used one of those once when I helped a group of people from a church cut up 8 hogs and make sausage out of all of it except the loins and some of the fatback. It went...
  10. pantherfan83

    25 or so pounds of sausage today w/qview

    For kielbasa, I would most likely use the same 32/35mm hog casings that I use for brats, Italian, etc... Or, I would use 35/38mm casings if I had them or was going to make enough to justify purchasing a different sized casings just for the kielbasa. You didn't mention whether or not your...
  11. pantherfan83

    What happened to Texas-Hunter?

    This guy used to reply in practically every topic and was very knowledgeable and helpful. He was a member of the OTBS. His name doesn't appear in the Member List anymore and I searched the forum for his posts and came up empty. I've noticed since the crash that there are a lot more noobs...
  12. pantherfan83

    Reverse Flow Smokers and frabrication questions

    With the discussion of weigh distribution front to back, aret there also considerations as far as the distribution of weight side to side? I loaded a lot of lumber on a trailer one time and put a bunch of 16 ft 2x10s on one side and a bunch of 8 ft 1x6s on the other. At slower speeds, the...
  13. pantherfan83

    The MES and hot outside temps...

    Kevin, I don't know about it just being hot outside, but I suspect the sun has an effect. I set mine up outside my garage earlier this year on a warm and very sunny spring day. I set the smoker to 100 to dry some sausage before smoking it. I came back an hour later to check on it and the MES...
  14. pantherfan83

    MES big load temps & recovery discussion

    Are you sure the heating element is hotter when you set it to 270 than when you set it to 225? I got the impression the heating element was either on or off and the controller turned the element off and on as the temp raised above or fell below the set point.
  15. pantherfan83

    MES big load temps & recovery discussion

    See my answers or follow-up questions in red below: I believe some people have put bricks wrapped in foil in their MES to hold heat. I haven't tried that. I don't know where they put them?? If anyone that has tried this, please weigh in.
  16. pantherfan83

    some old fashioned dogs and fresh brats with QVUE

    As jimr said, when using sheep casings, it would have helped to add more liquid. That would have made it terribly difficult to stuff using your grinder though. A stuffer, would have no problem. Did they mostly blew out when stuffing or twisting? If when stuffing, keep the casings pulled out...
  17. pantherfan83

    mes insulation?

    BBQ Engineer over in the Wood Smoker forum built a double-walled insulated smoker. Lots of great pics and info. Check it out. http://www.smokingmeatforums.com/for...ad.php?t=76817
  18. pantherfan83

    Castiron replacement grate for Weber kettles

    Didn't know where to put this, but thought some people here at SMF would like it: http://www.cast-iron-grate.com/
  19. pantherfan83

    Smoked Sausage - Without Nitrites or Nitrates

    Nothing that I know of. You can kill parasites (trichinosis) by freezing pork (at x temp for y time period), but it wouldn't help you at all with preventing botulism. Basically if you don't add a cure, you can't smoke it (low & slow) as much as you have to cook/grill it. Grilling it in a...
  20. pantherfan83

    Smoked Sausage - Without Nitrites or Nitrates

    Smoke at a high temp (like 225 F) and pull when the sausage reaches an internal temp of 180 F.
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