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  1. jessejames

    Smoking meat ahead of time???

    Thanks for all the replies guys! Does it keep the quality when it's vacuum sealed? Sent from my XT1585 using Tapatalk
  2. jessejames

    Smoking meat ahead of time???

    How do you guys get ready for a big event? I have a family event coming up but won't have enough time to do a full length smoke. Is there a way you can smoke the ribs and burnt ends half or three quarters of the way then do a final 2 hour cook without losing quality? Hoping to do it days in...
  3. jessejames

    First time smoking ribs.

    I'm with you James. I've tried the foil methods. While they are good, I prefer just a good low and slow on the grates the entire time. I will pop it open about every hour and mist with apple cider vinegar. I do them dry, with sauce on the side if people want it. Sent from my XT1585 using Tapatalk
  4. jessejames

    Pops brine CSR's

    Do you mind sharing the Mac and cheese recipe? Sent from my XT1585 using Tapatalk
  5. jessejames

    2nd guessing amount of cure #1

    Don't feel bad I'm always second and triple guessing myself when we make our venison sausage. Since it's cold smoked at no higher than 48° and we rely strictly on the cure to make the sausage safe to eat. No cooking at all involved. Sent from my XT1585 using Tapatalk
  6. jessejames

    Pops brine CSR's

    I can't wait to hear the results. Have you ever brined baby backs this way? Sent from my XT1585 using Tapatalk
  7. jessejames

    New here, looking for info

    Thanks for the warm welcome guys.  Looking to learn more and step up my smoking game!  
  8. jessejames

    Real Cold smoking venison

    Imagine something like this except the stuffer is mounted on the end not the middle. The crank comes out the end of the bench and the guy doing the stuffing sits on the bench and comfortably makes the sticks of sausage between his legs.  Pretty nice little setup. With this style stuffer, not...
  9. Real Cold smoking venison

    Real Cold smoking venison

  10. h6252-5b5244e67ca60c8e18a2a617d6bcfe61.jpg

    h6252-5b5244e67ca60c8e18a2a617d6bcfe61.jpg

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  11. 10688256_1_x.jpg

    10688256_1_x.jpg

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    • Album: Real Cold smoking venison
  12. jessejames

    Real Cold smoking venison

    Oh ok. Instead of twisting it off and clamping it when stuffed, you tamp the sausage in the casing before twisting it off. Makes sense. I'll have to make one up before next season and give it a whirl. I'm usually the one cranking so I'll have to monitor the guy doing the stuffing. We have the...
  13. jessejames

    Real Cold smoking venison

    Yeah, we packed over 780 lbs in there a few weeks ago. It's a true cold smoke, no cooking just natural fermentation as we try not to let the smoker get above 48° for the entire 7-10 days. The casings did feel tight after we stuffed them. Typically the brown ring is also accompanied by a...
  14. jessejames

    Real Cold smoking venison

  15. jessejames

    Real Cold smoking venison

    We put pink curing salts in our sausage. The local butcher shop sells casing marked venison. It's a very thin paper like material we soak in warm water before stuffing. We are using a hand crank stuffer. We try not to stuff too fast otherwise the o ring pops off stuffer.
  16. jessejames

    Real Cold smoking venison

    Hey guys, I'm new here and sort of new to Cold smoking. Years ago we ground and stuffed our own sausage after deer season. Many of the old German fellas passed away and we had no one to cold smoke for us. So fast forward 20 years and here we are doing it by ourselves. A couple issues we have...
  17. jessejames

    New here, looking for info

    I'm from Central WI. I have a transfer pellet smoker I love using and we have a smoke house we only use it in the winter as we cold smoke. I use my traeger year round. Looking forward to learning a lot more.
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