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  1. jhamm

    The "Lil Joe" offset vertical smoker

    so what would a smoker like this cost to build. I don't weld but may look at buying the material and having the metal shop in my school build one for me. This one looks better than any I've seen.
  2. Venison Chorizo

    Venison Chorizo

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  3. jhamm

    Venison Chorizo

    Okay as outlined below I have made 30 pounds of Chorizo ,3rd batch this year, MY question is is there a method for smoking bulk meat? Id like some smoked flavor in my chorizo  but don't want it in links 23 pounds of Ground Venison Add 7 Pounds of Ground Pork Shoulder Add Excalibur...
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  12. jhamm

    Smoke house Idea Questions

    NIce and just for my clarification the press wood didn't cause any effects. I will be making smoked sausage but also turning up heat a bit to cook butt roast and briskets and ribs. even those I never get over 225-250.... 300 if it spikes but then i rush to bring temp back down.
  13. jhamm

    Smoke house Idea Questions

    Is this smoke house 4'x4'x8' ? IS there a slab under it? I assume the lean-to type closet on the side is storage?  also why the pans of water I thought the moisture needed to be down for making sausage?  Guess I'm just a ball of questions sorry.
  14. jhamm

    Smoke house Idea Questions

    I am looking at many smoke house plans, trying to decide what exactly to build. I am not sure how big it needs to be, what material to use, or what the heat source should be.  I am taking down an old shed in my yard that has plane 3/4" plywood on the roof that is in good shape.( other than a...
  15. jhamm

    Issue with Snack Stick Casings

    Great thread thanks guys. I am going to be taking a swing at snack sticks as soon as we get out of school for the holiday break.(I am a teacher) What is an average batch. I make sausage in 25 pound batches. that seems like it would be a whole lot of snack sticks? also any good recipes you might...
  16. jhamm

    First attempt at Making Venison Smoked Sausage

    Like I said in the original Post, I am not sensitive. I am also a student here and just want to learn. Are you saying the dry milk might fix the texture as opposed to raising the amount of pork, or size of grind?
  17. jhamm

    Belly Bacon started 11/28/16

    excited to see how this comes out and learn the process for making bacon. I raise pigs and usually send them to the processor for hams and bacon and what not. but being a teacher have plenty of time in the summers.  I want to do the whole thing myself.
  18. jhamm

    First attempt at Making Venison Smoked Sausage

    Like I posted in another comment in this thread the texture is something i am not crazy about although the flavor is wonderful. I wasn't sure if it was a fat issue, pork to venison ratio or size of grind. I've seen discs with huge holes. I know its redundant but here is a picture of the main...
  19. jhamm

    First attempt at Making Venison Smoked Sausage

    I love it, Of course there are course corrections i want to make listed in another comment here in this thread. For a first run i am very happy.
  20. jhamm

    First attempt at Making Venison Smoked Sausage

    Since the primary use for this sausage is in Gumbo or Red Beans the dryness of it is not an issue. The sausage tastes GREAT. granted if i anted to BBQ links or make a smoke sausage sandwich it is way to dry for those applications. A couple course corrections i will need to take are 1. More...
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