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I need suggestions on making my own smoker
I have an idea on the crate you are talking about. We ship out large computer systems in custom made wood crates like that. You will have to look at insulating it, preferably on the inside. That way you can cover up the plywood, and won't have to worry about getting any off flavors from it...- bombo80
- Post #5
- Forum: General Discussion
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I am making potato sausage for the first time
I used to make it when I worked in the meat dept., many years ago. It was always a "fresh" sausage. If I recall, about a 50/50 mix of meat to potatoes, then onions and seasoning. Pretty basic, just allspice and nutmeg, I think. I was just looking at my old recipe book, and thinking I might... -
How do you make a smoker from a fridge?
A pic would be nice, so we could see what you're getting, for the fridge. Salmonclubber hit all the bases. You need a heat source, gas, electric, or wood/charcoal. Air inlet and outlet, with damper. Something to generate smoke. Whether it's in the bottom of the same unit, or if it's a... -
Venison hind boned
As a former meat cutter, that is the ONLY way I have ever done my Elk and Deer hind quarters. You end up with the top round, bottom round, eye of round, tip roast, and heel of the round, and not too much waste for burger/sausage. Good job. -
Im still trying to resolve a problem
When I use collagen casings, I only make beer sticks, pepperoni sticks and the like. Even when I was making sausage professionally, we only used collagen casings for sticks like that. Everything else goes in some kind of natural casing. Wieners in sheep casings, brats, polish, italian... -
A couple of rookie question
Upnorth ..... Look at my avatar. I use one of those Brinkman electric elements, to heat my smokehouse, and it's an old fridge. Many times the size of an R2D2. LOL When you plug the element into an AC outlet, it's On ..... FULL POWER Unless you have some kind of a thermostat to control it... -
Stuffer?
I just looked at the 15lb stuffer at Northern Tool. Pretty nice If I was looking for one, and didn't have one, I wouldn't hesitate to buy this one, and I'm very picky, considering I use to make sausage professionally. For $170, I think it's worth it. Like one of the other guys stated, buy... -
turkeys and chickens
I wasn't sure what spatchcock was, so I looked it up. I've been doing my chickens that way, for several decades. Been a long time since I smoked a chicken. (I'm not even going to go to the papers thing ... LOL) I have brined turkeys and geese. I have a brine tester (salometer) to measure... -
Stuffer?
most professional stuffers are vertical ones. I used to use a Zuber 100 pound water stuffer, when I made sausage professionally. They worked great. Too bad they don't make them any more. I have heard good things about the Dakota water stuffer. It is a horizontal unit. I don't have one, but... -
Smoked Buffalo/Goose Breast/Pork Butt Meatloaf
OH BABY !!!!!!!!!!!!!!!!!!! Did this meatloaf ever turn out great. I am reattaching the recipe text file, as I found it needed to be editted. Here are the final pics also. YUMMY !!!!!!!!!!!!!!!!!!!! -
Smoked Buffalo/Goose Breast/Pork Butt Meatloaf
Hi People, I had a meatloaf concoction in the freezer for quite a while now. After finding this website I decided to make it, and smoke it. Kind of a really big fatty, if you please. I had ground together, Buffalo, Goose breast, and added in a pork butt, to get some fat into it. I made the... -
Smoked Goose ....
Here is the smoked goose I made, several years ago. I had it vacuum packed, and in the freezer. This is one of two I had. This one I used a fast cure on, as you can see by the pinkish color of the meat. I can't remember how long I smoked it, but it think it took 6 - 8 hours, maybe more. I... -
First attempt at a brisket
Alright guys, Here's the pics from my first brisket. I think it turned out pretty good, for the first one ever. I now know what I would do different, on my next one. I'll probably remove most of the fat, and might try and sear it too. Also, I was amazed that the IT of the brisket actually... -
First attempt at a brisket
house temp is only set low enough where I don't think there will be a problem. Besides, it's only 30* here today, and there is snow flurries in the air too. My house seems to maintain a move even temp when it's this cold out. Believe me, I'm just as excited to get home and check on it. The... -
First attempt at a brisket
You guys got to calm down I'm still at work, and probably won't get home for another 4+ hours. Then I'll get to play with the brisket, and take more pics. But then It has to rest for a couple hours, so any finished, sliced pics will have to wait until late tonight. Rest assured, I will... -
First attempt at a brisket
I found an overnight, 24 hours, smoke process for brisket. Thanks to okjsmoker, for that, or whomever he got it from. I really like the idea of letting it do it's thing, while I'm sleeping. I stopped by sammy's club and got a whale of a 14 pound brisket. It was the only one they had in the...
