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Been looking for Dutch's original post on this recipe and can't seem to find it. I'd really appreciate it if someone could create a link to it for me. Thanks

I've used Pop's Brine for curing for some time now. I'm pretty comfortable with it. I tend to prefer the longer curing time needed for bacon, dried beef, whole turkey and turkey breasts, etc., as I have less problems with over salting than with other curing methods that I've tried. Will be doing...

I'm looking at a Pork Bratwurst recipe from the Len Poli Website. Among the ingredients, it calls for 1 tsp Phosphate and 1/8 tsp Ascorbic Acid. I have some Amesphos powder and I'm assuming that is the same type of Phosphate called for in the recipe. As far as the Ascorbic (Citric) acid goes...

Is it possible to shorten the curing time on jerky using a dry cure product such as Hi Mountain Jerky cure with a vacuum tumbler? If so, how long of a cycle would you recommend? Thanks

My desktop hard drive decided to take a dump.  Wow, what a bummer that is!      I had tons of info saved on it. I'm now on my laptop that doesn't have nearly as much info saved. I'm trying to find a Jerky recipe post that had maybe 20-30 beef jerky as well as several Biltong recipies. I've been...

I've got a pretty long list of "must do" smoking projects. One of them is to roast a whole hog. Well, after being re-inspired by AK1's outstanding spit roast thread, I decided to get off my "duff" and get that hog roast done this year!! One of the criterea is to get it done without breakin' the...

There are 2 types of these slicers that I'm looking at. One is on Cabelas website. SS blade assembly w/ fairly wide base pedestal. Priced at $149, but is on back order for 6-7 weeks. Checked online and found another with a wide base. Not Cabelas, and I don't recall brand. Looks similar though...

I've been doing some research on these to speed up the marinating process for jerky, etc.. Not finding too info much on them. The commercial units are way too expensive for my blood. I've found some info on MariVac units, but some of the product reviews were not too good. Cheap plastic tumbler...

Are there any BBQ supply stores in the St. Louis area? There are a few that I know of in other areas, but can't seem to find anything in the St. Louis area. I know there are many mail order suppliers where you can get just about anything you need, but I'm looking for any walk-in retail stores...

OK, my fellow sausage "homies". I'm in need of some advice on using venison. I've eaten what I think are pretty good venison snack stix, venison summer sausage, and venison dried beef. They were done by one of our local small locker plants who is very well known for being an excellent processor...

I know a lot of folks don't seem to care for a "Hammy" tasting turkey. Myself, that is my preference, as my dad used to pick one up on occasion from the Amana Colony smokehouse about this time of year, when I was a kid. Man, how I loved the flavor of that turkey! I have tried to duplicate that...

I do have some serious questions about any recollections you have of your dad smoking with corn cobs, but let me start it off with a little story, since we both remember "the olden' days". We had an old neighbor, named Inor Johnson. As with many of us farm folks, "back in the days", he had what...

Had to try out the Kielbassa, so I opened a jar of kraut and squeezed the juice into a sauce pan. Cut up a few red taters and tossed 'em into the kraut juice w/ a little S&P to simmer for a few minutes. Cut up one of the 'bassa rings and tossed that in. Simmered a few more minutes. Dumped the...

My first time for Smoked Polish Kielbassa. Used 4 lbs pork shoulder and 1 lb beef chuck, partially frozen and ground w/ 5/16" plate. Mixed 1 tsp cure #1, 62 gm A.C. Legg blend 106 Smoked Polish Kielbassa Seasoning into 10 ozs cold spring water. Hand mixed real good and stuffed into rings w/...

The temps are very nice here in Iowa today, low to mid 70's, so it's time for some cheese. In this lineup we have Mild Cheddar, Pepper Jack, Sharp Provolone, Mild Swiss, Colby Jack, Muenster, Mozzarella, Farmer and Gouda. Cold smokin' 'em in the GOSM w/ AMNS filled with Peach. Ambient temps at...

4 year old, Hunter, was staying with his grandfather for a few days. He'd been playing outside with some other kids, when he came into the house and asked, "Grandpa, what's that called when two people sleep in the same bedroom and one is on top of the other?" His Grandpa was a little taken...

Made a batch of snack sticks today. Used 4lbs beef chuck & 1lb pork butt, 104g A C Legg #116 Blend Snack Stick Seasoning, 1 tsp cure #1, 10ozs very cold spring water and 5 tsp ECA. Ground partially frozen meat with 3/16" plate. Mixed in 6 oz water, Legg seasoning and cure #1. Back into freezer...

Do most of you guys run cold water over your sticks to cool them down after they reach the desired IT? Then, do you let them hang out at room temp for an hour or two to bloom?

When do you sausage experts use your fancy schmancy little sweetcorn holder/sausage poker gadgets? Do you poke the end of the casing before starting to stuff, then poke each air pocket as you see them develop? Or do you make it a practice to poke every sausage link several times for good...

I going be smoking some beef sticks stuffed into 18mm collagen casings. Since they're much thinner than anything I've made before, how rapidly should I move the smoke process along to get to 155° internal. I'm using an MES 40 w/ AMSN 6x6. I want to be sure they get enough smoke, and...