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Hi Mile-High Smoker Girl. I don’t know anything about your kitchen experience but I do know a thing or two about my own, being 72 and the family cook for my entire adult life. I say you don’t need fancy teflon or other trendy non-stick cookware. Non-stick has been around since the days of...

WeldingMan! Hello. I don’t have any informed suggestions (not being a welder or steel fabricator) but I do have an M1 Grills reverse flow smoker and cannot say enough good things about it, aside from its $3000 cost. Designing and fabricating your own smoker sounds like a fulfilling endeavor...

I just happened to have Prague #2 in my pantry which is why I used it, and was following the recipe. I agree there is no good reason to use it in this case where the sausage is cooked and eaten/frozen right away. I did not know the difference between #1 and #2. I just now read up on the two...

Some of the old books describe bull flour as 1/2 wheat flour and the rest equal measures of corn, rye, and rice flours. I made a test batch using tdimler's lockhart sausage with 860 g well-trimmed chuck ($2.99/lb on sale at Winn Dixie!), 150 g unsmoked pork belly from Costco, Alderwood smoked...