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    Transporting Starter Culture

    I have decided to dive into fermentation of sausage because of the poor luck I had with encapsulated citric acid. My question is, I will be driving about an hr to pick up the culture at the supplier. It says they keep it frozen, should I be bringing a small cooler with ice packs to keep it...
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    ECA failure.

    This has been touched on in the past but not exactly so I figured would just start a quick thread if I may. If nothing else I can wallow in self pitty for a bit. I just had a major failure using ECA. I'm from Canada and getting ECA is very difficult, I did find some through a mail order...
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    Question about cubing meat for Kielbasa

    Question for those who cube their meat for kielbasa. In the past i have just ground all the meat and stuffed/smoked as usual. I was gonna try holding back some meat to add cubes to the ground. Want to shoot for the nice chunky texture. Question is, what is a good amount to cube over stuffing...
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    I think I wrecked my taste buds.

    I have had an absolutely great summer and fall for smoking meat. The weather has been really good. I did at least 6 briskets, a few batches of short ribs, pulled pork, St louis ribs, pretty beef heavy. I realized I didn't do ANY steaks, ribeyes are the favorite in the house. Realizing this, I...
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    Question about thread page order (newest to oldest)

    I hope the title made sense, I have a quick question about how to make the pages on threads read from newest to oldest. Right now I open a thread and it starts with the oldest page first and goes to the newest, I would like to get the newest first and work backwards from there. I can't for the...
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    Camp Chef Smoke Pro Wifi Upgrade

    This is a bit of a review for those interested and I definitely don't have any affiliation with Camp Chef,I had to pay full pop for this unit .I decided to bite the bullet and install one of the gen2 wifi control panels on my 5 ish year old Camp Chef Smoke Pro Lux 36, in the summer the temp...
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    Trussing a thin brisket flat to even out the cook time.

    Didn't see any specific details about this method in the search so here goes. Doing a brisket this weekend and the flat is pretty thin, 1" barely, and the point is pretty thick. Ive heard trussing the flat to pull it together and plump it up will help keep it from cooking faster than the point...
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    Covid 19 smell/taste loss question

    First of all, I'm not asking this in hopes of any sympathy or to have this tread be about vaccinations or anything like that, this is just for information purposes and I have a question. Happily, I just recovered from Covid and I had lost my sense of smell and taste, I had other symptoms also...
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    Beef heart pastrami

    Friend of a friend has a couple of cows he is gonna butcher shortly and it sounds like he doesn't use the hearts himself. I offered to take them off his hands because i love beef heart. I came across a basic recipe for smoke beef heart pastrami, anybody try this? The recipe is standard brine for...
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    Anniversary ABT's

    Made a batch of ABT's for the anniversary weekend. The wife can't handle the jalapeños so I tried red peppers, they seem to be ok. Just put them on, we will see in a few hrs how they look. Good thing I have the 36 camp chef, she is pretty full. I put a half of a Johnsonville breakfast sausage...
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    Our pup ate a dryer sheet last night.

    Our 6 month old Golden Retriever puppy ate a used dryer sheet last night while the wife was doing laundry. It accidentally fell on the floor and she scooped it up, down it went. Wife didn't have 1 second to react. I find out the they can be toxic and possibly ball up in her belly. We have...
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    Little bit of kielbasa.

    Finally got some time off and I decided to restock the kielbasa. Starting with some pork I picked up a little while ago. If things go right Im planning to do this thread in somewhat real time. :emoji_slight_smile: This is my first time doing pics on this sight so hope it works ok. Basically...
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    New to site. Hello

    Hello, been lurking here for a while, decided it was time to sign up. Been making sausage and smoking for 30 years. Looking forward to keep the learning curve going. Corey
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