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  1. redt

    Sausage making class?

    I asked this question back in December 2015, and will ask it again in case there is some new information. Are there any sausage making classes available in the Phoenix area? I'm a new smoker, am satisfied with my grinding / stuffing skills, but when it comes to taste and texture, I'm having...
  2. redt

    Smoking Log

    Have not found a satisfactory iPhone Smoking Log at the iTunes Store, so created my own. I used MyStuff2 iOS application and have found it to be a very flexible database application. To date, I have created 5 databases with it. The Smoking Log contains the following: Date, Meat, Cut, Weight...
  3. redt

    Keeping brisket warm

    For a family gathering, I purchased a full packer brisket and a flat - approx 20 pounds after trimming. Based on that weight, I estimated a 30-hour cook and with a 5:00 PM dinner target, started the WSM at noon the day before. The flat (on the lower rack of the WSM) was at 202 degrees at 11:00...
    • redt
    • Thread
    • Replies: 2
    • Forum: Beef
  4. redt

    Old stuffers lament....

    Yes, old but young at heart and a neophyte sausage maker - probably have made less than 50 pounds since buying my WSM a year ago. At the outset I gleaned all the information I could from this board, Rytek Kutas' book, and the Stanley & Adam Marianski book. Have learned enough to quit chasing the...
  5. redt

    Rudy's BBQ

    I discovered Rudy's "Country Store" during one of our RV trips through Texas, and have since eaten at several locations throughout the southwest. I particularly like their sausage, and try as I might, have not been able to duplicate it at home. Am wondering, does anyone have a "clone" recipe...
  6. redt

    Thanks!

    Browsing through the old messages in my search for information, I ran across this Jan 2012 comment from NEPAS:  "There are no dumb or stupid questions. And if your (sic) not sure what your sausage is doing TAKE A PIC and post it so we can help (I know everyone has a camera) Never be embarrassed...
  7. redt

    Smoking sausage in a WSM

    OK, so would appreciate some more help from the experts here - to add to the knowledge I have gained over the past few months.  Want to smoke sausage on my 14" WSM using charcoal - I've been jury-rigging an electric hot plate in order to maintain the lower (130F - 170F) temperatures, and adding...
  8. redt

    Spicy Beef Sticks

    First time for beef sticks, and first time using collagen casings. Used only 2.5 pounds of beef for this trial batch. Not a complete success, but the taste was great, and best of all, my son-in-law, daughter and grandkids thought they were great! (They took the remaining links home with them.)...
  9. redt

    Sausage classes?

    Are there any sausage making - sausage smoking classes available in the Phoenix area? I'm a new smoker, am satisfied with my grinding / stuffing skills, but when it comes to smoking sausage on my Weber Smoky Mountain I'm having trouble keeping temperatures, and getting it right!  Any...
  10. redt

    Sausage class

    I need training in cooking sausage! Have read and re-read "Home Production of Quality Meats and Sausages" and "Great Sausage Recipes and Meat Curing" by Rytek Kutas. I feel good about grinding and stuffing sausage, but cooking in a WSM has me stumped. I air-dry the sausage,  start at 135 degrees...
  11. redt

    Can you define the term?

    For the layman - a newbie when it comes to sausage. Can you define the term "Remove from smokehouse and cool with cold water until internal temp is 110F Allow to bloom till desired color is reached.  What exactly is "bloom", and how is this accomplished?  No such thing as a dumb question -...
  12. redt

    Could use a little help....

    OK, this old retired airplane mechanic needs a little help - after many years burning meat on gas and charcoal grills, I  bought a Weber Performer Platinum and am hooked on smoking low and slow! So, ran out and bought a 18 1/2 inch WSM primarily for smoking sausage. By spending countless hours...
  13. redt

    My new WSM

    Decided to season my new WSM this morning, and why waste the charcoal? So, put a roast on to cook. If you looked closely, you could see the TBS.  OAT = 72, severe clear, no wind (Hey, it's winter in Arizona!)  Temp indicator = 220 degrees Temp probe at lower grill = 221 degrees That being...
  14. redt

    Do I want a WSM?

    I recently purchased a Weber Performer Platinum grill and after several cooks, am excited about the grilling and smoking capabilities of the grill. I really want to get better at sausage, and have smoked several batches, but think the preferred method would be to smoke sausage while hanging...
  15. redt

    New smoker from Arizona

    New smoker from Phoenix, Arizona - though I've been grilling on charcoal and gas grills for many years - no talent, just throwing a steak or burger on the grill and burining it. <G> Recently purchased a Weber Performer Platinum 22-inch charcoal grill and have done some pulled pork and ribs...
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