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    What is Andouille?

    I received this quote from another group and I asked what (Andouille) is but haven't received an answer.  Can anyone tell me? "I do lots of sausage making myself and use a propane Rocky Mountain smoker. My favorite sausage to make is andouille with bratwurst making a close second."
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    Freezers make great Cooler and Smokers

    I found an old Freezer that they said wouldn't keep anything frozen.  That was exactly what I wanted for a cooler I took it home placed it in the garage.  Ordered a (Freezer Tamer)  it is a controller that plugs into a receptacle and you plug the freezer into it. Then insert it's temperature...
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    Pauline's Stuffed Hot Peppers (Mouth Of Seneca W. Va.)

    Ingredients: 50 hot peppers 6 cloves of garlic 6 tsp. salt 6 tsp. vegtable oil 2 quarts sourkraut Hot syrup 6 cups of water 6 cups vinegar 3 cups sugar  Instructions: 1-   Clean peppers don't forget to wear rubber gloves                                                 2-  Boil...
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    Celery Powder used as a cure?

    I am getting ready to smoke some Lamb Summer Sausage and I found Celery Juice Powder when looking for cure. Has anybody been using it or should I stick to the Inst-Cure 1 I have been using? Information on product: Celery Juice Powder contains naturally occuring nitrites and nitrates (which...
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    Lamb Summer Sausage

    This past weekend  I cleaned all the venison out of my freezer to get ready for a new batch. I seasoned, stuffed and smoked about 10# pounds and took some to work today.  One of the guys I work with has 3 lambs he wants me to butcher if I can make him some lamb summer sausage. What do I need...
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    Difference between Venison and Lamb Summer Sausage

    This past weekend  I cleaned all the venison out of my frezzer to get ready for a new batch. I seasoned, stuffed and smoked about 10# pounds and took some to work today.  On of the guys I work with has 3 lambs he wants me to butcher if I can make him some summer sausage. What do I need to do...
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    Hello All

    I'm from Ohio and have been smoking meat for the last 40 plus years.  My latest smoker is a very simple 2 door freezer with a hot plate. I use damp hickory sawdust and hang Venison/Beef Summer Sausage, and Venison/Beef Salmi to dry and smoke. I than move them into an ovan to achieve the...
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