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I really enjoy making fresh sausage, have been doing it for a few years.
I always like hearing "you made this" ?
I did make some smoked snack sticks and summer sausage that turned out pretty good.
I agree with mballi, keep it simple and be careful not to overcook them.
For some reason i find back straps tend to cook pretty fast.
I use a fillet knife to remove the white stuff you are talking about.
If you have two you may want to smoke one and grill one. on the grill I cut them into...
The last time I was at bbq fest John Bays has some bands at the E,
I have a meeting in Henderson on Friday, it could give me a good excuse to swing by whitakers and the BBQ fest before heading back to northern IL for mothers day.
Just an idea, I made my heat source removeable. for higher temps i run gas, for long more controlled leave it alond sausage i use a electric element.
I use a smoke generator for both setups. still getting some kinks out of it but so far so good.
As said above they are great exterminators.
I had a 5-6 foot rattler 7 inches in diameter (same as a pop can) in my driveway in Kentucky.
Once I got over the smell of skinning it out I was not up to figuring out the best way to cook it.
The meat did not seem to smell but oh boy did...
I will try to dig out "the book" and see if there is a official answer. I have always mix all ingrediants and let them rest over night more for flavor than cure.
I also thinks it stuffs a little better as well.
Violator, not sure where you are in Illinois, but up north I think its just a little too early,
Once they start they usually run for a few months if conditions are perfect.
I usually go during turkey season in Kentucky, and have not found any good places around me to find them.
I cooked a couple a while back I did not do anything special, spritzed them every so often I usually run my smoker about 200-225.
I will try to find my notes, but I think I took them to around 175 so they did not dry out.
(minimal internal is 165) keep spritzing and watch your internal it...
I am not positive it is still done today, but I think it use to be copper.
Copper would stick real well to steel and chrome would stick real well to copper.
Not sure if they still do it today or not.
Funny I was thinking about this the other day. I have some of those wire shelves at my shop...
Currently in Illinois working, wifes family is here, my kids are here. Trying to figure out how to relocate to Kentucky.
Yankee by force, confederate by choice
I would trust the Mav, was the lid therm the one that came with the unit? If so I would just throw it away, then you end the second guessing.
I was in a store once looking at floor models and there was not one that was in 10 degrees of room temp
I can hardly wait to see it work.
I have not seen something like that up close.
A revers flow vertical? Time to do some googleing.......
And its great to see you have a helper, boy I miss those days.
Here is Mavericks contact info
For warranty issues you send them the unit on your dime, they inspect it and either repair it or send you a new one.
In my case they sent me a new one but took about 3 weeks total time.
I have never had a problem with the probes but was hoping that they would...
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