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Why is it that when I search Turkey sausage, as well as "turkey sausage" I get several CHICKEN recipes? I don't like turkey as it is, but my kids raise them for FFA and I tend to get over 150# of breasts and theighs. I try to make it eatable by making sausage with items that "cover" the flavor...

Afternoon folks, can someone please explain the difference between Cure #1 and Cure #2, and which is preferred when making smoked, dried sausage? Planning to make: Pork Sausage. Pork and Venison Sausage Thank you in advance for the guidance.

I came across an old 2014 post about a gentleman making Smoked Brisket sausage. He has not been active since August of that year. Does anyone have a recipe for smoked brisket Sausage? I typically smoke a 14-16 pound brisket or two at a time, and would love to try making some sausage out of...

We slayed 'em yesterday, so of course I came to this site for some wild delicious ideas for some of the dove breasts, but from what I can see, there has not been much activity on the subject of dove meat. Any suggestions as to the preparations, cooking methods? I usually season it, then slide...

Good morning folks, and HAPPY 4th of July!!! I ran across an ad for this dry aging gadget at http://www.thesteakager.com Does anyone have any experience with this thing? Not sure if I would be "allowed" to take up that much room in the fridge for three weeks, but it's got me wondering... Let...

Good afternoon folks, I joined this group in July of 2015, was not active for a while because of work travel, etc. I have been watching from the shadows for several months now, and must say that I am very impressed with the content, the courtesy, and help that you people have offered so many...

Good afternoon, I am planning to build a smoke house very similar to the one that ATCNICK built. It seems like a great design. I am new to cold smoking, and I have only dealt with regular hot smokers. The types I have used need to have a good draw, but I am not sure that the Smoke house will...