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  1. bnew17

    The Meat Machine charcoal smoker? *updated with pics*

    This past weekend I was over at my grandparents house and I foind a charcoal smoker that belonged to my late grandfather. On the label it has "The Meat Machine barbeque smoker" by Leisure living products. I cant seem to find any information on it. Has anybody heard of it? Something must have...
  2. bnew17

    Reverse Flow Plate dimension question

    Well i havent started on it yet. It took me a while to find a good price on a welder that would suit me. I also decided not to use the tank in the picture above. The walls were just too thin, they were 1/8" maybe thinner after all the rust. So i sold it and picked up a 250 gal tank for 50 bucks...
  3. bnew17

    Pastrami from scratch, lots of Q-view!

    Looks awesome! Al where did you get the Cure #1? I have been looking for some.
  4. bnew17

    Sealing a door with fiberglass rope

    When i finish my smoker build i would like to seal my doors with some fiberglass rope, or any rope that would be functionable to seal the door. Does anybody have any pictures of their doors sealed with rope? or have any advice on what kind of rope to get? I have heard that some of the rope will...
  5. bnew17

    Bad Byron's Butt Rub

    i use Bad Byrons every one in a while. It is not my "go to" rub but it is good if i happen to be out of everything. Being from the south i dont mind a bit if its salty. i dont notice it beign that salty anyways. it is peppery though.
  6. bnew17

    Regular vinegar vs. Cider vinegar question?

    Does cider vinegar have more of a sour tangy taste to it compared to it Regular vinegar? i recently made a mustart bbq sauce with cider vinegar. While its good its very tangy and i have cut the vinegar amount in half. The only other ingredients in the sauce are white pepper, black pepper, salt...
  7. bnew17

    Venison Summer Sausage question

    Well guys i smoked the summer sausage yesterday. My dad helped me out letting me use his electric smoker since i was at work. I used 7 pounds boston butt and 18 pounds deer meat. It took longer than i thought to finish the sausage. We set the smoker to 180 degrees. after about 6 hours the meat...
  8. bnew17

    Venison Summer Sausage question

    One more question....my package of spices says its for up to 25 pounds of meat. My question is ...Does that includes the fat or not?
  9. bnew17

    Venison Summer Sausage question

    Wow, your SS and Andouille looks awesome. i hope mine can come out looking half that good. Instead of using straight pork fat, i can use the same ratio of boston butt?  
  10. bnew17

    Venison Summer Sausage question

    thanks alot everyone for the information so far.
  11. bnew17

    Venison Summer Sausage question

    yes i will be vaccum sealing it.  
  12. bnew17

    Venison Summer Sausage question

    I plan on mixing all my meat with the fat and summer sausage mix. im going to put it all in the casings as if it were ready to go on the smoker. Should i freeze it "raw" or should i cook it first then freeze it? That is the portions i dont plan on eating at the time.
  13. bnew17

    Venison Summer Sausage question

    What percentage of fat do i add to my Summer Sausage and what temp do i cook it to on my smoker? I will be making 25 pounds so i will have alot left over. Will it be better to cook it all then freeze it? Or freeze it un cooked and then cook it as i need it? Thanks
  14. bnew17

    Mortons Tender Quick cure question

    Put the brisket in the brine last night. I put a pinch of Kosher salt in there and cut the Brown Sugar in half to 1 cup. Will see how it turns out. Gonna smoke it sunday
  15. bnew17

    Mortons Tender Quick cure question

    Thanks for the replies. yall are really helping me out. The brisket is just the flat. I plan on using a sealable plastic tub for the brine.
  16. bnew17

    Mortons Tender Quick cure question

    Is brining the Brisket for 6 days going to be enough time? The brisket only weighs 4.8 pounds...
  17. bnew17

    Mortons Tender Quick cure question

    Thanks everybody for the information so far. Im learning alot. Here is the recipe i plan on using. So im guessing i will leave out the Kosher salt in the recipe since i will be using  Tender Quick.    4 quarts water 2 cup brown sugar 1 cup kosher salt 12 cloves garlic, crushed 2 tablespoon...
  18. bnew17

    Mortons Tender Quick cure question

    so if my brine calls for 1 gallon of water i will need 4 cups of tender quick?
  19. bnew17

    Mortons Tender Quick cure question

    I have a bag of the Mortons Tender Quick cure but the back where the application directions are worn out and un readable. Im planning on making my first pastrami from brisket and i was hoping to get it in the brine tonight but im unsure on how much of the Mortons to put per pound of meat? Can...
    • bnew17
    • Thread
    • Replies: 19
    • Forum: Beef
  20. bnew17

    Smoked Summer Sausage recipe

    When making smoked summer sausage is it necessary to use casings? I dont really want to spend 20 bucks on casings and the sausage not be any good. Ive seen some people say to form it in a roll, others say put it in a casing. Just wondering if i can go without one. Thanks
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