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I was asked , by my mother ( who could refuse?) to smoke some pork butts over the weekend for some pulled pork to divide up amongst her grandchildren. So I gladly took to it. Grabbed 4 fresh butts on Saturday that were on sale for $ 1.89/lb and cooked them Sunday night until Monday morning...

My wife and I were fortunate to share Easter with my folks at their house, along with some relatives. Having wedding chicken and ham as the main course, I decided it was a great time to use the Grilla Silverback my brother and I purchased for my father a few years ago to do some butts to divide...

Local grocery had some pork butts on sale last week. $1.49/lb. Less than what they have been, so decided to make some sausage for the family Bought 2 butts and trimmed them out, ended up with around 21 lbs. trimmed. Tried something different this time. 1X grind using a 3/8" plate, wanted to...

Took last Thursday and decided to make up some venison/pork fresh sausages and some Andouille. This was my first attempt at Andouille and I enjoyed the process of making it. I made all my sausages with a 50/50 mix of venison and pork butt. The Andouille I added a little more back fat for the...

Posting my first try at making Venison summer sausage, ( any smoked sausage for that matter), made last Thursday. First a pic of my equipment set up. Found a good deal on some pork butts last week, from a friend who is laid up and wanted them to go to use. $1.00/lb so picked up 4 butts...

First of all, I wish you all a Happy 4th of July weekend! A question for any sausage makers here. I am wondering about trying to make summer sausage and snack sticks. The weather here is going to be in or near the 90's the next few days, possibly a week. Was thinking of trying to make some...

My first try at smoking wild turkey. A lot of hunters discard the legs/thighs due to the tough nature of the meat. Such a waste I decided to try to smoke them along with the breasts. I made up a brine and injected the pieces first, then left in the brine (no pic in brine, sorry) for 12 hours...

Going to attempt to make some Venison Summer Sausage here in the next few weeks, weather dependent for smoker use. I have Rytek Kutas book and have went over it for a few years trying to learn from it. And have gleaned much knowledge off of this awesome site. My question is how to make a...

Hello to all her on SMF, Newbie here. I've been a lurker here for a few years and decided to join to hopefully learn more, and someday be able to help pass on the knowledge gained from this awesome site. I've been cold smoking my own bacon for 5+ years, and making fresh sausages for about the...