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  1. osage

    summer sausage

    I always struggle with the same issue.  The last 5 degrees takes forever.  Last year I think my smoker was overloaded and the sausage turned out shriveled and a little dry.  Today, I took it out at 10 hours (149 degrees) and laid it in the oven at 170.  The last 5 degrees finished pretty...
  2. osage

    First smoke in new GOSB-BB

    What temp does it need to be when finished?
  3. osage

    First Sausage in the Frigidaire Smoker

    I think my thermostat runs right on the money. However, the air seems hotter at the top than around the middle. Still need to find a fan.
  4. osage

    First Sausage in the Frigidaire Smoker

    It was a venison summer sausage mix from the Sausage Maker. I ordered it about 4 years ago and still had it in my freezer. I used every last spec of it so I need to either mix my own or order some more. I used quick cure #1 and the mix, stuffed it and let it sit overnight. After internal...
  5. osage

    First Sausage in the Frigidaire Smoker

    This is probably the best I've made so far (It's only my second batch ever). The first smoke in my Frigidaire brand smoker. Used some semi-green apple and peach limbs. The mix came from the sausage maker. I used about 2/3 venison and 1/3 hog jowl. I don' think this will last long. Jerky is on...
  6. osage

    Tried My Summer Sausage Tonite And.....

    My eyes nearly bulged out turning that old daisy press. Got the job done in the end though.
  7. osage

    Ground Venison Jerky

    Caution: This thread is being Hijacked. I'm going to make my venison jerky this weekend. I picked up some thin grill covers for extra shelving. Hopefully, I can build the racks in a way that forces the air flow through them instead of around. I still haven't given up on finding some type of...
  8. osage

    Source and/or material for jerky shelves

    Thanks Kookie, I found some grill toppers today for $5 ea. I will probably have to make some oak supports for them since they aren't real rigid. These should work just fine. I have never seen them before. I guess I don't hang out in that isle very often. Between these and the existing...
  9. osage

    Another UDS build, and 1st smoke.

    Are there some build instructions somewhere?
  10. osage

    bradford pear ????

    Rednecks can talk just a good as Texans.
  11. osage

    Ground Venison Jerky

    With my "new" smoker, I can control the temp so I'll probably just finish it in the smoker - just cause it's less work. I got some deer butt just waiting so maybe I have something else to do this weekend.
  12. osage

    Source and/or material for jerky shelves

    I need some inexpensive shelving material for my converted fridge smoker. I've seen some shelving at places like Allied Kenco but I don't want to pay $15 - $20 a shelf when I'll need 10 or so. Is there some rigid metal screen I'm not thinking of that I can cut and use for shelving?
  13. osage

    Ground Venison Jerky

    Bentman, I made some pretty good jerky once with my brinkman. I didn't leave it in very long though. I gave it a heavy mesquite smoke and then moved it to the oven to dry. I don't own a dehydrator but that may change. I much prefer jerky made in a smoker. I think the best option would be to...
  14. osage

    Chips or Sawdust

    Maybe it's just me but I've never liked the smell of smoldering sawdust. Smells too much like burning paper or cardboard. I like to use chunks. If I had a chipper/shredder I would try running it through that also. The smoke seems to smell better off of "real" wood.
  15. osage

    bradford pear ????

    I was fixin to ask a similar question about ornamental fruit trees in general. There are other varieties of flowering pear trees as well as crab apple. I don't know why they wouldn't work. They're very similar to the fruit-bearig cousins. Edit: Nevermind, I found my answer in the sticky thread...
  16. osage

    What happened to cooking with wood?

    I built an electric smoker just for ease of use. Just lazy I guess. I'd love to build an actual wood smokehouse someday. Maybe when I'm retired and the wife drives me out of the house. I've gone from hunting with modern firearms to black powder and wood bows so maybe I'll get more basic with...
  17. osage

    Question about air circulation

    While smoking my summer sausage this weekend, seemed like it took forever to get the last 6 degrees in the sausage. I hit 149 and pretty much stayed there for over an hour. I finally took some card board and covered the 4" vent pipe completely. It has built-in damper but there's still a...
  18. osage

    Fan

    Will that be blowing in outside air? Seems like it would be hard to maintain your temperature. I saw a circulating blower out of an old microwave once that looked like it might work also. I would think a fan would be really useful if you had the whole smoker full of jerky.
  19. osage

    Building an Electric Smoker

    Just hung'em up to dry and bloom. So far so good. It took quite a while to get that last 6 degrees. I finally completely covered the smoke stack and that seemed to help. Could a draft have been falling down on my sausage? The thermostat seemed to keep the smoker between 180 and 188 if I can...
  20. osage

    Building an Electric Smoker

    Got it done and fired it up today. Hope to have some summer sausage ready in a few hours. It was 7 degrees this morning so the cook time may take a little longer. I used a boiler style thermostat to control the heat element. The only thing I regret about it is it doesn't display the internal...
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