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  1. checkerfred

    GMG Pizza Oven vs Traditional Wood Fired Oven

    Does anyone here have any experience with both the GMG pizza oven attachment and a traditional wood fired oven? I wonder how they compare and if the GMG works pretty much just as good as a traditional wood fired oven?
  2. checkerfred

    Why was my post deleted?

    I started a post asking about if I used too much cure. I had some great replies and all of a sudden it’s gone. It says it was moved but I can’t find it and search brings up nothing. Can an admin at least tell me why it was deleted? I had created it under Jerky and it was titled “Did I...
  3. checkerfred

    No Casing Sausage Sticks on Butcher Paper?

    Has anyone tried using butcher paper for smoking sausage sticks without a casing? I know people use it for wrapping bbq so it still gets smoke. Just not sure if it would work for that good. Grates wouldn’t support the sticks and I don’t have any other way to support them in the smoker without...
  4. checkerfred

    Did I possibly use too much cure?

    So I hardly ever make cured jerky. Only have a few times. I tried it again and read on here about adding weight of meat and water together and then input into the curing calculator (digdogging farm one) when calculating how much cure. I did that but calculated it based on 156ppm instead of...
  5. checkerfred

    Sous Vide and the Danger Zone?

    I've done a search here and on google but I'm still not getting how cooking with sous vide is safe. Specifically getting the food out of the danger zone in ample time. I can see if it's a thinner cut of meat, but what about something like a roast or butt? I see where people cook them for like...
  6. checkerfred

    Need help reaching/keeping temps

    hey guys, I purchased a Bravo Profire Kamado grill a few months ago from a local dealer for a great price. When I first got it, I messed around with it and was able to get temps up to around 700. Now I can’t get it above 500 and when trying to smoke at low temps like 225-250 it seems to just go...
  7. checkerfred

    Cold Smoking Turkey?

    Has anyone tried this? I’m thinking about spatchcocking the turkey and then cold smoking for 2-3 hours with my AmazN tube. Then slathering it with herb butter and cooking on higher heat at maybe 375-400. Would love to hear your thoughts on this. It’s cold out so I figure temps in the 30s...
  8. checkerfred

    Venison Pastrami Qview - First Try

    So I tried Pastrami (venison) for the first time and had posted about a problem with brine curing.  I was afraid it didn't cure evenly.  However, I smoked it last night and it seemed to have turned out great.  Only thing is, the recipe called for rinsing after the brine for 2 minutes.  It turned...
  9. checkerfred

    Brine Curing Problem

    I tried the pastrami brine curing method out of the Marianski's book Home Production of Quality Meats and Sausages. It's similar to this one but uses a 40 degree brine  http://www.meatsandsausag...-meats/pastrami   It said to let it sit in the fridge for 4-5 days, packed tightly in a...
  10. checkerfred

    Dark spots in fermented sausage

    I made some summer sausage sticks using 32mm hog casings. I used the right amount of cure 1 and used LHP culture. Let me first say the culture is about a year and a half old but I just made some landjager and it worked. I had this happen before and didn't know why... When the culture was less...
  11. checkerfred

    Curing Problem?

    I made up a batch of italian style slim jims.....I ground the meat while it was partially frozen, then put it back in the freezer to keep cold while I mixed up my spices....it somewhat froze but the meat would scatter like pellets when I mixed the spices in...they were semi hard...I could smash...
  12. checkerfred

    Problem With Fat

    I am having a problem with my fat in sausages and I can't figure it out.  I am making sausage with venison and mixing fat in.  I get my fat from a local grocery and it is trimmings off of pork butts.  Anyway, the first problem is when I grind it, it comes out through the plate in long...
  13. checkerfred

    Cabela's 1hp Grinder on Sale

    If anyone needs a heavy duty grinder, cabelas has the 1hp commercial grinder on sale for $399...
  14. checkerfred

    Fermento/Buttermilk Questions

    I'm trying to make some venison summer sausage from Rytek's book...I tried a small test batch the other night....it calls for Fermento.....I've been reading about it on here and have a few questions. First off, does this stuff work by actually going through a fermentation process? I haven't...
  15. checkerfred

    First Snack Sticks - failure and sucess QVIEW

    So I started my sausage making experience off with making snack sticks using AC Legg seasoning...I have made these before using a LEM mix but in the oven and not a smoker.......anyhow, they taste ok but they don't have the same look/texture as what I've seen others post here....I started out...
  16. checkerfred

    First try at Ribs - Qview

    This was my first try at ribs and my second time to smoke....I thought they had an awesome taste...much better than most restaurants....my wife even loved them and she's not big on BBQ....and the inlaws loved them too! I didn't do the 3-2-1 method....I didn't want them falling off the bone...
  17. checkerfred

    Ingredients Questions

    So I've been doing alot of reading and research here lately trying to understand a little more about sausage making.  I've looked over this page about the ingredients used  http://www.susanminor.org/forums/showthread.php?674-SAUSAGE-INGREDIENTS I am getting ready to order some spices and...
  18. checkerfred

    Oven Smoker Build

    I'm new to smoking but learning alot.....I figured an old oven would work for smoking since it's insulated and made for cooking stuff. Sooo, I called an appliance store and they sold me a non working oven for $10...it was in nice shape and had 2 racks....I took it...it was a tad smaller than I...
  19. checkerfred

    Rytek's Sausage Book - Questions

    I bought the Great Sausage Recipes and Meat Curing book by Rytek Kutas....I have some questions for you sausage experts and people who have this book. What do you guys use for a drying room/chamber?  Lots of his recipes call for holding the sausage at 50-55 degress with RH of 70% or so for a...
  20. checkerfred

    My first smoke - Brisket

    I built a smoker out of an old oven and thought I would try it out for the first time with a brisket. Actually, this was the first time for me to smoke anything. I thought it turned out really well. It was moist, tender, and had a slight smoke flavor...not too much! Thanks to SQWIB's thread on...
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