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Refresh my memory......what is reason for smoking sausage until internal temp reaches 150F? It is fully cooked by then, but does it need to be? Could one treat it like bacon and smoke it for a couple hours until you get good color and flavor, and stop then? Say internal temp of only 120F or...

To anyone who might know, is there any difference in quality of sausage smoked on an electric or propane smoker using sawdust, chips, etc vs. some other method that uses real wood? The latter being a lot more work. Is it worth it? I see a lot of guys smoking sausage on offsets........but is it...

Along lines of the "are all oaks" thread, what about hickory? I have access to at least Shagbark, Pignut and Pecan........and maybe the Shellback. If you buy smoking woods in the store, hickory and pecan will be different, but hickory is generic. They don't say which species it is. So what about...

My primary smoker is a UDS.....built to original plans, now modified using some internals acquired from Mark Hunsaker of Hunsaker smokers fame. Works great for the normal smoked meats, but have had a time stepping it down to temps used for smoking sausage. Trying to get it to 130...

For those of you who add dried milk as a binder, who uses the stuff from the grocery store vs. the high temp stuff from places like Sausage Maker? Does it work the same? Granual size is different, but that can be mitigated if you mix it along with spices and cure with the extra water. It will...

To paraphrase Capt. Ron........."it's the land of voodoo, whodoo and all kinds of weird.......stuff". So have been pulling together some information in order to do some Texas hot guts smoked sausage........and all was well until I started watching the youtube videos..........and guys are all...

(Note : my first crack at the new forum. Jury is still out) Anyway, as for that daily bread........a fresh baked loaf of sourdough........ All sliced up and ready to freeze.....it keeps for weeks if not months this way and a fresh slice is handy to grab. One loaf like this will last me a...

A couple types. Normal pizza and so called "Italian" style........ The doughs........ The "babe" repellent.......... The end product........... In addition to the dead fish, the one on the right also has a couple cloves of fresh chopped garlic, along with olive oil, oregano, etc. It...

Was in the vicinity, so I stocked up......a dozen 20 pound bags: Same company where this Dirty Jobs segment was filmed.....different kiln location: I got a chance to look around and found a warehouse full of Cowboy Brand they were bagging. Same stuff as above. Last year it was Kingsford...

I took a critical look at some breakfast sausage recipes and was a little surprised at what I found. Here are few that are well known on this site: These three are the one by Pops, Wedlinydomowe (very similar to the breakfast sausage on Pg. 169 of Rytek's 4th Ed) and one I have used several...

A couple months ago, I decided to branch out and try my hand at sour dough. After a couple false starts, I made myself a starter. It's been OK, but "self taught by an idiot" and all that. I've made my share of mistakes. Yes, you can order a start (Carls), get a start from a start, or make your...

Lady I'm married to needs to upgrade an older cell phone for work. She is already on AT&T. Seems to have OK coverage in our area. She says she mostly needs phone, text messages, email and Internet in that order. She has seen and handled the iphones, and thinks they are cool and all that, but...

For you Bambi killers, when processing the ground up parts before freezing, how many grinds and what plate sizes to do it? Do you add pork fat to the ground venison? If so, what percent?

On the back of the above sack of KA whole wheat flour is a recipe for a whole wheat bread loaf that is something of a cross between cake mix and bread. It's bread, but it's moist and as whole wheats go, relatively light. And as easy as bread making is ever going to get. You simply mix up all...

Actually, it's charcoal. Wrapping up a lump of charcoal to give a future son in law for Christmas, as his real gift is too large to put under the tree: Also gets a whole batch of wood chunks of various types.....pecan, cherry, etc. A really good kid who did stint in Iraq as an Army medic...

Motto of the Boy Scouts, but in many ways, good advice for all of us. Am reminded of this when I see stories today about near food riots on the east coast in anticipation of being snowed in for a few days. With a little preparation, no reason why most of us with cooking equipment need to sweat...

Persimmon? The welding shop that makes the Spice Wine smokers also sell smoking woods and while in today to get some parts for a UDS I'm building, I noticed a bag of persimmon wood for smoking. We talked a bit and finally concluded it is a fruit tree. Maybe it would work. Anybody try it?

If you are ever presented with the dilemma of choosing your last meal, I suggest you put a dozen of these on the menu: That's huckleberry preserves, but blackberry would work just as well. Recipe for about a dozen biscuits (depending on how thick you roll them out) 1 cup sourdough starter...

What is the max temp you would allow to smoke a slab of bacon? What is final internal temp you want your slab of bacon to get to and how long does it take to get there?

Anybody know anything about making landjaeger? Looking to make something similar to what the Zubers bunch make: http://www.zubersmeats.com/landjaeger.html I've had theirs and it's good stuff. Would love to be able to make something similar. I have the recipe and process from Rytek's book, but...